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/ck/ - Food & Cooking

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13093699 No.13093699 [Reply] [Original]

Greetings /ck/, this here is a GUMBO. How do you make yours? Jambalaya and other southern foods welcome

>> No.13094088

Is that fucking cilantro?

>> No.13094435

>>13094088
parsley fool

>> No.13094953

Looks aight. Should be darker though. Chilli < Gumbo

>> No.13094984

What'd you put in it? I use smoked chorizo because andouille is impossible to find where I live..., big prawns, clam juice, strong, dark beer, sometimes clams or whatever seafood I feel like. If I'm really going all out I make the roux with chicken fat from a chicken stuffed with a bunch of shit like lemons and onion.

>> No.13095813

I usually base my version on cookinginrussias version, but i am curious of other ways to prepare it, as well as different spice/herb mixtures than what i normally use.
>I make the roux with chicken fat from a chicken stuffed with a bunch of shit like lemons and onion
I like that idea

>> No.13096323

I need anon to tell me about his dry baked roux and water/roux method again
plan to try that myself soon

>> No.13096528

I've never had mutton, is it that different from goat meat? I've only tried goat and lamb and can't really taste that much of a difference

>> No.13097573

>>13094953
Yes did not cook the roux dark brown but will next time, in past it has gotten too clumpy
>>13094984
I used d'artagnan andouille and a kielbasa, brisket, and chicken thigh. I'm tempted to mail order sausage from Louisiana next time. Basically used this recipe: https://cooking.nytimes.com/recipes/7453-creole-gumbo, just used chick stock and forwent the seafood

>> No.13098408

Ive never made gumbo before, but i found this recipe a few days ago.
https://www.cookstr.com/Stews/Chicken-Gumbo-Robin-Miller
Seems like a good enough starting point, anyone have any thoughts?

>> No.13098444

I make my dark roux in 10 minutes cooklets

>> No.13098453

you don't mix seafood and meat in a gumbo

>> No.13098507

>>13094435
Parsley in gumbo... nah

>> No.13098523

>>13096528
Mutton is vastly superior to lamb. The fact it’s so hard to find nowadays is an outrage. It doesn’t have that uria aftertaste of lamb, is much richer and more flavoursome, and is, bar none, the best meat for stews and curries. Close to goat but richer with more fat. If you manage to get some, make sure you stew with it.

>> No.13098527

Lmao, none of you have ever have ever been to the south have you? Jesus christ, you yuppies crack me up.

>> No.13098777

>>13098444
If you did, it wasn't a gumbo roux. Learn to cook, pls.

>> No.13098797

>>13093699
>other southern foods
cajun and creole cuisine aren't really southern. that's like calling texmex southern
i don't have any pics of the jambalaya i made the other day but i'll probably post it next time i make some

>>13097573
>in past it has gotten too clumpy
it takes some practice but it's well worth it once you get good at making it