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Message
Gumbo - Can it be too smokey?
Posted on 11/27/09 at 1:07 pm
Posted on 11/27/09 at 1:07 pm
Making my post-thanksgiving turkey gumbo for the tailgate tomorrow. I usually rely on Jacobs andouille for my smoke flavoring. Today I'm making my stock from the carcass of a smoked turkey from yesterday. The meat I'm using is not smoked though, all of it was eaten yesterday so I had to go buy some more breasts that I will just cook in the gumbo. My question is: will the smoked turkey stock + the smoked andouille combo be too smoke and overpower the gumbo?
I also have a fried carcass I could use, but do not feel like skimming an oily stock if I don't have to.
I also have a fried carcass I could use, but do not feel like skimming an oily stock if I don't have to.
5
Posted on 11/27/09 at 1:10 pm to Woody
imo, it can be too smokey. Maybe cut the Jacob's with some other smoked sausage? The Jacob's andouille is great, but REALLY smokey as you know.
Posted on 11/27/09 at 1:17 pm to Woody
I wouldn't worry. Andouille is smoked but that's more a term of processing the meat than the actual flavor it delivers.
I did a gumbo with smoked turkey leftovers and andoulle a few years ago and it turned out fine.
A PS re: smokiness. I bought a jar of smoke flavored paprika today. The smoke flavor is very strong. Gonna use it with dry rub on ribs.
I did a gumbo with smoked turkey leftovers and andoulle a few years ago and it turned out fine.
A PS re: smokiness. I bought a jar of smoke flavored paprika today. The smoke flavor is very strong. Gonna use it with dry rub on ribs.
Posted on 11/27/09 at 1:21 pm to el tigre
quote:
imo, it can be too smokey
i agree completely; two of the worst gumbos i've had were ruined by too much smoke flavor. one was made with a smoked chicken; the other with overly smoked sausage. in both cases, the smoke flavor just overpowered everything else. not what i want my gumbo to taste like.
Posted on 11/27/09 at 1:29 pm to el tigre
The andouille is the only sausage I have so I'll probably use all of it, and maybe cut the stock with some water once it's done.
Posted on 11/27/09 at 8:17 pm to Woody
Isn't smokey another term for burned when speaking of soups.
Posted on 11/27/09 at 8:21 pm to montana
quote:
Isn't smokey another term for burned when speaking of soups.
i don't think so at all, esp when the smoke comes from the use of smoked meats, and not a char on ingredients or scorching on the bottom of the pot.
Posted on 11/27/09 at 8:44 pm to Woody
Yes...too smokey sucks. I NEVER use Jacob's andouille AND smoked chicken together. The one I made Wednesday had a 24lb turkey and 8lbs of andouille from Jacob's.
Posted on 11/28/09 at 12:50 am to Woody
YES, had a few too smokey, really took away from the gumbo....
Posted on 11/28/09 at 2:30 am to Pepe Lepew
I wouldn't make the stock out of the smoked turkey. Use the meat, just not tthe stock. Don't think you will get alot of turkey flavor out of there anyway, just smoke..
Just buy some canned chicken stock if you need too.
and yes it can be too smokey IMO
Just buy some canned chicken stock if you need too.
and yes it can be too smokey IMO
Posted on 11/28/09 at 2:53 am to Kajungee
Much better to be under smokey than over... I ruined my quick gumbo recently with too much smoke flavor
Posted on 11/28/09 at 9:47 am to LSUPhreaK
quote:
I NEVER use Jacob's andouille AND smoked chicken together
I agree. Use one or the other. Smoked turk/chick + sausage, OR Jacob's + non smoked bird.
Posted on 11/28/09 at 4:30 pm to Woody
If you are using two smoked meats, make sure they were smoked with the same smoke flavor. I don't use pecan smoked sausage with hickory smoked chicken, for example.
I agree that gumbo can be too smoky. I've used the carass of a smoked turkey or smoked chicken to make the stock, but these were not heavily smoked. Once I used one smoked heavily. It was way too smoky tasting.
I agree that gumbo can be too smoky. I've used the carass of a smoked turkey or smoked chicken to make the stock, but these were not heavily smoked. Once I used one smoked heavily. It was way too smoky tasting.
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