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Started By
Message
Can you put red or yellow bells in a gumbo.
Posted on 12/15/24 at 10:21 am
Posted on 12/15/24 at 10:21 am
Extremely hung over and craving a gumbo. I have everything but green bells. Would the taste be different with colored bells. Oh chicken and douille
11
Posted on 12/15/24 at 10:27 am to duchuntintiger
I don't usually but BP in gumbo, but yes you can putt in yellow or red BPs and it will not affect the taste.
Get the roux going...
Get the roux going...
Posted on 12/15/24 at 10:34 am to duchuntintiger
It's your gumbo; you can put whatever you want. I highly doubt that anyone will be able to discern the taste.
Posted on 12/15/24 at 10:36 am to duchuntintiger
Absolutely.
Posted on 12/15/24 at 11:01 am to duchuntintiger
I've been told that green, yellow and red bell peppers are all the same plant. The yellow and red ones are on the vine longer and cost more. To me bell peppers seem to have gotten prettier and less flavorful and are now best suited for adding to mild salads. Poblanos is my favorite cooking pepper, but don't include the seeds if you want to avoid the occasional hot one.
Posted on 12/15/24 at 11:02 am to duchuntintiger
Sure.
I like red in a gumbo or etouffee. Yellow for spaghetti.
I like red in a gumbo or etouffee. Yellow for spaghetti.
Posted on 12/15/24 at 11:19 am to duchuntintiger
The colored bell peppers are supposed to taste sweeter. I would have no issue using them. If my gumbo tasted a little different, then I wouldn’t use them again.
Posted on 12/15/24 at 12:09 pm to duchuntintiger
I prefer to use green or yellow bell peppers in my gumbo as it contrasts more with the tomatoes
Posted on 12/15/24 at 1:01 pm to moontigr
quote:
It's your gumbo; you can put whatever you want. I highly doubt that anyone will be able to discern the taste.
This, especially that first sentence. There is not hard and fast rule on how to make gumbo, so make it the way you like and use what you like.
The only difference besides color is that the yellow, orange, and red bell peppers are a just a bit sweeter than the green-----------OH, and the green will eventually turn colors when they are left on the bushes long enough, and you'd be surprised how many people don't know that.
Posted on 12/15/24 at 1:04 pm to duchuntintiger
Can you imagine some mawmaw 50 years ago getting all concerned about the color of bell peppers for her gumbo 
Posted on 12/15/24 at 2:17 pm to duchuntintiger
I recently started using the PicSweet prechopped trinity... It's got red bell pepper in there.. The last time I used it there was a lot of water that had to be cooked off... I guess the inflation includes adding water to add to the weight...
Posted on 12/15/24 at 2:29 pm to Athis
quote:
I recently started using the PicSweet prechopped trinity.
Was it frozen? If so, vegetables will emit a good bit of moisture when frozen and then thawed for use.
I'm not keen of frozen trinity for that reason and the fact it's pretty mushy right out the package.
Posted on 12/15/24 at 2:38 pm to gumbo2176
quote:
Was it frozen?
Yes.. straight out the freezer.. It was about a half a bag that I had zip locked.. I've used frozen trinity before and had no trouble... But this was exactly as you described.. lots of water and a bit mushy...
Posted on 12/15/24 at 2:44 pm to duchuntintiger
Absolutely. Give it some color. shite use all 3 colors. Make a Christmas gumbo.
Posted on 12/15/24 at 4:07 pm to gumbo2176
quote:
There is not hard and fast rule on how to make gumbo, so make it the way you like and use what you like.
That's it.
That's the beauty of it.
You can add/modify/take away anything to make it better tasting, sure.
But ultimately, it's yours.
Posted on 12/15/24 at 4:13 pm to LeGrosChat
quote:
I don't usually but BP in gumbo,
Haha
What
Posted on 12/15/24 at 4:18 pm to duchuntintiger
Yes
Posted on 12/15/24 at 6:06 pm to LeGrosChat
quote:
don't usually but BP in gumbo
Me either
Posted on 12/15/24 at 8:06 pm to theballguy
quote:
quote:
There is not hard and fast rule on how to make gumbo, so make it the way you like and use what you like.
That's it.
That's the beauty of it.
You can add/modify/take away anything to make it better tasting, sure.
But ultimately, it's yours.
Does that apply to tomatoes too?
Posted on 12/16/24 at 9:05 am to tewino
quote:
Does that apply to tomatoes too?
It's not how I make it but if you like tomatoes, I say make it that way.
Put it on top of potato salad which to me is even worse.
Add oregano to it, yuck -- but whatever makes you happy.
Btw, from my experience, adding tomatoes is how they make it in Georgia.
If I'm using tomatoes, I'm making Brunswick Stew or Chili instead.
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