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Fundamental difference between Fricassee and Gumbo
Posted on 1/1/12 at 8:17 am
Posted on 1/1/12 at 8:17 am
First off, Happy New Year all! It's been a long time since I've posted here, with football season occupying most of my free time.
I got to thinking as I’m preparing to do a pork frick for New Year’s Day that these two dishes are almost identical in ingredients and technique. The main difference is the consistency of the liquid, with a light gravy for fricassee and hearty liquid for gumbo.
Obviously you wouldn’t make a seafood fricassee or a pork (only) gumbo, but are there any other significant differences?
Also, for those of you who make both – do you use the same amount of roux for both, but add more water / stock for a gumbo, or do you use more roux in a fricassee?
I got to thinking as I’m preparing to do a pork frick for New Year’s Day that these two dishes are almost identical in ingredients and technique. The main difference is the consistency of the liquid, with a light gravy for fricassee and hearty liquid for gumbo.
Obviously you wouldn’t make a seafood fricassee or a pork (only) gumbo, but are there any other significant differences?
Also, for those of you who make both – do you use the same amount of roux for both, but add more water / stock for a gumbo, or do you use more roux in a fricassee?
4
Posted on 1/1/12 at 8:34 am to GarmischTiger
When I make chicken fricassee, I use a lighter roux, less stock, no andouille, and different spices.
ETA: Sometimes I don't put bell peppers in fricassee.
ETA: Sometimes I don't put bell peppers in fricassee.
This post was edited on 1/1/12 at 8:36 am
Posted on 1/1/12 at 8:36 am to GarmischTiger
for a fricassee, we do a much darker roux--black as tar--and less liquid so that you end up with a much darker and thicker consistency than gumbo.
i love a fricassee with just about any kind of meat--chicken, pork or beef. meatball fricassee is pretty awesome as well.
i love a fricassee with just about any kind of meat--chicken, pork or beef. meatball fricassee is pretty awesome as well.
This post was edited on 1/1/12 at 8:37 am
Posted on 1/1/12 at 8:58 am to GarmischTiger
I love this topic! Let's get the posters to give their distinctions between these dishes and a stew while they are at it. This thread could last through 2012 while eveyone dances on the head of a pin...
Posted on 1/1/12 at 9:10 am to OTIS2
quote:
I love this topic! Let's get the posters to give their distinctions between these dishes and a stew while they are at it. This thread could last through 2012 while eveyone dances on the head of a pin...
damn, Otis; you hungover this morning?...
Posted on 1/1/12 at 9:13 am to BreadPudding
quote:The lady who taught me fricassee went easy on the bell pepper. She started with trinity / garlic, then "cheated" midway through by adding some dehydrated onions to "thicken the pot." She added fresh chopped onion and bell when the rice went on.
Sometimes I don't put bell peppers in fricassee.
Posted on 1/1/12 at 9:17 am to Eddie Vedder
quote:
quote:
I love this topic! Let's get the posters to give their distinctions between these dishes and a stew while they are at it. This thread could last through 2012 while eveyone dances on the head of a pin...
damn, Otis; you hungover this morning?...
He does seem a bit prickly this morning.
Posted on 1/1/12 at 9:20 am to Eddie Vedder
HaHa. Just feeling frisky! Happy New Year!
Posted on 1/1/12 at 9:26 am to OTIS2
quote:
HaHa. Just feeling frisky! Happy New Year!
Happy New Year, Otis!...
Posted on 1/1/12 at 9:40 am to Eddie Vedder
frick a fricassee, if i'm gonna use that much time,,, i'm making gumbo..
now, stew on the other hand, that's different..
now, stew on the other hand, that's different..
Posted on 1/1/12 at 10:36 am to GarmischTiger
Fricaseed chicken should have no roux at all, and that goes for any fricasseed meat. The meat cooks away while you set and forget for about an hour. If a gravy/sauce is desired then use some arrowroot or agar in a slurry to do the job.
Posted on 1/1/12 at 11:03 am to CITWTT
quote:
Fricaseed chicken should have no roux at all, and that goes for any fricasseed meat. The meat cooks away while you set and forget for about an hour. If a gravy/sauce is desired then use some arrowroot or agar in a slurry to do the job.
where my family is from, a fricassee has always been a thick stew made with a really, really dark roux.
Posted on 1/1/12 at 11:41 am to Eddie Vedder
quote:Me too.
where my family is from, a fricassee has always been a thick stew made with a really, really dark roux.
So if you make a chicken frick with a dark roux, can you use this as a gumbo base?
Posted on 1/1/12 at 11:56 am to GarmischTiger
quote:
So if you make a chicken frick with a dark roux, can you use this as a gumbo base?
hmm, i don't know. even though the ingredients are very similar, I find a stew tastes distinctly different from a gumbo.
Posted on 1/1/12 at 12:00 pm to Eddie Vedder
Non-seafood, of course. Add andouille and fortify with stock.
Dunno.
Dunno.
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