Sorry ms_peacock. That as it should read as flour not flower. Down with the
flu and not clear headed at the moment. Sorry to offend the spelling/grammar
police.

--

Joe Cilinceon

"Joe Cilinceon" > wrote in message
...
> Sorry ms_peacock. That as it should read as flour not flower. Down with
> the flu and not clear headed at the moment. Sorry to offend the
> spelling/grammar police.
>
> --
>
> Joe Cilinceon

Wasn't offended, just amused.


Ms P

ms_peacock wrote:
> "Joe Cilinceon" > wrote in message
> ...
> > Sorry ms_peacock. That as it should read as flour not flower. Down
> > with the flu and not clear headed at the moment. Sorry to offend the
> > spelling/grammar police.
> >
> > --
> >
> > Joe Cilinceon
>
> Wasn't offended, just amused.

Thanks for the guide! It appears that the meat you use in these things is
chicken and sausage. Do they ever get other meats in these stews?

And, what's the essential difference between this gumbo and a Jambalaya? I
have read about cajun cooking but never got past making normal stews with a
lot of capsicum ("peppers") and okra. But Smith's here sells File powder,
and Albertsons had the Andouille, so it's a good time to do it properly.



--
ant
Don't try to email me;
I'm borrowing the spammer du jour's addy

In article >,
"ant" > wrote:

> ms_peacock wrote:
> > "Joe Cilinceon" > wrote in message
> > ...
> > > Sorry ms_peacock. That as it should read as flour not flower. Down
> > > with the flu and not clear headed at the moment. Sorry to offend the
> > > spelling/grammar police.
> > >
> > > --
> > >
> > > Joe Cilinceon
> >
> > Wasn't offended, just amused.
>
> Thanks for the guide! It appears that the meat you use in these things is
> chicken and sausage. Do they ever get other meats in these stews?

Drop in fresh shrimp near the very end. I'd bet lobster would be
excellent too. My gumbo starts with partially frying a chicken, but
there are seafood gumbos. Personally, I prefer okra to filet powder.
Google for shrimp gumbo for a seafood gumbo to get different ideas. I
haven't tried anything but my own recipe.
My ideas may not constitute a culinarily accepted gumbo.

leo

--
<http://web0.greatbasin.net/~leo/>

ant wrote:
> ms_peacock wrote:
>> "Joe Cilinceon" > wrote in message
>> ...
>>> Sorry ms_peacock. That as it should read as flour not flower. Down
>>> with the flu and not clear headed at the moment. Sorry to offend the
>>> spelling/grammar police.
>>>
>>> --
>>>
>>> Joe Cilinceon
>>
>> Wasn't offended, just amused.
>
> Thanks for the guide! It appears that the meat you use in these
> things is chicken and sausage. Do they ever get other meats in these
> stews?
> And, what's the essential difference between this gumbo and a
> Jambalaya? I have read about cajun cooking but never got past making
> normal stews with a lot of capsicum ("peppers") and okra. But
> Smith's here sells File powder, and Albertsons had the Andouille, so
> it's a good time to do it properly.

You can use any kind of meat you like really there are no real rules with
Gumbo. I like it with shrimp and crawfish also is excellent. There are also
a bunch of Cajun season mixes out there. The problem is the salt in many of
them is a bit much. I only buy those that are salt free or mix my own season
mixes.

--

Joe Cilinceon

On Sat, 17 Feb 2007 08:24:04 -0500, "Joe Cilinceon"
> wrote:

>ant wrote:
>> ms_peacock wrote:

>> Thanks for the guide! It appears that the meat you use in these
>> things is chicken and sausage. Do they ever get other meats in these
>> stews?

>
>You can use any kind of meat you like really there are no real rules with
>Gumbo. I like it with shrimp and crawfish also is excellent. There are also
>a bunch of Cajun season mixes out there. The problem is the salt in many of
>them is a bit much. I only buy those that are salt free or mix my own season
>mixes.

One of the best gumbos around, in my opinion, is the gumbo made from
leftover turkey past the big holiday meal. In that one, I use the
carcass to make a stock, and use the meat in the gumbo. I also use
andouille sausage.
Ohmygosh, this is just so good!!!

Christine

Christine Dabney wrote:
> On Sat, 17 Feb 2007 08:24:04 -0500, "Joe Cilinceon"
> > wrote:
>
> > ant wrote:
> > > ms_peacock wrote:
>
> > > Thanks for the guide! It appears that the meat you use in these
> > > things is chicken and sausage. Do they ever get other meats in
> > > these stews?
>
> >
> > You can use any kind of meat you like really there are no real
> > rules with Gumbo. I like it with shrimp and crawfish also is
> > excellent. There are also a bunch of Cajun season mixes out there.
> > The problem is the salt in many of them is a bit much. I only buy
> > those that are salt free or mix my own season mixes.

It seems that the main spices seem to be cayenne, garlic powder, onion
powder? Any other good ones?

>
> One of the best gumbos around, in my opinion, is the gumbo made from
> leftover turkey past the big holiday meal. In that one, I use the
> carcass to make a stock, and use the meat in the gumbo. I also use
> andouille sausage.
> Ohmygosh, this is just so good!!!

I tested one of my new Andouille sausages yesterday in a chilli con carne I
made (I always make them free-form! Sometimes with dark beer and dark
chocolate but not in this one). It seemed pretty good, nice light smokey
taste. Certainly was OK in the chilli . Should go well with chicken and
stuff.




--
ant
Don't try to email me;
I'm borrowing the spammer du jour's addy

On Sat, 17 Feb 2007 11:31:21 -0700, Christine Dabney
> wrote:
>
>One of the best gumbos around, in my opinion, is the gumbo made from
>leftover turkey past the big holiday meal. In that one, I use the
>carcass to make a stock, and use the meat in the gumbo. I also use
>andouille sausage.
>Ohmygosh, this is just so good!!!
>
I like the idea of turkey gumbo! <whining> Please post the recipe.

I *love* my SIL's sweet & sour turkey (not at all like sweet & sour
pork), but hubby doesn't so I don't make it at home.

--
See return address to reply by email

On Sat, 17 Feb 2007 21:15:36 -0800, sf wrote:

>On Sat, 17 Feb 2007 11:31:21 -0700, Christine Dabney
> wrote:
>>
>>One of the best gumbos around, in my opinion, is the gumbo made from
>>leftover turkey past the big holiday meal. In that one, I use the
>>carcass to make a stock, and use the meat in the gumbo. I also use
>>andouille sausage.
>>Ohmygosh, this is just so good!!!
>>
>I like the idea of turkey gumbo! <whining> Please post the recipe.

This is the basic recipe/method I use. I use the leftover turkey meat
instead of the chicken.

http://recipes.egullet.org/recipes/r772.html

I have also swiped elements of this recipe, such as the seasoning:

http://www.gumbopages.com/food/soups/turk-gumbo.html

Christine

sf wrote:
> On Sat, 17 Feb 2007 11:31:21 -0700, Christine Dabney
> > wrote:
>> One of the best gumbos around, in my opinion, is the gumbo made from
>> leftover turkey past the big holiday meal. In that one, I use the
>> carcass to make a stock, and use the meat in the gumbo. I also use
>> andouille sausage.
>> Ohmygosh, this is just so good!!!
>>
> I like the idea of turkey gumbo! <whining> Please post the recipe.
>
> I *love* my SIL's sweet & sour turkey (not at all like sweet & sour
> pork), but hubby doesn't so I don't make it at home.
>


You can add sausage and reduce the salt if you want, or use fish stock
and add shrimp during the last 5 minutes, or...


Bob's Turkey Gumbo
(adapted from a recipe in _Chile Pepper_ magazine)


2 large turkey legs
2 chicken bouillon cubes
3 quarts water
2 pounds sliced okra
1/2 cup oil (divided)
1/2 cup flour
1 large bell pepper, chopped
1 bunch green onions, chopped
1 yellow onion, chopped
2 cloves garlic
1 (20 ounce) can tomatoes
1 1/2 teaspoon salt (to taste)
1 large bay leaf
2 stalks celery
1 teaspoon each: cayenne, thyme, basil, black pepper
garlic powder (optional)


Boil or pressure-cook the turkey, water, bouillon cubes, and bay leaf
until meat is tender. Remove turkey legs from stock and allow to cool;
remove meat from bones, chop, set aside. Break the bones and add back to
stock, with skin, gristle, etc. Put on back burner to simmer. Meanwhile,
saute okra in 1/4 cup oil in a heavy pot until all ropiness is gone
(about 1 hour). Combine remaining 1/4 cup oil and flour in an iron
skillet and cook over medium heat, stirring constantly until flour is
chocolate brown. Be careful not to burn it! Add onions, celery, garlic
and bell pepper to the roux and saute until tender. Add roux-vegetables
mixture to the okra, add tomatoes, meat, strained turkey stock, cayenne,
black pepper and thyme. Add another bay leaf or two if you like bay
leaves. Simmer, partially covered for half hour. Add basil and salt,
simmer another 10 minutes. Adjust seasoning with salt and/or garlic
powder, if needed. Serve over long-grain white rice.

--
Best regards,
Bob

In article >,
zxcvbob > wrote:

,snip>
>
> You can add sausage and reduce the salt if you want, or use fish stock
> and add shrimp during the last 5 minutes, or...
>
>
> Bob's Turkey Gumbo
> (adapted from a recipe in _Chile Pepper_ magazine)
>
>
> 2 large turkey legs
> 2 chicken bouillon cubes
> 3 quarts water
> 2 pounds sliced okra
> 1/2 cup oil (divided)
> 1/2 cup flour
> 1 large bell pepper, chopped
> 1 bunch green onions, chopped
> 1 yellow onion, chopped
> 2 cloves garlic
> 1 (20 ounce) can tomatoes
> 1 1/2 teaspoon salt (to taste)
> 1 large bay leaf
> 2 stalks celery
> 1 teaspoon each: cayenne, thyme, basil, black pepper
> garlic powder (optional)
>
>
> Boil or pressure-cook the turkey, water, bouillon cubes, and bay leaf
> until meat is tender. Remove turkey legs from stock and allow to cool;
> remove meat from bones, chop, set aside. Break the bones and add back to
> stock, with skin, gristle, etc. Put on back burner to simmer. Meanwhile,
> saute okra in 1/4 cup oil in a heavy pot until all ropiness is gone
> (about 1 hour). Combine remaining 1/4 cup oil and flour in an iron
> skillet and cook over medium heat, stirring constantly until flour is
> chocolate brown. Be careful not to burn it! Add onions, celery, garlic
> and bell pepper to the roux and saute until tender. Add roux-vegetables
> mixture to the okra, add tomatoes, meat, strained turkey stock, cayenne,
> black pepper and thyme. Add another bay leaf or two if you like bay
> leaves. Simmer, partially covered for half hour. Add basil and salt,
> simmer another 10 minutes. Adjust seasoning with salt and/or garlic
> powder, if needed. Serve over long-grain white rice.

I've used Bob's recipe and it is very good. You ought to try _smoked_
turkey legs. When I find them I have the butcher saw them in 2 to 4 inch
lengths. Makes for an excellent gumbo broth. And the turkey is great in
the soup.

BTW, I know a lot of people use either okra or file powder but not both.
I don't understand that. I've always considered okra necessary and I
also put file powder on the table and let people use it if they want.
Seems most use it, even my card-carrying cajun friends.

Regards,
Dave W.

Dave W wrote:
> BTW, I know a lot of people use either okra or file powder but not
> both. I don't understand that. I've always considered okra necessary
> and I also put file powder on the table and let people use it if they
> want. Seems most use it, even my card-carrying cajun friends.

When I was reading up on Gumbos, before resorting to rec.food.cooking for
the REAL info, it said that Okra was the original glutinous agent (africans
also use it, and it is popular in the middle east and India). The use of
file powder they claimed was Cherokee.
I'm still going to get some though as I've never seen it in Australia and
Smith's here has it. I believe it is from the Sassafras tree.

--
ant
Don't try to email me;
I'm borrowing the spammer du jour's addy