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Started By
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I'm going to shout out the Blue Runner Gumbo Base
Posted on 11/17/22 at 11:07 am
Posted on 11/17/22 at 11:07 am
Was told this made a fine gumbo for a weeknight so I gave it a try.
Doctored it up with a pound of good andouille I cooked down and then a cup of chopped seasonings. Dumped in two cans and added three raw chicken thighs, and simmered for an hour.
It was way better than I thought it would be. Better than my Christmas Eve gumbo using premium smoked meats, homemade stock, and a dark roux? Of course not. But good enough for a quick weeknight meal? Absolutely
Zombie's Seal of Approval
Doctored it up with a pound of good andouille I cooked down and then a cup of chopped seasonings. Dumped in two cans and added three raw chicken thighs, and simmered for an hour.
It was way better than I thought it would be. Better than my Christmas Eve gumbo using premium smoked meats, homemade stock, and a dark roux? Of course not. But good enough for a quick weeknight meal? Absolutely
Zombie's Seal of Approval
6
Posted on 11/17/22 at 11:08 am to LSUZombie
If you like that, you're going to love the Cajun Power gumbo in a jar.
Posted on 11/17/22 at 11:09 am to AlxTgr
quote:
If you like that, you're going to love the Cajun Power gumbo in a jar.
Hey I was skeptical but it was good for what it was.
Posted on 11/17/22 at 11:14 am to LSUZombie
Turn in your coonass card right now.
Posted on 11/17/22 at 11:21 am to Gaston
100% agree zombie. just made it last sunday.
I mix the creole base with yaya base.
fry up some chicken thighs and sausage.
its damn good for something that can be done quickly.
I mix the creole base with yaya base.
fry up some chicken thighs and sausage.
its damn good for something that can be done quickly.
Posted on 11/17/22 at 11:27 am to Gaston
quote:
Turn in your coonass card right now.
LOL someone else can have it
Posted on 11/17/22 at 12:52 pm to LSUZombie
this cant be any worse than making red beans with blue runner? No worse than jarred roux.
Posted on 11/17/22 at 1:00 pm to LSUZombie
Try Cindy's almost famous roux, vv good. It's already made, with the trinity. Usually in the frozen section.
Posted on 11/17/22 at 1:04 pm to LSUZombie
quote:I agree that it it good for what it is.
Hey I was skeptical but it was good for what it was.
Blue Runner is a local company, I think. They should know how to make a good gumbo. But if you take a good gumbo base and heat it under the temperatures it takes to can it safely, there's going to be some deterioration in the flavors.
It's good for having been canned.
Posted on 11/17/22 at 1:05 pm to Mikaelomo
quote:
jarred roux.
essentially the same thing as you would make sitting stirring for 30-45 min. I make my own plenty of times but often i find my self thinking its a waste of time essentially.
Posted on 11/17/22 at 1:21 pm to lsu777
Never seen Blue Runner Gumbo Base, but I do like their beans.
I've used Kary's Roux Gumbo Mix (no coonass card to turn in) and doctored it up with four thighs, a pound of sausage and other things and there are never any leftovers.
I made gumbo from scratch once, roux and everything, with a pretty cajun girl telling me how the whole way. I think the Kary's turned out better.
I've used Kary's Roux Gumbo Mix (no coonass card to turn in) and doctored it up with four thighs, a pound of sausage and other things and there are never any leftovers.
I made gumbo from scratch once, roux and everything, with a pretty cajun girl telling me how the whole way. I think the Kary's turned out better.
Posted on 11/17/22 at 1:36 pm to SpotCheckBilly
Honestly I do roux in the oven and it’s super easy. Takes longer but I don’t have to stand over a stove
Posted on 11/17/22 at 2:25 pm to KyrieElaison
quote:
Honestly I do roux in the oven and it’s super easy. Takes longer but I don’t have to stand over a stove
THis is the truth. Very easy and only requires a quick stire every 10-15 minutes for 45 minutes.
Also I've been known to lightly flour the meats, brown them in the dutch oven, then release all that brown stuff with cheap white wine. It makes the gumbo real tasty and brown. Far less mess than actual roux making.
Posted on 11/17/22 at 2:39 pm to LSUZombie
Dude.
Making gumbo isnt that hard.
Making gumbo isnt that hard.
Posted on 11/17/22 at 4:30 pm to SportsGuyNOLA
quote:
Dude.
Making gumbo isnt that hard.
Dude.
No shite.
This post was edited on 11/17/22 at 4:31 pm
Posted on 11/18/22 at 7:36 am to LSUZombie
Please compare to Jambalaya Shoppe gumbo (for weeknight convenience factor).
Posted on 11/18/22 at 8:01 am to bratch40
quote:
Please compare to Jambalaya Shoppe gumbo (for weeknight convenience factor).
So Jambalaya Shoppe makes a very good gumbo you can just pick up and eat, so it’s hard to beat that convenience.
Taste wise, I think this may be slightly better, and even more so the day after, and the biggest perk is you can customize it to your liking.
Posted on 11/18/22 at 8:34 am to SportsGuyNOLA
quote:
Dude.
Making gumbo isnt that hard.
Are you always this way? Real life?
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