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re: Old faithful: Chicken and Sausage Gumbo (pics included and updated with recipe!)
Posted on 11/3/14 at 7:38 am to Dav
Posted on 11/3/14 at 7:38 am to Dav
I used this recipe this weekend and made a pretty tasty gumbo.
Some of the challenges i ran into.
I'm still unclear as to what low heat is on our electric stove. After 1 hr 20 min , the roux was dark but not as dark as your last pic. I slowly increased the heat until it was at #5 on the dial which i thought would be "medium" since the dial only goes to 10. But that seemed to be the temp where the darkening started... So, I guess i'll start there next time.
After adding the trinity, i had literally no liquid left in the pan. Not sure if that is correct. It was kind of tough to stir that mixture. It was kind of sticky.
In the end the gumbo was pretty good. But. I'm sure it could be better.
Some of the challenges i ran into.
I'm still unclear as to what low heat is on our electric stove. After 1 hr 20 min , the roux was dark but not as dark as your last pic. I slowly increased the heat until it was at #5 on the dial which i thought would be "medium" since the dial only goes to 10. But that seemed to be the temp where the darkening started... So, I guess i'll start there next time.
After adding the trinity, i had literally no liquid left in the pan. Not sure if that is correct. It was kind of tough to stir that mixture. It was kind of sticky.
In the end the gumbo was pretty good. But. I'm sure it could be better.
2
Posted on 11/3/14 at 10:13 am to LSUTygerFan
You got me craving Gumbo...guess I'll have to pull the stash out of the freezer tonight, and have some tomorrow.
Posted on 11/3/14 at 10:31 am to Dav
Really nice job! Also like reading that some of the younger posters are making theif first gumbo. The tradition continues.....
Posted on 11/3/14 at 10:56 am to LSUTygerFan
quote:
LSUTygerFan
I guess I should of clarified I have a gas stove, so my low heat could be your medium. It shouldn't take 80 mins to get a dark roux, that's my fault. What ratio oil/flour did you use? Veggies should be cooking in the roux, not absorbing all of it.
Your pics look fine though, gumbos take a few times to master and perfect, and as we've seen on the board over the last few weeks everyone has there own variants and styles.
Posted on 11/3/14 at 11:54 am to Dav
quote:
that's my fault
nah, nobody's fault. Just a learning experience for me.
quote:
What ratio oil/flour did you use?
1/2 cup oil / 1 cup flour.
Posted on 11/3/14 at 12:39 pm to LSUTygerFan
I have a question.
How the hell do yall post so many pictures.
I am impressed by the picture posting skills here more than anything.
How the hell do yall post so many pictures.
I am impressed by the picture posting skills here more than anything.
Posted on 11/3/14 at 12:56 pm to Kajungee
Photobucket is what I use
Posted on 11/3/14 at 1:01 pm to LSUTygerFan
quote:
1/2 cup oil / 1 cup flour.
You need 1 to 1 if your going to cook your trinity in the roux. Otherwise you get a sticky mess like you did. Oil can be skimmed off later.
Posted on 11/3/14 at 1:06 pm to CHEDBALLZ
Photobucket
This post was edited on 11/3/14 at 1:06 pm
Posted on 11/3/14 at 1:07 pm to CHEDBALLZ
quote:
You need 1 to 1 if your going to cook your trinity in the roux. Otherwise you get a sticky mess like you did. Oil can be skimmed off later.
i was following the OP's recipe which called for 1/2 to 1. But, that's an easy fix.
Posted on 11/3/14 at 1:42 pm to LSUTygerFan
quote:
Photobucket
Thanks,
I might actually post some pictures one day now.
So for the interuption.
Now back to your regularly scheduled Gumbo thread.
Posted on 11/3/14 at 2:06 pm to Kajungee
quote:
I might actually post some pictures one day now.
I sure wish you would, Gee. That would be a treat!
quote:
Now back to your regularly scheduled Gumbo thread.
Posted on 11/3/14 at 2:17 pm to LSUTygerFan
I've always used a 2:1 flour to oil ratio and it's been fine for me.
Posted on 11/30/14 at 6:13 pm to Dav
did this recipe again using 1:1 ratio.
Roux/veggie mixture looked a little better. Still took over an hour to get the roux dark. started with a little higher heat this time. I guess i'll start even higher next time. Just afraid it'll burn.
the finished product tasted pretty good but, looked a little off. It looks like the roux and stock didn't mix completely. there was a layer of dark,thicker liquid on top. And what looked like little bubbles of the darker stuff in every bowl.
no idea what I did wrong.
Roux/veggie mixture looked a little better. Still took over an hour to get the roux dark. started with a little higher heat this time. I guess i'll start even higher next time. Just afraid it'll burn.
the finished product tasted pretty good but, looked a little off. It looks like the roux and stock didn't mix completely. there was a layer of dark,thicker liquid on top. And what looked like little bubbles of the darker stuff in every bowl.
no idea what I did wrong.
Posted on 11/30/14 at 8:19 pm to LSUTygerFan
Just heat your oil up so that it is almost smoking. Test this by putting a pinch of flour in the hot oil, it should sizzle when it is the right temperature. Add all of the flour at one time stir like crazy while adjusting your heat down to med-high.
You should arrive at a chocolate brown roux in about 15 minutes. Have your trinity prechopped and ready to add to temper the roux.
Add your stock, a little at a time to the roux veggie mixture until you get a smooth consistency. Don't add your stock all at once, it may cause your roux to separate, which sounds like what you are experiencing.
You should arrive at a chocolate brown roux in about 15 minutes. Have your trinity prechopped and ready to add to temper the roux.
Add your stock, a little at a time to the roux veggie mixture until you get a smooth consistency. Don't add your stock all at once, it may cause your roux to separate, which sounds like what you are experiencing.
Posted on 11/30/14 at 8:49 pm to LSUTygerFan
Try the oven roux method.
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