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Old 12-08-2007, 04:36 PM   #1
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Gumbo Day

It's 27º outside, got the whole house to myself, the beer's cold, so I figured I'd make some gumbo...from scratch (more or less).

Started out by making my own chicken stock, added a whole chicken along with 4 thighs to the pot with some onions, carrots, celery, Essence, thyme, oregano and basil and simmered it for 1 1/2 hours.


Then I removed the chicken from the pot and took the meat off the bones and returned the bones to the pot and simmered them for another 1 1/2 hours.


Then I browned off 1 lb of andouille sausage and 1 lb of polish kielbasa.


Then I started my roux, with 2 cups of oil and 2 cups of all purpose flour.


The following pictures are the roux at 15 minutes, 30, 45 and 1 hour.





At 1 hour I added the vegetables and stirred for about 5-10 minutes. It's a dark roux.


Then I added the stock and the seasonings.


And that's where I'm at right now, letting it simmer on the stove to thicken up a bit. More pics at dinner time.

Oops...Damn BOY...almost forgot to add the chicken back in there.


Last but not least.......dinner!
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Old 12-08-2007, 04:39 PM   #2
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GREAT job Bruce! The pictures of the roux were excellent.
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Old 12-08-2007, 04:42 PM   #3
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Nice start!! Roux looked great.
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Old 12-08-2007, 05:26 PM   #4
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Now that looks like some killer Gumbo Bruce... The roux is fantastic.. I bet your house smells good today!!! Great Job!!!
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Old 12-08-2007, 06:50 PM   #5
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Great job Bruce. I am sitting here waiting on my Sloppy Joe. You a real fortunant and industrious fella.

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Old 12-08-2007, 06:56 PM   #6
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Bruce, my hats off to you!!! Super job, especially on the roux..............THAT is what makes a good gumbo!!!
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Old 12-08-2007, 07:05 PM   #7
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oooohhhh yeah!
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Old 12-08-2007, 07:26 PM   #8
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Quote:
Originally Posted by Larry Wolfe
Bruce, my hats off to you!!! Super job, especially on the roux..............THAT is what makes a good gumbo!!!
They sell hats that big? Thanks Larry!
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Old 12-09-2007, 07:56 AM   #9
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Nice job Bruce.
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Old 12-09-2007, 08:16 AM   #10
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Exclent Bruce! Look's tasty indeed.
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Old 12-09-2007, 08:34 AM   #11
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That is a great pictorial Bruce.

Thanks for taking the time to take pics of the process.
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Old 12-09-2007, 08:37 AM   #12
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Ya done real good Bruce. It looks yummy, Add french bread on the side & Its a 10+
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Old 12-09-2007, 10:27 AM   #13
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When I hear someones making gumbo I think of a watery, spicy chicken soup. Most don't know what a GOOD roux is. You nailed it...especially the darkness. And that's what makes a gumbo. Beautiful.
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Old 12-10-2007, 10:01 AM   #14
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"who dat make that gumbo that looks so good who dat who dat"


nice job BB
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Old 12-10-2007, 10:23 AM   #15
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Quote:
Originally Posted by Nick Prochilo
GREAT job Bruce! The pictures of the roux were excellent.
I 2nd that. Nice progression of roux pics, good thing it didn't come out of a jar
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Old 12-10-2007, 06:19 PM   #16
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Looks real good Bruce. Question for you fellers. Do you add any seasoning to the Roux when your cooking it?
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Old 12-10-2007, 07:27 PM   #17
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Looks real good Bruce. Question for you fellers. Do you add any seasoning to the Roux when your cooking it?
NO! Just oil and flower. The seasoning for a good gumbo comes in layers one step at a time. At least at my house it does.
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Old 12-10-2007, 07:37 PM   #18
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Quote:
Originally Posted by Bill The Grill Guy
Looks real good Bruce. Question for you fellers. Do you add any seasoning to the Roux when your cooking it?
My roux is so hot that any seasonings would burn badly. When the trinity goes in (celery, pepper and onion) it cools the finished roux. Seasonings go in with the broth. Hold basil and thyme till 15 minutes before cook completion......if cooked too long those two will become bitter.
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