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Started By
Message
re: made my first gumbo last night
Posted on 12/28/11 at 10:19 pm to Deactived
Posted on 12/28/11 at 10:19 pm to Deactived
If you liked it, then stick with your method. It's not the way I do it and the roux is way too light for my taste.
Try making your own roux next time just for fun.
I would suggest removing the bones before adding the roux to the stock to make sure you don't miss any small ones especially if you're using chicken bones.
It doesn't matter whether they veggies cook away. You want the flavor most of all. Also, if your meats were cooked before going into the pot, they don't need to cook for an hour and a half.
You could have cut the raw chicken in chunks and added that right into the pot rather than boiling the pieces and losing the juices to the other pot.
Garnish with some green onions if you like them and, next time, definitely skim the fat.
Just a few observations...
Good job for your first effort.
Try making your own roux next time just for fun.
I would suggest removing the bones before adding the roux to the stock to make sure you don't miss any small ones especially if you're using chicken bones.
It doesn't matter whether they veggies cook away. You want the flavor most of all. Also, if your meats were cooked before going into the pot, they don't need to cook for an hour and a half.
You could have cut the raw chicken in chunks and added that right into the pot rather than boiling the pieces and losing the juices to the other pot.
Garnish with some green onions if you like them and, next time, definitely skim the fat.
Just a few observations...
Good job for your first effort.
1
Posted on 12/28/11 at 10:21 pm to Powerman
quote:
Next time try seasoning your roux
Posted on 12/28/11 at 10:25 pm to Gris Gris
quote:
You could have cut the raw chicken in chunks and added that right into the pot rather than boiling the pieces and losing the juices to the other pot.
i would have but i completely forgot about the chicken for some reason. a bunch of alcohol didnt help either
quote:
Garnish with some green onions if you like them and, next time, definitely skim the fat.
will do and yea i love green onions
quote:
Good job for your first effort.
thanks
Powerman, thanks for the tips also. I figured I was doing stuff wrong and the only people in my family that cook gumbo were already asleep so I just kinda winged it
Posted on 12/28/11 at 10:28 pm to Deactived
this is one i cooked a few weeks ago... i think it is a good color...
it looks a little soupy there but it thickened up...
it looks a little soupy there but it thickened up...
Posted on 12/28/11 at 10:30 pm to bryso
also,
an easy way to skim the fat.... let it cool over night the scrape it off..
:lazy:
an easy way to skim the fat.... let it cool over night the scrape it off..
:lazy:
Posted on 12/28/11 at 10:39 pm to bryso
looks good
yea i let it sit out until about 7am but forgot about skimming
yea i let it sit out until about 7am but forgot about skimming
Posted on 12/28/11 at 10:48 pm to Deactived
It was.... I think.... 
lol
lol
Posted on 12/29/11 at 9:30 am to Deactived
Just my $.02.
It looks too light and runny for my tastes. But if you like it, then that's all that matters.
My method is similar to others here.
I make my stock separate and before I start cooking. (I don't age veggies to stocks. I like to keep them pure.)
1. Roux
2. Add trinity, okra and a jalepeno or two.
3. Add garlic
4. Add stock
5. Add seasonings
6. Add meats
(Understanding the time between these steps is the tricky part, and takes practice.)
It looks too light and runny for my tastes. But if you like it, then that's all that matters.
My method is similar to others here.
I make my stock separate and before I start cooking. (I don't age veggies to stocks. I like to keep them pure.)
1. Roux
2. Add trinity, okra and a jalepeno or two.
3. Add garlic
4. Add stock
5. Add seasonings
6. Add meats
(Understanding the time between these steps is the tricky part, and takes practice.)
Posted on 12/29/11 at 11:00 pm to BayouBlitz
quote:
jalepeno or two
say wha
Posted on 12/30/11 at 12:07 am to bryso
quote:
rjone15
ask my dad. he will give you a 30 min lecture on how to make it. That looks pretty damn good though. Missing me some gumbo here in Vegas
Posted on 12/30/11 at 12:10 am to Deactived
quote:
my friend mentioned it but i forgot to do it. by the time the gumbo was done it was around midnight and i was pretty drunk. he was saying to skim it and save it
Lloyd has a shitload of turkey stock frozen from Turkey day. If you are ever in Nola go to my house. He will give you some Deer Smoke Sausage. Its good in his gumbo.
Posted on 12/30/11 at 12:11 am to Deactived
quote:
any tips on my next gumbo?
1) make your own stock
2) make your own roux
3) use a good andouille
4) skim the fat
Posted on 12/31/11 at 9:05 pm to Salmon
Too light for my taste. The darker the roux the greater the flavor imo.
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