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Post by Cajunate on Oct 1, 2011 15:07:45 GMT -6
I saved the carcass from the turkey I cooked on Wednesday which I simmered last night for a long time on the stove top to get a nice rich stock. Today I made the gumbo starting with some Louisiana nepalm better known as roux from 1/2 lb of butter and 2 cups of flour. I took a temperature reading right before it was done and it was over 400*. Nepalm burns at about 1500*. This was a few minutes before it was done. When it gets about this color it starts to get darker quick. It's amazing how much meat is left on a carcass when you think you've carved as much as you can from a turkey. This does have some leftover meat from the other night but, there's a lot of meat left and when you simmer it to make a good tock it all comes loose. Not completely done. It's still simmering to marry all those wonderful flavors.
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Post by Cajunate on Oct 3, 2011 20:48:41 GMT -6
Tonight when I came home from work my wife asked me if I wanted some of the Turkey Andouille Gumbo I made on Saturday and I told her "Yes I'll have a bowl". I think she has a hearing problem. She gave me a bowl that pushed the limit of being a bucket. Not that-that was a problem. It really just kept me from having to get seconds. It sure came out pretty darn good!
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Post by keymaster on Oct 4, 2011 6:12:16 GMT -6
Looked awesome the first time and if that second bowl don't cure the common cold nothin will!!!!
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Oct 4, 2011 11:05:17 GMT -6
Why dont people eat gumbo around here?
I really need to make this.
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