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Message
re: Chicken and Sausage Gumbo
Posted on 11/28/16 at 8:44 am to lsuson
Posted on 11/28/16 at 8:44 am to lsuson
The last 3 times I made gumbo the damn thing separated. I never had that happen before and now 3 times!! What is going wrong? I make my roux the day before so it is room temp. I add room temp stock to it. Should the stock be hot before adding in? I just can't figure out why my gumbo turned out perfectly for years and now it isn't working. I thought I was burning the roux but I know I am not after 3 times of this happening.
2
Posted on 11/28/16 at 10:14 am to LSUZombie
quote:
I make a really good "cheater" gumbo that is perfect for when you want gumbo quick. I make my roux (cup of flour and a cup of oil) in a non-stick skillet and then add an entire container of the chopped seasonings you can buy at the store. I let that cook down for about 10 minutes. In a separate pot, I have about 8 cups of chicken stick simmering and then I slowly add my hot roux to the stock, stirring it with a whisk as I go. I then throw in some salt, pepper, and cayenne; and I also take the meat from one rotisserie chicken and a pound of sausage and throw that in the pot. I let simmer for an hour and then it's good to go.
Lol. Sounds like you just made gumbo
Posted on 11/28/16 at 10:30 am to BigB0882
quote:
The last 3 times I made gumbo the damn thing separated. I never had that happen before and now 3 times!! What is going wrong? I make my roux the day before so it is room temp. I add room temp stock to it. Should the stock be hot before adding in? I just can't figure out why my gumbo turned out perfectly for years and now it isn't working. I thought I was burning the roux but I know I am not after 3 times of this happening.
So you're adding pre-made, room temp Roux to your cooked Trinity, then adding room temp stock?
For pre-made Roux id suggest cooking your Trinity, then adding some stock, let that come to a simmer, then add your Roux. Let the Roux melt, then start adding more of your stock.
Posted on 11/28/16 at 10:32 am to MDTiger 13
quote:I'll never make roux again.
but if you don't have the time, the jars aren't too bad.
Posted on 11/28/16 at 11:08 am to Cold Drink
quote:well you dont put any seasoning in it?
Gumbo is a technique not a recipe. In fact you can judge a gumbo recipe by the number of ingredients: the more it has the more it sucks.
Here is what you need to do, no bullshite:
roux + trinity + stock and sausage + poultry at the last hour.
That's it and don't let anyone tell you different.
Posted on 11/28/16 at 11:12 am to Honky Lips
quote:
So you're adding pre-made, room temp Roux to your cooked Trinity, then adding room temp stock?
For pre-made Roux id suggest cooking your Trinity, then adding some stock, let that come to a simmer, then add your Roux. Let the Roux melt, then start adding more of your stock.
Yes, I add the roux to the pot, get it warm and throw in my trinity (which is often cold) and then start adding in stock.
The way you just described doing it is pretty much the way I figured I would have to try. May try a small batch this weekend but I think I will use some jar roux. I am not going through the time and effort of making my own roux again if it fails.
Posted on 11/28/16 at 11:24 am to CarRamrod
quote:Some season to taste at the end.
well you dont put any seasoning in it?
Posted on 11/28/16 at 11:38 am to CHEDBALLZ
quote:
To enhance the Zattarains Gumbo Base.
Ahh... I don't think I realized Zat's made a gumbo base. I know there are others, though.
Posted on 11/28/16 at 11:44 am to BigB0882
quote:
The last 3 times I made gumbo the damn thing separated. I never had that happen before and now 3 times!! What is going wrong? I make my roux the day before so it is room temp. I add room temp stock to it. Should the stock be hot before adding in? I just can't figure out why my gumbo turned out perfectly for years and now it isn't working. I thought I was burning the roux but I know I am not after 3 times of this happening.
The problem is likely that your roux and stock are at room temp. I always have the stock at a simmer and the roux is pretty warm to hot when I stir it in my spoonfuls.
I made gumbo this past weekend. I made the roux in the oven the night before. I warmed it back up in the oven, added the chopped onions on top of the stove, cooked those a while and added the rest of the trinity. I'd already put the garlic in the stock to simmer.
Have you always mixed the stock and the roux together at room temp?
Posted on 11/28/16 at 1:22 pm to Jibbajabba
quote:
Lol. Sounds like you just made gumbo
LOL true, but I don't make my own stock in this recipe and I only simmer for about an hour. Also use cheater chicken, but damn does it make a great pot of gumbo.
Posted on 11/28/16 at 1:31 pm to LSUZombie
quote:
Also use cheater chicken
Im not ashamed to say that is all I use. 2lb sausage, 1lb tasso, 2 rotissierre chickens per making.
Posted on 11/28/16 at 1:35 pm to Gris Gris
my question is.. how do you keep it from getting greasy? this seems to show up even more in re-warmed gumbo.
Posted on 11/28/16 at 1:36 pm to Gris Gris
quote:
Have you always mixed the stock and the roux together at room temp?
Yes and I have gotten lucky, I guess. Lately I have been adding more in the way of trinity so maybe it is too much cold vegetable and it brings the roux down in temperature too much.
Posted on 11/28/16 at 2:07 pm to BigB0882
quote:
Lately I have been adding more in the way of trinity so maybe it is too much cold vegetable and it brings the roux down in temperature too much.
Do you cook/saute the trinity in the roux before you put the roux in the gumbo? I do that just before I add it to the stock, so it's always warm to hot.
Posted on 11/28/16 at 2:08 pm to MorbidTheClown
quote:
my question is.. how do you keep it from getting greasy? this seems to show up even more in re-warmed gumbo.
I haven't had that issue on rewarming. I remove all the grease from the proteins that rises to the top when I'm finishing the gumbo. It doesn't re-appear. Do you remove it?
Posted on 11/28/16 at 2:48 pm to Gris Gris
quote:
Do you remove it?
i've tried scooping some of it out at the end. I was hoping there was a way to keep it from being there in the first place.Or at least minimizing it.
Posted on 11/28/16 at 3:15 pm to MorbidTheClown
After I turn off the heat, the grease from the proteins rises and I spoon it all off. I can get nearly all of it out save maybe a tablespoon or so. I can get it all pretty much if I take a little gumbo out with it. I don't like greasy gumbo.
Cook the proteins ahead of time and drain the grease, but I think you miss some of the sausage flavor by doing that. Lots of folks brown the sausage and use the grease with oil for the roux. You could do that. I don't care for mine browned first. I like it simmered in the gumbo, last, for about 30 minutes. I think the juices add a lot of flavor that way.
quote:
I was hoping there was a way to keep it from being there in the first place.Or at least minimizing it.
Cook the proteins ahead of time and drain the grease, but I think you miss some of the sausage flavor by doing that. Lots of folks brown the sausage and use the grease with oil for the roux. You could do that. I don't care for mine browned first. I like it simmered in the gumbo, last, for about 30 minutes. I think the juices add a lot of flavor that way.
Posted on 11/28/16 at 6:38 pm to CarRamrod
Of course you do; season it however you want - that's YO job. I'm just saying the basic technique; that's what is important, not whether your paprika is smoked or not.
If you have an exact recipe for gumbo then I ain't interested. I do mine different every time depending on my mood/what I have on hand. But every true coonass should know how to make a gumbo out of damn near whatever they have on hand. shite I've made a gumbo without onions before bc I didn't have any on hand.
If you have an exact recipe for gumbo then I ain't interested. I do mine different every time depending on my mood/what I have on hand. But every true coonass should know how to make a gumbo out of damn near whatever they have on hand. shite I've made a gumbo without onions before bc I didn't have any on hand.
Posted on 11/28/16 at 8:27 pm to Cold Drink
quote:
trinity
I'm sorry , what is Trinity?
Posted on 11/28/16 at 8:54 pm to MorbidTheClown
If you don't want all that fat use skinless chicken and trim the fat.
To get it out, once the fire is off and fat is risen to the top, take a paper towel and set it on top of the gumbo. It instantly soaks it up. Repeat until there isn't much left on top.
To get it out, once the fire is off and fat is risen to the top, take a paper towel and set it on top of the gumbo. It instantly soaks it up. Repeat until there isn't much left on top.
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