Gumbo City

Gumbo Party

admin — Sun, 09 May 2010 14:20:25 +0000

So now that we are in our new house i intend to host two annual parties a year. The first one is going to be a October Fest style party with the theme of Home Made Beer and Chili contest. The second party is going to be a Gumbo with and Home made beer Contest. I think you can see the connection here. Beer goes great with everything.

Creole Seasoning

admin — Sun, 07 Jun 2009 01:17:24 +0000

So i made a batch of gumbo today and I just was not as happy with it as wanted to be. It got way to salty even for me. I used a store bought pre-made creole seasonings and i think it was made from a salt block. My fault because i didn’t taste it before i put it into the gumbo. Well that will not happen again.

So i did some research on the net and this is what i came up with for a basic Creole Seasoning. I compared three seasoning recipes from Emeril, Allrecipes, and Gumbopages and these are the common ingredients that where in all of them. I did remove the salt for this because you should salt to taste or let people salt their on gumbo. That’s why we put salt out on the table isn’t it.
So start with this and adjust it to your taste

Creole Seasoning
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons sweet paprika

Potato Salad Recipes

admin — Sun, 15 Feb 2009 22:48:20 +0000

It’s getting to be spring time and our food choices are going to start to turn just like the season. It the time of the year when i start looking to make potato salad. To that end i have found a site www.easypotatosalad.com that has the best potato salad recipe that i have every had the privilege of tasting.

Soup, Chili and Gumbo

admin — Sun, 02 Nov 2008 12:15:26 +0000

It’s that time of the year when we start to break out the big pots. The weather is turning colder and i’m in the mood for some comfort food. With football in full swing now I’m looking for some good chili recipes for that game day party. At night I’m looking for something on the lighter side good soup recipes are on the menu.

Now if your looking for a chili recipe that will grow hair go check out this Evil Chili Recipe at www.goodchilirecipes.com for something different.

It’s Gumbo time of the year

admin — Sat, 01 Nov 2008 01:22:42 +0000

Once again its that time of the year when the temp is starting to drop and the gumbo pots are getting heated up. While gumbo is an anytime food for me alot of people only cook it durring the colder months. You would think that with the invention of air conditioning that you wouldn’t have to wait till fall for gumbo. So i say any time is a good time for gumbo

Easy Ham Jambalaya

admin — Mon, 08 Sep 2008 02:52:19 +0000

Here is an easy ham jambalaya that i found over on southern foods. I can’t take credit for it but
i did change it up some to meet my likes.

Ingredients:
2 cups cooked ham, diced
1 cup green pepper, chopped
1 cup chopped onion
1 can (14.5 ounces) tomatoes, diced
1 cup no fat chicken broth
1 cup water
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup uncooked rice
Preparation:
Combine all ingredients except rice in a large, heavy skillet; bring to a boil over medium-high heat.
Reduce heat, cover, and simmer 10 minutes.

Stir in rice and simmer, tightly covered, for 20 minutes longer, or until rice is tender.
Serves 4.

That Time of the Year

admin — Fri, 29 Aug 2008 11:55:13 +0000

Well its that time of the year when we are starting to think about the coming colder months and Gumbo. Football season is starting and what could be better than Gumbo for the Sunday crew showing up to watch the game. For these informal gatherings i like to make just a simple gumbo of chicken and susage. No need to get real fancy for the guys and gals just simple and good gumbo.

Roux Tip

admin — Sat, 12 Jul 2008 11:28:18 +0000

Making a dark roux for gumgo can be the toughest part of the whole process. So here is a tip for the perfect unburnt roux.

Mix your fat and flour in the castiron pot that you are going to make the gumbo in and place it in a 375 deg oven. Should take about an hour and the cooking process is a lot slower and even. Now it may not be traditional but if you have stood over the stove sturring a roux for 45 minutes only to have it burn in the last 30 seconds you’ll understand.

Got to use cast iron though so the heat is even.

Roux Facts

admin — Sat, 12 Jul 2008 11:21:42 +0000

So i was watching a show last night about gumbo and i learned or I should say remembered some facts that i have failed to pass on here at Gumbo City.

For instance there is a trade off when making a Roux. As your Roux gets darker it get more flavor right up till the time you burn it. But as a roux gets darker it also losses its thickining power. So there is a trade here but there are other ways to thicken up your gumbo.

Jambalaya vs Gumbo

admin — Sun, 27 Apr 2008 13:50:07 +0000

So what is the difference between the two? Well here is the scope.

Gumbo is a soup or stew like dish that is based on a Roux (Flour and Fat) that is used to thicken it. It is serverd Over Rice
Jumbalay is a Rice based dish that you add other ingredients to.

Other than that you use mostly the same ingredients in both dishes. I guess it just depends on how much rice you have if you make a Gumbo or a Jambalaya.