I made 18 quarts last week and will be making more than that this weekend.

I have a few questions.

Why would you put chili powder in gumbo?

Also, I know many people cook the crap out of their gumbo which isn't necessary. In your recipe, the sausage is rendered and drained and then it's cooked for an hour to an hour and a half AGAIN in the gumbo. Doesn't it get dry?

I add the meats last. The veggies are cooked in the roux and then I let the roux and the stock simmer for about an hour. Then, I add the cooked chicken meat and the sausage or andouille and get it to a simmer for about 30 minutes. The sausage has not already been rendered. I take all the grease off the top, stir in fresh chopped green onions and it's ready. The sausage is nice and moist and the chicken meat isn't cooked to death and getting all stringy.

1 ...

Report Post

Posted by GeauxldMember

Member since Nov 2003

4405 posts

Posted on 11/3/10 at 1:07 pm to Gris Gris

quote:
Also, I know many people cook the crap out of their gumbo which isn't necessary. In your recipe, the sausage is rendered and drained and then it's cooked for an hour to an hour and a half AGAIN in the gumbo. Doesn't it get dry?

There seems to be an indicment in your leading statement.

You cook your gumbo for a total of 90 minutes, I cook mine for a total of 90-120 minutes. Not sure I'd agree that constitutes "cooking the crap out of it." I'm sure you meant the sausage, specifically; either way, c'est la vie.

As to the sausage, obviously, it's only rendered so I don't have to strain as much fat from the surface later. Also, the placement of the ingredient was an oversight on my part, as I didn't proof the post before I submitted (thanks for the catch). The sausage should be included with the chicken and green onion, which is all added to my gumbo 30 minutes before I cut the heat. Taking that amendment in mind, again, the only glaring difference between what you do and what I do (chili powder aside) is that I might perhaps let my ingredients mingle a touch longer before I add my meats than you do.

quote:
Why would you put chili powder in gumbo?

I knew I'd get this question. There are, in fact, a few restaurants in NOLA that use chili powder in their gumbo. So, the answer to your question is quite simple: I tried it and liked it, so I continue to use it. You should give it a try some time, it might surprise ya!