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RETIRED: The VVileswrog Thread where J-E-T-S! Jets! Jets! Jets!

4,911 3,283 August 3, 2011 at 09:02 PM
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I heart my Jets!! Blowkiss



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Joined Mar 2009
Schrödinger's Frog
> bubble2 19,435 Posts
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Frogstar
08-18-2011 at 01:49 PM.
08-18-2011 at 01:49 PM.
No part of that meal sounds appealing to me.
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Joined Jul 2005
Older than dirt
> bubble2 9,406 Posts
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VorlonFrog
08-18-2011 at 02:14 PM.
08-18-2011 at 02:14 PM.
Shrimp and Andouille Gumbo

1/2 cup flour
1/2 cup vegetable oil

Prepare a dark brown roux with the flour and oil. The old fashioned method uses a black iron skillet on the stove top, some people use a dutch oven in the oven, instead. Still others use a microwave oven. Whichever way you do it, the roux is the single most important ingredient in making a flavorful gumbo.

1 white or yellow onion, chopped, smaller is better, but minced is too fine.
3 of 4 cloves of fresh garlic, crushed and chopped.
1/4 cup of chopped parsley
2 stalks of celery, chopped
Chicken broth, about 32 ounces
Clam juice (optional, gives a stronger seafood flavor)
Additional water as needed.

Bring the chicken broth to a boil. Add in the chopped onions, garlic, parsley, celery, and clam juice (if desired). Add small amounts of the dark brown roux into the pot, and mix well after each. The more roux you add, the thicker/stronger your gumbo will be. Add seasonings like crushed red pepper, fresh black pepper, smoked paprika, ground allspice to your taste. If in doubt, start with 1/4 teaspoon of each, and add more.

Slice the andouille sausage into either thin or thick slices, as you prefer it. Toss this into the pot, and allow it to boil then reduce to a low boil / simmer for 30 to 45 minutes. Five minutes before ready to serve, taste the gumbo and re-season if necessary. Add the peeled raw shrimp into the pot and stir well. These will cook in as little as three to five minutes in the very hot gumbo stock.

Serve over rice, or by itself, depending on the thickness/strength of your gumbo. Garnish with fresh chopped green onions and/or parsley.
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Last edited by VorlonFrog August 18, 2011 at 02:17 PM.
Joined Jul 2005
Older than dirt
> bubble2 9,406 Posts
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VorlonFrog
08-18-2011 at 02:16 PM.
08-18-2011 at 02:16 PM.
Quote from Frogstar :
No part of that meal sounds appealing to me.
So sorry, fellow frogster. It's a Deep South thing.
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Joined Mar 2009
Schrödinger's Frog
> bubble2 19,435 Posts
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Frogstar
08-18-2011 at 02:27 PM.
08-18-2011 at 02:27 PM.
I just don't like shrimp, or grits Prop

I love me some country ham though.
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Joined Jul 2005
Older than dirt
> bubble2 9,406 Posts
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VorlonFrog
08-18-2011 at 04:08 PM.
08-18-2011 at 04:08 PM.
How about the red eye gravy?
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Joined Jul 2008
L9: Master
> bubble2 5,257 Posts
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AbbyGabby
08-18-2011 at 04:09 PM.
08-18-2011 at 04:09 PM.
VF you are awesome Worthy

I'm copying these over to my laptop right now. Blowkiss
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Joined Mar 2009
Schrödinger's Frog
> bubble2 19,435 Posts
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Frogstar
08-18-2011 at 04:58 PM.
08-18-2011 at 04:58 PM.
Quote from VorlonFrog :
How about the red eye gravy?
It sounds intriguing.
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Joined Jul 2005
Older than dirt
> bubble2 9,406 Posts
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VorlonFrog
08-18-2011 at 05:05 PM.
08-18-2011 at 05:05 PM.
Lemme tell ya, at 6:30 on a cold winter morning, red eye gravy is a wonderful thing, especially with freshly-made buttermilk biscuits and a cup of that strong black coffee.
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Joined Dec 2008
Don't let's be silly
> bubble2 1,270 Posts
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nessykins
08-18-2011 at 05:08 PM.
08-18-2011 at 05:08 PM.
is that anything like brown eye gravy Sick
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Joined Jul 2008
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> bubble2 5,257 Posts
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AbbyGabby
08-18-2011 at 05:24 PM.
08-18-2011 at 05:24 PM.
dude i would kill for a home-cooked southern breakfast right now
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Joined Jul 2005
Older than dirt
> bubble2 9,406 Posts
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VorlonFrog
08-18-2011 at 05:37 PM.
08-18-2011 at 05:37 PM.
Here's a Secret tip for you: frozen foods aisles, breads section - Mary B's Jumbo Buttermilk Biscuits [homadefoods.com] - They're about 90 to 95 percent as good as fresh homemade biscuits. Wipe a black iron skillet with shortening, butter, or oil, put the frozen biscuits inside, closely together. Bake as directed on the package.

Combine those with Pioneer's Country Sausage Gravy Mix [chguenther.com] and Neese's fresh pork sausage [neesesausage.com] (I like their hot variety) and you've got an easy southern breakfast.

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Last edited by VorlonFrog August 18, 2011 at 05:39 PM.
Joined Dec 2007
~~~~~VVILES~~~~~~
> bubble2 4,911 Posts
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Original Poster
vviles
08-18-2011 at 05:55 PM.
08-18-2011 at 05:55 PM.
Holy cow? How do all of you southerners not have cholesterol of 500? Roll
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Joined Jul 2005
Older than dirt
> bubble2 9,406 Posts
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VorlonFrog
08-18-2011 at 06:01 PM.
08-18-2011 at 06:01 PM.
My cholesterol was at 285, even when I went vegetarian for three months and lost thirty pounds. It's genetics.
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Joined Mar 2009
Schrödinger's Frog
> bubble2 19,435 Posts
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Frogstar
08-18-2011 at 06:05 PM.
08-18-2011 at 06:05 PM.
Quote from jmegirl :
dude i would kill for a home-cooked southern breakfast right now
I'll bring the shovels.
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Joined Jul 2005
Older than dirt
> bubble2 9,406 Posts
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VorlonFrog
08-18-2011 at 06:06 PM.
08-18-2011 at 06:06 PM.
Oh well, at least I'll die happy, knowing I fed people well...
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