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Message
Fried chicken gumbo
Posted on 11/10/12 at 8:11 am
Posted on 11/10/12 at 8:11 am
Anyone ever had it? Sounds good to me. Found this recipe from Donald Link and I think I'm gonna make it...
LINK
LINK
6
Posted on 11/10/12 at 8:15 am to The Wicker Man
I've made it forever. Make a good stock with the sausage and rip about a ten piece of Popeyes off the bone into the pot skin, crumbles and all. Use whatever fried chicken you can get your hands on. Good stuff.
Posted on 11/10/12 at 8:23 am to Martini
I'll probably get the chicken from Delpit's Chicken Shack... 
This post was edited on 11/10/12 at 8:24 am
Posted on 11/10/12 at 8:32 am to The Wicker Man
i love gumbo but i prefer fried chicken. so, i'll keep the fried chicken out of the roux.
Posted on 11/10/12 at 8:38 am to The Wicker Man
You need to use a chicken without skin, I believe, for the best texture. Might want to fry your on so you can skin it first. PP's recipe is a very good guide.
Posted on 11/10/12 at 8:55 am to The Wicker Man
Such a good cookbook. That recipe is one of the best.
Posted on 11/10/12 at 8:58 am to The Wicker Man
Never had it, never heard of it, but it sounds intriguing.
Posted on 11/10/12 at 9:03 am to The Wicker Man
Fried, rotisserie, baked, boiled, all works good. Premade fried or rotisserie is the easiest. Doin a 3 gallon right now.
Posted on 11/10/12 at 10:06 am to Ole Geauxt
If you've eaten gumbo at piccadilly, you've eaten fried chicken gumbo. They pull the meat off the fried chicken that was cooked the day before.
This post was edited on 11/10/12 at 10:08 am
Posted on 11/10/12 at 10:28 am to Martini
quote:
I've made it forever. Make a good stock with the sausage and rip about a ten piece of Popeyes off the bone into the pot skin, crumbles and all.
I could see that as being delicious.
Posted on 11/10/12 at 11:43 am to Skillet
quote:
I've made it forever. Make a good stock with the sausage and rip about a ten piece of Popeyes off the bone into the pot skin, crumbles and all.
I could see that as being delicious.
Exactly how my wife makes it. It is great
Posted on 11/10/12 at 11:52 am to Skillet
This sounds amazing!! Waitin' on the next cold front to try it out.
Posted on 11/10/12 at 11:59 am to Skillet
quote:
I could see that as being delicious.
Yes me too. I'm going to try this recipe soon.
Posted on 11/10/12 at 12:13 pm to pochejp
PP is the best. However instead of frying I throw a whole cut up raw chicken and let it simmer for all day. shite falls off the bone and makes its own stock. People I've made it for says it has the best flavor they've ever had. I also use andouille with it.
shite I'm hungry
shite I'm hungry
Posted on 11/10/12 at 1:33 pm to The Wicker Man
I've been making Paul Prudhomme's version for years, but mine is better than what he serves in the restaurant. Not sure why. Maybe he doesn't make the same way in the restaurant.
The premise is a good one. Using the frying oil to make the roux makes for some of the best tasting chicken and andouille gumbo you'll ever eat.
I use skinless bone in pieces. I don't want a bunch of skin floating in my gumbo and it's not necessary anyway.
The premise is a good one. Using the frying oil to make the roux makes for some of the best tasting chicken and andouille gumbo you'll ever eat.
I use skinless bone in pieces. I don't want a bunch of skin floating in my gumbo and it's not necessary anyway.
This post was edited on 11/10/12 at 1:34 pm
Posted on 11/11/12 at 5:29 pm to hooper27
I've eaten at Piccadilly for fifty years and never seen a chicken gumbo. Gumbo with fish and okra for a buck seventy nine but never chicken.
Posted on 11/11/12 at 5:58 pm to Martini
quote:
I've eaten at Piccadilly for fifty years and never seen a chicken gumbo. Gumbo with fish and okra for a buck seventy nine but never chicken.
Me too, but they used to make a great spicy chicken creole with the leftover fried chicken.
Posted on 11/11/12 at 6:21 pm to Tigerpaw123
Maybe so but that's not gumbo nor did they ever advertise it as gumbo.
Not to be a jackass.
Even though I'm a jackass.
Not to be a jackass.
Even though I'm a jackass.
Posted on 11/11/12 at 6:52 pm to StringMusic16
quote:
Waitin' on the next cold front to try it out
Why?
Posted on 11/11/12 at 6:54 pm to Gris Gris
quote:
Why?
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