/ck/ - Food & Cooking

Diggin that toaster, bro.

I only like chicken and sausage. Don't like shellfish gumbo very much. But I almost never make it because when I'm in the mood for something Cajun I prefer blackened chicken.

I find its pretty good to get the onion and peppers ready before I start the roo, ive had a few times before I learned to stop waiting til the roo was done to get that on the cutting board.

Make it turkey gumbo heh

No but I'm gay

>>11585344
why is your knife dirty before you've even cut anything?

>>11585365
Im doing chicken and sausage right now, i like mine with a lot of crab and okra and leftover crawdads but i havnt done a boil since march and other people are eating this one, people who dont like crunchy vegetables

>>11585385
Just used it for something else

I'm gay btw dont know if that matters

>>11585344
>knickknacks everywhere
>disgusting retarded walmart knife
Continue, OP

>>11585370
>roo

Youll want about a 1:1 ratio butter and flour, if you want to make a pot for yourself id say a 1/4 cup each, I do 4/3 cups to make a big pot. Melt the butter and add the flour and whisk on a medium high heat and youll be making a roo. This is the start of just about every gravy and soup in your grandmas cookbook so its just good to know

>>11585397
No it doesnt

>>11585344
PBR is the patrician's gumbo beverage
sage

Youll want to whisk it off the bottom until its about the color of chocolate milk. If you start seeing black in it dont be afraid to toss the mix and try again.

>>11585428
That is a genuine Field and Stream knife from the Cabelas

Add the garlic pepper and onion to the roo when its the right colorand keep whisking for a couple minutes to coat over the whole mix. Dont put your face over it that steam has a lot of the juice in it and itll burn your eyes

keep it up op

Oh, it's been such a long long time since I've had a proper bowl of gumbo. I love a hot bowl with a thick piece of cornbread and iced tea.

>>11585498
Forgot to cut the sausage. Add your sausage to the mix as its frying in the roo for a bit, raw andouille sausage will take a bit but its just a flash fry for the regular stuff. After its all baked in youll want to add 2 quarts of chicken broth, some bay leaves,

>>11585559
...and the tonys. Just a smidge will do, I like to keep it around 2 cups but a bachelors pot youll probably want a half cup. If you want it spicy add some to the bowl when youre about to eat

>>11585559
...and the tonys. Just a smidge will do, I like to keep it around 2 cups but a bachelors pot youll probably want a half cup. If you want it spicy add some to the bowl when youre about to eat. Forgot the picture for scale, youll know when its how much you like

>>11585370
>>11585437
>>11585498
>>11585559
>roo

>>11585577
When you choose a sausage, andouille is best. But not everyone lives in a region where thts available. I find that kielbasa from the Wal Mart tastes great for the price. From here you add anything you like for herbs and spices (i add a bit of time and leftover curry pastes if I made thai that week) stir to blend everything, bring it to a boil than turn the burner down for a simmer for an hour.

>>11585639
>add a bit of time
Did you develop your own flux capacitor?

Now this is a rotisserie chicken from the Wal Mart. It was marked down for $3 because it was getting on 4 days old and isnt that great to begin with. Its dry, the skins soggy, it sat at 60 degrees for 2 days in the open air and if you made this into a stock meemaw would come down from heaven just to slap you. Fortunately, we dont care because its soup meat now and all those downsides go away.

>>11585645
I dont know what that means but I did dig out an herb garden out back for mint, time and rosemary

where is the rice
what are you serving it over
tell me you're not just sloshing down gumbo into your fat ass gullet

As you seperate off the chicken remember a few things.
>Theres meat on the back. You wont be telling the dark meat from the light from the soggy when you have a whole bowl in front of you
>Remove any and all skin. Rotisserie chicken from the Wal Mart has lemon flavored skin that makes the whole pot taste awful if you add it
>Do not eat the skin while you seperate the chicken, it sat out for 2 days at a temperature that accelerates microbial growth and then when into a fridge that only slows microbial growth. Even if you cook it after to kill the bacteria youll still have the leavings that make it taste even worse
Pot still has another half hour before the chicken gets added, so bit of a hiatus

>>11585674
Ill be making rice when we get ready to eat, wife will probably be making potato salad for this to go over

Keep going OP, I haven't came yet and my balls are starting to hurt

>>11585665
>>11585639
>>11585498
>>11585459
>>11585344
>Maple Bacon Onion Jam

And finally we add the chicken, stirring in all the meat after the sausage is left to simmer long enough. From here it stays simmering for another half hour or 45 minutes, and these two simmering times are a good chance to wash the dishes. Gumbo, if you just mince the vegetables instead of using the processor, should leave very little cleanup when youre done.
Forgot the picture again

>>11585838
Looks like raw sewage anon

>>11585896
That's where the flavor lives anon, don't be prejudiced

>>11585896
it all comes out the same, anon

>>11585370
No celery?

>>11586317
OP finally got owned. There is no excuse for this. Although some people I know have some genetic component that makes celery stink like ass so that could be the case here.

>>11586324
Then they should just brush their teeth afterwards.

>>11586338
Yes, when something tastes and smells bad to me i wolf it down anyways and then brush my teeth to make everything better.

>>11585370
>roo

>>11585344
I don't like where this is going. I don't like where this is going at all.

>>11585838
Great job OP.
Id happily sit dơn to ẹnoy that with you.

is roo a meme now

>>11586476
Why not?
Thí recipe calls for roo and time. No sage though.

>>11585344
that toaster is dope

>>11585459
Not dark enuff

>>11586324
>>11586317
I had to google around because I never heard of it myself. I may just be getting a recipe down a line of people who didnt like it just the same as some people have shrimp and some people have okra. I put it in stuffing all the time though not like I dont like it

>>11586552
Well it went for about 2-3 more minutes after.

>>11587343
Damn looks good

>>11587343
I want to smear that all over you OP then lick it all up.
Good on you for making such yummy comfy af food.

>>11587343
Was it at least smoked sausage?

>>11587343
It's incredibly hard to fuck up gumbo but you somehow managed to.

>>11585344
Only thing I know about Gumbo is from that Goosebumps episode "How to kill a monster" where they make Gumbo. Some part of me wished it was just an american invention to scare kids, but apparently you guys really eat that shit.

>>11588829
What's wrong with gumbo?

>>11585344
Where's the celery?

>>11585498
Damn, that's a cheap chicken

Fuck me that looks bad, I'm not sure you can even call that cooking, all you did was throw shit in a pot with way too much liquid.

>>11585498
Look at that hand. Why are all fat people shit at cooking?

>>11585344
Love it. Alligator gumbo is also good

>>11585370
>the roo

>>11585365
>when I'm in the mood for something Cajun I prefer...
....fake "Cajun" food.

>>11585498
>that hamplanet "hand"
You shouldn't be making gumbo, fatty.

>>11585665
>Walmart chicken
>marked down
>4 days old
Enjoy your dysentery poorfag.

>no celery (Google 'holy trinity cajun' and get woke pls)
>no okra (the "gum" in gumbo)
>the correct spelling is "roux"
>roux should be cooked past light brown until it's brick red imho
Low effort 2/10

>>11587343

You should poo in the toilet like a normal person

If you cut the sausage into half moon shapes before you cook them, they won't look like your mom trying to fit into a sweater OP

>>11585498
Eat a salad.