- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Gumbo turned out greasy and watery
Posted on 1/19/24 at 10:21 am
Posted on 1/19/24 at 10:21 am
Used my normal recipe but was a bit distracted during the process. I follow the Cajun ninja recipe video but didn’t watch it this time.
Anyways, flavor was good but was more watery than usual. Also had the little grease bubbles on top when served.
I froze 2 gallon bags to eat at a later time. Is there anything I could do to fix either of these options when we do reheat it?
Anyways, flavor was good but was more watery than usual. Also had the little grease bubbles on top when served.
I froze 2 gallon bags to eat at a later time. Is there anything I could do to fix either of these options when we do reheat it?
14
Posted on 1/19/24 at 10:29 am to BayouBengal23
Bring to a simmer and skim the oil on top.
Guess you could also simmer for a while to thicken it up also.
Of course the longer you simmer the more fat will render from your sausage so the more oil you'll have to skim and if you go too long the sausage seems to dry out some.
Guess you could also simmer for a while to thicken it up also.
Of course the longer you simmer the more fat will render from your sausage so the more oil you'll have to skim and if you go too long the sausage seems to dry out some.
Posted on 1/19/24 at 10:32 am to BayouBengal23
once thawed, let it sit out or in the fridge the fat and grease will be much easier to skin than when simmering.
To thicken, maybe a tablespoon or two of jarred roux and cook through for 30 minutes?
When I store any kind of stew, chili or gumbo in the fridge after cooking, I usually put the entire cooking vessel in and leave it uncovered. This helps the food cool at a faster pace, allows for easier skimming of the fat the next day, and seems to thicken everything up a bit more.
To thicken, maybe a tablespoon or two of jarred roux and cook through for 30 minutes?
When I store any kind of stew, chili or gumbo in the fridge after cooking, I usually put the entire cooking vessel in and leave it uncovered. This helps the food cool at a faster pace, allows for easier skimming of the fat the next day, and seems to thicken everything up a bit more.
This post was edited on 1/20/24 at 2:46 pm
Posted on 1/19/24 at 10:41 am to BayouBengal23
File to thicken.
Or you could make a slurry with some flour and some of the gumbo liquid and incorporate that into the larger batch. Just do a little at a time until it's as thick as you want.
Or you could make a slurry with some flour and some of the gumbo liquid and incorporate that into the larger batch. Just do a little at a time until it's as thick as you want.
Posted on 1/19/24 at 12:35 pm to BayouBengal23
Heat in a pan on stove and turn off heat to allow the oil to come to the top. Use paper towels placed over the top to soak up the oil justgtouch them flat on top and then remove them to the trash. Do this several times and all of the floating grease and oil will be removed. You can also do this to remove some of the liquid. I always do this to take the grease off my gumbo. Works great.
Posted on 1/19/24 at 1:07 pm to BayouBengal23
quote:
Gumbo turned out greasy and watery
too much oil in your roux, heat it up and skim off the grease
as for watery, you probably forgot to add the file'
maybe your roux separated but i would assume you would have noticed it if that happened
Posted on 1/19/24 at 1:08 pm to BayouBengal23
I think your roux broke down releasing both the oil and liquid that had been incorporated with the cooked flour. It happens to me sometimes, and I don't understand why...maybe too hot or not hot enough making the roux. Simmering and stirring during reheating helps. Corn starch will thicken but not improve the excess oil.
Posted on 1/20/24 at 7:31 am to BayouBengal23
Tomatoes will cut the grease.
Posted on 1/20/24 at 7:47 am to BayouBengal23
Add vegetables like stewed okra, onions, celery and bell pepper. Not a lot. Just cook down the vegetables and add whatever you have frozen
Posted on 1/20/24 at 9:00 am to BayouBengal23
quote:Add more roux
flavor was good but was more watery than usual.
quote:Cook it the day before you want to eat it (it’s always better re-heated) put it in fridge then skim grease after it chills. Trust me
Also had the little grease bubbles on top when served.
Posted on 1/20/24 at 9:44 am to BayouBengal23
This has happened to me when I use older flour
Posted on 1/22/24 at 8:48 am to BayouBengal23
Did you use chicken with the skin on? You don't give much details.
Posted on 1/23/24 at 4:42 pm to BayouBengal23
Scoop off the fat when you thaw it and put some dry jar roux in it to thicken. Should probably do the trick.
Posted on 1/24/24 at 6:25 pm to BayouBengal23
Put it in the refrigerator. After a day skim or spoon the grease and oil.
Make you another batch of thicker mixture (water and jar roux). Reheat your first gumbo in question and add the new thicker slurry to it, and season to taste.
Make you another batch of thicker mixture (water and jar roux). Reheat your first gumbo in question and add the new thicker slurry to it, and season to taste.
Posted on 1/25/24 at 7:29 am to BayouBengal23
add more roux. skim the grease. problem solved.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News