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Started By
Message
Easy gumbo recipe?
Posted on 12/18/22 at 6:18 pm
Posted on 12/18/22 at 6:18 pm
The incoming cold snap has got me inspired to cook a gumbo.
Anyone have a good gumbo recipe for an amateur in the kitchen?
Anyone have a good gumbo recipe for an amateur in the kitchen?
11
Posted on 12/18/22 at 6:26 pm to Kreg Jennings
Buy a jar of Kary’s roux and follow the recipe on the label.
Posted on 12/18/22 at 6:27 pm to Kreg Jennings
Here Ya go, that's me. Enjoy!!! Youtube=LINK
This post was edited on 12/18/22 at 6:28 pm
Posted on 12/18/22 at 6:47 pm to RadRob
quote:
RadRob
You don’t brown the veggies/meat? Or at least make slightly smaller pieces of chicken??
Posted on 12/18/22 at 6:59 pm to VeniVidiVici
I’m not one to judge others cooking bc everyone is different.. but I have never seen that before
Posted on 12/18/22 at 9:36 pm to PenguinPubes
Blew my mind the first step in his gumbo being to add roux to a pot of water.
Posted on 12/19/22 at 6:00 am to RadRob
quote:
Here Ya go, that's me. Enjoy!!! Youtube=LINK
would this recipe work in a crock pot?
Posted on 12/19/22 at 7:53 am to SixthAndBarone
quote:
Blew my mind the first step in his gumbo being to add roux to a pot of water.
Is chicken stock an acceptable substitute instead of water? Give it more flavor?
Posted on 12/19/22 at 8:18 am to Kreg Jennings
Yes, you can add chicken stock or use Knoors chicken powder.
I know everybody cooks a gumbo different but I can't believe I'm the only one who makes a gumbo this way, especially when you don't feel like spending time cooking. The veggies fall apart and helps thicken the gumbo, give it a try and tell me if you notice the difference.
I know everybody cooks a gumbo different but I can't believe I'm the only one who makes a gumbo this way, especially when you don't feel like spending time cooking. The veggies fall apart and helps thicken the gumbo, give it a try and tell me if you notice the difference.
Posted on 12/19/22 at 9:02 am to Kreg Jennings
Find a box of Bailey’s roux mix, some chicken thighs, and some good andouille. It’s very easy and makes a surprisingly tasty gumbo. It includes a seasoning packet and dried veggies. If you want to get fancy, chop your own fresh veggies and toss the dried. You’ll have a gumbo that’s plenty good and learn a lot about the process along the way. Good luck!
Posted on 12/19/22 at 9:15 am to RadRob
quote:Honestly I can't judge without trying. But why not use stock instead of water? I didn't watch the whole video
but I can't believe I'm the only one who makes a gumbo this way,
Posted on 12/19/22 at 9:53 am to SixthAndBarone
quote:
Blew my mind the first step in his gumbo being to add roux to a pot of water.
I believe its either "Savoies" or "Kerry's Roux" gumbo directions (on the side of the jar) that say to dissolve the roux in boiling water for 30 minutes as either the first or second step in the process.
Posted on 12/19/22 at 10:27 am to Kreg Jennings
Acadiana Table has good stuff that those who aren’t as experienced cooking these dishes can easily follow.
LINK /
LINK /
Posted on 12/19/22 at 10:35 am to Kreg Jennings
At first I thought it sacrilege to buy a gumbo base in a can but the wife brought home some BlueRunner and it is very good. We keep a can when all we want is enough gumbo for the two of us. They have a seafood version and a chicken and sausage version.
You just heat the BlueRunner and add whatever meat you want.
You just heat the BlueRunner and add whatever meat you want.
Posted on 12/19/22 at 11:36 am to RadRob
quote:
but I can't believe I'm the only one who makes a gumbo this way,
Probably because you were not taught the proper way to make an authentic C&S gumbo. This meal can be prepared in several different ways. Most people make a gumbo based on their experience and how comfortable they are in the kitchen. Your cooking method looks like you chose the easiest way and your gumbo would taste very vanilla with no complex flavors: boil water, add jarred roux, add chopped vegetables, add raw meat, set it and forget it. People in Missoula, Montana would probably think it’s the best gumbo ever. People in south Louisiana who are experienced cooking a gumbo would eat one bite and compare it to a bland soup.
Creole and Cajun cooking involves browning the meat and vegetables which release flavors and enhances the taste. Certain dishes involve layering the ingredients and letting them slowly blend together. If I’m gonna spend the time and money on quality food ingredients, I definitely want my finished product to taste good; especially if serving it to friends and family.
If you’re content with your cooking method, that’s all that matters. If you spent an extra 30 - 45 minutes in the kitchen you could take your gumbo to a whole different taste level.
Posted on 12/19/22 at 12:04 pm to Kreg Jennings
Tony's roux mix makes a really good gumbo. Buy some holy trinity, Andouille, chicken stock, and a rotisserie chicken and you have a quick and easy gumbo
Posted on 12/19/22 at 12:10 pm to RadRob
quote:
I can't believe I'm the only one who makes a gumbo this way,
Probably not, but I don't know anyone else who does.
It is missing celery and garlic. Even if I was going to use a jarred roux, I would saute the trinity in the roux. It flavors the roux which in turn flavors the gumbo. It's different flavor than just boiling the few vegetables you added.
I don't care to have skin on whole pieces of chicken in gumbo, but other folks do that. What kind of seasoning was on that chicken you put in? I wondered if it paired well with the gumbo flavor. I wouldn't want chicken with a bbq rub on it, for example.
If you enjoy your gumbo, then carry on!
Posted on 12/19/22 at 2:00 pm to Kreg Jennings
Aren't almost all gumbo recipes easy? Brown chicken (doesn't matter what part) and sausage and set aside. Make a roux. Once the roux is almost as dark as you want, add your onions, celery, & bell peppers and cook them down. Add stock until it reaches the consistency you want. Add the chicken & sausage and let it simmer for however long you want.
It's not some refined cooking technique like making soufflés.
It's not some refined cooking technique like making soufflés.
Posted on 12/19/22 at 4:03 pm to tigercross
I'm glad ya'll learned something new but a little reading the jar helps. OP asked for an easy recipe and that's what I gave him. Thankfully he now has other ideas to improve it. I agree with layered flavors like the seasoned roux, veggies, andouille, tasso and marinated chicken, surely that has layers and none of it taste like BBQ rub. The recipe is on Savoie's site=LINK /
This post was edited on 12/19/22 at 4:13 pm
Posted on 12/19/22 at 4:12 pm to RadRob
RadRob,
You do you bro. Personally I wouldn’t make a gumbo like that unless I was a Northerner. To each his own.
You do you bro. Personally I wouldn’t make a gumbo like that unless I was a Northerner. To each his own.
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