That sounds similar to a Mole Coloradito. I'm sure it was good.

Well, it's about that time of year again. The cooler weather in the mornings has me thinking about getting a pot going this weekend.

If I'm making a big pot of gumbo today to be enjoyed at an event mid afternoon tomorrow, would y'all recommend waiting to add the seafood until 10 mins before serving still? As in do everything else, refrigerate overnight, then bring back up to temp tomorrow and add the seafood?

Less Evil Hank Scorpio said:

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If I'm making a big pot of gumbo today to be enjoyed at an event mid afternoon tomorrow, would y'all recommend waiting to add the seafood until 10 mins before serving still? As in do everything else, refrigerate overnight, then bring back up to temp tomorrow and add the seafood?

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IMO, I would add it 20-30 minutes before serving.

Will be working on my game gumbo this weekend prepping for Thanksgiving week. Ducks have been secured. Bone stock will start tomorrow and gumbo on Sunday. Going into FoodSaver bags and the freezer for storing and transport.

Not sure if I have any good photos, but I made a triple batch for Friendsgiving this weekend and I got a lot of compliments. My buddy's parents really loved it and told me to consider opening a food truck. Thanks again for the guide Fido.

Cowboy Curtis said:

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Cowboy Curtis Gumbo

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I'd eat that!

From a few weeks ago:

-Got some legit Andouille from Best Stop
-Decided to toss the leftover Turkey and use chicken Thighs in order to not eff up a perfectly good Gumbo
-Forgot to take pictures along the way and update the OP
-Buddy's daughter brought her BF from Houma, LA and said it was the best Gumbo he's ever had

Bump.

What's the problem with turkey such that it will f up the gumbo? Too much white meat or the flavor or something else??? What do you think about using the carcass of an injected turkey to make stock for the gumbo? Thanks in advance for the expert guidance!

waryman said:

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What's the problem with turkey such that it will f up the gumbo? Too much white meat or the flavor or something else??? What do you think about using the carcass of an injected turkey to make stock for the gumbo? Thanks in advance for the expert guidance!

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It's just his shtick that turkey is bad. Turkey is great if you cook it right.

TXAG 05 said:

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waryman said:

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What's the problem with turkey such that it will f up the gumbo? Too much white meat or the flavor or something else??? What do you think about using the carcass of an injected turkey to make stock for the gumbo? Thanks in advance for the expert guidance!

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It's just his shtick that turkey is bad. Turkey is great if you cook it right.

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We had TG at Mz R's 1st cousin's place. He fried 2 turkeys and his wife baked one the day before. When it was done she just pulled it all apart by hand into chunks, put it back in the "drippings" added some broth and put it in the fridge and reheated it TG day. Presentation wasn't great but it was the moistest, tastiest baked turkey I've ever had. Breast meat was fantastic

The cooking argument is dumb. I've had plenty of people tell my my Turkey is the best they've ever had. One of my nephews said it in front of both grandmas and his mom which was hilarious. It's still Turkey and the option of last resort. There's a reason you don't find it on restaurant menus