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Started By
Message
How do you do a quick gumbo?
Posted on 1/9/24 at 5:37 pm
Posted on 1/9/24 at 5:37 pm
I 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!!!
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!!!
11
Posted on 1/9/24 at 5:45 pm to theantiquetiger
I don't make quick gumbos, but if I had to I would use jarred roux.
Posted on 1/9/24 at 5:46 pm to geauxpurple
quote:
jarred roux.
Just no!!!
A roux is so simple to make
Posted on 1/9/24 at 5:56 pm to theantiquetiger
quote:
Just no!!!
A roux is so simple to make
simple and quick aren't the same thing
my go to "quick gumbo" back in the day was a jarred roux, a store bought rotisserie chicken, sausage and that overpriced Guidrys trinity already chopped and ready to go...
I don't do that anymore because I make time to make a gumbo, but must say the quick way wasn't bad in a pinch
Posted on 1/9/24 at 6:04 pm to GoAwayImBaitn
quote:
I don't do that anymore because I make time to make a gumbo, but must say the quick way wasn't bad in a pinch
I do this almost exclusively (make stock for an hour or so with the rotisserie carcass first), and people love it. I go heavy on the roux and heat it in a pan and then cook down my trinity in it like you’d do the regular way.
Nobody knows the difference. It’s dark and thick how I like it.
Posted on 1/9/24 at 6:07 pm to LouisianaLady
Posted on 1/9/24 at 6:25 pm to theantiquetiger
Carrot!?!?!? 
Oh, and I think we have a food board don’t we? Not being a dick, but you might spur more conversation over there
Oh, and I think we have a food board don’t we? Not being a dick, but you might spur more conversation over there
This post was edited on 1/9/24 at 6:28 pm
Posted on 1/9/24 at 6:30 pm to jpbTiger
quote:
Oh, and I think we have a food board don’t we? Not being a dick, but you might spur more conversation over there
It’s on the food board
As for the carrot, it’s called Mirepoix, a French holy trinity. They use carrot, onion, and celery.
Our holy trinity is bell pepper, not carrot. I use all four
This post was edited on 1/9/24 at 6:36 pm
Posted on 1/9/24 at 6:38 pm to theantiquetiger
quote:
How do you do a quick gumbo?
I generally do not, but in a pinch I will use rotisserie chicken & store bought chicken stock to speed things up a bit…
Posted on 1/9/24 at 6:44 pm to RichJ
quote:
I generally do not
I guess “quick” was not accurate. It did take me an hour to make it, chopping the veggies, making the roux, etc.
Just once this was all done, it was just season and boil.
I guess I should have said simple gumbo, not quick gumbo.
Posted on 1/9/24 at 6:47 pm to theantiquetiger
quote:
bay leaf
Posted on 1/9/24 at 7:00 pm to LouisianaLady
quote:
I do this almost exclusively (make stock for an hour or so with the rotisserie carcass first), and people love it. I go heavy on the roux and heat it in a pan and then cook down my trinity in it like you’d do the regular way.
Nobody knows the difference. It’s dark and thick how I like it.
I do the same.
Posted on 1/9/24 at 7:01 pm to theantiquetiger
You are dumb
Posted on 1/9/24 at 7:09 pm to pbro62
quote:
You are dumb
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?
Posted on 1/9/24 at 7:09 pm to theantiquetiger
quote:
They use carrot, onion, and celery.
Same in Italy but you brown them instead of the light sauté. I prefer it to a trinity with peppers as my wife hates peppers.
Posted on 1/9/24 at 7:11 pm to theantiquetiger
quote:
I guess I should have said simple gumbo, not quick gumbo.
Correct. Saving an hour by using jarred roux = quick
Posted on 1/9/24 at 8:19 pm to theantiquetiger
quote:
Just no!!! A roux is so simple to make
Relax. It’s flour and oil
Posted on 1/9/24 at 9:45 pm to theantiquetiger
Pack of Autins or Lousiana Gumbo mix.
Rotisserie Chicken
Pack of Smoked Sausage
I might make that 2 times a year but it's decent in a pinch.
Rotisserie Chicken
Pack of Smoked Sausage
I might make that 2 times a year but it's decent in a pinch.
Posted on 1/9/24 at 9:52 pm to theantiquetiger
Rotisserie chicken
Manda sausage
Jambalaya Girl gumbo mix
Manda sausage
Jambalaya Girl gumbo mix
Posted on 1/9/24 at 10:15 pm to hedgehog
Apparently no one here knows you can make a gumbo with stuff other than chicken
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