All Recipes

Gumbo

7/3/2020, 7:00:00 AM

Dry Roux
Holy Trinity
Andoullie, Chicken Thigh, Shrimp
Canned tomatos
Okra
Paprika, Thyme, Green Onion, Parsley, Filé, Consider Gumbo Mix or Cajun Seasoning
Vinegar based chili sauce

  1. Use Dutch Oven
  2. Start toasting flour for 1 hr for dry Roux, stir every 10 min at 425F
  3. Brown Meats in half fat to form fond on stove, reserve
  4. Deglaze with fat like butter, Mix in holy Trinity and dry roux
  5. Add broth, canned tomato's, and spices
  6. Add veggies, slow meats like ham hocks and sausages
  7. Reduce heat and simmer 20 minutes.
  8. Splash hotsauce And filé powder and chicken or shrimp
  9. Serve over rice

https://spicysouthernkitchen.com/30-minute-gumbo/ but add Okra and tomatos

https://www.seriouseats.com/recipes/2019/10/cajun-gumbo-with-chicken-and-andouille-recipe.html

I made Dry Roux in the oven. 2 cups flour, carbon steel skillet. 425 was kind of hot, browned well but house smelled like burned rubber and the oven was definitely a bit smoky. Browned well. At 350, almost no browning occured, too low. Trying 400 now.

Dry Roux takes a while… maybe try traditional next time? Listen to a podcast? I don't like the dry roux, it's so smokey and slow.

Transfer to Slow Cooker for skating.

If I premake the roux, I don't need the oil, just go with powder and a bit of fat but not a cup.

Double the Cheyenne pepper
Maybe increase the flour cause it wasn't very thick

Ham hocks were fun but needs post processing

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