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Started By
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WFDT
Posted on 11/17/09 at 4:57 pm
Posted on 11/17/09 at 4:57 pm
Chicken and Andouille gumbo...been cooked for 4 days now and reheated once...should be good.
9
Posted on 11/17/09 at 5:01 pm to OTIS2
Chicken marsala, fettucine, salad and garlic bread.
Posted on 11/17/09 at 5:06 pm to OTIS2
quote:made about 8 gallons yesterday!
Chicken and Andouille gumbo
Tonight, pork chops and something..
Posted on 11/17/09 at 5:06 pm to OTIS2
Had a big lunch at Olive Street Bistro with son. So just nibbling for dinner. Wife had leftover pasta and grilled Italian sausage. Bought andouille and chicken for a gumbo tomorrow.
Posted on 11/17/09 at 5:07 pm to OTIS2
Otis, how did that gumbo turn out? I've never done it with "mixed method chicken", so I'm curious.
Posted on 11/17/09 at 5:08 pm to Ole Geauxt
quote:Ha. We made about 12 gallons Friday afternoon.
quote:
Chicken and Andouille gumbo
made about 8 gallons yesterday
Posted on 11/17/09 at 5:12 pm to Gris Gris
quote:Very good. I'll post the recipe we worked up, but it's very large. As to the point of your question, if you way the time to prep chicken in more than one style(boiling, browning/frying, or roasting) for a gumbo, jambalaya, or sauce picante, I always like to do this. You're gonna get a better depth of flavor and different textures.
Otis, how did that gumbo turn out? I've never done it with "mixed method chicken", so I'm curious.
Posted on 11/17/09 at 5:15 pm to OTIS2
but the 8 gallons was all on me...
u at home?
u at home?
Posted on 11/17/09 at 5:20 pm to OTIS2
Thanks. Could you distinguish the flavor of the roux made with the frying oil and the chicken with the fried crust? Did you fry the chicken with the skin on or off? I take it off.
I usually make about 6-7 gallons at a time. Not nearly as much as you, but I can break down the measurements in your recipe, I'm sure. I'd like to have it.
I usually make about 6-7 gallons at a time. Not nearly as much as you, but I can break down the measurements in your recipe, I'm sure. I'd like to have it.
Posted on 11/17/09 at 5:37 pm to Gris Gris
Pizza.
Posted on 11/17/09 at 5:38 pm to OTIS2
Mongolian Beef!
Posted on 11/17/09 at 5:39 pm to OTIS2
pulled pork shoulder, fresh pico, cilantro in lettuce wraps. cold beer.
Posted on 11/17/09 at 5:43 pm to Gris Gris
quote:Did one with each(frying oil and fresh), and then combined. It was good. I made so much roux, I didn't have enough oil left after the frying, hence I did it both ways.
Could you distinguish the flavor of the roux made with the frying oil and the chicken with the fried crust
quote:Off. Don't like greasy gumbo, and I didn't want skin floating on top.
Did you fry the chicken with the skin on or off? I take it off.
quote:Just posted it.
recipe
Posted on 11/17/09 at 5:43 pm to OTIS2
I agree. I don't like skin on the chicken for gumbo. Yuck.
Posted on 11/17/09 at 5:48 pm to OTIS2
kajunee's fig pork tenderloin, shrimp and crab bisque, and gris gris's orzo salad
Posted on 11/17/09 at 5:49 pm to Gris Gris
quote:
I don't like skin on the chicken for gumbo. Yuck.
Same here.
And as for gallons, I only make 2 or 3. I don't have the freezer space.
Posted on 11/17/09 at 6:48 pm to Zach
Homemade pizza. All meat, mushroom, and black olive.
Posted on 11/17/09 at 6:52 pm to OTIS2
hamburgers and FF
Posted on 11/17/09 at 7:27 pm to OTIS2
pork roast w/ rice and gravy.
Posted on 11/17/09 at 7:48 pm to Eddie Vedder
Meat and veggie soup sans potatoes! Damn hubby forgot!
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