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Posted on 12/19/22 at 5:44 pm to RadRob
Your gumbo looks great until the end with all the file and pickled stuff. But the gumbo was perfect and simple.
Posted on 12/19/22 at 7:38 pm to pbro62
Radrob is presenting a quick and easy gumbo, I bet it tastes pretty great with all the smoked meat and dark roux. It is missing celery and garlic which would be an easy add. I would also add okra and bay, but the okra would increase the cook time.
Posted on 12/19/22 at 9:21 pm to Kreg Jennings
If you want something easy and pretty good, use a rotisserie chicken and jarred roux. It will still take an hour or so, the results are pretty good but you won’t win a contest.
Stew down 2 onions until they are nice and dark, thrown in a little bell pepper, celery and garlic if you like and cook it down too. I typically leave the bell pepper out and use granulated garlic if I’m in a rush.
Cut up 1-1.5 pounds of good smoked sausage, throw it in the oven to brown it and drain off the grease.
Pick all the chicken off the bone and cut it up.
1.5–2 quarts of chicken broth plus your jarred roux. I use extra roux because I like it thick.
A touch of thyme and white pepper
Add everything to the chicken stock and let it cook down for 20-30 min. Add salt or whatever extra seasonings you like to taste.
Stew down 2 onions until they are nice and dark, thrown in a little bell pepper, celery and garlic if you like and cook it down too. I typically leave the bell pepper out and use granulated garlic if I’m in a rush.
Cut up 1-1.5 pounds of good smoked sausage, throw it in the oven to brown it and drain off the grease.
Pick all the chicken off the bone and cut it up.
1.5–2 quarts of chicken broth plus your jarred roux. I use extra roux because I like it thick.
A touch of thyme and white pepper
Add everything to the chicken stock and let it cook down for 20-30 min. Add salt or whatever extra seasonings you like to taste.
Posted on 12/20/22 at 8:14 am to Kreg Jennings
You’re supposed to add a shite ton of tomatoes and tomato sauce to the gumbo. Be careful with the seasoning, a touch of salt is all you need
Posted on 12/20/22 at 8:35 am to tigerinthebueche
Boil jared roux medium hard and skim. Lots of stirring since if it sticks to the bottom it will burn.
Posted on 12/20/22 at 8:46 am to Kreg Jennings
Read this and follow to get the easiest sausage and chicken gumbo you can make. There are at least 209,327 other ways to make a gumbo.
Worlds Easiest Gumbo
Need:
Sausage
Chicken
Trinity (Onions, Green Pepper, Celery)
Roux
Chicken Broth
Seasoning
The Sausage can be whatever andouille or country sausage you like – mild, medium or hot – use the brand and heat you like, not what someone tells you to use.
Chicken thighs work best and chicken thigh/leg quarters will be the cheapest.
I'd recommend you buy rotisserie, or gas station fried, but use what you like and what is easiest to get. If buying raw chicken, thigh/leg, the leg meat tastes good in gumbo.
Buy raw or frozen onion, green pepper and celery. The frozen packs of chopped gumbo vegetables is easiest.
Dark Roux in a jar is easiest. Buy whatever is cheapest, or the brand you like. Also use AP, or Self Rising Flour, and oil to make your own if you like.
Chicken broth in a can is easiest, but paste in a jar with water or water and bouillon cubes or crystals in a jar also work.
Salt and pepper are needed for seasoning – Depending on whether you have any in the cabinet, Garlic, or garlic powder, or onion powder, or Cajun seasoning are all nice additions.
The first seasoning after salt and pepper I would go for is Cajun Seasoning in a can.
Some people add a bay leaf, but not needed if you don’t have any, or don’t like the taste.
Remember, your sausage will add seasoning and if you like the sausage, you will like the taste it adds to the gumbo.
Directions:
The amount of roux you use or make, depends on how big your pot will be. Go with jar roux and follow instructions on the jar.
Easiest way will be to buy a jar of DARK ROUX and use that – 4 Tablespoons to 4 cans chicken broth. You can always add another Tablespoon or two of Roux, or water to the gumbo, but you can’t taken them out.
Start by pulling your rotisserie chicken apart into pieces that will fit in a spoon. If cooking your chicken, season with salt and black pepper and cook in a skillet at medium high heat, turning when the side is browned slightly, then pull off the bone when cool. 2 cups of chicken pulled apart will make your 4 can recipe.
Cut up sausage into pieces that will fit into a spoon and sear it (Medium High heat) in the pot you will use, until you see some crusty brown then remove from the pot and set aside. 1 cup of sausage will make your pot of gumbo. If you really like sausage, add more, but this is plenty.
In the pot you will use, add 2 Tablespoons of oil. And (with medium heat), cook the chopped up onion, green bell pepper and celery. Use 1 full 12 ounce package of frozen gumbo vegetables, or 1 large onion, 1 whole green bell pepper, and 2 stalks of celery, that is chopped into ¼ inch pieces. Cook the vegetables until they are tender and start to turning color.
Add chicken broth to pot with vegetables, then roux paste then bring to a low boil. Add sausage, then chicken and cook for 15 minutes. Add 1 teaspoon of salt and ½ teaspoon of black pepper and 1 Tablespoon of Cajun seasoning if you have any. Stir well and taste, then add salt, pepper and Cajun seasoning only a little at a time, remembering you can always add more, but you can’t take it out. If you have Cajun seasoning, add 1 Tablespoon of it now, then if adding more, only add 1 teaspoon at a time
If the gumbo is too thick, add water or chicken broth, one half cup at a time. If it is too thin, add more roux from the jar, one tablespoon at a time. Cook at a low boil for 5 minutes each time you add broth or roux paste before adding more of whatever you are adding.
Your gumbo will need to cook, with a lid if you have one, for at least 30 minutes AT A LOW BOIL- ONLY A FEW BUBBLES AT A TIME. Stir every 5 minutes or it may burn to the bottom of the pot. You can cook it longer, but remember to stir.
Make rice, or instant rice, or already cooked rice from a bag to serve in or with your gumbo. If you want, buy some potato salad – the brand you like.
Note: This is not the way I make my gumbo and everyone will tell you a more complicated way they cook their gumbo. All of them will be correct. Their way will be better but this should be the easiest way to get a quick gumbo.
Worlds Easiest Gumbo
Need:
Sausage
Chicken
Trinity (Onions, Green Pepper, Celery)
Roux
Chicken Broth
Seasoning
The Sausage can be whatever andouille or country sausage you like – mild, medium or hot – use the brand and heat you like, not what someone tells you to use.
Chicken thighs work best and chicken thigh/leg quarters will be the cheapest.
I'd recommend you buy rotisserie, or gas station fried, but use what you like and what is easiest to get. If buying raw chicken, thigh/leg, the leg meat tastes good in gumbo.
Buy raw or frozen onion, green pepper and celery. The frozen packs of chopped gumbo vegetables is easiest.
Dark Roux in a jar is easiest. Buy whatever is cheapest, or the brand you like. Also use AP, or Self Rising Flour, and oil to make your own if you like.
Chicken broth in a can is easiest, but paste in a jar with water or water and bouillon cubes or crystals in a jar also work.
Salt and pepper are needed for seasoning – Depending on whether you have any in the cabinet, Garlic, or garlic powder, or onion powder, or Cajun seasoning are all nice additions.
The first seasoning after salt and pepper I would go for is Cajun Seasoning in a can.
Some people add a bay leaf, but not needed if you don’t have any, or don’t like the taste.
Remember, your sausage will add seasoning and if you like the sausage, you will like the taste it adds to the gumbo.
Directions:
The amount of roux you use or make, depends on how big your pot will be. Go with jar roux and follow instructions on the jar.
Easiest way will be to buy a jar of DARK ROUX and use that – 4 Tablespoons to 4 cans chicken broth. You can always add another Tablespoon or two of Roux, or water to the gumbo, but you can’t taken them out.
Start by pulling your rotisserie chicken apart into pieces that will fit in a spoon. If cooking your chicken, season with salt and black pepper and cook in a skillet at medium high heat, turning when the side is browned slightly, then pull off the bone when cool. 2 cups of chicken pulled apart will make your 4 can recipe.
Cut up sausage into pieces that will fit into a spoon and sear it (Medium High heat) in the pot you will use, until you see some crusty brown then remove from the pot and set aside. 1 cup of sausage will make your pot of gumbo. If you really like sausage, add more, but this is plenty.
In the pot you will use, add 2 Tablespoons of oil. And (with medium heat), cook the chopped up onion, green bell pepper and celery. Use 1 full 12 ounce package of frozen gumbo vegetables, or 1 large onion, 1 whole green bell pepper, and 2 stalks of celery, that is chopped into ¼ inch pieces. Cook the vegetables until they are tender and start to turning color.
Add chicken broth to pot with vegetables, then roux paste then bring to a low boil. Add sausage, then chicken and cook for 15 minutes. Add 1 teaspoon of salt and ½ teaspoon of black pepper and 1 Tablespoon of Cajun seasoning if you have any. Stir well and taste, then add salt, pepper and Cajun seasoning only a little at a time, remembering you can always add more, but you can’t take it out. If you have Cajun seasoning, add 1 Tablespoon of it now, then if adding more, only add 1 teaspoon at a time
If the gumbo is too thick, add water or chicken broth, one half cup at a time. If it is too thin, add more roux from the jar, one tablespoon at a time. Cook at a low boil for 5 minutes each time you add broth or roux paste before adding more of whatever you are adding.
Your gumbo will need to cook, with a lid if you have one, for at least 30 minutes AT A LOW BOIL- ONLY A FEW BUBBLES AT A TIME. Stir every 5 minutes or it may burn to the bottom of the pot. You can cook it longer, but remember to stir.
Make rice, or instant rice, or already cooked rice from a bag to serve in or with your gumbo. If you want, buy some potato salad – the brand you like.
Note: This is not the way I make my gumbo and everyone will tell you a more complicated way they cook their gumbo. All of them will be correct. Their way will be better but this should be the easiest way to get a quick gumbo.
Posted on 12/20/22 at 4:20 pm to windriverwonders
quote:
Boil jared roux medium hard and skim. Lots of stirring since if it sticks to the bottom it will burn.
Bring water to a boil, turn off....and add your jarred roux and stir until desolved. That way you don't have to worry about burning the bottom.
Posted on 12/21/22 at 6:32 am to Kreg Jennings
“Easy gumbo” sounds a lot like “honest politician”. But I’d try any of the above posted recipes.
Posted on 3/17/23 at 1:41 pm to Gris Gris
quote:
Even if I was going to use a jarred roux, I would saute the trinity in the roux. It flavors the roux which in turn flavors the gumbo. It's different flavor than just boiling the few vegetables you added.
Can you really sauté the trinity in the roux right out if the jar? I've never used jarred roux before, but I'm going to try it tomorrow.
Posted on 3/17/23 at 1:51 pm to Gris Gris
(no message)
This post was edited on 3/17/23 at 1:52 pm
Posted on 3/17/23 at 3:15 pm to unclejhim
quote:
Can you really sauté the trinity in the roux right out if the jar? I've never used jarred roux before, but I'm going to try it tomorrow.
I don't see why not. Just heat the roux and add the trinity and saute like you would your own roux. Some have said there's not enough oil, so just add a little more if needed.
Posted on 3/17/23 at 3:27 pm to Gris Gris
quote:Well I'm about to find out tomorrow.
I don't see why not. Just heat the roux and add the trinity and saute like you would your own roux. Some have said there's not enough oil, so just add a little more if needed.
Posted on 3/17/23 at 6:29 pm to unclejhim
quote:
Can you really sauté the trinity in the roux right out if the jar? I've never used jarred roux before, but I'm going to try it tomorrow.
If you’re using jar roux (which I don’t suggest), you should flip the process. Cook your trinity down then add the roux.
However, I’ve seen better results using your own oil and powder roux.
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