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re: Best sausage In Baton Rouge for gumbo?
Posted on 11/30/14 at 8:14 pm to BigB0882
Posted on 11/30/14 at 8:14 pm to BigB0882
quote:
find Andouille to be too greasy and it really makes the gumbo too greasy so I spend a lot of time skimming off the fat.
Brown it first and discard the fat. Make your stock by roasting the bones. Zero fat to skim. If you boil the chicken carcass, you are making broth, not stock.
1
Posted on 11/30/14 at 8:43 pm to glassman
quote:
If you boil the chicken carcass, you are making broth, not stock.
I've incorporated your roasted bones into my gumbo stock method and I think it adds richness, but the rest of the carcass adds so much flavor IMO. Reducing it for a couple of hours produces a stock, not a broth. I don't mind skimming some fat while I drink a beer or two.
This post was edited on 11/30/14 at 8:47 pm
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