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Started By
Message
re: How do you do a quick gumbo?
Posted on 1/9/24 at 10:19 pm to theantiquetiger
Posted on 1/9/24 at 10:19 pm to theantiquetiger
quote:
How do you do a quick gumbo? by theantiquetigerI did a quick one tonight, came out pretty damn good (the kids ate it, and that’s all that counts) Butter Trinity + carrot + garlic (cook for about 20 mins) Flour (make chocolate roux) Smoked sausage (brown) Raw cubed chicken thighs (brown) Chicken broth Salt/pepper/file/bay leaf/Cajun seasoning Boil until chicken is done Serve over rice Very simple and came out pretty awesome. No tomatoes!!!
So how do you do your “not quick” gumbo?
0
Posted on 1/9/24 at 11:52 pm to theantiquetiger
quote:
I’m dumb because I can make a perfect roux with my eyes closed? F I had jarred roux (which I don’t), I probably would have used it.
Why are people so scared to make a roux?
No. You are dumb to believe that homemade roux is superior to jar roux. Same shite. One is already made.
Unless you change the fat to duck fat, lard, bacon grease etc, flour and oil is flour and oil.
I make plenty of roux but I'll use a jarred if it's there.
Posted on 1/10/24 at 6:30 am to saintsfan1977
My quick is jarred roux, de-boned rotisserie chicken, store bought trinity, sausage, tasso and chicken broth.
Posted on 1/10/24 at 8:35 am to theantiquetiger
Brown sausage, remove
Sautee 1 or 2 buckets of guidrys chopped trinity and garlic
Add unsalted chicken stock from box, bring to boil
1/2 jar of karys roux
Simmer for a while, season to taste
Add meat from rotisserie chicken and sausage and simmer some more
Sautee 1 or 2 buckets of guidrys chopped trinity and garlic
Add unsalted chicken stock from box, bring to boil
1/2 jar of karys roux
Simmer for a while, season to taste
Add meat from rotisserie chicken and sausage and simmer some more
This post was edited on 1/10/24 at 9:45 am
Posted on 1/10/24 at 9:12 am to DaBeerz
This is quick.
Posted on 1/10/24 at 9:21 am to theantiquetiger
quote:Homemade roux is not infinitely better than store bought. Many will cry blasphemy, but it's just not.
A roux is so simple to make
Sure, it's a weekend or whatever and you want to take the time go ahead and make your own roux.
But for a quick gumbo as the OP asked about store bought is perfectly fine.
Posted on 1/10/24 at 9:33 am to saintsfan1977
quote:
No. You are dumb to believe that homemade roux is superior to jar roux. Same shite. One is already made. Unless you change the fat to duck fat, lard, bacon grease etc, flour and oil is flour and oil. I make plenty of roux but I'll use a jarred if it's there.
I agree. I have made plenty of roux in my lifetime. I can promise you no one can tell if I made
Homemade roux or used Karys dry jar roux unless they witnessed the cook.
Yes I was born and raise in south Louisiana, I can make a roux from scratch and don’t use tomatoes in gumbo or jambalaya.
Its just too easy to use a roux that someone has already made and put in a jar.
Posted on 1/10/24 at 9:39 am to Geaux1
I like to do the "fried chicken gumbo" where I fry the chicken pieces in oil first and then use the remaining oil and fat to begin making the roux from. There is a noticeable difference when I take the time to make gumbo using this method. Otherwise, there is no difference.
Posted on 1/10/24 at 10:48 am to theantiquetiger
quote:Opening a jar to get to the same place is even simpler.
Just no!!!
A roux is so simple to make
Posted on 1/10/24 at 12:24 pm to theantiquetiger
A quick gumbo?
Mam Papaul gumbo base
Store bought trinity mix
Rotisserie chicken
Andouille
Water
Better than bouillon roasted chicken
Seasoning
Mam Papaul gumbo base
Store bought trinity mix
Rotisserie chicken
Andouille
Water
Better than bouillon roasted chicken
Seasoning
Posted on 1/10/24 at 1:54 pm to TCO
homemade roux and jar roux same damn thing, i dont know why anyone would be affraid to use jar roux,
Posted on 1/10/24 at 2:48 pm to TDTOM
quote:This is the way.
jarred roux, de-boned rotisserie chicken, store bought trinity, sausage, tasso and chicken broth.
Posted on 1/10/24 at 3:39 pm to theantiquetiger
quote:
I guess “quick” was not accurate. It did take me an hour to make it
uh, what?
20-30 mins on a roux is pretty standard. so an hour to make a gumbo is not quick at all.
all you did was make gumbo the normal way.
Posted on 1/10/24 at 8:39 pm to Mouth
quote:Yes, he clarified that if you read farther.
so an hour to make a gumbo is not quick at all.
Posted on 1/12/24 at 1:46 pm to dsides
quote:
Relax. It’s flour and oil
If you go for jarred roux, use dry roux and you can start your gumbo with zero oil. It's just toasted flour which is all you are doing in an oil roux browning the flour. You get enough fat from your sausage and oil/fat you Sautee the trinity in.
Posted on 1/12/24 at 3:15 pm to theantiquetiger
Who tf puts carrots in a gumbo
You can make a gumbo pretty quick with a jarred roux
You can make a gumbo pretty quick with a jarred roux
This post was edited on 1/12/24 at 3:17 pm
Posted on 1/12/24 at 4:50 pm to CajunSportsman
quote:
If you go for jarred roux, use dry roux and you can start your gumbo with zero oil. It's just toasted flour which is all you are doing in an oil roux browning the flour. You get enough fat from your sausage and oil/fat you Sautee the trinity in
This is 100% correct
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