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Wed May 16, 2007 11:57 am Post subject:
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New page! 
Last edited by {uZa}Amok on Wed May 16, 2007 11:58 am; edited 1 time in total |
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Wed May 16, 2007 11:57 am Post subject:
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Gumbo???? Wtf is that?
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Wed May 16, 2007 11:58 am Post subject:
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It is soo good
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Wed May 16, 2007 11:59 am Post subject:
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you cant say no to a bowl of Gumbo 
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Wed May 16, 2007 11:59 am Post subject:
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Gumbo is a spicy, hearty stew or soup, found typically on the Gulf of Mexico in the United States, and is very common in Louisiana, Southeast Texas, southern Mississippi and the Lowcountry around Charleston, South Carolina and down past Brunswick, Ga. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will lose heat to the surrounding area.
The dish named gumbo usually consists of two components, rice and broth, and is usually made in large batches. Left-over broth is frozen for later use. Rice is made fresh daily. The rice is prepared separately from the broth, and the two are mixed only in the serving bowl.
The gumbo broth can contain seafood (typically crab and shrimp from the Gulf of Mexico or crawfish), fowl (usually duck, quail, chicken), and other meats, used as seasoning (smoked or fresh sausage), tasso (Cajun smoked pork), Cajun-style andouille (smoked sausage), and other smoked or preserved meats). A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists. The one essential ingredient of the dish is okra, as the name gumbo is derived from a West African word for okra.
Charleston gumbo is often beef or seafood based, although the dish can vary extensively, and is often served over rice. The defining characteristics of gumbo are the type of stock used and the thickening agent used.
A second characteristic, though not necessary, is that the ingredients (base, roux, stock, meat, etc.) are cooked separately, then added together and allowed to simmer.
The stock is always as rich as possible, made with whatever complements the type of gumbo (seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc.) This usually means roasting bones with mirepoix in the oven and then simmering in water for several hours.
Common thickening agents used are okra, filé powder and roux. The classic recipes ask for okra or filé powder. Roux may be added to either, and nowadays it is quite common for roux to be the sole thickening agent itself. Okra is the most popular, especially in restaurant kitchens. Mixing okra and filé is uncommon in Louisianan cuisine, as filé was originally an okra substitute when okra was not in season; although some cooks do this.
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Respect all, fear none!
Conscia mens recti, famae mendacia ridet.
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Wed May 16, 2007 12:00 pm Post subject:
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I saw some pictures and I must admit, it looks delicious! 
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Wed May 16, 2007 12:01 pm Post subject:
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now i want gumbo
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Wed May 16, 2007 12:01 pm Post subject:
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Me too!
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Wed May 16, 2007 12:02 pm Post subject:
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i make a Mean Seafood Gumbo and a good chicken And sausage one 
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Wed May 16, 2007 12:02 pm Post subject:
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What is the weather over there, Capt.?
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Wed May 16, 2007 12:02 pm Post subject:
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27c today
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Wed May 16, 2007 12:02 pm Post subject:
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| Capt.CaNaDa wrote: | | i make a Mean Seafood Gumbo and a good chicken And sausage one |
SEAFOOD! yummie!
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Conscia mens recti, famae mendacia ridet.
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Wed May 16, 2007 12:03 pm Post subject:
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and sunny
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Wed May 16, 2007 12:03 pm Post subject:
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| Capt.CaNaDa wrote: | | 27c today |
Good! Here it is about 16C and some clouds and rain. Same for next couple of days... 
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Conscia mens recti, famae mendacia ridet.
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