And you seemed to be agreeing with him.
I don't take 7 cups of oil off gumbo when I've used 7 cups of oil for the roux.
No shite. This is because some of the oil is emulsified in tiny oily bubbles in the water based stock.
Since I switched to the hot stock method I only have to skim the small amount from the andouille and chicken, in seafood gumbo there is no skimming at all.
quote:i'm back. had to go to the bar and drink. normally three beers then go home. tonight six because of catman. you see there is a silver lining in every dark cloud. i cannot believe we are still talking about this. a couple of day's ago their was a post chicken and andouille gumbo. i posted recipe on second page go look it up. also i asked gris gris if her pic of gumbo was from don's, which it was. i don't understand if you make such great gumbo why not post you're own pic. second you said you add thyme to gumbo. that is when i knew you have no clue. you said gumbo was from don's in lafayette. i asked if you knew ashby landry. he and his brother own dons there. i agree don's has the best gumbo. go to don's on airline in br. duke landry has been cooking gumbo there for forty years. tell him that you can make seafood gumbo without oil rising to the top and he will laugh in your face. also when you look at second page of this post you will see that i said you cannot get all the oil out. but i promise you can get around ninety percent out. ivars is going to have a gumbo cook off next month. i want you to sign up. we will go head to head. i want to taste your famous gumbo. i will post the date when i find out. now i'm going to get another beer from all this typing