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Started By
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Has anyone here tried the fried chicken gumbo?
Posted on 10/6/15 at 1:35 pm
Posted on 10/6/15 at 1:35 pm
I've seen a couple people post about it but I don't know if anyone has ever tried to make it
Main reason I'm asking is I cooked a gumbo this past Saturday for the LSU game. I've got about half of it left but my guests were definitely dipping most of the meat out.
I was thinking about just dumping an 8 piece spicy into the pot when I reheat it and seeing how it turns out
Main reason I'm asking is I cooked a gumbo this past Saturday for the LSU game. I've got about half of it left but my guests were definitely dipping most of the meat out.
I was thinking about just dumping an 8 piece spicy into the pot when I reheat it and seeing how it turns out
8
Posted on 10/6/15 at 1:41 pm to Powerman
hell no
Posted on 10/6/15 at 1:42 pm to Powerman
quote:
8 piece mild
Can't see why it wouldn't be good.
Posted on 10/6/15 at 1:44 pm to Powerman
let us know how it works out
i would remove the skin first
i would remove the skin first
Posted on 10/6/15 at 1:53 pm to Rouge
Yeah I'll probably remove the skin and take the meat off the bone
Seems like the skin would just get soggy in there
Seems like the skin would just get soggy in there
Posted on 10/6/15 at 1:55 pm to Powerman
quote:
Yeah I'll probably remove the skin and take the meat off the bone
I don't see how this would be any different from using a rotisserie chicken.
Posted on 10/6/15 at 1:55 pm to mouton
quote:
I don't see how this would be any different from using a rotisserie chicken.
Seasoned differently?
Posted on 10/6/15 at 1:58 pm to Powerman
Donald Link's cookbook Real Cajun (which is excellent) has a fried chicken gumbo. It is incredible, but I'm not convinced the frying is worth the extra step.
Posted on 10/6/15 at 2:06 pm to Fat Harry
Paul Prudhomme's recipe in the book I have calls for frying the chicken first as well. I always skip that step. Ain't nobody got time for that.
Posted on 10/6/15 at 2:10 pm to RabidTiger
quote:
Paul Prudhomme's recipe in the book I have calls for frying the chicken first as well
Makes a great gumbo. Remove the skin before frying and use some of the leftover sediment and oil to make the roux. It's excellent.
This post was edited on 10/6/15 at 2:26 pm
Posted on 10/6/15 at 2:26 pm to OTIS2
mmmm...leftover sediment
Posted on 10/6/15 at 2:42 pm to ConfusedHawgInMO
quote:
.leftover sediment
seems to be a key ingredient in alot of cajun cooking
Posted on 10/6/15 at 2:50 pm to Powerman
I tried an 8-piece spicy from Popeyes, skin removed. Tasted like any other chicken gumbo I've had.
Posted on 10/6/15 at 2:57 pm to NaturalBeam
Good enough for me
I'll try it out
I'll try it out
Posted on 10/6/15 at 3:05 pm to NaturalBeam
quote:
I tried an 8-piece spicy from Popeyes, skin removed
That's a bit backwards. The chicken is de-skinned, then fried. Then added to the gumbo. That's where the texture and flavor comes into play. If one removes the skin from an already fried piece of chicken, much of the purpose is defeated.
Posted on 10/6/15 at 3:09 pm to OTIS2
quote:That makes sense but Popeye's doesn't serve it that way and I damn sure wasn't spending the extra time and effort on that
That's a bit backwards. The chicken is de-skinned, then fried. Then added to the gumbo. That's where the texture and flavor comes into play. If one removes the skin from an already fried piece of chicken, much of the purpose is defeated.
Posted on 10/6/15 at 3:48 pm to NaturalBeam
Posted on 10/6/15 at 3:51 pm to OTIS2
quote:
That's a bit backwards. The chicken is de-skinned, then fried. Then added to the gumbo. That's where the texture and flavor comes into play. If one removes the skin from an already fried piece of chicken, much of the purpose is defeated.
ahhhhhhhh
Posted on 10/6/15 at 4:01 pm to PapaPogey
Can you use the big chicken tenders from Walmarks?
Posted on 10/6/15 at 4:07 pm to Fat Harry
quote:
I'm not convinced the frying is worth the extra step.
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