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re: My first attempt at Gumbo (w/ pics)
Posted on 2/4/14 at 11:49 am to hashtag
Posted on 2/4/14 at 11:49 am to hashtag
Better than my first attempt for sure.
Looks a little runny for my tastes, and I add the garlic after the Trinity. I like to cook my gumbo down to where you don't see celery, peppers, okra, etc. I do this by dicing up pretty fine and letting simmer for an hour plus.
The big question is...how did it taste? And would you do anything differrent?
Don't tell Gris Gris, but I frequently use rotisserie chicken and store bought chicken stock.
Looks a little runny for my tastes, and I add the garlic after the Trinity. I like to cook my gumbo down to where you don't see celery, peppers, okra, etc. I do this by dicing up pretty fine and letting simmer for an hour plus.
The big question is...how did it taste? And would you do anything differrent?
Don't tell Gris Gris, but I frequently use rotisserie chicken and store bought chicken stock.
1
Posted on 2/4/14 at 12:26 pm to BayouBlitz
quote:
Looks a little runny for my tastes,
I hear this a lot on this board and I guess its a matter of personal preference. In my opinion the best gumbos are very thin unless they contain okra. A thicker gumbo is usually the result of a roux that is not really dark or adding so much roux that it is a bit overpowing. To each his own though.
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