Cooking with Swamp (live) -

SwampSnyper · 08-29-2010, 01:29 PM

Its a rainy day and we got a cool spell, 88deg. Got me fired up for hunting season and some camp cooking. I'm cooking a gumbo and gonna update live thru every step. Stay tuned!

Step 1: brown 1# of andouille sausage then remove from pot to drain and wipe excess oil from pot.

Step 2: Add 2 chopped onions, 2 chopped bell peppers, and a little celery to pot and simmer. Add cut chicken also.

Also add red pepper, black pepper, garlic powder, and salt to taste and let it cook down into the meat.

SwampSnyper · 08-29-2010, 01:38 PM

Step 3: While your onions and chicken cook down you can start your roux in a separate skillet. Add 1 cup of flour and a little less of oil. Cook on med/low heat scraping bottom regularly not letting it burn, just lightly brown a little at a time.

BigBuck-A-Roo · 08-29-2010, 02:08 PM

Come on Swampy im starving here! LOL That does look great!

SwampSnyper · 08-29-2010, 02:15 PM

Step 4: After onions and chicken has cooked down, return the sausage to the pot, add water and 16oz chicken broth. Roux is still cooking but making a good slow progress.

Standing Bear · 08-29-2010, 02:27 PM

I have to say, you are Chef SwanpSnyper at its best !!!!!!!!! Keep cookin, Chef

yoda4x4 · 08-29-2010, 03:07 PM

Looks awesome Swampy. Can't wait to see the finished product.

David

SwampSnyper · 08-29-2010, 03:45 PM

IMPORTANT!!!!

Don't let your guard down on your roux, like when company unexpectanly shows up. Got to start all over. Scorched the bottom.

Okie101 · 08-29-2010, 04:01 PM

Now we have to wait longer...

SwampSnyper · 08-29-2010, 04:09 PM

Quote:

Originally Posted by Okie101

Now we have to wait longer...

Can't rush the roux! Darn company.....

Had to turn the gumbo pot off to make up for the delay of the roux. Don't want my sausage and chicken to melt away.

SwampSnyper · 08-29-2010, 04:57 PM

While waiting on the second roux, I whipped up a batch of tater salad. No crunchy stuff, just potatoes, eggs, mayo and mustard.

SwampSnyper · 08-29-2010, 05:18 PM

Step 5: Roux is finally done. Gonna let that cool for about 10 min then add to pot. Turned gumbo pot back on and bring to a slow boil. In the mean time I'm gonna cook some rice.

SwampSnyper · 08-29-2010, 05:43 PM

Step 6: Added roux to pot and now its time to add some green onions. Let cook on a slow boil for an hour to get the roux cooked in good. MMMMMMM!!! Its getting close.

SwampSnyper · 08-29-2010, 06:04 PM

Dinner rolls are done. Might have to snack on a hot one with melted butter before the gumbo is ready.

SwampSnyper · 08-29-2010, 06:22 PM

Add about a tablespoon of file to cook in the last 10 min.

SwampSnyper · 08-29-2010, 06:30 PM

ITS ON NOW!!!!! Potato Salad in the gumbo is the way to go! Wish I could photobucket smell. I'm fixing to fatten up and crash with a full belly! Hope ya'll enjoyed.

08-29-2010, 01:29 PM	#1 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	Cooking with Swamp (live) Its a rainy day and we got a cool spell, 88deg. Got me fired up for hunting season and some camp cooking. I'm cooking a gumbo and gonna update live thru every step. Stay tuned! Step 1: brown 1# of andouille sausage then remove from pot to drain and wipe excess oil from pot. Step 2: Add 2 chopped onions, 2 chopped bell peppers, and a little celery to pot and simmer. Add cut chicken also. Also add red pepper, black pepper, garlic powder, and salt to taste and let it cook down into the meat. Last edited by SwampSnyper; 08-29-2010 at 01:44 PM.

08-29-2010, 02:08 PM	#3 (permalink)
BigBuck-A-Roo 100gr Join Date: Jul 2010 Location: Caledonia,NY Posts: 257	Come on Swampy im starving here! LOL That does look great! __________________ PSE BOW MADNESS 32 at 66.5 lbs 28 inch draw and Nap Hellrazors

08-29-2010, 02:27 PM	#5 (permalink)
Standing Bear Moderator Join Date: Jan 2010 Location: Northwest Territories, Canada Posts: 845	I have to say, you are Chef SwanpSnyper at its best !!!!!!!!! Keep cookin, Chef __________________ Authorized Athens Archery Dealer, Athens Factory Staff Shooter Swhacker Pro Staff

08-29-2010, 03:07 PM	#6 (permalink)
yoda4x4 130gr Join Date: Dec 2009 Location: Edison, NJ Posts: 598	Looks awesome Swampy. Can't wait to see the finished product. David __________________ Trophy Blend Scents Pro Staff

08-29-2010, 05:18 PM	#11 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	Step 5: Roux is finally done. Gonna let that cool for about 10 min then add to pot. Turned gumbo pot back on and bring to a slow boil. In the mean time I'm gonna cook some rice. Last edited by SwampSnyper; 08-29-2010 at 05:21 PM.

08-29-2010, 01:38 PM	#2 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	Step 3: While your onions and chicken cook down you can start your roux in a separate skillet. Add 1 cup of flour and a little less of oil. Cook on med/low heat scraping bottom regularly not letting it burn, just lightly brown a little at a time.

08-29-2010, 02:15 PM	#4 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	Step 4: After onions and chicken has cooked down, return the sausage to the pot, add water and 16oz chicken broth. Roux is still cooking but making a good slow progress.

08-29-2010, 03:45 PM	#7 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	IMPORTANT!!!! Don't let your guard down on your roux, like when company unexpectanly shows up. Got to start all over. Scorched the bottom.

08-29-2010, 04:01 PM	#8 (permalink)
Okie101 Broadhead Tester Join Date: Nov 2009 Location: Oklahoma Posts: 1,044	Now we have to wait longer...

08-29-2010, 04:57 PM	#10 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	While waiting on the second roux, I whipped up a batch of tater salad. No crunchy stuff, just potatoes, eggs, mayo and mustard.

08-29-2010, 05:43 PM	#12 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	Step 6: Added roux to pot and now its time to add some green onions. Let cook on a slow boil for an hour to get the roux cooked in good. MMMMMMM!!! Its getting close.

08-29-2010, 06:04 PM	#13 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	Dinner rolls are done. Might have to snack on a hot one with melted butter before the gumbo is ready.

08-29-2010, 06:22 PM	#14 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	Add about a tablespoon of file to cook in the last 10 min.

08-29-2010, 06:30 PM	#15 (permalink)
SwampSnyper Broadhead Tester Join Date: Dec 2009 Location: Louisiana Posts: 563	ITS ON NOW!!!!! Potato Salad in the gumbo is the way to go! Wish I could photobucket smell. I'm fixing to fatten up and crash with a full belly! Hope ya'll enjoyed.

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