Well, I think it did.

A while back I asked for advice on making Gumbo.
Yesterday I cycled to walmart (no buses here on sundays) and got my stuff.

Fried up some chopped bacon, chopped round steak and chopped chicken. This
vented a lot of fat and watery stuff, so I poured that into a bowl and
continued frying til the meat was browned. put it on a plate.

then in the pan, I put some of the fat I'd previously removed, and put on
about 3 large spoons of flour. stirred away at that. It formed into loose
crumbly crumbs so I fried away and added a bit more of the fat mixture bit
by bit. It never formed a paste... more like crumbs. kept frying it anyway,
and then when it was oxidising, began adding some stock I had. I used the
mushroom bouillion that comes in a jar here in the US, mixed with hot water.
So I added that in much the same way as you make gravy and made... gravy.
kept frying it, so it was more of a thick paste. Scraped that out, fried a
few chopped onions, added about 6 squashed garlics, and then started adding
spices as the onion went glassy:
Dried chilli sprinkle, some cumin, some garlic powder, dried herbs, cayenne,
black pepper.

then added chopped green capsicum, then put the meat back in and fried it
all together, then put the roux/gravy stuff in and kept stirring. It was all
very thick and looking good. Then in went chopped celery, frozen okra, and
when that was all cooking nicely, I gradually added a large tin of crushed
tomato.

I then realised I'd forgotten the Andouille!!!! Damn it. So I hastily
defrosted a package of it, chopped it and fried it hard in a frypan, drained
off the fat and added these to the stew.

Gave the stew about half an hour to simmer, then mixed in some cooked rice
before serving it.

Tastes excellent... you can taste all the various components, plus there's a
nice rich complexity to go with the bright flavours.

I'm not sure if this was Orthodox Gumbo, but it eats good.

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

On Tue, 13 Mar 2007 10:32:51 +1100, "ant"
> wrote:

> Well, I think it did.

<snip>
>
>Gave the stew about half an hour to simmer, then mixed in some cooked rice
>before serving it.
>
>Tastes excellent... you can taste all the various components, plus there's a
>nice rich complexity to go with the bright flavours.
>
>I'm not sure if this was Orthodox Gumbo, but it eats good.

You had me on the edge of my seat with that chunky roux story! But
the gumbo turned out for you and that's what counts.

Come into the chat channel some weekend and many of us will be able to
talk you through making roux. It sounds like you can take care of the
rest all by yourself.

Email me or cathy privately if you ever want to make an "appointment"
for help making roux - considering the time difference between the UK
and the US. We have many night owls in the US who pop in to chat.
You'll be surprised at who will show up if you want help - just give
us a yelp!

Our evening is your morning.... so it's not an impossible task.



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On Mon, 12 Mar 2007 23:04:29 -0600, "jmcquown"
> wrote:

>
>Speaking of evening vs. morning... it's late, where are you?!
>
>Jill
>

I'm diving in soon.... won't stay long though.




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sf wrote:
> On Tue, 13 Mar 2007 10:32:51 +1100, "ant"
> > wrote:
>
>> Well, I think it did.
>
> <snip>
>>
>> Gave the stew about half an hour to simmer, then mixed in some
>> cooked rice before serving it.
>>
>> Tastes excellent... you can taste all the various components, plus
>> there's a nice rich complexity to go with the bright flavours.
>>
>> I'm not sure if this was Orthodox Gumbo, but it eats good.
>
> You had me on the edge of my seat with that chunky roux story! But
> the gumbo turned out for you and that's what counts.
>
> Come into the chat channel some weekend and many of us will be able to
> talk you through making roux. It sounds like you can take care of the
> rest all by yourself.
>
> Email me or cathy privately if you ever want to make an "appointment"
> for help making roux - considering the time difference between the UK
> and the US. We have many night owls in the US who pop in to chat.
> You'll be surprised at who will show up if you want help - just give
> us a yelp!
>
> Our evening is your morning.... so it's not an impossible task.
>
>

Speaking of evening vs. morning... it's late, where are you?!

Jill