Gumbo

[heatherleigh]

Im not looking for a recipe, but I am curious what this is composed of. Does it contain turkey? I may want to try this on our trip. For some reason, I thought it wasn't something I'd like. Looking at photos, I'm thinking I would like it. Trying to figure out what ingredient made me think I wouldn't care for it.

 

[blackjackdelta]

Here is the one I have, I love it!

The recipe I have has chicken and sausage in it.

2 ounces roux (¼ cup room-temperature butter and ¼ cup flour - see note and instructions)
1 cup (2 medium yellow onions) cut into ¼-inch dice
1 cup celery, cut into ¼-inch dice
2 quarts (8 cups) chicken stock
1 cup (12 ounces) cut okra
12 ounces meat (chicken and/or andouille sausage and/or shrimp)
1 6-ounce can diced tomatoes
¼ teaspoon white pepper AND 1/3 teaspoon cayenne pepper (OR 1 tsp. cajun seasoning replaces both)
1 teaspoon gumbo filé
1 tablespoon salt, divided use (OR to taste)
2 cups cooked rice
optional: 2 tablespoons olive oil, divided use
optional: ¾ pound green bell pepper, cored, seeded, cut into ¼-inch dice
optional: 1 tablespoon minced garlic
optional: 2 tablespoons freshly chopped parsley

Two ways to cook:

Directions 1 (the Disney way – how un-imagineering, if you ask me)

1. Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux is the color you desire (blond to brown).
2. Add the onion and celery. Cook for 5 minutes.
3. Add the stock and make sure the roux is dissolved completely. Simmer for 10 minutes.
4. Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
5. If you are adding seafood, add it at the very end and make sure it is completely cooked.
6. Add filé. Mix well and serve over rice.


Jack

 

[nedac]

If you want real gumbo, come to South Louisiana. Anywhere else is just terrible soup. Oh and there is a big difference between New Orleans Gumbo and real cajun gumbo. Personally, I think New Orleans gumbo is horrible, but I am biased.

To answer you question, gumbo isnt typically made with turkey, but I cant see why that wouldnt be good. I'd eat it.

The recipe above looks like New Orleans (creole) gumbo. We dont put tomatoes in ours.

Heres how I do mine... I use jar roux (some people are purists and wont, but its too easy this way), I boil about a half (stock) pot of water, once boiling I put in about 2/3 of the jar of roux and let it dissolve. Then I add seasoned meat, seafood, whatever... and let it come back to a boil, then I keep it over medium heat for a while. Once the meat is nearly done, I will throw in my onions, maybe some green onions and bell pepper and season to taste with cajun seasoning (Slap Ya Mama www.slapyamam.com is the best) then I let it cook down a little more. The longer it cooks, the more the seasoning soaks in, just be careful, whatever meat you are cooking in it may start to fall apart... chicken for example.

Some typical ingredients:
Seafood: oysters, shrimp, crawfish, crab, etc.
Meats: Chicken (hen is best), Duck, Wildlife (squirrel, rabbit, etc)
Sausage: I would say good homemade smoked sausage is a MUST
Eggs: Boil them separately then drop them in after the meat has come back to a boil, some people can get the gumbo up to a hard boil then crack the raw eggs right into the pot... I cannot, it takes skill to keep them together.

Real Cajun products you can buy online:
Slap Ya Mama seasoning www.slapyamama.com
Savoie's Roux and Sausage www.savoiesfoods.com

 

[pixiewings71]

If you want real gumbo, come to South Louisiana. Anywhere else is just terrible soup. Oh and there is a big difference between New Orleans Gumbo and real cajun gumbo. Personally, I think New Orleans gumbo is horrible, but I am biased.

To answer you question, gumbo isnt typically made with turkey, but I cant see why that wouldnt be good. I'd eat it.

The recipe above looks like New Orleans (creole) gumbo. We dont put tomatoes in ours.

Heres how I do mine... I use jar roux (some people are purists and wont, but its too easy this way), I boil about a half (stock) pot of water, once boiling I put in about 2/3 of the jar of roux and let it dissolve. Then I add seasoned meat, seafood, whatever... and let it come back to a boil, then I keep it over medium heat for a while. Once the meat is nearly done, I will throw in my onions, maybe some green onions and bell pepper and season to taste with cajun seasoning (Slap Ya Mama www.slapyamam.com is the best) then I let it cook down a little more. The longer it cooks, the more the seasoning soaks in, just be careful, whatever meat you are cooking in it may start to fall apart... chicken for example.

Some typical ingredients:
Seafood: oysters, shrimp, crawfish, crab, etc.
Meats: Chicken (hen is best), Duck, Wildlife (squirrel, rabbit, etc)
Sausage: I would say good homemade smoked sausage is a MUST
Eggs: Boil them separately then drop them in after the meat has come back to a boil, some people can get the gumbo up to a hard boil then crack the raw eggs right into the pot... I cannot, it takes skill to keep them together.

Real Cajun products you can buy online:
Slap Ya Mama seasoning www.slapyamama.com
Savoie's Roux and Sausage www.savoiesfoods.com

And you probably know how to make it well. I may have to borrow your recipe! I love me some good Gumbo but of course, where I am, there's really no such thing. LOL

I thought the sausage in the BB Gumbo was turkey sausage.......I don't know why I thought that, can't recall ever asking anyone at BB (or CO since it's the same Gumbo) but for some reason it's in my head that it has chicken and turkey sausage in it.

 

[OKW Lover]

If you want real gumbo, come to South Louisiana. Anywhere else is just terrible soup. Oh and there is a big difference between New Orleans Gumbo and real cajun gumbo. Personally, I think New Orleans gumbo is horrible, but I am biased.

To answer you question, gumbo isnt typically made with turkey, but I cant see why that wouldnt be good. I'd eat it.

The recipe above looks like New Orleans (creole) gumbo. We dont put tomatoes in ours.

Heres how I do mine... I use jar roux (some people are purists and wont, but its too easy this way), I boil about a half (stock) pot of water, once boiling I put in about 2/3 of the jar of roux and let it dissolve. Then I add seasoned meat, seafood, whatever... and let it come back to a boil, then I keep it over medium heat for a while. Once the meat is nearly done, I will throw in my onions, maybe some green onions and bell pepper and season to taste with cajun seasoning (Slap Ya Mama www.slapyamam.com is the best) then I let it cook down a little more. The longer it cooks, the more the seasoning soaks in, just be careful, whatever meat you are cooking in it may start to fall apart... chicken for example.

Some typical ingredients:
Seafood: oysters, shrimp, crawfish, crab, etc.
Meats: Chicken (hen is best), Duck, Wildlife (squirrel, rabbit, etc)
Sausage: I would say good homemade smoked sausage is a MUST
Eggs: Boil them separately then drop them in after the meat has come back to a boil, some people can get the gumbo up to a hard boil then crack the raw eggs right into the pot... I cannot, it takes skill to keep them together.

Real Cajun products you can buy online:
Slap Ya Mama seasoning www.slapyamama.com
Savoie's Roux and Sausage www.savoiesfoods.com

This sounds wonderful. My wife is from Lafayette originally and this is what she thinks is the real gumbo. Note that you don't have ocra in yours either.

 

[PigletSeeker]

I laughed out loud when I saw this post. I also grew up in Lafayette, LA! Small world after all! Yeah, please don't let Disneyland be your first Gumbo experience. I can't imagine it would be very similar to the real thing. I live in Vegas, and have tried the "southern" restaurants here. While the food is good at some of them, it's pretty different from the real thing.

 

[heatherleigh]

Yes, I have heard a lot of good things about it from all over, so I figured i should give it a try. I actually have a diverse palate, so I'm thinking I will like it. However, I do not care for turkey, so I'm hoping the one at DL does not have it. Heck, maybe I'll just try out one of those recipes you guys posted at home.

 

[BMICKEY]

Here's what I found on the DISboards in the recipe exchange:

New Orleans Square Gumbo (Steak, Chicken, Seafood, or Veggie)

1 lb Butter
1 lb Flour
22 cups Chicken Stock
6.5 oz Diced Celery
6.5 oz Diced Onions
½ lb Cooked Rice
¾ lb Diced Meat (Chicken, Steak, or Seafood)
2 cups Diced Tomatoes
½ lb Cut Okra
(To taste) Salt
1/8 oz White Pepper
1/8 oz Cayenne Pepper
1/8 oz Gumbo File
4 oz Roux (2 oz. Flour & 2 oz. Butter)
Melt butter in a sauce pan, add flour to make a roux (mix of butter and flour). Cook for ¼ hour, add onion and celery, cook for five minutes, add stock (can be made with a mix of water and chicken base) making sure roux is dissolved completely, simmer for 10 minutes, add remaining ingredients, return to a simmer. Adjust salt to taste.

(Note: if using seafood, add seafood at the last minute, making sure seafood is cooked before removing from pot).

[NOTE: You may notice by the amounts mentioned in the ingredients below that this is the mass-production recipe; you will probably want to adjust the quantity.]

Happy tasting

 

[nedac]

This sounds wonderful. My wife is from Lafayette originally and this is what she thinks is the real gumbo. Note that you don't have ocra in yours either.

I omitted the best kind of gumbo.... Okra gumbo! It cooks about the same. I like to use fresh smothered okra. Boil your water, add your roux, then toss in some TASSO (Savoies should have that on their website as well), then your okra, let it cook for a while, then toss in onions, bell pepper, green onions, parsley, etc. you can also use shrimp instead of Tasso, or both. Or use sausage instead of Tasso or use both,the more the merrier. Gumbo is very versatile. A true Cajun can make a gumbo from almost anything.

Tasso, by the way, is a smoked meat product, most commonly made from pork or turkey.

If you really want something good, try making a fricassee. It's what we commonly refer to as a stew. It's made almost the same as a gumbo, except you use less water so it makes a thick gravy. My all-time favorite meal is meatball stew. Use a smaller pot, like a stew pot. I brown my meat (pork or beef hand-made meat balls, chicken and pork are most commonly used), remove the meat, boil water in the same pot (about 3/4 pot), add roux and cook down (be careful, roux tends to boil over) then put the meat back in. I like to add potatoes and sometimes carrots as well. Once these are done, toss in onions, etc. some people will toss in dumplings as well.. You can make them yourself or, if you are lazy, use raw can biscuits.

Man, I am hungry for a good stew now. My boys have been begging for one.

 

[nedac]

Oh, and I almost took it for granted that everyone knows, but both gumbo and fricassee are served over rice. Gumbo like a soup, fricassee on a plate like rice and gravy.

 

[jimreuter]

There is no "seafood" gumbo in New Orleans Square at this time. Chicken Gumbo (also contains ham) is available at Blue Bayou as an appetizer only - at Cafe Orleans, you can order a cup or a bowl. Steak gumbo and vegetarian gumbo are available at the Royal Street Veranda, served in a Sourdough bread bowl.

 

[Geemo]

My grand kids both ordered Crepes & Gumbo @ Cafe Orleans on our last trip.
They said it was just like their dad makes. Only when their dad makes it they never know what type of meat he has used for the recipe.

Some of these recipes look good. I'll have to give 'em a try.