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Started By
Message
Friend of mine made chicken and sausage gumbo
Posted on 11/17/13 at 10:33 pm
Posted on 11/17/13 at 10:33 pm
He used fried chicken and bacon grease for the roux
I literally almost had a heartattack when I ate it. Why do people think that it has to be greasy? You can make gumbo healthy and it's still great.
I literally almost had a heartattack when I ate it. Why do people think that it has to be greasy? You can make gumbo healthy and it's still great.
6
Posted on 11/17/13 at 11:08 pm to dallastiger55
bacon grease is good for the roux, but fried chicken.......never heard of it
Posted on 11/17/13 at 11:30 pm to dallastiger55
quote:
I literally almost had a heartattack when I ate it. Why do people think that it has to be greasy? You can make gumbo healthy and it's still great.
The first sign of a nasty gumbo is seeing those oily grease bubbles at the top. One time, I had some at Bozo's like that, and the roux was yellowish - no lie!
Posted on 11/17/13 at 11:44 pm to dallastiger55
I actually like fried chicken gumbo, as long as all the grease gets skimmed out.
Posted on 11/18/13 at 12:11 am to dallastiger55
Paul Prudomme's gumbo starts by frying skinless floured chicken and using the oil for the roux. Delicious. Not greasy. You must skim the sausage oil from the gumbo before serving. Sounds like your friend didn't.
Posted on 11/18/13 at 7:37 am to Gris Gris
What is the best way to skim?
Posted on 11/18/13 at 7:41 am to Tigertown in ATL
quote:
What is the best way to skim?
Refrigerate so it clumps together
Posted on 11/18/13 at 7:51 am to HeadyMurphey
quote:
Refrigerate so it clumps together
That can work of course, but the recipes call for skimming while cooking. Which is necessary if you are serving prior to refrigeration.
Posted on 11/18/13 at 8:15 am to Tigertown in ATL
I hear ya. In that case, a good ole spoon
Posted on 11/18/13 at 8:16 am to Tigertown in ATL
A shallow spoon will work. Also, laying a paper towel onto the surface(of excess oil) and then tossing it in the trash will work.
Posted on 11/18/13 at 8:26 am to HeadyMurphey
quote:
a good ole spoon
A ladle sunk into the gumbo at a slight angle goes a lot faster, trust me on that one.
Posted on 11/18/13 at 8:26 am to OTIS2
I've had decent luck getting the oil out with one of those bulb basters
Posted on 11/18/13 at 8:36 am to CITWTT
quote:
A ladle sunk into the gumbo at a slight angle
That's what I've done.
Other suggestions are good. Will try.
Posted on 11/18/13 at 10:58 am to Tigertown in ATL
I use a large shallow spoon also. When I get most of it, I go to the paper towel method to finish. Usually does the trick.
Posted on 11/18/13 at 11:00 am to dallastiger55
quote:
You can make gumbo healthy and it's still great.
Yep, when i want to go healthier, i toast the flour in the oven before hand, then add less oil when I go to make roux
Posted on 11/18/13 at 11:00 am to Gris Gris
Slight 
I made a chicken and sausage gumbo this weekend for a friend for a Sunday evening get together with her friends.
I didn't go, so technically, I am now a caterer.
I made a chicken and sausage gumbo this weekend for a friend for a Sunday evening get together with her friends.
I didn't go, so technically, I am now a caterer.
Posted on 11/18/13 at 11:24 am to Tigertown in ATL
quote:
I made a chicken and sausage gumbo this weekend for a friend for a Sunday evening get together with her friends.
So, how did it turn out?
quote:
I didn't go, so technically, I am now a caterer.
Well, you are on the fast track of learning to cook!
Posted on 11/18/13 at 11:41 am to Gris Gris
quote:
So, how did it turn out?
She said they loved it.
But like LSUBalls said about a dish of his "they are probably lying."
Posted on 11/18/13 at 11:54 am to dallastiger55
Most of the gumbo grease comes from not browning and draining your sausage enough
Posted on 11/18/13 at 12:41 pm to Bear Is Dead
I rarely brown my sausage before putting it in the gumbo. I find that it dries out a bit and I prefer it not browned.
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