Finally good Gumbo
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Forum Name: Shops, Barns, Varmints, and Trucks
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URL: https://www.allischalmers.com/forum/forum_posts.asp?TID=192742
Printed Date: 05 Sep 2025 at 7:21pm
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Topic: Finally good Gumbo
Posted By: Thad in AR.
Subject: Finally good Gumbo
Date Posted: 05 Jan 2023 at 6:07am
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I successfully made good Gumbo last night. The Rouix took nearly an hour to turn color and thicken, but it did. I was quite pleased for the first time. |
Replies:
Posted By: desertjoe
Date Posted: 05 Jan 2023 at 8:48am
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Well Thad,,,,you KNOW you just cannot drop such a teaser on us Cajun lovin fellars and then just walk away,,,,,,,,,,!!!!!   RECIPE is the word of the morning,,,,working can wait,,,,,,,
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Posted By: Thad in AR.
Date Posted: 05 Jan 2023 at 11:50am
| https://tastesbetterfromscratch.com/wp-content/uploads/2017/11/Gumbo-11-500x500.jpg" rel="nofollow - https://tastesbetterfromscratch.com/wp-content/uploads/2017/11/Gumbo-11-500x500.jpg |
Posted By: Thad in AR.
Date Posted: 05 Jan 2023 at 11:53am
| https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/" rel="nofollow - https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/ |
Posted By: DougG
Date Posted: 05 Jan 2023 at 6:52pm
| Dam , may have to try that this weekend, looks good |
Posted By: plummerscarin
Date Posted: 05 Jan 2023 at 10:20pm
| My one and only try was out of an Emeril cookbook. Accountant wouldn't eat it. Kids wouldn't eat it and remarkably neither dog. I think the hat was too much for the dogs. I thought it was good. More for me |
Posted By: desertjoe
Date Posted: 05 Jan 2023 at 10:30pm
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Hey Thad,,I got the recipe printed and am gonna give it a try this weekend!! I've tried making the rue several times and always burned it,,Is there a secret to making the rue,,,??
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Posted By: Thad in AR.
Date Posted: 06 Jan 2023 at 4:23am
Patients is the key. I keep it hot enough to almost boil and stir (scraping the bottom clean) with a spatula . I stir nearly non stop. I’ll stir the meat and vegetables on occasion but briefly and right back to storing the Roux. This last batch took 45 minutes to thicken and turn color. I usually burn it as well. Flour can be added clear to the end. |
desertjoe wrote:Posted By: shameless dude
Date Posted: 07 Jan 2023 at 12:45am
| that really looks good....but i'd take the shells off the shrimp tails before cooking! |
Posted By: Thad in AR.
Date Posted: 07 Jan 2023 at 4:38am
Feed the shrimp to the cats and keep the chicken and andouille. DO NOT forget the okra. 
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Posted By: desertjoe
Date Posted: 11 Jan 2023 at 8:17pm
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Well,,,I;ll be the testufyier on this one as it is just GREAT tasting,,,,!!!WHOOOOEEEEEE,,,!! Shameless,,,you just gonna have to cook some of this up in your outdoor kitchen,,,,it is THAT good,!!! The only'ist thing is staying on top of stiring of the Roux as that right there is the KEY to the success of this dish. I stirred and stirred for 43 minutes brfore it got that deep chocolate color and the consistancy of cookie dough,,but I aalmost gave up it took so long but after adding the roux to the veggies and Kielbasathe tase and Flavor is Many Wonderfuls!! The amount of Tony's was right on the money for me,,,, Many THANKS, THAD,,,you done great on this,,,,
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Posted By: Michael V (NM)
Date Posted: 11 Jan 2023 at 9:27pm
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I always enjoyed when my BIL came up,, his granmother was a full bleed cajun,, so he knows how to make some GOOD gumbo, she taught him well,,... and yea,, gettin that rouix,rue,however ya say it right is a main thing,, the ingriedents can just about be as wild as ya can stand,,, yea,, i likes me some good gumbo....
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Posted By: Thad in AR.
Date Posted: 12 Jan 2023 at 4:22am
| Don’t forget to add the okra |