I made my favorite gumbo recipe.

[Subduction Zone]

The Cynical Cook: Cooking the Book - Real Cajun - Fried Chicken and Andouille Gumbo

Amazing gumbo. My special touch is to use my homemade turkey broth, I still had some frozen from Christmas.

Right after Christmas, or Thanksgiving, is over I take the turkey carcass, I do not bother to clean all the meat off of it. And I boil it until the bones fall apart. That gives me a huge pot of "broth". With all of the meat in it it probably does not qualify as such. I make a batch of this after the holiday and freeze the rest. I could not stand the taunting by the frozen broth any more so I broke into it.

This takes a good six hours of cooking time, but it is well worth it.

This time I used 2 pounds of frozen okra. It might be a bit much for those that are not okra fans.

 

[4consideration]

The Cynical Cook: Cooking the Book - Real Cajun - Fried Chicken and Andouille Gumbo

Amazing gumbo. My special touch is to use my homemade turkey broth, I still had some frozen from Christmas.

Right after Christmas, or Thanksgiving, is over I take the turkey carcass, I do not bother to clean all the meat off of it. And I boil it until the bones fall apart. That gives me a huge pot of "broth". With all of the meat in it it probably does not qualify as such. I make a batch of this after the holiday and freeze the rest. I could not stand the taunting by the frozen broth any more so I broke into it.

This takes a good six hours of cooking time, but it is well worth it.

This time I used 2 pounds of frozen okra. It might be a bit much for those that are not okra fans.

I do the same thing with my turkey leftovers, and make a very similar gumbo -- although I usually add some shrimp, too.

We usually also do one of these two things when I make gumbo.

1. If I make a potato salad, a scoop of it in the bowl along with the rice and gumbo is great.

2. Or, when the gumbo is finished, get it to a nice gentle boil and crack eggs around in the pot (not on top of each other). Wait a little and stir gently -- so that you don't break up the eggs -- and they will (for the most part) boil as a whole egg. After enough time that you figure it's cooked through, you can serve an egg in each bowl for whoever wants it. It's really good.

 

[Revoltingest]

There is no such thing as "too much okra".
Unless it's Okra Winfrey.

 

[Subduction Zone]

There is no such thing as "too much okra".
Unless it's Okra Winfrey.

Doubling the amount of okra did not harm the gumbo at all.

 

[Subduction Zone]

I had a major "DOH!!" moment. I was so hungry that I forgot a key ingredient. The gumbo is good, but I forgot the final touch. One needs the correct condiments:

I had an unopened bottle in the pantry waiting for me. Luckily I made a LOT of gumbo. I corrected my error, all is good with the world.

 

[Revoltingest]

I had a major "DOH!!" moment. I was so hungry that I forgot a key ingredient. The gumbo is good, but I forgot the final touch. One needs the correct condiments:

I had an unopened bottle in the pantry waiting for me. Luckily I made a LOT of gumbo. I corrected my error, all is good with the world.

I heard a rumor that some people use......

This would be grounds for capital punishment.

 

[Subduction Zone]

I heard a rumor that some people use......

This would be grounds for capital punishment.

I have that in the fridge right now. One must remember, different hot sauces for different cuisines.

But you have made me curious.

 

[Revoltingest]

I have that in the fridge right now. One must remember, different hot sauces for different cuisines.

But you have made me curious.

I've tried Sriracha, & find it vile.

 

[Subduction Zone]

I've tried Sriracha, & find it vile.

Oops, I was mistaken. Perhaps the same company, but what have is this:

Ground fresh chili paste. Oops, time to stir the gumbo and restart the microwave.

 

[Subduction Zone]

Verdict, it is an improvement over no hot sauce at all, but the Crystal is the winner for now.

I am in full taste testing mode now. I also have this:

Not bad, better than the previous. I do believe that the former Asian hot sauce is meant to be cooked in. Still prefer the Crystal.

 

[Subduction Zone]

This one isn't bad, but I think they are not honest in their ingredients:

According to the label the number one ingredient is habanero peppers. Yet it is milder than the Crystal. No vinegar so if that is a turn off it is a plus for some.

 

[Revoltingest]

Verdict, it is an improvement over no hot sauce at all, but the Crystal is the winner for now.

I am in full taste testing mode now. I also have this:

Not bad, better than the previous. I do believe that the former Asian hot sauce is meant to be cooked in. Still prefer the Crystal.

I like this chili & bean sauce,
but not for gumbo....

 

[Subduction Zone]

The last one I tired is Bulliard's Louisiana Chipotle pepper sauce. I can't find an appropriate image. The Crystal extra hot is still the winner. One of its pluses is that it comes out a bit faster than one thinks that it will . . . Oh Noessss! Too much hot sauce, what will I do

 

[Subduction Zone]

I like this chili & bean sauce,
but not for gumbo....

I do like fermented soybeans. I may have to try it. I hope it is not too hot

I was surprised in going through my stash that I do not have any sauces that I consider hot right now.

 

[Revoltingest]

I do like fermented soybeans. I may have to try it. I hope it is not too hot

I was surprised in going through my stash that I do not have any sauces that I consider hot right now.

It's rather mild.
In the range of Frank's & Crystal.

 

[Subduction Zone]

And the experiment is over. I settled down on the Crystal. It makes sense that a Louisiana product would taste best on gumbo. Now I need to get something hot for when I have the craving for a bit more heat than the sauces I have right now.

 

[Subduction Zone]

It's rather mild.
In the range of Frank's & Crystal.

Of course one does not eat hot sauces just for the heat. What they are made with can make a huge difference, and the fermented soy beans intrigues me. I like miso soup, I even like Nattō - Wikipedia . I noticed a similarity to okra. When you fry okra it will look somewhat like this:

Both foods make "snot strings".

 

[Revoltingest]

And the experiment is over. I settled down on the Crystal. It makes sense that a Louisiana product would taste best on gumbo. Now I need to get something hot for when I have the craving for a bit more heat than the sauces I have right now.

I recommend Tabasco for the next level up.
More needed?
Look for habenero or scotch bonnet (non-fermented).