I just invented something I call “Gumbo”

"ClassicDatsunDebate" (gmagnusson) 09/06/2020 at 22:32 • Filed to: foodlopnik

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Started with this fairly dark roux....

Added Andouille snausage, chicken thigh and breast, holy trinity, equilateral parts white wine and chicken stock, cayennes, bay leafs, thyme, salt pepper, garlic. Turned out pretty good for something I just invented. I think I’ll call it Gumbo after my favourite Marx brother.  

Topped with chopped scallions, or as the Choctaw call them...”green onions”. The jazz-hands of the culinary world.

Bled the Wrangler brakes AND invented Gumbo today. I am truly a renaissance man.

boredalways > ClassicDatsunDebate 09/06/2020 at 22:39

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WilliamsSW > ClassicDatsunDebate 09/06/2020 at 22:40

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Seems like a critical ingredient is missing...

onlytwowheels > ClassicDatsunDebate 09/06/2020 at 22:42

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ttyymmnn > ClassicDatsunDebate 09/06/2020 at 22:42

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That looks damned good. Best gumbo I ever had was at some hole in the wall restaurant near New Orleans. Not even sure how we found it, but it was packed with locals, always a good sign.

Brickman > ClassicDatsunDebate 09/06/2020 at 22:44

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Excellent job on the roux! This cajun give you thumbs up!

Looks thick, hearty, and brown 

ClassicDatsunDebate > boredalways 09/06/2020 at 22:45

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Thanks! No big deal really, I should have bled those brakes  earlier....the old fluid is almost as dark as my roux...

ClassicDatsunDebate > ttyymmnn 09/06/2020 at 22:47

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Looks tasty!!

ClassicDatsunDebate > WilliamsSW 09/06/2020 at 22:50

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I actually did add a jalapeño.  Mrs CDD has a lower heat tolerance so I used that instead of a scotch bonnet.  But Gumbo, which I just invented, should be customizable for your own taste....no rules, no masters.

ClassicDatsunDebate > Brickman 09/06/2020 at 22:51

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I was worried to go any darker, as I didn’t want to waste the last hour by scorching it.

Dead_Elvis, Inc. > ClassicDatsunDebate 09/06/2020 at 22:52

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I think that pugilistic vegetable is okra, not jalapeño. 

ClassicDatsunDebate > onlytwowheels 09/06/2020 at 22:52

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Chef Justin is a peach....and offers sage advice!

ttyymmnn > ClassicDatsunDebate 09/06/2020 at 22:53

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I think I can still taste it...

ClassicDatsunDebate > Dead_Elvis, Inc. 09/06/2020 at 22:54

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I went to 3 grocery stores looking for fresh or frozen okra but I was unsuccessful 

WilliamsSW > Dead_Elvis, Inc. 09/06/2020 at 22:55

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Correct!

WilliamsSW > ClassicDatsunDebate 09/06/2020 at 22:56

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The picture is okra actually. I always think of it as a standard ingredient, though I don’t think it really is.

Looks delicious regardless!  Listen to some Booker T and the MGs while you enjoy!

ClassicDatsunDebate > ttyymmnn 09/06/2020 at 22:56

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That looks like a creole gumbo.  I know what you mean about being able to still taste it.

Dead_Elvis, Inc. > ClassicDatsunDebate 09/06/2020 at 22:57

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It wouldn’t have occurred to me to look for frozen okra! But then again, I’m not the culinary genius who created this thing called   “gum-bo ”, either.

gettingoldercarguy > ClassicDatsunDebate 09/06/2020 at 22:58

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I just ate and I'm hungry again.  Damn you!

ClassicDatsunDebate > WilliamsSW 09/06/2020 at 22:59

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As I replied to Dead Elvis, I tried hard to find it....but there doesn’t seem to be a high demand for okra in Vancouver grocery stores.  I’m sure I could have found it if this wasn’t a last minute invention of my own.

ttyymmnn > ClassicDatsunDebate 09/06/2020 at 22:59

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I don’t know. It was just damned good. Best meal I had on that trip. 

ClassicDatsunDebate > Dead_Elvis, Inc. 09/06/2020 at 23:00

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I’m sure it will be a passing fad.

onlytwowheels > ClassicDatsunDebate 09/06/2020 at 23:04

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Loved watching him cook and tell stories.

boredalways > ClassicDatsunDebate 09/06/2020 at 23:07

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WHAT ARE THOSE?!?!?!?!?!

Dead_Elvis, Inc. > ClassicDatsunDebate 09/06/2020 at 23:09

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I don’t know, rice is pretty popular in a few countries.  I bet this will be huge in Asia!

WilliamsSW > ClassicDatsunDebate 09/06/2020 at 23:09

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 That stinks. I figured you omitted it intentionally. Certainly plenty of people hate it (boiled okra sucks ass).

ClassicDatsunDebate > boredalways 09/06/2020 at 23:10

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Oh, those?  Only my prehensile toes.  I can reply to emails with them while I eat a sammage 

ClassicDatsunDebate > Dead_Elvis, Inc. 09/06/2020 at 23:11

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I have appropriated it.

boredalways > ClassicDatsunDebate 09/06/2020 at 23:12

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all the stars for “sammage”

ClassicDatsunDebate > WilliamsSW 09/06/2020 at 23:14

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Yeah,I only have it in gumbo because the slime just diffuses into the thickness of the stock.

Dead_Elvis, Inc. > WilliamsSW 09/06/2020 at 23:17

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It’s pretty common, especially if you’re not using filé (dried, ground sassafras leaves) as a thickener.

I didn’t think I liked okra much either, until I had it at an Indian restaurant. And then I discovered pickled okra, which isn’t slimy.

TheRealBicycleBuck > WilliamsSW 09/07/2020 at 00:00

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Not in a gumbo! Fried is the appropriate way to eat okra!

We learned about the great okra gumbo debate w hen we first moved to Louisiana. We joined the no-okra side. 

TheRealBicycleBuck > ClassicDatsunDebate 09/07/2020 at 00:00

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That’s some fine lookin’ gumbo you got there!

ClassicDatsunDebate > TheRealBicycleBuck 09/07/2020 at 00:20

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That looks great actually 

ClassicDatsunDebate > TheRealBicycleBuck 09/07/2020 at 00:21

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Thanks!  I just invented it.

Dead_Elvis, Inc. > TheRealBicycleBuck 09/07/2020 at 01:15

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Nokra?

TheRealBicycleBuck > ClassicDatsunDebate 09/07/2020 at 08:28

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Thanks!

Brickman > ClassicDatsunDebate 09/07/2020 at 09:15

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That’s how you do it. A lot of work , but worth it.