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Started By
Message
How much grease do you normally skim from your C&S gumbo?
Posted on 1/3/16 at 2:06 pm
Posted on 1/3/16 at 2:06 pm
I've always skimmed the majority of grease from my Chicken, Sausage, & Tasso gumbos. It's typically a lot, 3-4 cups. And that's after browning sausage in a pan prior to putting into gumbo.
Is this pretty much what you guys see?
Is this pretty much what you guys see?
10
Posted on 1/3/16 at 2:12 pm to TexasTiger01
ive never had that issue. if theres any excessive grease, it may be like a quarter cup or something.
Posted on 1/3/16 at 2:12 pm to TexasTiger01
I would guess 1 cup would be the maximum I skim. Maybe you're making much larger pots of gumbo than I am.
Posted on 1/3/16 at 2:16 pm to Darla Hood
Cooking 10-12qts on average. I never learned to cook in small portions... 
Posted on 1/3/16 at 2:18 pm to TexasTiger01
In a 1 1/2 gallon gumbo approximately 1 - 1 1/4 cups.
Posted on 1/3/16 at 2:18 pm to TexasTiger01
From a 16 qt pot, I usually pull about 3/4 of a 16 oz cup out, but some of that is gumbo liquid that gets into the spoon.
Posted on 1/3/16 at 2:30 pm to TexasTiger01
quote:
Cooking 10-12qts on average.
I made about that much yesterday with smoked chicken and sausage. I think I skimmed off less then 3/4ths cup after the meats simmered before I added the green onions.
Posted on 1/3/16 at 2:55 pm to TexasTiger01
quote:
It's typically a lot, 3-4 cups.
I don't get nearly that much. I get maybe 3/4 cup.
Posted on 1/3/16 at 2:56 pm to Gris Gris
Remember some drama on here where somebody was yelling about gumbo/oil separation Gris? I'd like to re-read that
Posted on 1/3/16 at 2:58 pm to TexasTiger01
It depends on what I use. Lately, I've been using only whole thighs with the skin for browning, then I make the roux in the chicken fat. I skim a lot out of it when I do this; 3-4 cups for ~24 thighs and 3 lbs of sausage.
I try to get as much out as I can.
I try to get as much out as I can.
Posted on 1/3/16 at 3:21 pm to Gris Gris
Ha! Thanks. Didn't remember that being Motorboat. Happy New Year Gris 
Posted on 1/3/16 at 3:23 pm to TexasTiger01
I rarely skim any fat from my gumbo. But I pre-brown the sausage and I like a more paste-like roux than watery. I get the consistency of my gumbo by adjusting the stock.
Posted on 1/3/16 at 3:23 pm to LSUballs
That thread also included the advent of peanut butter in the roux.
Posted on 1/3/16 at 3:26 pm to Gris Gris
Damn sure did
Posted on 1/3/16 at 5:28 pm to CajunAlum Tiger Fan
quote:
I try to get as much out as I can.
I might get some from chicken skin or sausage depending on what brand but I don't brown my sausage normally. I skim but I leave some and stir in because that's flavor.
Posted on 1/3/16 at 5:40 pm to TexasTiger01
15q pot I get around 2.5 cups off the top.
Posted on 1/3/16 at 5:50 pm to Gris Gris
Good job with the link, gg, I read it again. Where did hooper and some of those hands go?
And fwiw, my idea of skimming gumbo with a tampax might be a profitable idea?
And fwiw, my idea of skimming gumbo with a tampax might be a profitable idea?
Posted on 1/3/16 at 6:20 pm to TexasTiger01
I don't
Gives it flavor
Gives it flavor
Posted on 1/3/16 at 7:31 pm to BayouGoat
Just finished a 17qt. Chicken, leftover turkey, andouille, & Tasso gumbo. Took note of the amount of grease skimmed. Chicken was 6 legs and 3lbs boneless thighs. I took special care to trim all fat and remove skin from legs ASAP as it cooked.
Skimmed 1-1/4 cup. One of my best gumbos yet. Thanks for all the input guys
Skimmed 1-1/4 cup. One of my best gumbos yet. Thanks for all the input guys
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