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Message
Share Your Gumbo Tips?
Posted on 10/26/17 at 7:21 am
Posted on 10/26/17 at 7:21 am
I’ve dusted off the big magnalight pot, and I’ve bought the hens and andouille. Anyone care to share some tips?
I like to add minced parsley several times during the cook. It seems to give it a velvety flavor.
Also I sometimes add marjoram to the preseason on the hens.
Would welcome any pro advice.
I like to add minced parsley several times during the cook. It seems to give it a velvety flavor.
Also I sometimes add marjoram to the preseason on the hens.
Would welcome any pro advice.
Posted on 10/26/17 at 7:34 am to JudgeHolden
Fry some of the chicken...skinless...use that oil for roux.
Posted on 10/26/17 at 7:39 am to OTIS2
Now that’s a damned fine idea.
Posted on 10/26/17 at 8:13 am to JudgeHolden
Save some rotesserie chicken bones and make your own stock!!!! Put in crockpot and let go for a day, makes all the difference in world over store bought
Posted on 10/26/17 at 8:36 am to JudgeHolden
Cook it...
Seriously, allow the gravy to cook for several hours before adding the chicken back in. People are always in a hurray.
Also, fry the shite out of the chicken skin on...
Seriously, allow the gravy to cook for several hours before adding the chicken back in. People are always in a hurray.
Also, fry the shite out of the chicken skin on...
Posted on 10/26/17 at 8:39 am to JudgeHolden
-I bake my chicken instead of boiling it or browning it in the pot. I debone it then start boiling the bones and skin along with the trimmings from vegetables for the stock. I sometimes use rotisserie chickens but I dont like it that they dont come with 8 thighs.
-I make my roux in a separate pot and add it right after my trinity is cooked down.
-I never buy Guidry's seasoning or frozen chopped vegetables..... They never brown down enough for me.
-If I want okra in it, its okra that has been smothered down for a few hours, that's only for a seafood gumbo though.
-I make my roux in a separate pot and add it right after my trinity is cooked down.
-I never buy Guidry's seasoning or frozen chopped vegetables..... They never brown down enough for me.
-If I want okra in it, its okra that has been smothered down for a few hours, that's only for a seafood gumbo though.
Posted on 10/26/17 at 8:40 am to JudgeHolden
Agree x 1000 with frying the chicken first then using the grease for roux. Place whole peices skin and all in the pot and remove skin and bones when it's falling apart.
Posted on 10/26/17 at 8:51 am to GeauxGoose
quote:
Save some rotesserie chicken bones and make your own stock!!!!
Roast them bones before you make the stock.
Posted on 10/26/17 at 9:18 am to JudgeHolden
Several here will recommend making your roux in the oven (350 degrees with equal oil and flour, or slightly more flour than oil), stirring every 20-30 minutes after the first 30, and bring it to the level of brown shoe brown that you like.
This method works great and allows you to get the roux where you want it without burning the roux.
Burned roux must be thrown away. There is no salvaging it.
I like to approach my roux slowly. Paul Prudhomme made roux with as hot a fire as he could generate and fast stirring of that molten lava concoction. Paul supposedly completed his roux in 1 or 2 minutes! I have never come close to his level of expertise and never will. I do my roux slowly with much stirring, except when I do the oven method, which is more and more these days, especially when it received the official Gris Gris recommendation.
Sauté the trinity in roux or separate pot and add the roux later. Either seems to work fine. If cooking trinity in roux, do not do it at screaming hot temperature. I like to lower the heat and sauté the vegetables slowly. Add the liquid (chicken broth, seafood broth, whatever to the roux n small portions and stir in each addition until it is incorporated.
I like to brown my sausage in the pot before sautéing the vegetables and remove it before the sauté. I like to fry my chicken. When making chicken broth, Broiled bones are nice along with using onion, garlic, carrots and seasoning in the broth for flavor. Shrimp shells, onion, garlic and seasoning make great seafood broth.
I like to skim any excess oil off of the top of my gumbo when it is finished (with a spoon and a paper towel) as I never get proper oil content.
You will hear both support and violent opposition to the use of tomatoes and okra in gumbo. Normally, offensive name calling will also occur.
I like rice with my gumbo. Others will recommend potato salad, boiled eggs, whatever. If their Grandmother did it, you need to be kind and not put down their suggestion just because it sounds crazy.
Oh - gumbo is not soup. Never make that suggestion.
I might add more when I remember the things I forgot.
This method works great and allows you to get the roux where you want it without burning the roux.
Burned roux must be thrown away. There is no salvaging it.
I like to approach my roux slowly. Paul Prudhomme made roux with as hot a fire as he could generate and fast stirring of that molten lava concoction. Paul supposedly completed his roux in 1 or 2 minutes! I have never come close to his level of expertise and never will. I do my roux slowly with much stirring, except when I do the oven method, which is more and more these days, especially when it received the official Gris Gris recommendation.
Sauté the trinity in roux or separate pot and add the roux later. Either seems to work fine. If cooking trinity in roux, do not do it at screaming hot temperature. I like to lower the heat and sauté the vegetables slowly. Add the liquid (chicken broth, seafood broth, whatever to the roux n small portions and stir in each addition until it is incorporated.
I like to brown my sausage in the pot before sautéing the vegetables and remove it before the sauté. I like to fry my chicken. When making chicken broth, Broiled bones are nice along with using onion, garlic, carrots and seasoning in the broth for flavor. Shrimp shells, onion, garlic and seasoning make great seafood broth.
I like to skim any excess oil off of the top of my gumbo when it is finished (with a spoon and a paper towel) as I never get proper oil content.
You will hear both support and violent opposition to the use of tomatoes and okra in gumbo. Normally, offensive name calling will also occur.
I like rice with my gumbo. Others will recommend potato salad, boiled eggs, whatever. If their Grandmother did it, you need to be kind and not put down their suggestion just because it sounds crazy.
Oh - gumbo is not soup. Never make that suggestion.
I might add more when I remember the things I forgot.
This post was edited on 10/26/17 at 9:24 am
Posted on 10/26/17 at 9:31 am to JudgeHolden
When your roux gets nice and brown and the color you want, put a nice dollop of creamy peanut butter in it.
Not joking.
Not joking.
Posted on 10/26/17 at 10:07 am to JudgeHolden
If you get your hands on a friend turkey, make stock from the bones of that, incredible flavor
Posted on 10/26/17 at 10:10 am to hobotiger
quote:
get your hands on a friend turkey
This. Much safer than an enemy turkey.
Posted on 10/26/17 at 10:11 am to hobotiger
quote:
friend turkey
better than enemy turkey?
Posted on 10/26/17 at 10:14 am to MeridianDog
quote:
I like to approach my roux slowly. Paul Prudhomme made roux with as hot a fire as he could generate and fast stirring of that molten lava concoction. Paul supposedly completed his roux in 1 or 2 minutes! I have never come close to his level of expertise and never will. I do my roux slowly with much stirring, except when I do the oven method, which is more and more these days, especially when it received the official Gris Gris recommendation.
I use the Prudhomme approach and it works fine but you have to stay right on top of it. I don't know about 1-2 minutes but it's significantly faster. I have never tried the oven method but I might start doing that.
Another of Prudhomme's recommendations is use light roux for dark meats and dark roux for light meats. As dark as you can get it without scorching for seafood.
Posted on 10/26/17 at 10:15 am to MorbidTheClown
quote:
better than enemy turkey?
Those things can be mean.
Posted on 10/26/17 at 10:31 am to MountainTiger
Teets pure pork sausage
Posted on 10/26/17 at 10:38 am to LSUballs
Spot on, Mr. Balls. An enemy turkey kidnapped my youngest son 14 Thanksgivings ago...harried times...lots of counseling for our family to recover from the trauma.
Posted on 10/26/17 at 10:42 am to JudgeHolden
Sausage, sausage, sausage. The sausage is the key. All the other ingredients are just plain and standard: Flour, water, oil, chicken. The sausage builds out the flavor profile and if the sausage sucks or if it's not the right kind (god help you if I see you putting kielbasa in a gumbo), your gumbo might end up sucking, too.
Also, YOU MUST USE THE BONES AND SKIN. Debone and skin the chicken if you wish. I do. Cut the chicken into bite sized pieces? Awesome. Save that skin and bones. Make a cheesecloth bouquet out of that stuff and drop it in right at the beginning when you marry the roux and veggies to the water. Then just let that slowly simmer for a couple of hours (Saturdays and Sundays are good for this). You won't need to buy stock because you're making your own on the fly. You're also going to render out the schmaltz from the skin and that's going to get you more flavor. When you're ready to serve, just fish out the bouquet and toss it in the trash, skim any excess fat, and your gumbo is good to go with nice bite-sized chunks of chicken and sausage and no bones or skin.
That pretty much covers the three biggest mistakes I think people make with gumbos:
1) They don't use good sausage
2) They try to rush things. Yeah, you can get it done in an hour, but three is better.
3) They don't use the skin and bones and miss out on a lot of flavor and body
Now that that's out of the way, who's going to be the first to say something that turns this into a Gumbo Fight Thread(tm)?
Also, YOU MUST USE THE BONES AND SKIN. Debone and skin the chicken if you wish. I do. Cut the chicken into bite sized pieces? Awesome. Save that skin and bones. Make a cheesecloth bouquet out of that stuff and drop it in right at the beginning when you marry the roux and veggies to the water. Then just let that slowly simmer for a couple of hours (Saturdays and Sundays are good for this). You won't need to buy stock because you're making your own on the fly. You're also going to render out the schmaltz from the skin and that's going to get you more flavor. When you're ready to serve, just fish out the bouquet and toss it in the trash, skim any excess fat, and your gumbo is good to go with nice bite-sized chunks of chicken and sausage and no bones or skin.
That pretty much covers the three biggest mistakes I think people make with gumbos:
1) They don't use good sausage
2) They try to rush things. Yeah, you can get it done in an hour, but three is better.
3) They don't use the skin and bones and miss out on a lot of flavor and body
Now that that's out of the way, who's going to be the first to say something that turns this into a Gumbo Fight Thread(tm)?
This post was edited on 10/26/17 at 10:52 am
Posted on 10/26/17 at 10:45 am to JudgeHolden
Brown sausage, andouille add 3/4 Trinity mix and cook down.
Make my own stock with the chicken after I pull the meat off.
Add last 1/4 Trinity to roux after it's done.
And smoked Turkey necks.
Make my own stock with the chicken after I pull the meat off.
Add last 1/4 Trinity to roux after it's done.
And smoked Turkey necks.
Posted on 10/26/17 at 10:52 am to JudgeHolden
If you happen to fry a turkey over the holiday s, make stock from that carcass. Makes really great gumbo
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