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Message
re: Share Your Gumbo Tips?
Posted on 10/27/17 at 11:11 am to JudgeHolden
Posted on 10/27/17 at 11:11 am to JudgeHolden
I've always used unsalted butter to make my roux. I feel like it gives it a bit more of a richer flavor. I know the down side of butter is the worry of it burning during the process, but I've never had that issue. I always see posters talk about oil but never butter. What are y'alls pros and cons to butter? Just curious
1
Posted on 10/27/17 at 12:28 pm to JudgeHolden
Just Buy a couple big rotisserie hens debone and boil carcass with trinity.
Posted on 10/27/17 at 12:31 pm to JudgeHolden
Closest I've come to traditional Cajun-style gumbo.
Posted on 10/27/17 at 12:43 pm to MorbidTheClown
quote:
pretty sure i read on this board that you're not supposed use file' if you use roux.
A Martini gumbo has both. I like to live on the edge.
Posted on 10/27/17 at 12:57 pm to MorbidTheClown
quote:
pretty sure i read on this board that you're not supposed use file' if you use roux.
quote:
Is that correct?
Hell no.
Posted on 10/27/17 at 3:33 pm to Tubedog13
quote:
What are y'alls pros and cons to butter? Just curious
I just don't like it in a gumbo. I prefer oil and flour.
Now, for etouffee or something like that, butter and flour all the way.
No pros or cons, just different rouxs for different things.
Posted on 10/27/17 at 3:34 pm to LSUZombie
quote:
Closest I've come to traditional Cajun-style gumbo.
You sumbitch.
Posted on 10/27/17 at 3:56 pm to LSUZombie
Posted on 10/28/17 at 3:47 am to MeridianDog
quote:
use of tomatoes in gumbo
Posted on 10/28/17 at 4:18 am to JudgeHolden
Serious question: Why brown the trinity? I’m going to cook it long enough that the vegetables more or less dissolve. Is there a flavor upside that is worth it?
Posted on 10/28/17 at 7:24 am to MorbidTheClown
quote:
pretty sure i read on this board that you're not supposed use file' if you use roux.
Is that correct?
I use Donald Link's gumbo recipe, it uses both. So I hope he isn't wrong.
Posted on 10/28/17 at 4:03 pm to JudgeHolden
quote:
Why brown the trinity? I’m going to cook it long enough that the vegetables more or less dissolve
The only time I do it is if I make my roux from scratch. If Im using pre-made roux in a jar then I just put some into boiling water and cook it for 30min to an hour before I add my vegetables. I get the consistency I want before adding anything to the pot.
This post was edited on 10/28/17 at 4:05 pm
Posted on 10/28/17 at 4:13 pm to saintsfan1977
Skim the fat early and often. Most important is when it first starts to come to a boil, when you turn it down to a simmer.
Posted on 10/28/17 at 4:38 pm to JudgeHolden
i like my gumbo tick tick
Posted on 10/28/17 at 9:29 pm to Martini
quote:
That's an old wives tail.
Pics?
Posted on 10/30/17 at 7:56 am to OTIS2
Made gumbo this weekend using the fried chicken gumbo recipe.
A few things i noticed.
It takes a bit more work. Frying the whole chicken pieces took quite a bit longer than browning the boneless chicken pieces i normally use.pulling the meat off of the bones added quite a bit of time. This method easily added another hour.
Also, the chicken looked "stringy" which doesn't look as appealing to me.
The gumbo tasted really good. I'm not sure it's a whole lot different from my regular gumbo. also not sure if it's worth the extra effort.
That said, the next day the gumbo was even better. Can't wait til lunch time.
A few things i noticed.
It takes a bit more work. Frying the whole chicken pieces took quite a bit longer than browning the boneless chicken pieces i normally use.pulling the meat off of the bones added quite a bit of time. This method easily added another hour.
Also, the chicken looked "stringy" which doesn't look as appealing to me.
The gumbo tasted really good. I'm not sure it's a whole lot different from my regular gumbo. also not sure if it's worth the extra effort.
That said, the next day the gumbo was even better. Can't wait til lunch time.
Posted on 10/30/17 at 8:19 am to JudgeHolden
quote:
Serious question: Why brown the trinity? I’m going to cook it long enough that the vegetables more or less dissolve. Is there a flavor upside that is worth it?
I'm like you, my trinity is going to dissolve by the time I'm done. If I'm making roux on the stovetop, I sweat the trinity down in the roux just to cool it down and stop it from cooking further when it gets to the color I want.
This post was edited on 10/30/17 at 9:54 am
Posted on 10/30/17 at 12:16 pm to TigerstuckinMS
Made a chicken and sausage gumbo last night. I just used bone-in chicken thighs with skins on. I seasoned and browned the skins first until crispy, then removed from pot to let cool. I lightly seasoned and browned 1 side of my sausage then removed it from skillet. Next I removed the skins from the chickens and tossed those (don't like skin in my gumbo), then seasoned both sides of chicken thighs and browned those and removed from skillet. I used all the fat rendered from the sausage and chicken, plus some butter to make the roux. I made it extra dark this time. After roux was done, cooled with trinity, then added roux to stock and let it dissolve. Then I added all the meat to the pot and let it cook an hour, removed chicken thighs, deboned, then added meat back.
It was delicious. First time I've made a roux that way and spent the extra time browning the meat first.
It was delicious. First time I've made a roux that way and spent the extra time browning the meat first.
Posted on 10/30/17 at 12:46 pm to MorbidTheClown
quote:
It takes a bit more work. Frying the whole chicken pieces took quite a bit longer than browning the boneless chicken pieces i normally use.pulling the meat off of the bones added quite a bit of time. This method easily added another hour.
quote:
Also, the chicken looked "stringy" which doesn't look as appealing to me.
If you try this again, you don't have to fry the chicken until it's completely cooked. I fry it until there is a nice golden brown crust and then remove it. It's usually a bit undercooked, which is fine because it's going to cook at bit more once I take it off the bone, cut it into bite size pieces and add it to the pot to simmer a while with the sausage. I've never had it come out stringy that way, but I only simmer it about 30 minutes or so once it goes into the pot.
Posted on 10/30/17 at 1:04 pm to JudgeHolden
quote:
Serious question: Why brown the trinity? I’m going to cook it long enough that the vegetables more or less dissolve. Is there a flavor upside that is worth it?
Frying the trinity in the roux draws out more of the veggies’ flavor imo. The smell when the hit the hot roux says it all. Creates a flavor base for the gumbo
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