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Fried chicken gumbo is the shite and MAJOR PROPS to Otis on that Cormier's sausag
Posted on 4/4/16 at 11:16 am
Posted on 4/4/16 at 11:16 am
The deliciousness that oozes out of the chicken into the oil makes an unbelievably tasty roux.
While I'm thinking about it..why not go for a tasty oil like lard or bacon fat or duck fat every time to make the roux? You end up spooning 95% off at the end anyway so what little remains ain't gonna hurt you.
That smoked sausage from cormiers
on top made this batch outstanding. Thanks for the heads-up Otis! I'm going to have a hard time going back to crappy nashville-area sausage next time. 
6
Posted on 4/4/16 at 11:33 am to CAD703X
It's truly the best way to make a C&S gumbo. Those who say otherwise have never tried it and are just thinking of an 8 piece from popeyes floating around in their gumbo.
This post was edited on 4/4/16 at 11:41 am
Posted on 4/4/16 at 11:37 am to CAD703X
I've done the fried chicken gumbo the last two times I've made it. The last one may have been the best batch I've ever made. I really like that method.
Posted on 4/4/16 at 11:43 am to ProjectP2294
quote:
The last one may have been the best batch I've ever made. I really like that method.
this is by far my best gumbo..i girded up my loins and kept heating the roux until it was SUPER DARK and was scared it was burnt..but nope..just had a very good flavor.
also you can't beat how the house smells after frying the chicken..its like a teaser for the gumbo yet to come...
Posted on 4/4/16 at 12:12 pm to CAD703X
Cormier's in Jennings?
Posted on 4/4/16 at 12:44 pm to CAD703X
quote:
hard time going back to crappy nashville-area sausage next time.
Porter Road butcher.
Posted on 4/4/16 at 12:47 pm to 12Pence
quote:
Porter Road butcher.
thats where i get my duck fat
Posted on 4/4/16 at 12:50 pm to CAD703X
quote:
You end up spooning 95% off at the end anyway so what little remains ain't gonna hurt you.
CAD, is your roux separating?
Posted on 4/4/16 at 12:57 pm to Gris Gris
quote:
CAD, is your roux separating?
i don think so...? after the pot has been simmering a few hours there's a thin layer of grease on top that seems to fill up a cup when i spoon it off that i get rid of before serving the gumbo.
eta when the roux is done it has the consistency of a chocolate mousse before i add the trinity.
This post was edited on 4/4/16 at 12:59 pm
Posted on 4/4/16 at 1:43 pm to CAD703X
quote:
eta when the roux is done it has the consistency of a chocolate mousse before i add the trinity.
Mine did the same, and then tightened up right when I added the onions.
Posted on 4/4/16 at 2:00 pm to CAD703X
quote:
i don think so...? after the pot has been simmering a few hours there's a thin layer of grease on top that seems to fill up a cup when i spoon it off that i get rid of before serving the gumbo.
If you're roux doesn't separate and incorporates properly into the gumbo, the grease that rises to the top should come from the sausage having simmered and some of the fried chicken, but not the roux. The fat in the roux remains in the gumbo, but incorporated in it.
Posted on 4/4/16 at 2:45 pm to Gris Gris
How does one prepare a fried chicken gumbo? Basic premise?
Posted on 4/4/16 at 2:49 pm to El Magnifico
The basic premise is that you fry the chicken in the oil you will use to make the roux. The fried chicken oil imparts some serious flavor into the gumbo as does the chicken with the fried flour in the gumbo. I use bone in skinless chicken. I simmer the bones in the stock for added flavor.
ETA: Paul Prudhomme's ORIGINAL fried chicken and andouille gumbo is a good place to start. It's in the recipe thread, I believe.
ETA: Paul Prudhomme's ORIGINAL fried chicken and andouille gumbo is a good place to start. It's in the recipe thread, I believe.
This post was edited on 4/4/16 at 2:50 pm
Posted on 4/4/16 at 2:57 pm to CAD703X
Cormier's is tops in Mecca, no doubt.
Posted on 4/4/16 at 3:04 pm to Gris Gris
I may have to try that. Thanks!
Posted on 4/4/16 at 3:05 pm to Gris Gris
quote:
as does the chicken with the fried flour in the gumbo
yes ma'am. helps a bit with thickening it too.
Posted on 4/4/16 at 3:06 pm to Gris Gris
quote:
the grease that rises to the top should come from the sausage having simmered and some of the fried chicken, but not the roux.
ahh, didnt think about that..yes that sausage otis had me buy wasn't 'completely' cooked and had some serious marbling in it.
i bet thats where a good deal of the oil is coming from..i've always assumed it was baking out of the flour when you're simmering it but that makes more sense.
Posted on 4/4/16 at 3:36 pm to CAD703X
Do you take the chicken skin off after frying before you put it in the gumbo?
Posted on 4/4/16 at 3:36 pm to CAD703X
quote:
i've always assumed it was baking out of the flour when you're simmering it
It shouldn't be and if yours was separating, you'd have seen a lot of fat and you should have been able to tell in the gumbo itself.
Posted on 4/4/16 at 3:56 pm to KyrieElaison
quote:
Do you take the chicken skin off after frying before you put it in the gumbo?
no skin.
just get boneless/skinless thighs, LIGHTLY dredge it in flour (no eggs, no milk) to get a very thin coating and then fry it in the oil.
you don't even finish frying it..just 2-3 minutes per side then set aside.
i cut mine into 2-3 pieces then when i go to add the chicken to the stock later i take scissors and cut them into little bite sized chunks & let them finish cooking in the stock pot.
This post was edited on 4/4/16 at 3:57 pm
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