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I bought ebook + print copies and donated the print one to my library. It's already gone out of state for interlibrary loan
I just created #C0M8PCF7U . Not sure if I should have, since I'm not the author. But if anyone's interested.
I thought I could star/pin stuff personally on Slack, like if I wanted to just bookmark @akiva's book recommendation
It’s… complex. I should write it down. But basically cut up the trinity (bell pepper, onion, and celery). Get a bunch of chicken thighs and cook them at high heat with Crystal’s, salt, and pepper (or a hot sauce of you choice). You’re basically just searing them. Let them cool so you can fork them apart. Follow that with some sausage (I know andouille is the standard but I prefer a venison/pork combo). Again, just sear the hell out of it. Then sauté the trinity with salt, pepper, and cayenne (basically as much cayenne as you can possibly tolerate) and deglaze meanwhile. Once that’s done, do your roux; basically a 1:1 of flour and a neutral oil like canola or just ‘vegetable oil’. It needs to have a high smoke point. This will take hours of you standing there and stirring; it’s worth it. Get it to the color of chocolate. If it burns, at all, start over from scratch. While this is going on, get several cups of chicken bullion going (you can simply buy the boxes but I prefer the Better Than Bullion brand which requires you to boil water and blah blah blah). Once the roux is really dark, add the bullion SLOWLY because it will flare up. Throw the trinity in. And here’s a secret: add an entire bottle of really dark beer: a porter or stout. I go for Brother Thelonious. It’s phenomenal. Let it get to a good, rough simmer. Shred the chicken, add the sausage (cut on the bias, of course), and turn it all down until it’s cooking very, very slowly. Dice up some okra, add that. Dice up some green onion, add that. Get about a pound of shrimp in. I know some people are down with head/tail on but F that. Season the hell out of the whole thing. Sweet basil, oregano, rosemary, thyme, whatever you have on hand. More cayenne. More Crystal’s. And a ton of sassafras. Just go nuts. Have a pot of rice on the ready nearby. Boom. You’re set.
It’s my dad’s recipe and he died in ’99. I get up EARLY and make it and it’s a whole day.
I mean, you can make it kosher. I’ve made it vegetarian by omitting the shrimp and chicken and using vegan sausage.
The basic thing is to make your own roux, make your own trinity. But the beer is essential. It really makes it.
But I also dislike that a lot of the book’s text is wasted on basically repeating what’s freely available online.
Also, @echristopherson, if you’re on Twitter, she’s on there as well and is very available if you have questions.
Her posts on tranducers is good, as is her stuff about clojure and art on the O'Reilly site.
@jonahbenton, how do you mean? It’s just filé. I mean literally sassafras is gumbo filé. It just has a great flavor and it’s a good thickener. And yeah, I use okra too so my gumbo is non-traditional but people will line up.
I have to wait to taste this gumbo before I can say anything good about it cuz that recipe was just wall o text not gonna read material. 😉
@echristopherson, there are a few different varieties. Usually you don’t use okra and filé. They are two different kinds, technically. They’re both thickeners.
No one’s ever really lived until they’ve had a deep fried turkey and also some kind of heart attack.
It's the safrole oil. Maybe it isn't concentrated enough if it isn't distilled.
Also I think this is the most outside of a Bugs Bunny cartoon that I’ve seen the word ‘sassafras’ so often.
Meanwhile, @jonahbenton, that’s my recipe and it’s refined from my father’s (he never used beer, for instance). The thing about a good gumbo is you make it your own. It took me YEARS of cooking it once or twice per annum to figure out what made my father’s gumbo mine and blah blah blah. It’s an effort of love.
thank you very much for sharing @akiva. we are northern folk and have been getting into stews and we love the occasional bits of southern cooking we get. hearing of a great gumbo got my attention, and it sounds fantastic, a labor of love in the roux alone.
Excellent! A good gumbo just brings people to the table and that’s what I like a lot. Ditch the shredded chicken or don’t. Ditch the sausage or don’t. Add crab meat if you want (and especially if it’s local). Make it your own.
Filé just kind of has a… I dunno. Earthy flavor? It’s just really good in this context.
Yeah, look for locally-sourced meats. I mean really the heart of the gumbo is the roux. It’s what makes the flavor. The shrimp or chicken or lobster or moose or whatever is just decoration.