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Started By
Message
how many gumbo's this weekend?
Posted on 11/3/10 at 9:21 am
Posted on 11/3/10 at 9:21 am
i'm cooking a chicken and Smoked sausage one at DEath VAlley saturday with potato salad on the side, i bet i won't be the only one. 
5
Posted on 11/3/10 at 9:32 am to chackbay
I cooked a chicken & sausage gumbo for Halloween(even though it was hot as hell) with some chickens I had smoked the weekend before and I think it was the best gumbo I ever had. Definitely recommend it.
Posted on 11/3/10 at 10:05 am to yellowfin
I did one Halloween as well...
Posted on 11/3/10 at 11:30 am to chackbay
Doing one for our tailgate as well. Need a good recipe.
Posted on 11/3/10 at 11:32 am to nrtiger
Im leaning this way for saturday. It gonna be a chilly morning 
Posted on 11/3/10 at 11:46 am to lsumailman61
It's 43 and rainy here. The yankees are screaming for mine. I might do red or white beans this saturday instead
Posted on 11/3/10 at 11:46 am to lsumailman61
i would advise everyone to be a couple of hours earlier than normal saturday. the bandwagon fans will be out in force tailgating with this weather. plus early game. tailgating will be in full force way before noon.
Posted on 11/3/10 at 11:57 am to nrtiger
Why not...
This one feeds 20-25:
Make your dark roux -- I make a butter roux with 4 sticks of unsalted butter and about 4 cups of flour, but you gotta baby this even more than a normal roux unless you use clarified butter.
Add and sautee
2 large yellow onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 stalks of celery, diced
4-5 toes garlic, minced
2 gallons of chicken stock (make your own with the roasted bones from your chicken)
Tony's to taste
Black pepper to taste
Kosher salt, if necessary (doubtful)
1 tsp. chili powder
Thyme
Parsley
3-4 bay leaves
Let stew 60-90 minutes
2 lbs smoked andouille (rendered and drained)
1 lb spicy smoked sausage (rendered and drained)
Meat from two smoked or roasted chickens
1 bunch of green onions
Let stew 30 minutes
Serve with hot sauce to taste
This one feeds 20-25:
Make your dark roux -- I make a butter roux with 4 sticks of unsalted butter and about 4 cups of flour, but you gotta baby this even more than a normal roux unless you use clarified butter.
Add and sautee
2 large yellow onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 stalks of celery, diced
4-5 toes garlic, minced
2 gallons of chicken stock (make your own with the roasted bones from your chicken)
Tony's to taste
Black pepper to taste
Kosher salt, if necessary (doubtful)
1 tsp. chili powder
Thyme
Parsley
3-4 bay leaves
Let stew 60-90 minutes
2 lbs smoked andouille (rendered and drained)
1 lb spicy smoked sausage (rendered and drained)
Meat from two smoked or roasted chickens
1 bunch of green onions
Let stew 30 minutes
Serve with hot sauce to taste
This post was edited on 11/3/10 at 1:30 pm
Posted on 11/3/10 at 12:14 pm to chackbay
Pastalaya weekend.
I'll be out there at 7:00 to beat the crowds. It gonna be cold.
I'll be out there at 7:00 to beat the crowds.
It gonna be cold.Posted on 11/3/10 at 12:16 pm to chackbay
quote:
how many gumbo's this weekend?
<---raises hand
chicken and sausage
Posted on 11/3/10 at 12:24 pm to GeauxldMember
I made 18 quarts last week and will be making more than that this weekend.
I have a few questions.
Why would you put chili powder in gumbo?
Also, I know many people cook the crap out of their gumbo which isn't necessary. In your recipe, the sausage is rendered and drained and then it's cooked for an hour to an hour and a half AGAIN in the gumbo. Doesn't it get dry?
I add the meats last. The veggies are cooked in the roux and then I let the roux and the stock simmer for about an hour. Then, I add the cooked chicken meat and the sausage or andouille and get it to a simmer for about 30 minutes. The sausage has not already been rendered. I take all the grease off the top, stir in fresh chopped green onions and it's ready. The sausage is nice and moist and the chicken meat isn't cooked to death and getting all stringy.
I have a few questions.
Why would you put chili powder in gumbo?
Also, I know many people cook the crap out of their gumbo which isn't necessary. In your recipe, the sausage is rendered and drained and then it's cooked for an hour to an hour and a half AGAIN in the gumbo. Doesn't it get dry?
I add the meats last. The veggies are cooked in the roux and then I let the roux and the stock simmer for about an hour. Then, I add the cooked chicken meat and the sausage or andouille and get it to a simmer for about 30 minutes. The sausage has not already been rendered. I take all the grease off the top, stir in fresh chopped green onions and it's ready. The sausage is nice and moist and the chicken meat isn't cooked to death and getting all stringy.
Posted on 11/3/10 at 1:07 pm to Gris Gris
quote:
Also, I know many people cook the crap out of their gumbo which isn't necessary. In your recipe, the sausage is rendered and drained and then it's cooked for an hour to an hour and a half AGAIN in the gumbo. Doesn't it get dry?
There seems to be an indicment in your leading statement.
You cook your gumbo for a total of 90 minutes, I cook mine for a total of 90-120 minutes. Not sure I'd agree that constitutes "cooking the crap out of it." I'm sure you meant the sausage, specifically; either way, c'est la vie.
As to the sausage, obviously, it's only rendered so I don't have to strain as much fat from the surface later. Also, the placement of the ingredient was an oversight on my part, as I didn't proof the post before I submitted (thanks for the catch). The sausage should be included with the chicken and green onion, which is all added to my gumbo 30 minutes before I cut the heat. Taking that amendment in mind, again, the only glaring difference between what you do and what I do (chili powder aside) is that I might perhaps let my ingredients mingle a touch longer before I add my meats than you do.
quote:
Why would you put chili powder in gumbo?
I knew I'd get this question. There are, in fact, a few restaurants in NOLA that use chili powder in their gumbo. So, the answer to your question is quite simple: I tried it and liked it, so I continue to use it. You should give it a try some time, it might surprise ya!
Posted on 11/3/10 at 1:24 pm to GeauxldMember
I should have clarified on the "cook the crap out of the gumbo". I wasn't suggesting that you do, but many people do. I did, however, question the sausage cooking and you've clarified that. I can tell when folks put in sausage and then cook the gumbo for hours. The sausage is dry and sometimes rubbery.
I understand the rendering of the sausage, first. I prefer not to do that because I feel I lose some of the other sausage fluids which flavor the gumbo, as well.
I've had gumbo with chili powder and didn't care for it. It's one reason I don't use tasso in mine. Most of it has chili powder as a seasoning. I also don't like the taste of bay in my gumbo. Personal thing.
I understand the rendering of the sausage, first. I prefer not to do that because I feel I lose some of the other sausage fluids which flavor the gumbo, as well.
I've had gumbo with chili powder and didn't care for it. It's one reason I don't use tasso in mine. Most of it has chili powder as a seasoning. I also don't like the taste of bay in my gumbo. Personal thing.
Posted on 11/3/10 at 1:26 pm to chackbay
Me.
Chicken and sausage. My g/f's parents have been bugging me about making one.
Chicken and sausage. My g/f's parents have been bugging me about making one.
Posted on 11/3/10 at 1:48 pm to Gris Gris
quote:
I should have clarified on the "cook the crap out of the gumbo". I wasn't suggesting that you do
No worries, I'm just sensitive about my gumbo is all. Well, all right, maybe not...
quote:
I've had gumbo with chili powder and didn't care for it. It's one reason I don't use tasso in mine. Most of it has chili powder as a seasoning.
I was cooking a big batch outside last weekend. The neighbor's kid got a whiff of it right after I added the chili powder and asked if I was making tacos. I had to LOL.
It's definitely a discernable flavor-- even in that small amount. I don't use it all the time, just like I don't always make my roux with butter... Just like to mix it up a little.
Speaking of mixing it up and roux, anyone ever make their roux with flour and duck fat?
Posted on 11/3/10 at 1:52 pm to GeauxldMember
A Dumbo Gumbo
or Dumbeaux Gumbeaux
or Dumbeaux Gumbeaux
This post was edited on 11/3/10 at 1:53 pm
Posted on 11/3/10 at 1:53 pm to GeauxldMember
I admire you for making a roux that size using butter. That takes a LOT of patience, much more than the standard roux.
I admit to classifying myself as somewhat of a "purist" when it comes to gumbo. I don't like all manner of additional flavors. I like the roux and the main ingredients to be predominant and, for my personal taste, anything else just "dirties" it up.
I admit to classifying myself as somewhat of a "purist" when it comes to gumbo. I don't like all manner of additional flavors. I like the roux and the main ingredients to be predominant and, for my personal taste, anything else just "dirties" it up.
Posted on 11/3/10 at 1:58 pm to Gris Gris
quote:You dont say, Nancy. Perhaps a high maintanance purist would be of more accurate discription. Just saying!
somewhat of a "purist"
Posted on 11/3/10 at 2:08 pm to Count Chocula
Charles, you were not a good boy in my absence, yesterday. You need to repent. You should also expect some strange and scary happenings in your midst for referring to me and GB in such a derogatory manner. My feelings are hurt.
Posted on 11/3/10 at 2:15 pm to Gris Gris
quote:Thats crap. Alls I said was that this kinda stuff happens when OT'ers come over here and we arent properly supervised. You didn't say boo to Fin, glass and the others, just me. Why the hate?
for referring to me and GB in such a derogatory manner. My feelings are hurt.
ETA: and don't call me Charles or Chuck
This post was edited on 11/3/10 at 2:16 pm
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