TAFKAP Gumbo

TAFKAP

TAFKAP

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I doubt the Coonasses would approve, but this is my version of gumbo.....never made it before. But whatever it is sure will taste good.

"The Trinity"
1 yellow onion
1 bell pepper
2 celery stalks

Above sautéed in butter. Once it all softened, toss in two cloves of finely minced garlic. Salt it all to taste. Squirt in some tomato paste, stir around. Toss in about (8) chicken wing pieces, toss around for a while, and let it sit. Add a couple bay leaves, some "Cajun seasoning", thyme, oregano, and covered in about 1/2Q of venison stock. Bring to a boil, then simmer for a while. I just added a small can of diced tomatoes, and found a bacon skin in the freezer. Added it as well.
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The Roux
Sliced, then browned (3) links of pork andouille from the Germantown Sprouts. Removed meat and left the fat and browned bits.
Added 1/4 C of duck fat and a half stick of butter to melt in the pot.
Dumped a 1/2 C of butter into a sieve, and whisked in a little shake at a time until it was all incorporated. Whisk continuously over med-high heat as it all bubbles up.
Preheat oven to 325
Give up on whisking all night, and pop the pot in the oven to bake the roux. Checking every 15 minutes.....as of now, 10:40 CST Monday evening, there's probably not enough flour to the fat, but I'll let it set up tomorrow and use the roux under the floating oil. Still kind of peanut buttery color right now, aiming for a light brick red. Will update later.
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Gonna cut off the heat to the soup portion here shortly and let it meld overnight. Tomorrow, I'll warm it all up, add another can of tomatoes, and let it keep going. Stir in some of this roux, some chopped up fresh okra, and bring it to a boil. Right before it's time to serve, I have some pink Key West shrimp to dump in....yeah, not big Louisiana Gulf Shrimp, but still US waters. Sue me.
 
There is no wrong way to make Gumbo, its like Chili in that way.

I don't like big shrimp in my gumbo, I do like Gulf Shrimp, but 30-40 count are about the size I like for Gumbo.

*You might want to add several ladles of the soup to maybe half of your Roux to thin it down before mixing back with the soup. You can always add more roux later if it isn't thick enough.
 
Will do, thanks.

I poured the roux into a Pyrex measuring cup to see if the unfloured portion of the fat would separate out. I'll cook it a little more tonight. By midnight, it was still not yet red, so I went to bed.
 
i have a recipe on here somewhere for gumbo with a couple of tips. like bama said no wrong way, well bowriter said my gumbo was too thick lol and didnt like how fast i made a roux. i use equal parts flour and oil plus 1 tblspoon of flour. i use a stainless steel pan and cook on medium high heat and stir like hell with a wire wisk. takes about 20 minutes for a dark roux. for the okra, i precook in a skillet with some oil. kind of a quick deep fry without flour, this takes a lot of the slime out or your gumbo will be slimy.
 
Everything turned out spectacularly. Roux was "dark peanut butter", not quite brick red. Didn't care. Roasted the okra for a half hour, then added it to the gumbo. I also added some file powder, and brought it to a boil. Dumped in a pound of Key West Pink Shrimp, and took it off the heat when it boiled again. everyone wore it out
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Mrs. TAFKAP also made some homemade French loaves that turned out incredible as well. Add to it a growler of Memphis Made "Fireside Amber", and I'm putting the GRAS into Mardi Gras.
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Not sure why my post grabbed the original roux photo. Here's the pot view:
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looks good. how bout a recipe for that bread? my wife has tried to find some good recipes but her bread making skills are lacking.
 
WTM":n1j241tc said:
looks good. how bout a recipe for that bread? my wife has tried to find some good recipes but her bread making skills are lacking.
Click to expand...


I'll have to ask. I don't know how she did it. It was more dense than I would've expected for a French bread, but it was still very good.
 
There is some ninja skills required to make bread,I've tried for years to figure it out, hard not to just walk in to Kroger and pay a dollar.But that gumbo looks fantastic! had to be top shelf!!
 
There are some folks who just get it-they smell or touch, something tells them to do something with the bread. I knew a guy named Jerry Ruggio, owned a bakery. Best bread and pastry that ever blessed this earth.

If TAFKAP's Wife can make bread, he is a blessed man.
 

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