close

Privacy guaranteed - Your email is not shared with anyone.

My first claim to fame...

Discussion in 'Food Forum' started by PDogSniper, Feb 4, 2006.

  1. PDogSniper

    PDogSniper

    Joined:
    Dec 29, 2000
    Messages:
    850
    Likes Received:
    0
    Location:
    Southwest Michigan
    Ok, I'm not a cook stove person... My specialties ( for me ) are meat and potatoes on the grill...

    This is my first attempt at Gumbo... Chicken and Sausage...

    I couldn't find any File Powder so I thickened it a bit with baking power... Still not thick enough so I says, what the hell, I stirred the rice in it...

    It's pretty spicey but not hot...

    This meet Southern standards...?

    [​IMG]

    After I stirred the rice in...

    [​IMG]
     
  2. lcarreau

    lcarreau Reload Artist

    Joined:
    Sep 22, 2003
    Messages:
    697
    Likes Received:
    0
    Location:
    Arlington, TX
    That looks pretty darn good to me.

    -Lonnie
     

  3. PDogSniper

    PDogSniper

    Joined:
    Dec 29, 2000
    Messages:
    850
    Likes Received:
    0
    Location:
    Southwest Michigan
    Thanks, I think the top photo shows the best presentation but the lower photo is more for the palate...
     
  4. KYglockers

    KYglockers A.W.E.S.O.M.E.

    Joined:
    Feb 2, 2005
    Messages:
    200
    Likes Received:
    0
    Location:
    Virginia
    Can I come over tomorrow!
     
  5. lethal tupperwa

    lethal tupperwa

    Joined:
    Aug 20, 2002
    Messages:
    9,352
    Likes Received:
    1,426
    Location:
    Virginia
    use chicken if you don't have rabbit.

    The roux is equal barts of flour and oil :note it is stirred over low to medium heat(Justin said it could take 1/2 hour- good time to get thinking done-it is not burned but browned. In this case it is stirred until the mix GRADUALLY turns dark brown-like chocolate.then you put in the veggies---




    Rabbit Gumbo


    --------------------------------------------------------------------------------



    1 ½ cups olive oil 1 tablespoon chopped garlic
    1 ½ cups sifted all-purpose flour 4 cups water
    2 cups chopped onions 2 tablespoons steak sauce
    ½ cup chopped celery Louisiana hot sauce to taste or 1 teaspoon cayenne pepper
    1 cup chopped bell peppers 1 cup chopped fresh parsley
    ½ cup chopped fresh parsely 2 cups dry white wine
    1 pound andouille or smoked sausage One 2-pound rabbit, cut into serving pieces




    In a large pot, heat the oil over a medium fire, then add the flour and make a very dark roux (see my directions on page 49 of Justin Wilson’s Easy Cookin’ cookbook). Add the onions, celery, and bell peppers and cook, stirring constantly, until the onions are clear. Add the parsley, garlic, water, steak sauce, hot sauce and wine, then drop in the rabbit meat and sausage. Stir to combine, then let it cook, covered, for 2 or more hours.
     
  6. lethal tupperwa

    lethal tupperwa

    Joined:
    Aug 20, 2002
    Messages:
    9,352
    Likes Received:
    1,426
    Location:
    Virginia
    I have heard of thickening something with corn starch or flour but I never heard of using baking powder.

    I would think that would make it "light and fluffy".
     
  7. noway

    noway

    Joined:
    Dec 14, 2000
    Messages:
    8,735
    Likes Received:
    6
    Location:
    Davie "Cowboy" , FL
    "Gumbo File" is what you want but corn starch does a half-way good job and easier to obtain than gumbo file or roux.

    Eitherway good job ;) try the same with shrimp and drop a few clams in and then call me over. I'll bring the beer ;c
     
  8. stooxie

    stooxie NRA Life Member

    Joined:
    Apr 10, 2005
    Messages:
    1,069
    Likes Received:
    1
    Location:
    Northern Virginia
    Baking Powder is mostly corn starch with some levening agents. An odd choice of thickener but usable in a pinch.

    Roux is a mixture of flour and, more specifically, butter. About 5 - 8 mins is all you need for a blonde roux, medium heat. You just need to cook the flour a bit to work out the raw taste. The finished roux should be thick, but not a paste. A little goes a long way. If you want a darker roux you can cook it longer, but I think it's dead if it's "chocolate" in color!

    -Stooxie
     
  9. jawjaboy

    jawjaboy Casual lead ho

    Joined:
    Mar 1, 2002
    Messages:
    2,367
    Likes Received:
    1
    Location:
    RFD South Georgia
    Looks mighty tasty to me PDog, so I'll say heck yeah! I'd sit down with you over it any day of the week.
     
  10. PDogSniper

    PDogSniper

    Joined:
    Dec 29, 2000
    Messages:
    850
    Likes Received:
    0
    Location:
    Southwest Michigan
    Yea, it was the wrong choice. I'm gonna order some File today from the net...

    I cooked the Roux till it was dark brown. I think next time I'll lighten it up a bit...
     
  11. PDogSniper

    PDogSniper

    Joined:
    Dec 29, 2000
    Messages:
    850
    Likes Received:
    0
    Location:
    Southwest Michigan
    You call it Gumbo File , I wondering if I looked in the wrong place. I looked for File Powder in the spice section. I'm going back down this evening and try too find it again...
     
  12. lethal tupperwa

    lethal tupperwa

    Joined:
    Aug 20, 2002
    Messages:
    9,352
    Likes Received:
    1,426
    Location:
    Virginia
    Gumbo File is an acquired taste.
     
  13. Mild Bill

    Mild Bill Millennium Member

    Joined:
    Oct 18, 1999
    Messages:
    2,748
    Likes Received:
    5
    Location:
    Tampa, Florida
    Zatarain's sells Gumbo File' powder...
    Tall thin bottles...

    [​IMG]

    I got mine at the local supermarket...

    I still use a roux tho for thickening and File' for essence and a lil' thickening...

    ;c
     
  14. PDogSniper

    PDogSniper

    Joined:
    Dec 29, 2000
    Messages:
    850
    Likes Received:
    0
    Location:
    Southwest Michigan
    I see that it's ground up Sassafrass leaves... So what does it taste like...?
     
  15. PDogSniper

    PDogSniper

    Joined:
    Dec 29, 2000
    Messages:
    850
    Likes Received:
    0
    Location:
    Southwest Michigan
    Now, If I saw this before I probably could have found it in the Zatarains section...
     
  16. K.C. Dia

    K.C. Dia

    Joined:
    May 16, 2004
    Messages:
    93
    Likes Received:
    0
    Location:
    North Mississippi
    To me, it's slightly sweet and a little like ginger, but that's me.
     
  17. noway

    noway

    Joined:
    Dec 14, 2000
    Messages:
    8,735
    Likes Received:
    6
    Location:
    Davie "Cowboy" , FL
    Yes sweet and i wouldn't say ginger taste but it's does have a nice flavor. Get some and use it sparsely in your gumbo. You don't need alot and alittle does go a long way. Throw some clams and crawfish or shrimp up in it and then give me a call ;)

    btw, once again it looks good.