Topic: Happy Groundhog Day 2019 - In Celebration let's make Groundhog Creole Gumbo
Anonymous A started this discussion 7 years ago #83,680
Cut the meat off the bone and then leave ALL the Fat on. They have glands in the fat around their legs that will not taste good if cooked in stews, however in Gumbo this fat is Tres Bon. Next cut it into bite sized pieces and dredge in flour and brown it in butter in a skillet and set that aside.
Make a roux with 4 heaping tablespoons of all purpose flour and one tablespoon of gumbo file, (ground sassafras). This is a dry roux and then add a half a stick of butter to the dry browned flour/file mixture once it has cooled a little. It doesn't really matter if you make a dry roux or a traditional one. When the roux is browned and the butter or oil is added it should be the consistency of peanut butter.
Add the following For the holy trinity:
Most of a bunch of celery, chopped small
One yellow onion, chopped
One Bell pepper, chopped
One can of Rotel
One can of crushed tomatoes, (or diced)...
Saute that mixture until the veggies get soft. Put the top on the pot and let the veggies make water.
Never put tomatoes in a Cajun Gumbo. Creole Gumbo's thrive on tomatoes.
Two lbs of chopped okra
About 10 cups of water, depending on the size of the pot you're using
Throw in your browned groundhog meat
10 shots of Tabasco. Cook that at a rolling boil for a while and then as it cooks down, reduce to a simmer. Cook it down for about 2.5 hrs, or until the desired consistency.
Serve it over a scoop of rice.
Anonymous A (OP) double-posted this 7 years ago, 22 seconds later[^] [v] #962,622
Anonymous B joined in and replied with this 7 years ago, 1 hour later, 1 hour after the original post[^] [v] #962,659
But did you dry roux?
Anonymous A (OP) replied with this 7 years ago, 3 minutes later, 1 hour after the original post[^] [v] #962,663
@previous (B)
I have made Gumbo with dry roux. Pan browned White flour and stirred continuously until a dark brown. I keep a jar of it to add to various items I cook to thicken a gravy-sauce. Caramelized flour has a sweeter nutty flavour.
I have made Gumbo with dry roux. Pan browned White flour and stirred continuously until a dark brown. I keep a jar of it to add to various items I cook to thicken a gravy-sauce. Caramelized flour has a sweeter nutty flavour.
Anonymous B replied with this 7 years ago, 1 minute later, 1 hour after the original post[^] [v] #962,667
Anonymous A (OP) replied with this 7 years ago, 5 minutes later, 1 hour after the original post[^] [v] #962,677
Anonymous B replied with this 7 years ago, 1 minute later, 1 hour after the original post[^] [v] #962,679
Anonymous A (OP) replied with this 7 years ago, 2 minutes later, 1 hour after the original post[^] [v] #962,681
@previous (B)
No plans or time to do a Gumbo this weekend. Wish it could be true. Monday plans do include a condrudum however. Will post about that on Monday.
No plans or time to do a Gumbo this weekend. Wish it could be true. Monday plans do include a condrudum however. Will post about that on Monday.
Anonymous B replied with this 7 years ago, 6 minutes later, 1 hour after the original post[^] [v] #962,683
Anonymous A (OP) replied with this 7 years ago, 8 minutes later, 1 hour after the original post[^] [v] #962,685
@previous (B)
Nonsense. Of course I have. Including the old takes one hour to make just the Roux. NOT going to do that again.
Your problem is that you only open cans and pour contents in a pan. For instance there is a so called trained chef here on MC. He made a youtube of making a curry dish. He just poured contents of a can of spice into a pan - Spice labeled as Curry. Just a lazy sloppy 2nds training, that amounted to as worthless as his online language degree.
Nonsense. Of course I have. Including the old takes one hour to make just the Roux. NOT going to do that again.
Your problem is that you only open cans and pour contents in a pan. For instance there is a so called trained chef here on MC. He made a youtube of making a curry dish. He just poured contents of a can of spice into a pan - Spice labeled as Curry. Just a lazy sloppy 2nds training, that amounted to as worthless as his online language degree.
Anonymous B replied with this 7 years ago, 10 minutes later, 2 hours after the original post[^] [v] #962,689
Anonymous A (OP) replied with this 7 years ago, 42 minutes later, 2 hours after the original post[^] [v] #962,697
Anonymous B replied with this 7 years ago, 45 minutes later, 3 hours after the original post[^] [v] #962,706
Anonymous C joined in and replied with this 7 years ago, 7 minutes later, 3 hours after the original post[^] [v] #962,708
@OP
But groundhog is not sold in stores...so shouldn't you cover the front end of having a live groundhog and the proper procedure for moving towards where your so called recipe begins..
Or do we just take a knife and begin cutting the meat off the bones of a live groundhog..
I feel like this is a genuine issue..
But groundhog is not sold in stores...so shouldn't you cover the front end of having a live groundhog and the proper procedure for moving towards where your so called recipe begins..
Or do we just take a knife and begin cutting the meat off the bones of a live groundhog..
I feel like this is a genuine issue..