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re: Share Your Gumbo Tips?
Posted on 10/30/17 at 1:43 pm to GynoSandberg
Posted on 10/30/17 at 1:43 pm to GynoSandberg
I do everything in one cast iron pot.
Brown sausage and chicken thighs, then heat your oil and flour to make roux. I get my roux chocolate dark before adding trinity, along with bay leaves and a few other spices. Add chicken stock and simmer for 2 hours before adding your meat back in. Let it go another hour and start checking for taste. I like to skim mine every 30 mins or so too.
Brown sausage and chicken thighs, then heat your oil and flour to make roux. I get my roux chocolate dark before adding trinity, along with bay leaves and a few other spices. Add chicken stock and simmer for 2 hours before adding your meat back in. Let it go another hour and start checking for taste. I like to skim mine every 30 mins or so too.
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Posted on 10/30/17 at 1:53 pm to Gris Gris
thanks for the tip. I think the hardest part might have been not eating the fried chicken. 
Posted on 10/30/17 at 2:00 pm to MorbidTheClown
quote:
thanks for the tip. I think the hardest part might have been not eating the fried chicken.
No doubt. I fry a little extra at the end sometimes that I cook through. Snack for the cook!
Posted on 10/30/17 at 3:41 pm to Nicky Parrish
quote:
Seems like I've read on the package to remove the casing.
Yep it does say it...Clear as day on the package.I went back to the store the next day. I have made that mistake before. I made a big pot of red beans for a party. I felt like a fool..
Posted on 10/30/17 at 3:59 pm to Athis
quote:
Yep it does say it...Clear as day on the package.
Well, I'll be damned. It does.
Posted on 10/30/17 at 5:45 pm to Athis
Decided to try Veron's a few years ago and was reading everything on the packing. That's how how came across it. Used to use other smaller in diameter brands and never removed the casing. Now I remove the casing on any type of smoked meats.
Posted on 10/31/17 at 6:18 am to oldcharlie8
quote:
teet's smoked pork sausage.
Picked up a 5 lb box of pork and beef mixed sausage from Eunice Poultry, this past weekend. Their sausage is delicious and I'd add them to the list of the best smoked sausage in the tri-parish area.
Posted on 10/31/17 at 8:39 am to JudgeHolden
I like to take a stuffed pork roast, wrapped in bacon and a small turkey and smoke the them both with a mix of cherry and pecan, with the pork roast basting the turkey.
Take the pork roast when done and set aside for serving later. Debone the turkey. Take the skin and bones and make a broth. Strain and use for stock. Trust me. It is really good.
Take the pork roast when done and set aside for serving later. Debone the turkey. Take the skin and bones and make a broth. Strain and use for stock. Trust me. It is really good.
Posted on 10/31/17 at 4:28 pm to bdevill
quote:
Eunice Poultry,
Their boudin is good too!
Posted on 10/31/17 at 4:39 pm to Jibbajabba
quote:
Their boudin is good too!
Got some.. No offense.. But I wasn't crazy about it. The texture is too mushy and they use too much onion tops. Very hard to compete with T-Boy's.
That sausage though.. is outstanding.
This post was edited on 10/31/17 at 4:40 pm
Posted on 10/31/17 at 7:17 pm to bdevill
quote:
No offense
None taken. It has been a few years since I have had theirs. Everyone has different tastes in gumbo and boudin.
Posted on 10/31/17 at 7:19 pm to Jibbajabba
Best tip I can give.
It's always better the next day.
It's always better the next day.
This post was edited on 10/31/17 at 7:19 pm
Posted on 11/1/17 at 6:36 am to Jibbajabba
quote:
Everyone has different tastes in gumbo and boudin.
Truer words are rarely spoken, especially here..
Posted on 11/1/17 at 2:37 pm to bdevill
To make a good chicken and sausage gumbo in south LA you need to get your andouille from Jacob's or Bailey's in Laplace. The day before I simmer a whole chicken with vegetables and a couple bay leaves in a crock pot.
I like a dark roux. I also like to brown the andouille first and drain the grease so I don't have layers of grease floating on top of the gumbo.
I like a dark roux. I also like to brown the andouille first and drain the grease so I don't have layers of grease floating on top of the gumbo.
Posted on 11/1/17 at 5:50 pm to lsuson
A good gumbo comes from layering of different flavors throughout the cooking process. There are some good tips in this thread that help accomplish that. If I'm going all in on my gumbo then I am smoking a turkey a day or weekend prior to the gumbo. That carcass along w/ some veggies goes in a stock pot for a couple hours (or more pending gumbo size and/or stock color). A smoked carcass stock will will bring a gumbo to a whole other level.
A few other things I do that I have not seen metioned. I save my bacon grease and that is the lard I mix w/ my flour for a deep dark roux..
Sauté my trinity prior to adding to the roux. This releases some of the sugars from the veggies which when added to the roux creates a smoky caramelayzed flavor to the base.
Let roux and stock cook together for at least an hour or two ideally. I also add 1-2 cups of dry sherry to the stock while cooking.
Good sausage is imperative.
There are some good tips in this article Gumbo many of which are mentioned in this thread. Obvioulsy making a gumbo like mentioned above takes time and planning which is so worth it. But when time is tight a good quick gumbo has its place and should not be dismissed.
A few other things I do that I have not seen metioned. I save my bacon grease and that is the lard I mix w/ my flour for a deep dark roux..
Sauté my trinity prior to adding to the roux. This releases some of the sugars from the veggies which when added to the roux creates a smoky caramelayzed flavor to the base.
Let roux and stock cook together for at least an hour or two ideally. I also add 1-2 cups of dry sherry to the stock while cooking.
Good sausage is imperative.
There are some good tips in this article Gumbo many of which are mentioned in this thread. Obvioulsy making a gumbo like mentioned above takes time and planning which is so worth it. But when time is tight a good quick gumbo has its place and should not be dismissed.
Posted on 11/2/17 at 8:13 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?
Serious Eats says there is. Oil gets hotter than water and is able to draw out more good flavors through the Maillard browning reactions.
Ask The Food Lab: Do I Need To Sauté Vegetables When Starting a Stew?
quote:
While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.
I recall Cooks Illustrated doing a taste test with chicken soup or similar in which they sauteed veg for one and just boiled them in the other. They said the sautee version was definitely better.
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