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Started By
Message
Made my first gumbo; Question about tomato in it?
Posted on 10/21/13 at 8:44 am
Posted on 10/21/13 at 8:44 am
Chicken and sausage using the Emeril recipe someone posted earlier.
It turned out great and the recipe is really easy to follow for us novices.
My only issues:
1. I should have cooked the roux for maybe 5 more minutes. It was pretty dark, but just not quite there.
2. It is just slightly too thick for my tastes. I might add just a bit more chicken stock next time.
3. It is also just a bit too bland. More cayenne and salt next time. Or maybe andouille instead of the kielbasa.
I also feel like it needed a bit of acid to brighten it up. Any of you put tomato in it?
I was very relieved I could find file' here.
I doubled the recipe to make 12-16 servings instead of the 6-8. I don't know how big these people are because it made a ton!
It turned out great and the recipe is really easy to follow for us novices.
My only issues:
1. I should have cooked the roux for maybe 5 more minutes. It was pretty dark, but just not quite there.
2. It is just slightly too thick for my tastes. I might add just a bit more chicken stock next time.
3. It is also just a bit too bland. More cayenne and salt next time. Or maybe andouille instead of the kielbasa.
I also feel like it needed a bit of acid to brighten it up. Any of you put tomato in it?
I was very relieved I could find file' here.
I doubled the recipe to make 12-16 servings instead of the 6-8. I don't know how big these people are because it made a ton!
14
Posted on 10/21/13 at 8:54 am to Tigertown in ATL
quote:
Or maybe andouille instead of the kielbasa.
Yea. Or at least a good smoked sausage. Kielbasa isn't typically smoked and is more suitable for blasting with mustard and piling some kraut on.
Posted on 10/21/13 at 8:56 am to Tigertown in ATL
quote:
Any of you put tomato in it?
You serious?
Posted on 10/21/13 at 8:57 am to Tigertown in ATL
quote:
I also feel like it needed a bit of acid to brighten it up. Any of you put tomato in it?
Personally, I don't like tomatoes in my gumbo. Takes away from the taste of the roux. What do you mean by brighten it up?
quote:
It is also just a bit too bland. More cayenne and salt next time. Or maybe andouille instead of the kielbasa.
You will probably have to do all of the above if it was too bland. Andouille will not bring much heat to a gumbo but it will bring a lot more of a smoked flavor than kielbasa.
Posted on 10/21/13 at 8:57 am to LSUballs
quote:
good smoked sausage.
I did have smoked sausage, and it was good, but it just didn't add the punch I wanted.
But I was really proud of that roux! When I added the trinity to it, the smell was wonderful.
Posted on 10/21/13 at 8:57 am to Tigertown in ATL
quote:
3. It is also just a bit too bland. More cayenne and salt next time. Or maybe andouille instead of the kielbasa.
definitely andouille. it will give you a ton more flavor. I usually don't even need to add salt/other seasonings to mine when using andouille.
what fat did you use to build your roux?
Posted on 10/21/13 at 8:58 am to Motorboat
quote:
Any of you put tomato in it?
You serious?
it was a serious question, but figured it was either heresy or one of those jambalaya type debates that could go on for days.
Posted on 10/21/13 at 8:59 am to Rohan2Reed
quote:
what fat did you use to build your roux?
Just used vegetable oil. That's what the recipe called for. Better ideas?
Posted on 10/21/13 at 9:01 am to JasonL79
quote:
Personally, I don't like tomatoes in my gumbo. Takes away from the taste of the roux. What do you mean by brighten it up?
acid gives a brighter aspect to some dishes.. can make the whole thing really pop. not sure it's needed in gumbo. especially from tomatoes. if you really are hell bent on adding some acidity, you can add a little vinegar to your stock.
quote:
Just used vegetable oil. That's what the recipe called for. Better ideas?
I like either vegetable oil or lard, myself.
This post was edited on 10/21/13 at 9:02 am
Posted on 10/21/13 at 9:13 am to Tigertown in ATL
quote:
Made my first gumbo
Made my first gumbo this past weekend also. I used a little too much garlic, but it came out really good. I used andouille sausage, but I also added Bratwurst (German heritage thought it would be fun). Came out solid.
This post was edited on 10/21/13 at 9:14 am
Posted on 10/21/13 at 9:14 am to Tigertown in ATL
Sounds like you did a decent job. I was so scared of burning the roux that my roux ended up white.
I've learned a lot since then.
I've learned a lot since then.
Posted on 10/21/13 at 9:21 am to Mo Jeaux
quote:
I was so scared of burning the roux that my roux ended up white.
I enlisted help to stir while I rested my arms.
Posted on 10/21/13 at 9:22 am to Mo Jeaux
I agree wholeheartedly with the idea of a "brightener" needed in gumbo, but I'm not a fan of tomatoes to accomplish this. I use lemon juice, added near the end of cooking, to perk up the flavors (especially in a seafood gumbo). I also add a full bunch of finely chopped fresh parsley and a small bundle of chopped green onion tops...the slightly bitter astringency of the fresh parsley and onions add a counterpoint to the richness and smoke of the gumbo.
RE: kielbasa, no way. Not enough smoke or spice. I think the smoked meat is the most important part of a dark gumbo. If you can't get a decent smoked sausage, then try using ham hocks, smoked turkey necks or wings, or other very smoky meat. Use the milder sausage as a protein component for eating, but don't rely on it to provide the smoky backbone of the gumbo.
RE: kielbasa, no way. Not enough smoke or spice. I think the smoked meat is the most important part of a dark gumbo. If you can't get a decent smoked sausage, then try using ham hocks, smoked turkey necks or wings, or other very smoky meat. Use the milder sausage as a protein component for eating, but don't rely on it to provide the smoky backbone of the gumbo.
Posted on 10/21/13 at 9:24 am to Tigertown in ATL
Next time get the roux started and the right consistency, then put it in a 375 degree. Turn it over every 20 minutes or so. It's a fool proof way to get a dark roux without burning it.
Posted on 10/21/13 at 9:37 am to LSUballs
sounds like you did good for the first time, sometimes gumbo, like soup, has to fester to taste top notch. Thats why they always say make it early in the morning and eat it for dinner.
Posted on 10/21/13 at 9:57 am to Sailorjerry
I used my giant cast iron dutch oven. Is this the way to do it?
I like the idea of finishing the roux in the oven.
Looking forward to trying it again today now that the festering has set in.
I like the idea of finishing the roux in the oven.
Looking forward to trying it again today now that the festering has set in.
Posted on 10/21/13 at 9:59 am to Tigertown in ATL
quote:
I should have cooked the roux for maybe 5 more minutes. It was pretty dark, but just not quite there
this could be why it was thicker than you wanted, the lighter the roux the more thickening power it has
as for flavor, did you use stock? if so homemade or canned, I usually get enough flavor from my homemade stock to not need to add a whole lot more seasoning, but if you were using canned, it is better than water, but not a whole lot, just keep adding seasoning till right
also file is a thickening agent, so that added to how thick it was, cut back next time, and it is always okay to add stock to get desired consistency
This post was edited on 10/21/13 at 10:00 am
Posted on 10/21/13 at 10:05 am to Tigerpaw123
quote:
the lighter the roux the more thickening power it has
Good to know
quote:
did you use stock? if so homemade or canned
I used broth actually. Some homemade and some canned. Didn't have enough homemade.
quote:
file is a thickening agent, so that added to how thick it was, cut back next time,
I think I will add more stock with good seasoning rather than cutting back on the file'. I love that stuff!
Posted on 10/21/13 at 10:13 am to Tigertown in ATL
i take the chicken bones and skin after deboning the chicken and make my own stock, then add until it gets to the consitency that i need.
I also add a small amount of tomato, which is apparently heresy, but i like it.
I also add a small amount of tomato, which is apparently heresy, but i like it.
Posted on 10/21/13 at 10:20 am to Mung
I'm thinking okra too.
Another heresy to some, but...
Another heresy to some, but...
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