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Started By
Message
My gumbo
Posted on 1/30/18 at 1:14 pm
Posted on 1/30/18 at 1:14 pm
Ingredients:
Boneless chicken thighs and boneless breasts- seasoned
3.5 links sausage
1lb tasso
2 onions
1 red bell pepper- didnt have a green one
5 cloves of garlic
2 stalks of celery
3/4+ pint of roux in a 12qt pot- I used almost the entire jar. There is about 2-3 tablespoons left.
water
Brown chicken and sausage-Before
After
Nearly a pint of roux added to the pot and melted on medium low heat to keep from burning, then vegetables added
Water added to sweat vegetables down more
Once vegetables were wilted, about 5.5 qts of water added
Cooked for a couple hours until onions and roux dissolved then meat added
Added cayenne pepper, hot sauce, and a little all season. No salt was added since the sausage and tasso have salt, and the chicken was seasoned before being browned.
Tastd 15minutes later and it was good to go.
Green onions and parsley added 10 minutes before fire is cut off.
In bowls of rice
I didnt feel like going to the store so yes, it could have been better. I could have used a cut hen, added smoked turkey necks, made a stock etc but this gumbo isnt lacking flavor.
We ate it the next day too and there isnt much left.
Boneless chicken thighs and boneless breasts- seasoned
3.5 links sausage
1lb tasso
2 onions
1 red bell pepper- didnt have a green one
5 cloves of garlic
2 stalks of celery
3/4+ pint of roux in a 12qt pot- I used almost the entire jar. There is about 2-3 tablespoons left.
water
Brown chicken and sausage-Before
After
Nearly a pint of roux added to the pot and melted on medium low heat to keep from burning, then vegetables added
Water added to sweat vegetables down more
Once vegetables were wilted, about 5.5 qts of water added
Cooked for a couple hours until onions and roux dissolved then meat added
Added cayenne pepper, hot sauce, and a little all season. No salt was added since the sausage and tasso have salt, and the chicken was seasoned before being browned.
Tastd 15minutes later and it was good to go.
Green onions and parsley added 10 minutes before fire is cut off.
In bowls of rice
I didnt feel like going to the store so yes, it could have been better. I could have used a cut hen, added smoked turkey necks, made a stock etc but this gumbo isnt lacking flavor.
We ate it the next day too and there isnt much left.
8
Posted on 1/30/18 at 1:26 pm to saintsfan1977
Thanks for sharing!
Posted on 1/30/18 at 2:08 pm to saintsfan1977
not a fan of the jar roux process but IWEI
Posted on 1/30/18 at 2:20 pm to NOX
quote:
not a fan of the jar roux process but IWEI
I made this roux 2 days ago and put it in a jar because I needed the pot. Thats homemade roux baw. I made this gumbo the same day as the roux, just got around to posting pictures.
See here
Roux in 20 minutes
This post was edited on 1/30/18 at 2:22 pm
Posted on 1/30/18 at 2:45 pm to saintsfan1977
quote:
Thats homemade roux baw.
you have been redeemed...
Posted on 1/30/18 at 2:49 pm to saintsfan1977
Where's the potatoe salad??
Posted on 1/30/18 at 2:55 pm to LSUEnvy
quote:
Where's the potatoe salad??
In the potato salad thread.
Posted on 1/30/18 at 7:00 pm to saintsfan1977
Missing the jalapeño juice
Posted on 1/30/18 at 7:08 pm to Maurice tiger fan
quote:
Missing the jalapeño juice
It wasnt missing anything. I promise.
Posted on 1/30/18 at 7:24 pm to LSUEnvy
quote:
Where's the potatoe salad??
Posted on 1/31/18 at 8:06 am to saintsfan1977
Did I see carrots?
Posted on 1/31/18 at 8:09 am to saintsfan1977
Looks fantastic. The only thing I'd say is that if you want to show it off you need to back off of the extreme closeups on the photos.
Posted on 1/31/18 at 9:55 am to saintsfan1977
quote:
Thats homemade roux baw
approved
Posted on 1/31/18 at 12:11 pm to shawnlsu
quote:
Did I see carrots?
Have you ever seen anyone put carrots in gumbo?
Posted on 1/31/18 at 12:28 pm to saintsfan1977
Needs a little thyme and bay leaf, but otherwise iwei.
Posted on 1/31/18 at 12:34 pm to saintsfan1977
Looks watery but I’d still try it
Posted on 1/31/18 at 1:16 pm to saintsfan1977
This isn't a criticism, just a question.
You simmered your roux, vegetables and water a few hours and didn't add meat until the last twenty-five minutes. How did the stock have any depth of flavor?
I ask because a friend recently posted her gumbo recipe on FB and she did something similar. Three hours of cooking roux, veg and water, and thirty minutes with the chicken and sausage in it. It doesn't make sense to me.
You simmered your roux, vegetables and water a few hours and didn't add meat until the last twenty-five minutes. How did the stock have any depth of flavor?
I ask because a friend recently posted her gumbo recipe on FB and she did something similar. Three hours of cooking roux, veg and water, and thirty minutes with the chicken and sausage in it. It doesn't make sense to me.
Posted on 1/31/18 at 1:36 pm to Darla Hood
quote:
You simmered your roux, vegetables and water a few hours and didn't add meat until the last twenty-five minutes. How did the stock have any depth of flavor?
I dont think I mentioned times on cooking the meat so where did you get 25 minutes from?
The meat is cooked for 1-2 hours. This isnt some roux flavored water with chicken and sausage thrown in just because it makes a gumbo. Do you really believe I went through the trouble of making homemade roux, browning my meats, to cook it for 25 minutes and call it done?
It always has plenty flavor because my simmer is not a low fire. I start with half a pot of water and when Im done there is around 1/4-1/3 pot of water so its reducing the whole time. Its not lacking flavor. This is why I can use tap water and it comes out rich in flavor.
Pictures just show you what it looks like. You cant taste a picture. You would have to try it before you can say it has no flavor.
This post was edited on 1/31/18 at 1:46 pm
Posted on 1/31/18 at 1:39 pm to saintsfan1977
quote:
Cooked for a couple hours until onions and roux dissolved then meat added
Added cayenne pepper, hot sauce, and a little all season. No salt was added since the sausage and tasso have salt, and the chicken was seasoned before being browned.
Tastd 15minutes later and it was good to go.
Green onions and parsley added 10 minutes before fire is cut off.
This post was edited on 1/31/18 at 1:41 pm
Posted on 1/31/18 at 1:39 pm to saintsfan1977
It looks good but it also looks odd to me
I have never heard of browning the meat before.
I have never seen red veggies in a gumbo before.
I'd still try it
I have never heard of browning the meat before.
I have never seen red veggies in a gumbo before.
I'd still try it
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