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re: Gumbo turned out greasy and watery
Posted on 1/22/24 at 8:48 am to BayouBengal23
Posted on 1/22/24 at 8:48 am to BayouBengal23
Did you use chicken with the skin on? You don't give much details.
0
Posted on 1/22/24 at 3:05 pm to SixthAndBarone
quote:
This is a reason why andouille is preferred in gumbos. It’s a lean sausage.
yea no...
Posted on 1/22/24 at 4:48 pm to CarRamrod
Huh? Andouille isn’t preferred in a gumbo and andouille isn’t lean?
Posted on 1/22/24 at 5:03 pm to Tree_Fall
quote:From John Folse:
I think your roux broke down releasing both the oil and liquid that had been incorporated with the cooked flour. It happens to me sometimes, and I don't understand why...maybe too hot or not hot enough making the roux.
This post was edited on 1/22/24 at 5:10 pm
Posted on 1/23/24 at 9:06 am to SixthAndBarone
quote:I didnt say that.
Andouille isn’t preferred in a gumbo
quote:I didnt say that either... but thats not necessarily true. andouille can be fatty. andouille just had chnks of meet in it and isnt fully ground. when i make andouille i still use a 70/30-80/20 ratio.
andouille isn’t lean?
quote:I dont agree with this. Its preferred because of the chucks. it stays together better than regular sausage after being cooked a while. Thats always what i have understood.
This is a reason why andouille is preferred in gumbos. It’s a lean sausage.
This post was edited on 1/23/24 at 9:09 am
Posted on 1/23/24 at 4:42 pm to BayouBengal23
Scoop off the fat when you thaw it and put some dry jar roux in it to thicken. Should probably do the trick.
Posted on 1/23/24 at 5:23 pm to CarRamrod
quote:
but thats not necessarily true. andouille can be fatty. andouille just had chnks of meet in it and isnt fully ground.
This is factually incorrect. Andouille, by definition, uses less fat and is leaner than a smoked sausage. It’s not the same meat block as a smoked sausage, only ground coarser. It’s a different meat block.
quote:
I dont agree with this. It’s preferred because of the chucks. it stays together better than regular sausage after being cooked a while. Thats always what i have understood.
I’d claim quite the opposite. Normal sausage is ground finer creating more surface area of meat exposed which in turn exposes more proteins which will act as glue and fuse together once cooked. It is mixed more than a chunky andouille which extracts proteins from inside the meat to the surface. All of this helps keep the sausage intact.
What will hold better together?
(Scenario 1) I take ground beef and make a meat ball and cook
(Scenario 2) I take 5 pieces of beef stew meat and stack them up together and cook
Back in the day, not everyone had a meat grinder. So they took cut scraps of meat and stuffed a beef casing by hand with the meat scraps. They used beef casing because it was easy to stuff by hand since it was larger. Andouille wasn’t a master delicacy produced seamlessly, it was rugged, hand made, and used as a filler in stews and soups (gumbos) and to provide smoke flavor as well. Andouille was a way to use your meat scraps.
This post was edited on 1/23/24 at 5:35 pm
Posted on 1/24/24 at 10:03 am to SixthAndBarone
For what it's worth, the previous owner of Wayne Jacobs Smokehouse told me that the ingredients and formula for his smoked sausage and his andouille were the same. Andouille having bigger chunks and bigger casing being the only differences.
Posted on 1/24/24 at 11:41 am to Stadium Rat
quote:
Wayne Jacobs Smokehouse
GOAT andouille
I would have sided with 6th in that andouille has less fat in it. But I can't find anything on the interwebs to confirm this. The only thing that came close was several descriptions saying traditional andouille is made with lean pork and it's stuffed in beef casings. Gonna call a friend and get his opinion.
eta: their andouille recipe definitely has less fat content than their smoked sausage recipe.
This post was edited on 1/24/24 at 5:37 pm
Posted on 1/24/24 at 6:25 pm to BayouBengal23
Put it in the refrigerator. After a day skim or spoon the grease and oil.
Make you another batch of thicker mixture (water and jar roux). Reheat your first gumbo in question and add the new thicker slurry to it, and season to taste.
Make you another batch of thicker mixture (water and jar roux). Reheat your first gumbo in question and add the new thicker slurry to it, and season to taste.
Posted on 1/24/24 at 9:43 pm to GeauxTigers0107
quote:
eta: their andouille recipe definitely has less fat content than their smoked sausage recipe.
Of course it does.
If a smoked sausage has 30% fat, and you use 30% fat in andouille, and you coarse chop or grind the meat for the andouille…could you imagine the large chunks of fat through your sausage? One-third of it would be chunks of fat.
Andouille uses lean meat. A smoked sausage uses more fat because a lean smoked sausage is too dry. We all want plump and juicy sausage. Andouille isn’t plump and juicy because that’s what andouille is…. a lean sausage.
Now, someone may use 30% fat in an andouille, but that is definitely the exception, not the norm.
Posted on 1/25/24 at 7:29 am to BayouBengal23
add more roux. skim the grease. problem solved.
Posted on 1/25/24 at 9:04 am to SixthAndBarone
quote:
Of course it does.
Why are you telling me this, like I didn't know. Go read my last post where I said I agreed with you.
quote:
Andouille uses lean meat.
Again, I said this in my post. Are you ok?
Posted on 1/25/24 at 9:31 am to GeauxTigers0107
Simmer down now. My reply was building on your post, yet was directed towards the naysayers.
Posted on 1/25/24 at 10:33 am to SixthAndBarone
I'm perfectly fine. Your sentiments didn't come across that way. My friend says they only use 5% fat in their andouille while their smoked sausage uses 35%. Granted, this is just one place but I doubt you see much variation if you ask your local meat market.
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