Greetings Dear Reader!
I stumbled upon this site a few months back while looking for wet shaving advice and fell in love with this repository of information, you have everything here! It has yet to fail me, in fact it has gone past batting 1.000 on my questions and has gone so far as to answer them before i even post. I cant give advice on shaving yet, id like to but i am still rather new at this art. So as a way of repaying the favor Ill teach yall how to cook up some DELICIOUS southern hospitality. Today Ill teach yall how to whip up some fantastic Gumbo. If you would like to learn how to cook any kind of Cajun food, compare recipes, traditions, ideas, tips, tricks, or just generally shoot the breeze, don’t hesitate to message me, I’m happy to oblige anyone who wants to learn how to cook up some fine southern hospitality. I can do French and Italian as well, but as I was born in Louisiana, Cajun/Creole is by far my absolute favorite to eat, cook, and most importantly, share.
We find ourselves in the throws of a particularly nasty winter, not even fine Texans like my self remain untouched by Jack Frost. What better way to shake the cold out of your bones after a hard days work outside then a big piping hot bowl of gumbo you’ve made from scratch. It’s an easy, cheap, filling and delicious dish. I cant give you my personal recipe but ill provide the base that ive tweaked off of so you can create your Plus the base is pretty much amazing anyway.
SEAFOOD WITH TRINITY GUMBO
INGREDIANTS
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
2 quarts chicken stock ( MUST be low sodium)
2 quarts beef stock (again get low sodium)
2 bay leaves
2 teaspoons Red Pepper, seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
2 pounds of pealed, de-veined, uncooked shrimp
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
A dash of Rosemary
Teaspoon of Sage
• File powder to taste
1 cup thinly sliced scallion greens
4 cups dark beer or 4 cups water
Cooking Instructions
First we need to do some prep work.
Clean and chop up your Trinity, the onions should be cut rather small as should the bell peppers, slice the Celery Stocks in quarter inch pieces.
Unwrap the Garlic cloves and crush them with the flat of your knife. Mince the hell out of them.
Place the Trinity and the garlic in a bowl and mix your spices in to a different bowl.
The Sage, Thyme, Parsley, Rosemary and Bay leaves. Ad the red, black pepper, and the salt to the spice bowl.
Put some oil in a skillet and cook your trinity and garlic until the onions are caramelized and soft.
Now the hard part; Making the Roux.
Add the flour and oil into a large, high wall pot. Mix together. When they are fully combined, set your heat on the burner to low.
It is absolutely VITAL that you NEVER stop stirring the roux. If you see black flecks in the roux, you have burned it and need to start over. The most important thing for the roux is to never let it sit still, you need to scrape the bottom, scrape the sides, around the edges, constantly. Keep stirring the roux until it gets a golden color. This is the most important part of gumbo so its worth starting over if you burn it. Don’t fret if you do, just learn from it. Youll need something like a rubber squeegee to keep stuff from sticking and burning. The more beef or pork you use, the longer you’ll cook the roux to match the meat your using. That is a vital concept, blonde roux for seafood, chocolate roux for beef and pork.
DO NOT let this stuff touch your skin when its hot. Seriously. Its Cajun Napalm and will hurt like a chemical burn if you get some on you. If its a little bit that gets splashed on you some how, not a huge deal but if you get something substantial on you get to the sink and get it off fast. I got some really thick dark roux splashed on my forearm once in an area about the size of a hockey puck. That ended up being a 2nd degree burn, just be careful when handling this stuff, a high walled pot should eliminate this risk but still, the resulting burns can blister, boil, and hurt for a bout 2 weeks.
Now that we have a fantastic roux, you need to pour the broth into the pot, very slowly, while continually stirring until you get all the broth in. Add a bit more heat to the pot and keep stirring until the roux is absorbed into the broth.
Add the spice mix the sausage, and the chicken to the pot you prepped before you started Bring the pot to a boil and reduce to a simmer. Let it simmer for a bout 20 minutes stirring occasionally, if you made your roux to thick (to much flour) its going to clump up on the bottom, if that happens you have to keep stirring the whole time your cooking so it doesn’t burn, if you do it right just check it every 4-8 minutes. Do not put a lid on the pot. After 20 minutes add your beer or water, bring back to a boil, reduce to a simmer, wait 20 minutes, add your shrimp and mud bugs. Don’t over cook them they only need about 10-12 minutes. I typically DON’T add the shrimp at the end here, I like to let my gumbo sit for a day in the fridge, let the flavors mingle, then bring it to a boil, dump the shrimp in and then serve it. If your serving it the night of, start making your rice when you put the shrimp in. rice is good and plump, fluff it and serve it to your friends with crispy French bread, good beer, and conversation. It always tastes best when you share it with friends. I would discourage you from using “fake” ingredients, imitation crab meat, processed crawfish, store bought stock (its fine as long as you get low sodium) but you do what you want its your recipe.
If yall want any other recipes just ask.
I stumbled upon this site a few months back while looking for wet shaving advice and fell in love with this repository of information, you have everything here! It has yet to fail me, in fact it has gone past batting 1.000 on my questions and has gone so far as to answer them before i even post. I cant give advice on shaving yet, id like to but i am still rather new at this art. So as a way of repaying the favor Ill teach yall how to cook up some DELICIOUS southern hospitality. Today Ill teach yall how to whip up some fantastic Gumbo. If you would like to learn how to cook any kind of Cajun food, compare recipes, traditions, ideas, tips, tricks, or just generally shoot the breeze, don’t hesitate to message me, I’m happy to oblige anyone who wants to learn how to cook up some fine southern hospitality. I can do French and Italian as well, but as I was born in Louisiana, Cajun/Creole is by far my absolute favorite to eat, cook, and most importantly, share.
We find ourselves in the throws of a particularly nasty winter, not even fine Texans like my self remain untouched by Jack Frost. What better way to shake the cold out of your bones after a hard days work outside then a big piping hot bowl of gumbo you’ve made from scratch. It’s an easy, cheap, filling and delicious dish. I cant give you my personal recipe but ill provide the base that ive tweaked off of so you can create your Plus the base is pretty much amazing anyway.
SEAFOOD WITH TRINITY GUMBO
INGREDIANTS
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
2 quarts chicken stock ( MUST be low sodium)
2 quarts beef stock (again get low sodium)
2 bay leaves
2 teaspoons Red Pepper, seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
2 pounds of pealed, de-veined, uncooked shrimp
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
A dash of Rosemary
Teaspoon of Sage
• File powder to taste
1 cup thinly sliced scallion greens
4 cups dark beer or 4 cups water
Cooking Instructions
First we need to do some prep work.
Clean and chop up your Trinity, the onions should be cut rather small as should the bell peppers, slice the Celery Stocks in quarter inch pieces.
Unwrap the Garlic cloves and crush them with the flat of your knife. Mince the hell out of them.
Place the Trinity and the garlic in a bowl and mix your spices in to a different bowl.
The Sage, Thyme, Parsley, Rosemary and Bay leaves. Ad the red, black pepper, and the salt to the spice bowl.
Put some oil in a skillet and cook your trinity and garlic until the onions are caramelized and soft.
Now the hard part; Making the Roux.
Add the flour and oil into a large, high wall pot. Mix together. When they are fully combined, set your heat on the burner to low.
It is absolutely VITAL that you NEVER stop stirring the roux. If you see black flecks in the roux, you have burned it and need to start over. The most important thing for the roux is to never let it sit still, you need to scrape the bottom, scrape the sides, around the edges, constantly. Keep stirring the roux until it gets a golden color. This is the most important part of gumbo so its worth starting over if you burn it. Don’t fret if you do, just learn from it. Youll need something like a rubber squeegee to keep stuff from sticking and burning. The more beef or pork you use, the longer you’ll cook the roux to match the meat your using. That is a vital concept, blonde roux for seafood, chocolate roux for beef and pork.
DO NOT let this stuff touch your skin when its hot. Seriously. Its Cajun Napalm and will hurt like a chemical burn if you get some on you. If its a little bit that gets splashed on you some how, not a huge deal but if you get something substantial on you get to the sink and get it off fast. I got some really thick dark roux splashed on my forearm once in an area about the size of a hockey puck. That ended up being a 2nd degree burn, just be careful when handling this stuff, a high walled pot should eliminate this risk but still, the resulting burns can blister, boil, and hurt for a bout 2 weeks.
Now that we have a fantastic roux, you need to pour the broth into the pot, very slowly, while continually stirring until you get all the broth in. Add a bit more heat to the pot and keep stirring until the roux is absorbed into the broth.
Add the spice mix the sausage, and the chicken to the pot you prepped before you started Bring the pot to a boil and reduce to a simmer. Let it simmer for a bout 20 minutes stirring occasionally, if you made your roux to thick (to much flour) its going to clump up on the bottom, if that happens you have to keep stirring the whole time your cooking so it doesn’t burn, if you do it right just check it every 4-8 minutes. Do not put a lid on the pot. After 20 minutes add your beer or water, bring back to a boil, reduce to a simmer, wait 20 minutes, add your shrimp and mud bugs. Don’t over cook them they only need about 10-12 minutes. I typically DON’T add the shrimp at the end here, I like to let my gumbo sit for a day in the fridge, let the flavors mingle, then bring it to a boil, dump the shrimp in and then serve it. If your serving it the night of, start making your rice when you put the shrimp in. rice is good and plump, fluff it and serve it to your friends with crispy French bread, good beer, and conversation. It always tastes best when you share it with friends. I would discourage you from using “fake” ingredients, imitation crab meat, processed crawfish, store bought stock (its fine as long as you get low sodium) but you do what you want its your recipe.
If yall want any other recipes just ask.
Last edited:
Good recipe, but we don't want anyone setting their houses on fire!
. I was invited by my neighbors, who in addition to being absolute belles are on our womans soccer team here at my school, to come over to their appartment to bring the new year. So im not just making it im teaching it to some very lovely and athletic women and a few of their Beau's if they show up. I cant bring my self to cook and eat cajun food with out sharing it with someone, company and conversation just make the food so much more enjoyable. 
