Good day for gumbo
Good day for gumbo
I don't know what ya'll are doin' today, but on a day that they forecast a 'frog-choker', it gives me great joy to look over at the stock pot to see 16 orange nubs stickin'-up outa the chopped celery, onions, garlic and bell peppers as steam rises above the rim.
Well, I thought about posting the recipe, but it's Tom Ramsey's (the 'Professor').......'don't really know if cooks are as wierd about sharing recipes as I am 'bout my duck holes 
........(I doubt it)......but if he says it's alright, I'll be happy to share it, here.
I'll give you a little hint......it calls for 2# of andouille sausage......(but all great gumbo chefs know the 'secret's really in the roux).
One other ingredient (not in Tom's recipe) is a bottle of Woodbridge Merlot.....but NONE of it goes in the gumbo.
........(I doubt it)......but if he says it's alright, I'll be happy to share it, here.
I'll give you a little hint......it calls for 2# of andouille sausage......(but all great gumbo chefs know the 'secret's really in the roux).
One other ingredient (not in Tom's recipe) is a bottle of Woodbridge Merlot.....but NONE of it goes in the gumbo.
One of my "secrets" to good gumbo is the stock. You have to have good stock, and the best is some you have made on your own. Whenever we have shrimp, I boil the shells and save the stock in the freezer. I did it this year with some BBQ shrimp stock made from butter, and it didn't mix well with the roux. Didn't taste bad, just looked funny. Thanksgiving and Christmas always call for a smoked turkey, and the carcass makes some of the best stock for gumbo. The smoked flavor really "kicks it up a notch".
The other "secret" is to use only whole ducks. Yeah, you can use breasts if that's all you have, but once you make it with whole birds, you will see what I mean. Boil the ducks down in your stock and when it cools, pick off the meat.
I'm with ya Judge, gotta have the okra. Justin used to fry his before adding, just enough to take the slime off.
Anatidae, you're right about the andoulli, it is a must. That smoked sausage will do if that's all you can get, but its hard to beat the "real deal".
Now I'm getting hungry.
The other "secret" is to use only whole ducks. Yeah, you can use breasts if that's all you have, but once you make it with whole birds, you will see what I mean. Boil the ducks down in your stock and when it cools, pick off the meat.
I'm with ya Judge, gotta have the okra. Justin used to fry his before adding, just enough to take the slime off.
Anatidae, you're right about the andoulli, it is a must. That smoked sausage will do if that's all you can get, but its hard to beat the "real deal".
Now I'm getting hungry.
Been better, been worse
Judge......I doubled the amount of okra called-for. Thanks for reminding me. Simmer it 'til the seeds turn black......then your gumbo's well blended.
CapnT....you're right about the stock......and I DO use whole ducks......the fattter, the better. 'Course you have to be sure and skim-off the yellow fat as your stock boils down.
Guys, I have to tell ya'll what happened yesterday. My wife and I got the stock going around 7am. I made some coffee and went the computer to check the forum and e-mail. I saw MB Waters' post about his Dad and saw his real name was Bradley Ramsey (I never knew that). You know, his post was so strong it really stuck with me as I went back to the kitchen to start cutting-up the vegatables for the gumbo.
Now, I had corresponded with Tom Ramsey ('Professor') on this board and via e-mail. We exchanged examples of our creative writings and got to know each other a little better. As I glanced down the list of ingredients for the gumbo, I re-read the newpaper clipping that it appeared in, some 3 years ago and saw the name Tom Ramsey listed as the author of the recipe. I wondered if this was the same guy......then, recalling a reference in some story or article, I remembered the Tom I had been corresponding with was an accomplished cook. So that confirmed it. I also read something that Tom wrote about a year ago regarding his Father's failing health and the inevitability of facing the day we all must face.........which lead me to wonder if Tom and Bradley were brothers and Bill was their Father.
You know, I thought about that the whole time I stood over that gumbo pot, yesterday. My wife even asked me what was bothering me....why I was so quiet.....so I told her the story that I had been trying to put together all morning. Finally, when Keith Brown (mallardchaser) sent his condolences to Bradley and Tom in the 'Passing of a legend' thread, that confirmed it.
So, it just goes to show you......some of the finest sportsmen in Mississippi frequent this board and you just never really appreciate what a privilege it IS to get to know some of them, until they're no longer around.
I won't ever be able to cook duck gumbo without thinking of Bradley, Tom, and Bill Ramsey and the heritage they have strived to preserve for future waterfowlers........and that doesn't bother me a bit. My glass is raised.
CapnT....you're right about the stock......and I DO use whole ducks......the fattter, the better. 'Course you have to be sure and skim-off the yellow fat as your stock boils down.
Guys, I have to tell ya'll what happened yesterday. My wife and I got the stock going around 7am. I made some coffee and went the computer to check the forum and e-mail. I saw MB Waters' post about his Dad and saw his real name was Bradley Ramsey (I never knew that). You know, his post was so strong it really stuck with me as I went back to the kitchen to start cutting-up the vegatables for the gumbo.
Now, I had corresponded with Tom Ramsey ('Professor') on this board and via e-mail. We exchanged examples of our creative writings and got to know each other a little better. As I glanced down the list of ingredients for the gumbo, I re-read the newpaper clipping that it appeared in, some 3 years ago and saw the name Tom Ramsey listed as the author of the recipe. I wondered if this was the same guy......then, recalling a reference in some story or article, I remembered the Tom I had been corresponding with was an accomplished cook. So that confirmed it. I also read something that Tom wrote about a year ago regarding his Father's failing health and the inevitability of facing the day we all must face.........which lead me to wonder if Tom and Bradley were brothers and Bill was their Father.
You know, I thought about that the whole time I stood over that gumbo pot, yesterday. My wife even asked me what was bothering me....why I was so quiet.....so I told her the story that I had been trying to put together all morning. Finally, when Keith Brown (mallardchaser) sent his condolences to Bradley and Tom in the 'Passing of a legend' thread, that confirmed it.
So, it just goes to show you......some of the finest sportsmen in Mississippi frequent this board and you just never really appreciate what a privilege it IS to get to know some of them, until they're no longer around.
I won't ever be able to cook duck gumbo without thinking of Bradley, Tom, and Bill Ramsey and the heritage they have strived to preserve for future waterfowlers........and that doesn't bother me a bit. My glass is raised.
Anatidae,
Feel free to share the gumbo recipe. It's been published several times before. No secrets here.
Thank you so much for your kind words about my Father and my family. He will be sorely missed. When we scatter his ashes in the swamp in a few weeks, he will eternally be a part of the land the so dearly loved.
Sincerely,
Tom
Feel free to share the gumbo recipe. It's been published several times before. No secrets here.
Thank you so much for your kind words about my Father and my family. He will be sorely missed. When we scatter his ashes in the swamp in a few weeks, he will eternally be a part of the land the so dearly loved.
Sincerely,
Tom
My pleasure, Tom. I know your Dad will be missed by all, but I'm sure his Spirit will be felt in the many memories yet to come from that special place. What a blessing.
Guys, Tom won an international gumbo cookoff with this recipe (of course his magic touch had a lot to do with the success) in Jackson several years ago. The recipe (as is my understanding) originated with Ernestine Bailey, a cook at the family's duck camp, who claims the recipe as her mother's. It was passed-down to Tom from his father.
Tom, feel free to correct or embelish, as needed.
For the Stock:
6 whole ducks (non-fish-eating, of course)
10 toes of garlic
1 bunch celery
2 yellow onions
2 bell peppers
4 carrots
3 bay leaves
salt and pepper to taste
Combine ingredients in large stock pot (10-14 quart). Fill pot 3/4 to the top with water, bring to a boil, then let simmer for 2 hours or more (the longer the better)
Strain liquid into a large container and allow to cool. Discard vegetabels; skim fat from the top on the cooled liquid; remove meat from the bones and set aside.
For the Roux:
2 cups flour
2 cups oil (you can also use bacon grease, lard, or shortening)
Combine oil and flour in black iron skillet, Stir constantly over medium heat until dark brown. Do not allow flour to scorch or your gumbo will taste like burnt toast.
For the Gumbo:
Duck meat from above (you can also add a few grilled duck breasts cut into cubes).
2 pounds of andouille sausage (or smoked sausage if you can't find andouille)*......(I think it's pronounced ahn-dooey)
1 pound tasso ham (highly seasoned and smoked ham)**
2 bunches chopped celery
2 yellow onions, chopped
5 bell peppers, chopped
1 bunch green onions, chopped
10 toes garlic, chopped
1 large bag frozen chopped okra
3 serano chili peppers, chopped
Red pepper
Black pepper
Salt to taste
2 Tablespoons fresh thyme
3 bay leaves
Tobasco hot sauce to taste
In a large stock pot (same one as above) combine roux and fresh vegetables (not the okra). Stir constantly over medium-high heat making sure not to allow the roux to scorch. When vegetables begin to soften just a bit, add meats (duck, anduoille, and tasso). Stir for a few minutes more until meat is warm/hot.
Slowly stir in stock. Add salt, herbs, and spices to taste. Bring to boil and reduce heat to simmer. Add the okra when the boil has been reduced to a simmer. The longer it cllks, the better it is. Just don't let it stick to the bottom of the pot.
If you like thicker gumbo, start with more roux or add more okra. If you get it too thick, just add ware and let simmer.
Serve with rice on top and sprinkle with chopped chives.
*If you can't get andouille, it is best to put the smoked sausage on the grill for a few minutes before using in the gumbo.
**If you can't find tasso, just add more sausage. If you can't find either tasso or andouille, you need to move further South!!
Sez Bon!
Thanks, Tom
Guys, Tom won an international gumbo cookoff with this recipe (of course his magic touch had a lot to do with the success) in Jackson several years ago. The recipe (as is my understanding) originated with Ernestine Bailey, a cook at the family's duck camp, who claims the recipe as her mother's. It was passed-down to Tom from his father.
Tom, feel free to correct or embelish, as needed.
For the Stock:
6 whole ducks (non-fish-eating, of course)
10 toes of garlic
1 bunch celery
2 yellow onions
2 bell peppers
4 carrots
3 bay leaves
salt and pepper to taste
Combine ingredients in large stock pot (10-14 quart). Fill pot 3/4 to the top with water, bring to a boil, then let simmer for 2 hours or more (the longer the better)
Strain liquid into a large container and allow to cool. Discard vegetabels; skim fat from the top on the cooled liquid; remove meat from the bones and set aside.
For the Roux:
2 cups flour
2 cups oil (you can also use bacon grease, lard, or shortening)
Combine oil and flour in black iron skillet, Stir constantly over medium heat until dark brown. Do not allow flour to scorch or your gumbo will taste like burnt toast.
For the Gumbo:
Duck meat from above (you can also add a few grilled duck breasts cut into cubes).
2 pounds of andouille sausage (or smoked sausage if you can't find andouille)*......(I think it's pronounced ahn-dooey)
1 pound tasso ham (highly seasoned and smoked ham)**
2 bunches chopped celery
2 yellow onions, chopped
5 bell peppers, chopped
1 bunch green onions, chopped
10 toes garlic, chopped
1 large bag frozen chopped okra
3 serano chili peppers, chopped
Red pepper
Black pepper
Salt to taste
2 Tablespoons fresh thyme
3 bay leaves
Tobasco hot sauce to taste
In a large stock pot (same one as above) combine roux and fresh vegetables (not the okra). Stir constantly over medium-high heat making sure not to allow the roux to scorch. When vegetables begin to soften just a bit, add meats (duck, anduoille, and tasso). Stir for a few minutes more until meat is warm/hot.
Slowly stir in stock. Add salt, herbs, and spices to taste. Bring to boil and reduce heat to simmer. Add the okra when the boil has been reduced to a simmer. The longer it cllks, the better it is. Just don't let it stick to the bottom of the pot.
If you like thicker gumbo, start with more roux or add more okra. If you get it too thick, just add ware and let simmer.
Serve with rice on top and sprinkle with chopped chives.
*If you can't get andouille, it is best to put the smoked sausage on the grill for a few minutes before using in the gumbo.
**If you can't find tasso, just add more sausage. If you can't find either tasso or andouille, you need to move further South!!
Sez Bon!
Thanks, Tom
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