/ck/ - Food & Cooking

[Anonymous No.12242301]

I really want some gumbo, lads. What's the best, most authentic recipe I can find without going to Louisiana and asking someone's gramma? Inb4 Google it

[Anonymous No.12242311]

You’re a faggot and you really could have used Google for this. That being said, this looks like the one I ate a lot down in Sulphur. Enjoy.

Creole Style Gumbo Recipe

INGREDIENTS
For the Roux:
1/4 cup butter
1/4 cup flour
For the Gumbo:
5 tablespoons butter
1 onion chopped
1/2 green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup tomato diced
1 pound okra, sliced
1/2 cup roux
2 tablespoons King Creole seasoning
1/2 teaspoon gumbo file
2 bay leaves
2 quarts water
1 pound shrimp, cooked, de-deveined
1/2 pound crab meat, back fin or jumbo lump
2-3 cups cooked rice

PREPARATION INSTRUCTIONS
For the roux:
Melt the butter in a saucepan and whisk in the flour until smooth. This is a blonde roux. Set aside until needed.

For the gumbo:
In a large soup or stockpot, melt 5 tablespoons of butter. Add the chopped onion, celery and pepper, saute until softened. Add the garlic, okra and tomato and continue to sautee another 2-3 minutes. With a whisk, blend in the roux and seasonings. Continue to whisk as you add in the water. Bring to a boil, then reduce heat to a simmer, add the shrimp and crab. Let simmer 5 more minutes to bring all the flavors together. Serve hot over rice.

[Anonymous No.12242315]

>>12242311
Also add andouille sausage, only thing it’s missing. You can sub King Creole for Tony’s as well.

[Anonymous No.12242316]

>>12242311
>blonde roux
>water and not dark stock

yikes and flavourlesspilled

[Anonymous No.12242317]

>>12242301
YoubToub 'Justin Wilson gumbo'

[Anonymous No.12242318]

>>12242311
>1 pound okra
what if Okra doesn't exist in your country?

[Anonymous No.12242319]

>>12242316
Since it’s obvious you’ve never stepped foot in Louisiana, kindly fuck off and keep making your Northeast hometown rendition.

[Anonymous No.12242321]

>>12242318
I don’t know, never had to sub it. You might be able to get away with diced squash or just leave it out completely.

[Anonymous No.12242327]

>>12242321
what about courgettes?

[Anonymous No.12242329]

>>12242311
>cup
Why do Amerifats do this? Use a real fucking measurement you fat cunt

[Anonymous No.12242330]

>>12242301
I've never tried gumbo. Is it soul food? Does it "stick to your ribs"?

[Anonymous No.12242335]

>>12242311
Needs dark roux, chicken or fish stock instead of water, andouille sausage, no crab meat, and more bell peppers of different colors. Also just use a mix of smoked paprika and cayenne to taste instead of a meme seasoning mix.

[Anonymous No.12242337]

>>12242318
My impression that part of the purpose of the okra was for it to act as a thickener due to the gunk the okra releases. If you can't get okra, maybe just leave it out and use some potato starch slurry to thicken the gumbo up instead.

[Anonymous No.12242339]

>>12242330
Pretty much yeah. It’s a thick stew resulting from cultural mixing of French, African, and other cooking styles in the highly multicultural environment of New Orleans. Very hearty.

[Anonymous No.12242340]

>>12242330
Technically it's cajun. And yes, it tends to be very hearty.

[Anonymous No.12242374]

>>12242318
I refuse to believe that a country exist which has file and andouille readily available but doesn't have okra

[Anonymous No.12242392]

>>12242318
where tf do you live?

[Anonymous No.12242401]

>>12242392
>>12242374
New Zealand
I found creole in the supermarket, file I could get in the post and we have various smoked sausages, but Okra doesn't exist here

[Anonymous No.12242408]

>>12242401
In some places it's called ochro or ladie's fingers

[Anonymous No.12242416]

>>12242329
Because we’re measuring more than toast and beans you methmouthed fuck

[Anonymous No.12242419]

>>12242335
>paprika in Gumbo
??? I think the fuck not

[Anonymous No.12242421]

>>12242401
I sometimes buy okra at silverbell on dominion road

[Anonymous No.12242427]

>>12242329
What are you guys even using in your kitchens?
I live in metric land but every home has measuring cups and spoons...
You have measuring cups that are 100ml 250ml 500ml???

[Anonymous No.12242439]

>>12242421
I'm white though so I don't live in Auckland

[Anonymous No.12242446]

>>12242427
Tsp
Tbsp

Ml
L

G
Kg

Or just simply say ‘two onions’ instead of ‘two cups of onion’. Not difficult. Amerifats just love to complicate simple shit.

[Anonymous No.12242459]

>>12242446
so you use teaspoon and tablespoon instead of mls
yet refuse to use cup also?

[Anonymous No.12242468]

>>12242459
Tsp and tbsp measurements for spices and other ingredients. Mls and Ls for non solids.

Cups don’t even come into it.

[Anonymous No.12242475]

>>12242439
where do you live lad?

[Anonymous No.12242487]

>>12242475
Christchurch
>>12242468
so you bake by measuring lots of 240mls of flour?

[Anonymous No.12242490]

>>12242487
Weighed. I.e 300g of flour. Gs or Kgs.

[Anonymous No.12242491]

>>12242487
Bongs have a natural feel for flour, they don’t have to measure it. It’s about 75% of their natural diets.

[Anonymous No.12242494]

>>12242487
there are lots of chinese supermarkets in christchurch

[Anonymous No.12242521]

>>12242490
>Weighed
What if you're using High Protein flour?
Purple wheat, Rye, Wholemeal, does it all weigh the same?
Do you test the moisture content before weighing it? Moisture content can vary by 14%, you think this might affect weight?

>>12242494
>lots
There's 3 and they're all on the same corner Zhang

[Anonymous No.12242530]

>>12242521
You’re getting autistic about this now, lad. If moisture content is an issue then that’ll obviously be reflected in the measurement but you’d still measure it in fucking Gs.

[Anonymous No.12242531]

>>12242521
ok, go to one and they might have okra lol

[Anonymous No.12242532]

>>12242301
that looks taste-tastic!

[Anonymous No.12242546]

>>12242521
also check out indian & fijian shops
they use it too

[Anonymous No.12242572]

First you need to decide if it going to be a chicken or seafood gumbo.seafood gumbo will make your house smell,but it tastes better with the roux.the Cajun spice Trinity is green bell pepper,celery,and white onions,with garlic being the pope so add that to the roux,the roux should be thick like a gravy and not watery.FUCK TOMATOES,DONT YOU PUT THAT SHIT IN GUMBO.okra is great,but if you don't have any it's mostly filler so that's fine,add more seafood/meat.if you make a chicken gumbo be sure to add in a couple of andouille sausages and maybe some tasso ham.im from North Louisiana and there's a good seafood gumbo place where I live but south Louisiana probably has the better recipes.tomatoes in gumbo is a cultural taboo here,but I'm not sure why,I think the tomatoes might screw with the overall flavor so if you want you could make some with tomatoes and some without to see what you like.cooking isn't rigid it's about making good food,so experiment how you want and write down the recipes that work for you.

[Anonymous No.12242813]

>>12242311
>blonde roux
>gumbo
Mais yeah cha pick wonna dem

[Anonymous No.12242835]

>>12242401
Check an Asian market

[OP No.12243106]

Thanks for the help yall! I'm going to use this
>>12242311
recipe but also follow this advice
>>12242315
>>12242335
>>12242572
and add more bell pepper and andouille, use dark roux, and leave out the tomatoes. I'll let yall know how it tastes when I make it tonight.

[Anonymous No.12243147]

>>12243106
Don’t nix tomatoes. Rest are good advices. Tomatoes are good though.

[Anonymous No.12243435]

>>12242335
Simply Organic is a probably the best brand of smoked paprika you'll find in the grocery store. It's made in Spain and smoked over oak wood for 25 hours. McCormick and many other brands from outside of Spain where this practice is the norm are shit.

[Anonymous No.12243436]

>>12243435
15 hours*

[Anonymous No.12243440]

>>12242337
File also thickens.

[Anonymous No.12243682]

cooked this as my first gumbo yesterday. what do you think?

i thought it turned out pretty well for my first try. a couple things i'd do differently next time.

[Anonymous No.12243708]

>>12242311
>celery
>okra
>garlic cloves
>blonde roux
>file while cooking
sulphur has terrible fucking gumbo

[Anonymous No.12243729]

>>12242315
>>12242335
>>12242572
>>12243106
You don't have to use andouille sausage, there are better sausages to use, down in the atchfalaya we don't use okra, garlic cloves(garlic powder works better), or celery, those 3 are more creole than cajun

>>12242301
don't ever ask how to make a gumbo, you're 100% going to be ridiculed by anyone who knows how to make one, I wouldn't even attempt it imo, no reason for you to without learning a proper way to do it

>>12243682
no one is falling for this obvious bait you faggot

[Anonymous No.12243751]

>>12243729
what's wrong with it?

[Anonymous No.12243796]

>>12242301
https://youtu.be/M5XXU47q9js
The roux is tricky and delicate.

[Anonymous No.12243826]

>>12243796
suuuuuure
delicate like your tushy when i used to baby sit you. remember hide the pickle game?

[Anonymous No.12243832]

>>12243826
Fuck. I posted the wrong Paul. LOL

[OP No.12243901]

>>12243729
>don't ever ask how to make gumbo
I want to learn how to make gumbo because it tastes good. I'm willing to try multiple times to get it right and find people who actually know how to make it, which is why I asked here instead of just using a random recipe off Google.

[Anonymous No.12244334]

>>12243901
tough shit buddy, going to be hard to find a really great recipe, but the few hints i can give you is to first, know what type of gumbo you want to do, Chicken, or seafood(shrimp and crab), personally i'd never use any other seafood other than shrimp and crab mostly because other seafood doesn't work well in it. if you want to cook something with fish, crawfish, or oysters, you'll have to make a stew.
next boil chicken bones in water/boil crab or crawfish shells in water to make a good stock to use instead of water, increases the flavor exponentially. also season with a heavy hand, no one likes bland shit, barely salt your rice, DON'T ever use tomatoes, garlic cloves(use powder), celery, okra, and andouille(you can use other smoked sausages) are all optional, i've made stellar gumbos without them, with the roux you can either make it yourself, or buy some in a jar if you ever find yourself in louisiana or buy them on amazon, these are the only 2 i'd use:
https://www.amazon.com/Savoies%C2%AE-Fashioned-Roux-Dark-16oz/dp/B007JB7ODY
https://www.amazon.com/Karys-Roux-ounce-glass-jar/dp/B00BS1LGB2
I personally prefer Kary's, it's a better roux, but savoies is still widely used. you'll get used to finding how much roux you like the more you make it, unfortunately that's the only way to truly make a gumbo is a whooole lot of trial and error
also using a properly seasoned cast iron pot helps A LOT.
pic related is what a made a few weeks back, take note of the color and what not

[Anonymous No.12244409]

>>12242301
I really like crawfish etouffee more than I like gumbo. I realize they are different things though. I also like the etouffee over pasta rather than rice.

[Anonymous No.12244941]

>>12243106
>canned roux
>pre cooked shrimp

[Sage No.12244952]

>>12242301
This post bummed me out, I can drive to LA in like and hour, and get authentic creole food, and I take that for granted. IDK where your at, but Ill buy you an Étouffée if your ever in East Texas

[Anonymous No.12244996]

this is the first one i used
no okra in it, im sure this is a hotly debated topic
https://www.youtube.com/watch?v=76JXtB7JFQY

makin roux is fun to doux, specially when you got a broux

[Anonymous No.12245007]

>>12242301
try this guide to roux color, so you know what to expect; the roux is the key (plus quality ingredients)... a terrible roux (or god forbid burnt roux) will ruin all your work:

[Anonymous No.12245012]

>>12245007
you’re looking something about 3/4ths down the chart; you will think it’s taking too long, and you’ll get tired of stirring, but the satisfaction of making your own roux is fantastic

[Anonymous No.12245026]

>>12245007
also, to help understand the reasoning behind adding the okra (or not): the darker the roux, the less thickening power it has; as you approach the brick red to chocolate color you need, the more of some other thickener you’ll want, depending the consistency you like; okra is a a great thickener (and, no, squash can’t be used in its place despite what anon said); arrowroot and filé also fits the bill; my granny made a shit ton of gumbo and always made 2 rouxs, one chocolate cocker, and a smaller batch of blond roux strictly for the thickening power....lotta labor though

[Anonymous No.12245632]

>>12242494
several mosques too I hear

[Anonymous No.12245649]

>>12245007
I have a hard time going past the 2nd frame on the bottom for fear of burning.

[OP No.12246198]

>>12244334
Damn, that looks really good! And thanks for the advice. I actually used Savoie's roux, you can get it around here. But my (cajun) gramma scolded me for using canned and said she'd show me how to make it right next time I visited her haha.
>>12244952
I'm in southeast Texas so LA is only about an hour and a half away for me, I just haven't been able to go lately because I'm poor and can't take an afternoon off work for food

[Anonymous No.12246695]

>>12244334
Far too pale according to this chart >>12245007.

[Anonymous No.12246943]

>>12243729
>don't ever ask how to make a gumbo, you're 100% going to be ridiculed by anyone who knows how to make one, I wouldn't even attempt it imo, no reason for you to without learning a proper way to do it

What does this sentence even mean?

[Anonymous No.12246973]

>>12246695
that chart literally means nothing lmao, you literally have no idea what a fucking gumbo is you fucking retard, yeah obviously if you're making a stew you want it super dark, but a gumbo is NOT supposed to be that fucking dark that means it's burnt, mine is a healthy color for a gumbo, also the chart just shows roux, you have to add water to gumbo and ofc that'll make it look more pale than just normal roux

>>12246198
lmao don't worry too much about using jar roux, while yes making your own roux is the optimal way, but it's kinda a pain in the ass if you haven't done it a ton and using a good jar roux doesn't really taste THAT different, if your gumbo relies on how good you make your roux, it isn't a good gumbo, also my pawpaw who lives on the edge of the atchafalaya uses jar roux a lot

[Anonymous No.12246997]

>>12246973
Who the fuck cares what color your roux makes the gumbo?

[Anonymous No.12247011]

>>12246973
this guy >>12246695
there's this thing on 4chan where you can click on their number post and reply to them, and when you reply to them in your post, it shows a set of numbers that you can hover your mouse over the reply number and actually SEE the post that i was replying to, it's very cool and would be very useful in the future should you decide to ask a fucking retarded question like that again

[Anonymous No.12247334]

>>12246973
Nice run-on sentences.

[Anonymous No.12247340]

>>12247334

[Anonymous No.12247354]

https://www.youtube.com/watch?v=76JXtB7JFQY

[Anonymous No.12247456]

>>12247354
this

is this recipe >>12243682

[Anonymous No.12247540]

>>12246973
The level of cope in attempting to justify being too lazy to make a proper gumbo roux would be somewhat humorous, if it wasn't so pathetically sad.

https://acadianatable.com/first-you-make-a-roux/

[Anonymous No.12247572]

>>12247540
>haha COPE haha LAZY
>literally posts website that says it takes an hour to do heavily reinforcing my point that jar roux isn't that bad
huh? I bet you don't use Louisiana seafood boil mix because you like to make your own blend of herbs and spices, and imagine thinking that spending an hour on a base is any better than just buying a high quality base from the store, lmao fucking faggot

[Anonymous No.12247578]

>>12247540
and yeah if i was a NEET that spent all his time alone at home with ample time to cook, ofc i'd make a roux every time, but I don't, and when it's the middle of winter and I come home and don't have any gumbo frozen, i'll make a quick and easy one that still tastes great, i would say go shit up another board, but then again, this is /ck/

[Anonymous No.12247836]

>>12247572
seething

[Anonymous No.12247928]

>>12247572
>>12247578
Fine. Just don't call it a gumbo, because a dark roux is a prerequisite for gumbo. Yours is simply a stew, nothing wrong with it per se, and possibly a decent dish , but as the mounting evidence has convicted you, it is not a gumbo. Enjoy your blonde, flavorless roux based stew, but never call it gumbo, because it makes you look braindead.

[Anonymous No.12248004]

>>12247928
>stew
>lighter than a gumbo
w-what

[Anonymous No.12248032]

>>12247928
tell me you know that you aren't supposed to let it get pitch black dark, nigger you're literally burning the roux

[Anonymous No.12248088]

>>12248004
This >>12244334 is a stew with the kind of ingredients that are added to gumbo, but it is certainly not a gumbo. If you're too lazy to spend the time to make a dark roux imperative for a gumbo, fine. Just stop being so retarded you claim that insipid, pale roux is anything but your "gumbo style stew."
>now melts
So sick of this shit.

[Anonymous No.12248106]

>>12248088
post your gumbo
>inb4 i don't need to show it to you hurr, or any other snappy response that proves you're a faggot

[Anonymous No.12248169]

>>12248106
No snappy response, I've been accumulating and freezing leftover crawfish meat from a few boils and my neighbor and I are fixin' to make one. Although he's white trash, he's open minded about the necessity for the development of the dark roux. I'll post pjcs then, maybe even an OC so you can really get your panties twisted up sweaty. But keep calling your pale stew gumbo, literally everyone is laughing.

[Anonymous No.12248182]

>>12248169
>crawfish
>in a gumbo

[Anonymous No.12248222]

Finally a good thread

[Anonymous No.12248288]

>>12248032
It should be the color of Hershey's chocolate according to most sources I've seen.

[Anonymous No.12248308]

>>12248288
for a stew yeah, and when making a gumbo you should start off with a dark roux, but it quickly dilutes once you add water, in a stew, you barely add any water to it, so it's thicker and more dark, i'm not understanding how people don't understand this basic fact. If your finished gumbo is super dark, then you're a fucking retard who burnt his roux or didn't add water

[Anonymous No.12248330]

>>12248288
I mean this color for the roux not the finished product.

[Anonymous No.12248555]

>>12248182
Ok, yankee, you sho' nuff know gumbo. Make sure you don't run out of your Maryland Old Bay aftershave (also a fine addition to Yankee seafood boils).

[Anonymous No.12248579]

>>12248555
that's some serious reach for a retard who uses crawfish in his gumbo, do you know how retarded you sound? crawfish works best in a stew, any brain dead retard from da swamp could tell you that, gumbo's consistency is way too soupy for crawfish to work

I really hope you don't serve your family/friends that, you are single handily ruining the Louisiana good food stereotype, pic VERY related

[Anonymous No.12248590]

>>12248579
Thr only serious reach here is the one i gave to yo fatass momma

[Anonymous No.12248598]

>>12248590
9gag.com

[Anonymous No.12249008]

>>12242301

http://www.gumbocooking.com/gumbo-cooking-secrets.html

[Anonymous No.12249113]

>>12246695
fuck that chart nigga

[Anonymous No.12250293]

>>12242427
Is 6 qts a good size for a gumbo pot? Enameled cast iron ok?

[Anonymous No.12250332]

>>12242401
you'll find okra at an Indian supermarket with a fresh section. Pajeets love okra

[Anonymous No.12252276]

>>12250332
okra is shit in a gumbo

[Anonymous No.12252605]

>>12252276
Sone people like it, so..

[Anonymous No.12252609]

>>12252605
some people like watching women shit on them, doesn't make it good or right

[Anonymous No.12252664]

>>12242321
I thought I heard green beans were a substitute, but only taste wise.
I've been wanting to make gumbo too, but solving the okra problem wasn't enough. There's no way to get the file here. Also, I heard it wasn't very healthy. No idea how to substitute that. Sassafras has a quite particular taste I understood.

[Anonymous No.12253018]

>>12252664
you don't need okra or file, half of cajuns consider okra in gumbo to be a travesty, and file is something you add to the gumbo afterwords and isn't really necessary, it's like lamb with mint jelly, it helps, but it's not necessary

[Anonymous No.12253270]

should you use stock for a gumbo instead of plain water?

[Anonymous No.12253288]

>>12253270
yes

[Anonymous No.12253411]

>>12253270
Here's a good stock recipe:

https://youtu.be/kLiXg6sDu7Y

[Anonymous No.12253587]

>>12249113
what do you “fuck dat chart”?

it’s pictures of roux in various stages of development; it has no opinions, and offers no advice; it’s just colors of cooked flour and oil

holy shit, we’ve stumbled upon the least relevant comment in all of human history, mark your calendar boys