NSFW: Super Post Whore Thread v2.0

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  • karlac

    Lately too damn busy to have Gone fishin' ...
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    Aug 21, 2013
    11,774
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    Houston & Hot Springs
    But. but, but, but, .....I don't have any gumbo. :what:
    Well dayum, cher, here you go.

    *Woodshop Chicken/Sausage Gumbo*

    3 Lb chicken (old hen is best, boneless/skinless is fine)
    3 Lb Smoked Sausage (venison'll do if you've got it)

    Chop the following and season well before adding to the pot:

    2 Large Onions
    2 Large Bell Peppers
    1 Large bunch Celery
    1 Large bunch Parsley
    2 bunches Green Onion tops (reserve a tee bit for garnish)

    Salt, black pepper, Garlic powder, cayenne pepper to taste (if you can get it, Tony Chachere's Cajun Seasoning will work just fine)

    1 cup Roux (make it, or buy it in a jar at the store ... made is better, but store bought works)

    Make it easy on yourself and make your roux in the Microwave as follows:

    1 cup flour mixed with 1/2 cup of cooking oil in a round bottom pyrex dish. Cover and Microwave on high for about 15-20 minutes, stirring EVERY minute after the roux starts to turn color. Watch it closely, the darker the roux, the stronger and darker the Gumbo ... I take mine to a dark chocolate color, almost black ... but don't burn it! It doesn't take long, so if you do, start over.

    Note:the roux will continue to darken a bit after you take it out of the Microwave. Be careful with it at this stage, because it is super heated and can burn you. I often stir in a handful of the chopped vegetables to the roux at this point to get that dark, shiny roux, but watch that it doesn't spit back at you if you do.

    Fill a 12 quart stock pot about half full of water, put it on high heat and while it is coming to a boil add the roux and chopped vegetables, stirring it up well to meld the roux with the water. Bring back to a boil. Season the broth, add the chicken and sausage, bring to a boil again, then turn down the heat to medium and let simmer until the chicken is done ... a couple of hours simmering on low heat will bring out the flavor.

    Serve over cooked rice, garnished with some reserved green onion tops. Gumbo File can be added while it is cooking, or to thicken it a bit when it is served.
     

    Axxe55

    Retiretgtshit stirrer
    Rating - 0%
    0   0   0
    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
    Well dayum, cher, here you go.

    *Woodshop Chicken/Sausage Gumbo*

    3 Lb chicken (old hen is best, boneless/skinless is fine)
    3 Lb Smoked Sausage (venison'll do if you've got it)

    Chop the following and season well before adding to the pot:

    2 Large Onions
    2 Large Bell Peppers
    1 Large bunch Celery
    1 Large bunch Parsley
    2 bunches Green Onion tops (reserve a tee bit for garnish)

    Salt, black pepper, Garlic powder, cayenne pepper to taste (if you can get it, Tony Chachere's Cajun Seasoning will work just fine)

    1 cup Roux (make it, or buy it in a jar at the store ... made is better, but store bought works)

    Make it easy on yourself and make your roux in the Microwave as follows:

    1 cup flour mixed with 1/2 cup of cooking oil in a round bottom pyrex dish. Cover and Microwave on high for about 15-20 minutes, stirring EVERY minute after the roux starts to turn color. Watch it closely, the darker the roux, the stronger and darker the Gumbo ... I take mine to a dark chocolate color, almost black ... but don't burn it! It doesn't take long, so if you do, start over.

    Note:the roux will continue to darken a bit after you take it out of the Microwave. Be careful with it at this stage, because it is super heated and can burn you. I often stir in a handful of the chopped vegetables to the roux at this point to get that dark, shiny roux, but watch that it doesn't spit back at you if you do.

    Fill a 12 quart stock pot about half full of water, put it on high heat and while it is coming to a boil add the roux and chopped vegetables, stirring it up well to meld the roux with the water. Bring back to a boil. Season the broth, add the chicken and sausage, bring to a boil again, then turn down the heat to medium and let simmer until the chicken is done ... a couple of hours simmering on low heat will bring out the flavor.

    Serve over cooked rice, garnished with some reserved green onion tops. Gumbo File can be added while it is cooking, or to thicken it a bit when it is served.
    Where's the okra?
     

    Jarine88

    Well-Known
    Lifetime Member
    Rating - 100%
    3   0   0
    Jul 24, 2018
    2,431
    96
    Tomball
    Well dayum, cher, here you go.

    *Woodshop Chicken/Sausage Gumbo*

    3 Lb chicken (old hen is best, boneless/skinless is fine)
    3 Lb Smoked Sausage (venison'll do if you've got it)

    Chop the following and season well before adding to the pot:

    2 Large Onions
    2 Large Bell Peppers
    1 Large bunch Celery
    1 Large bunch Parsley
    2 bunches Green Onion tops (reserve a tee bit for garnish)

    Salt, black pepper, Garlic powder, cayenne pepper to taste (if you can get it, Tony Chachere's Cajun Seasoning will work just fine)

    1 cup Roux (make it, or buy it in a jar at the store ... made is better, but store bought works)

    Make it easy on yourself and make your roux in the Microwave as follows:

    1 cup flour mixed with 1/2 cup of cooking oil in a round bottom pyrex dish. Cover and Microwave on high for about 15-20 minutes, stirring EVERY minute after the roux starts to turn color. Watch it closely, the darker the roux, the stronger and darker the Gumbo ... I take mine to a dark chocolate color, almost black ... but don't burn it! It doesn't take long, so if you do, start over.

    Note:the roux will continue to darken a bit after you take it out of the Microwave. Be careful with it at this stage, because it is super heated and can burn you. I often stir in a handful of the chopped vegetables to the roux at this point to get that dark, shiny roux, but watch that it doesn't spit back at you if you do.

    Fill a 12 quart stock pot about half full of water, put it on high heat and while it is coming to a boil add the roux and chopped vegetables, stirring it up well to meld the roux with the water. Bring back to a boil. Season the broth, add the chicken and sausage, bring to a boil again, then turn down the heat to medium and let simmer until the chicken is done ... a couple of hours simmering on low heat will bring out the flavor.

    Serve over cooked rice, garnished with some reserved green onion tops. Gumbo File can be added while it is cooking, or to thicken it a bit when it is served.

    Awe meh. Now ya got me hungry, me.

    I don’t think I have ever seen roux made in a microwave though.
     

    karlac

    Lately too damn busy to have Gone fishin' ...
    TGT Supporter
    Lifetime Member
    Rating - 0%
    0   0   0
    Aug 21, 2013
    11,774
    96
    Houston & Hot Springs
    Did not know that. I do know there is a difference between Creole and Cajun cooking, even though they do share some similarities.
    Creole cooks been known to put tomato in what they call mistakenly call "gumbo".
    That'll get you shot in many parts of South Louisiana.
     

    Axxe55

    Retiretgtshit stirrer
    Rating - 0%
    0   0   0
    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
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