Gumbo Season!!!

[Jmoozy27]

Temperature is dropping!!! Football is on TV!!! First gumbo of the season!!!

http://www.3wheelerworld.com/attachment.php?attachmentid=221554&stc=1

[Jmoozy27]

http://www.3wheelerworld.com/attachment.php?attachmentid=221555&stc=1

Cest Bon!!!

[Jmoozy27]

Glad you asked, I will add it after church...

[coolpool]

Man that looks amazing! So I can expect some when I'm down your way next Fall?

[Jmoozy27]

Yes you need to repent the sins of your An-do-we sausage and your boo-dan balls !

It's green onion sausage, and pepper jack boudin balls...

[Jmoozy27]

Man that looks amazing! So I can expect some when I'm down your way next Fall?

Yes sir... Every weekend, just give me a holler!!!

[onformula1]

What's the recipe, I want to make it this week, thank you

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[Jmoozy27]

First start with a dark roux,

1 cup all purpose flour to 1 cup of vegetable oil, whisk in pan on med heat until dark brown color, this usually take about 30 min or more. Once desired color is reached, stir in 1 lb frozen seasoning blend.

While doing this take a 20 quart pot 2/3 full of water, bring to boil. Once boiling reduce heat to med. Add roux/veg mix to water slowly. Allow water to boil at med heat until roux is mixed completely. Season gravy to taste. I use salt, black pepper, tony chachere's, garlic powder, 2 tbsp minced garlic, 6 cubes bouillon.

Cut 3 lb of boneless chicken breast into 1-2 inch squares. Season with Tonys chachere's and add to gravy. Cut 1lb smoked sausage of your choice (savoies green onion) and add once gravy starts to boil. Cut 1 lb of pork Tasso (savoies) I to .5" squares and add once boiling.

Let cook at medium heat for 30 min. Add chopped green onion and serve over white rice. Skim off grease from pot before serving

Any question please ask...

http://www.3wheelerworld.com/attachment.php?attachmentid=221573&stc=1

[onformula1]

Thank you, nice write up now I just need to source a few items.


No file?
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[danbur55]

http://www.3wheelerworld.com/attachment.php?attachmentid=221555&stc=1

Cest Bon!!! man. That looks like some cornbread sure would go good with that221577 feel free to quote the late Justin Wilson

[Jmoozy27]

Thank you, nice write up now I just need to source a few items.


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If you would like it a little thicker than you can add some. I make mine pretty thick and I usually only add it to seafood gumbo which I make a similar way. What do you need to outsource? I can send you a care package brother.

[Jmoozy27]

man. That looks like some cornbread sure would go good with that221577 feel free to quote the late Justin Wilson

No sir, this ain't Texas, potato salad is the running mate to this meal. Feel free to mix it all together if you please. :D

[86T3]

What's frozen seasoning blend?

[onformula1]

If you would like it a little thicker than you can add some. I make mine pretty thick and I usually only add it to seafood gumbo which I make a similar way. What do you need to outsource? I can send you a care package brother.

Thank you, but that's not necessary.

I cook a lot and I have been cooking all my life and my family owned a few high end restaurants when I was a kid, I also cook many food from around the world, but I had to look up these-

smoked sausage (savoies) green onion.
pork Tasso (savoies)

I will dig around, Arizona is not know for fine Creole or Cajun cuisines...LOL!

[onformula1]

What's frozen seasoning blend?

Now that one I know :lol:

http://www.gianteagle.com/70560969024.aspx

[Jmoozy27]

What's frozen seasoning blend?

It should be in your local frozen vegetable section. You could use fresh if you please. I just don't like cutting onions.

http://www.3wheelerworld.com/attachment.php?attachmentid=221585&stc=1

[Jmoozy27]

Now that one I know :lol:

http://www.gianteagle.com/70560969024.aspx

I hate cutting vegetables, especially onions. I'm almost immune to all hazardous materials, but onions wear me out!!!

[onformula1]

^ Is crying the problem?, I can help with that.

[Jmoozy27]

Thank you, but that's not necessary.

I cook a lot and I have been cooking all my life and my family owned a few high end restaurants when I was a kid, I also cook many food from around the world, but I had to look up these-

smoked sausage (savoies) green onion.
pork Tasso (savoies)

I will dig around, Arizona is not know for fine Creole or Cajun cuisines...LOL!

Neither is some parts of Louisiana, I'm kind of picky about my local dishes. If you have trouble finding anything let me know. I'll hook you up with some insider shiit... No mainstream... Lol

[Jmoozy27]

You can and I have before but it isn't necessary. Now when I cook rice and gravy I brown everything first because that what makes the gravy. If I was using fresh sausage I would brown first but since it is smoked already it's not necessary.

[Jmoozy27]

Cooking seafood gumbo tonight, I will post recipe shortly!!!

http://www.3wheelerworld.com/attachment.php?attachmentid=222332&stc=1

[Jmoozy27]

Instead of chicken, sausage, and Tasso. I use 1lb blue crab 1/2 lump, 1/2 claw. 2 lbs peeled shrimp. 1lb Louisiana crawfish tails (optional you can substitute with oyster if more feasible). I usually don't mix surf and turf but in this case I saw some smoked pork and alligator sausage and couldn't resist.

[Jmoozy27]

1 cup all purpose flour to 1 cup of vegetable oil, whisk in pan on med heat until dark brown color, this usually take about 30 min or more. Once desired color is reached, stir in 1 lb frozen seasoning blend.
http://www.3wheelerworld.com/attachment.php?attachmentid=222333&stc=1http://www.3wheelerworld.com/attachment.php?attachmentid=222334&stc=1http://www.3wheelerworld.com/attachment.php?attachmentid=222335&stc=1http://www.3wheelerworld.com/attachment.php?attachmentid=222336&stc=1http://www.3wheelerworld.com/attachment.php?attachmentid=222337&stc=1http://www.3wheelerworld.com/attachment.php?attachmentid=222338&stc=1

While doing this take a 20 quart pot 2/3 full of water, bring to boil. Once boiling reduce heat to med. Add roux/veg mix to water slowly. Allow water to boil at med heat until roux is mixed completely. Season gravy to taste. I use salt, black pepper, tony chachere's, garlic powder, 2 tbsp minced garlic, 6 cubes bouillon.
http://www.3wheelerworld.com/attachment.php?attachmentid=222339&stc=1
I season the gravy before adding meat, once you add seafood, it's pretty much done. In this case, add the sausage first to cook the seasoning out so you don't get a surprise later. You can add the seafood all at one time but I go in stages. Just my style.

Let cook at medium heat for 30 min. Add chopped green onion and serve over white rice. Skim off grease from pot before serving

Any question please ask...
http://www.3wheelerworld.com/attachment.php?attachmentid=222340&stc=1

[coolpool]

Man moozy you're killing me. Talked to the travel agent today about heading down your way next Fall. No Mardi Gras crap, just looking for some fine Louisiana hospitality!!!! Is it 'noodling' season in October? Might need to try that.

[Jmoozy27]

OK ......whats a looouisiana style Thanksgiving dinner menu consist of ? What are your favorite Cajun dishes for the holiday ? I loved the Gumbo ......tell me about some other traditions unique to the region !

I'm glad you made and enjoyed the gumbo. It's one of my favourite things to cook. It takes a while, and mama doesn't fuss over the extra brew consumed. Most holidays are treated like super bowl Sunday. We just make whatever comes to mind.

Thanksgiving is usually traditional. Turkey, rice dressing (dirty rice), green bean casserole, sweet yams... You know, the usual... I like to take the leftovers from the bird and add it to the next gumbo. It gives it a holiday touch...

I've got tons of good stuff in my head, maybe next I can put together a recipe for seafood etoufee'
None of the recipes that I do are written down anywhere so I have to have free time to type it out of my thoughts... I'll try to get something up this weekend.

[Jmoozy27]

Man moozy you're killing me. Talked to the travel agent today about heading down your way next Fall. No Mardi Gras crap, just looking for some fine Louisiana hospitality!!!! Is it 'noodling' season in October? Might need to try that.

Coolpool, the offer still stands. How was your b'day? I'm assuming that you didn't make it down here. Also, I have been meaning to ask how the work is up there? Hopefully the big wigs aren't going crazy and firing everyone like down here. The oil ports and boom towns are like ghost towns. Pretty sad... I've been lucky to stay employed and quite busy but it's not pretty. No room for everyday mistakes.

Just give me a heads up when your ready to make a move or if you have any questions...

[coolpool]

Coolpool, the offer still stands. How was your b'day? I'm assuming that you didn't make it down here. Also, I have been meaning to ask how the work is up there? Hopefully the big wigs aren't going crazy and firing everyone like down here. The oil ports and boom towns are like ghost towns. Pretty sad... I've been lucky to stay employed and quite busy but it's not pretty. No room for everyday mistakes.

Just give me a heads up when your ready to make a move or if you have any questions...

This years b'day was held on the side of the Wabasca River on our annual canoe moose hunt. What better place! It's the Fall of '16 that we're planning a trip; I'll definitely be contacting you beforehand. Yes this isn't the same town as it was a year ago, tons of layoffs from most of the service companies and some oil companies that just do oil. So far I'm safe as our company is very diversified with refineries in Canada and part owners of two in the US, projects in China and Indonesia and a chain of truck stops across Canada. And we're running less than $13 CDN to lift one barrel of oil. We're still in the black.