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The Camp Fire => Wild Game In The Kitchen/Campstove Cooking => Topic started by: cobrican on Mar 09, 2011, 08:21:59 AM

Title: Gumbo
Post by: cobrican on Mar 09, 2011, 08:21:59 AM

I live in South Louisiana.  We eat Gumbo.  Not soup with gumbo ingredients, Gumbo.  Any of you make it?  what kind of meat?

I'll post a recipe, but I want to know if any one else has one.

Title: Re: Gumbo
Post by: Raquettedacker on Mar 09, 2011, 10:22:31 AM

I would love to try that.......   Welcome to the site also....... ;D

Title: Re: Gumbo
Post by: drobertsinMaryland on Mar 09, 2011, 10:26:03 AM

I don't think I have ever tried true Louisiana Gumbo. If you post your recipe I will get it a shot.

Title: Re: Gumbo
Post by: bamaboy on Mar 09, 2011, 10:44:02 AM

you haven't lived until you have tasted true Louisiana Gumbo!

Title: Re: Gumbo
Post by: cobrican on Mar 09, 2011, 11:18:48 AM

the real trick is the roux. 

A roux is used for thickening and for flavor.  you make a roux in a skillet or pot, cast iron is best.  Equal parts flower and oil.  over a low to medium heat, simmer until it is almost burned.  STIR CONSTANTLY.  when is it almost burned?  burn a roux once and you'll know.  It should be brown.
(you can also buy a roux in a jar)

After that, it gets easy.

One cup roux
one whole chicken or equal amount of duck, goose, dove, rabbit.....
one pound of sausage.   Cajun sausage is best
one bell pepper     \
one yellow onion      > we call this the trinity.  Every cajun dish has these three ingredients
one cup of celery   /
season to taste:  salt, pepper, cayenne pepper, garlic, bay leaf.....

saute' your veggies until they begin to soften then add water, a couple inches above the veggies.
bring to a boil
stir in roux until it is well mixed
add meat.  (poultry should be de-boned and cut, you may want to cook first)
add water as needed to fill the pot.  (usually about a gallon for one pot)
bring to a boil then reduce heat to a simmer
add seasoning.

Gumbo is not a soup, it is supposed to be somewhat thick.  Serve it in a bowl over rice.  It also goes great with potato salad.

Title: Re: Gumbo
Post by: Raquettedacker on Mar 09, 2011, 11:29:00 AM

Gonna have to try that..... ;D ;D

Title: Re: Gumbo
Post by: bogmanjr on Mar 09, 2011, 11:46:02 AM

Quote from: Raquettedacker on Mar 09, 2011, 11:29:00 AM

Gonna have to try that..... ;D ;D

That's sounds like an Icefishing dish all day long. ;D

Title: Re: Gumbo
Post by: Raquettedacker on Mar 09, 2011, 11:53:55 AM

Sure does....... ;D ;D

Title: Re: Gumbo
Post by: cobrican on Mar 09, 2011, 02:27:34 PM

It's always better as left-overs!

Title: Re: Gumbo
Post by: upstatehunter on Mar 09, 2011, 02:47:32 PM

Your right Bog!! Had some of my brothers the other day. We had steamers with it....Needed to let my bunkers out a little... ;D

Title: Re: Gumbo
Post by: drobertsinMaryland on Mar 09, 2011, 02:57:13 PM

Sounds delicious cobrican. Thanks

Title: Re: Gumbo
Post by: Chucker on Mar 09, 2011, 04:41:04 PM

No filé or okra?

Title: Re: Gumbo
Post by: cobrican on Mar 09, 2011, 06:19:17 PM

I don't do okra and I think File' should be added to the bowl at the eaters discretion.