Texas Gumbo

Discussion in 'All Things Boats & Boating' started by Asleep Helmsman, Jan 12, 2010.

  1. Asleep Helmsman
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    Asleep Helmsman Senior Member

    While not per-se directly about boats. It is the subject of much discussion and plenty of delight.

    That would of course be Gumbo, that most flavorful of soups, the aroma of grandmothers cooking up the latest catch, and old uncles that can’t speak English or French, but drinks a 12 Pac while sloshing thought the bayou in search of turtles and gators.

    It’s a 20 foot john boat and 40 horse mercury.

    It’s a pretty little Cajon girl, who some how found away to escape her dad.

    It’s mom hollering to wipe your feet.

    It’s all that and more, it’s the Gulf Coast.
     
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  2. hoytedow
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    hoytedow Wood Butcher

    Yep. Gotta love the Gulf Coast. Good in Texas. Good in Florida. Good in between.
     
  3. Dr Kung Pao
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    Dr Kung Pao Junior Member

    Aye I make a pretty mean Idaho gumbo! It aint the Gulf Coast but it makes my family line up! lol ...

    love the gumbo. What an incredible food!
     
  4. Asleep Helmsman
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    Asleep Helmsman Senior Member

    I would love to hear about idaho Gumbo.

    This is a picture of mine


    [​IMG]
     
  5. troy2000
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    troy2000 Senior Member

    We had a crew from Texas doing some repairs at the compressor station where I work. They were there for several months. Their last day they cooked up a batch of gumbo to celebrate the end of the job, and invited us to join them. I'll probably never taste another batch that good.
     
  6. Asleep Helmsman
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    Asleep Helmsman Senior Member

    It's a lot of fun making Gumbo.
     
  7. mark775

    mark775 Guest

    Dang! Post that recipe! (I'm gonna' go have my frozen perogis for dinner now...)
     
  8. masalai
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    masalai masalai

    Looks like some of the delightful stuff I've tasted in many places, bit-o-this, bit-o-that, spices, peppers and other hot stuff, fresh veg from out the back, lentils whatever is handy and then either sea meats (or land meats for the desperately hungry away from water). Gently stewed and nurtured with love... Mmmmmm food to cry for...
     
  9. TollyWally
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    TollyWally Senior Member

    Damn that looks good!
     
  10. waikikin
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    waikikin Senior Member

    Thats makin' me hungry, like the way beer commercials make me thirsty!
    All the best from Jeff.
     
  11. Dr Kung Pao
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    Dr Kung Pao Junior Member

    Wow Helmsman thats some mighty gumbo! Mine is kind like what masalai described. Coming from the high deserts of Idaho usually mean there is less shrimp and more sausage. I never make it from a recipe its just thrown together from what I have handy. Not really "official" but still fun as hell and spicey like you wouldnt believe!

    what is it about gumbo that makes it such feel good stuff!? I guess whocares.. just pass the pot!
     
  12. Asleep Helmsman
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    Asleep Helmsman Senior Member

    There is no such thing as official.
    Some people claim that there is, but I imagine that they have alligators in their back yard. (My parents used to have one, but a neighbor killed it.)

    So if you don't (have a gator), then it's all good.

    On medium-medium low, while constantly stirring, cook 1 cup of oil and 1 cup of flour, in other words, equal parts. Until it's as dark as you can get it, without burning.

    Normally about the same as chocolate.

    If you burn it, throw it out.

    Well that's it, that's the roux. You can't have gumbo without roux.
     
  13. troy2000
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    troy2000 Senior Member

    I use butter instead of oil, and cook it very slowly. It took me a while to learn that it has to come off the heat or have onions and what-not mixed into it before it's done, or it'll keep right on cooking until it's burned anyway.

    When my dad was alive, he made his roux by cooking dry flour in a small cast iron pan that he used for nothing else--oil or grease never touched it. He'd stir the flour with a small metal spatula for what seemed like forever, with no apparent change. It would go from white to dark in a minute or two when it finally started browning, and he'd quickly scrape it into whatever grease he was using, and finish it. I still think it's the best-tasting way to do it, if you're making sausage gravy to pour over biscuits. Maybe that's just because I grew up on his biscuits and gravy....:)
     
  14. Asleep Helmsman
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    Asleep Helmsman Senior Member

    Not sure I remember Nanie's (Grandmother) way. Either Butter or oil, but since the vast majority of the folk on both sides of my family are passed on from heart attacks, and I'm 50, I tend towards a little heart healthy whenever I can.
     

  15. Asleep Helmsman
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    Asleep Helmsman Senior Member

    I always cook in the celery, onions, and garlic. That gives them all the flavor and as you said it keeps it from burning.
     
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