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Started By
Message
My first gumbo of the season (PICS)
Posted on 10/31/14 at 9:25 am
Posted on 10/31/14 at 9:25 am
Deboned some chicken thighs tossed them on a pan to roast with chopped up onions and celery and baby carrots (400 degrees for 40 minutes or so)
While the bones and veggies are roasting I started a roux (2 cups flour 1.5 cups oil)
It's getting close to the right color (shows up lighter on camera)
Add my veggies to cool it off and cook the veggies (forgot to buy green bell pepper so used yellow)
While the roux and veggies cool, I start on my stock w/ roasted bones/veggies )forgot to take a pic until had already put most of them in the pot
Forgot to take a stock pic while cooking
Bones and Veggies removed
Pulled my smoked chicken thighs off the WSM
Browned some Best Stop andouille
Add it all to the pot and let it cook
Finished product:
Spoon pic:
Oh and for a good laugh, I got distracted w/ the roux and my smoker got way too hot and got a grease fire from some leftover rendered pork butt fat:
While the bones and veggies are roasting I started a roux (2 cups flour 1.5 cups oil)
It's getting close to the right color (shows up lighter on camera)
Add my veggies to cool it off and cook the veggies (forgot to buy green bell pepper so used yellow)
While the roux and veggies cool, I start on my stock w/ roasted bones/veggies )forgot to take a pic until had already put most of them in the pot
Forgot to take a stock pic while cooking
Bones and Veggies removed
Pulled my smoked chicken thighs off the WSM
Browned some Best Stop andouille
Add it all to the pot and let it cook
Finished product:
Spoon pic:
Oh and for a good laugh, I got distracted w/ the roux and my smoker got way too hot and got a grease fire from some leftover rendered pork butt fat:
This post was edited on 10/31/14 at 10:56 am
20
Posted on 10/31/14 at 9:27 am to Neauxla
Looks freaking delicious. Great job.
Posted on 10/31/14 at 9:30 am to Neauxla
finished product looks good... but I have never heard of roasting your stock ingredients prior to boiling them or the other prep work you did on you chicken.
Posted on 10/31/14 at 9:30 am to Neauxla
Nice work. IWEI.
+1 for the WSM fire pic. I like that you first thought to get that shot for us before your thinking of your family and home.
+1 for the WSM fire pic. I like that you first thought to get that shot for us before your thinking of your family and home.
Posted on 10/31/14 at 9:30 am to Neauxla
Posted on 10/31/14 at 9:31 am to Neauxla
Now THATS a fire.
Gumbo looks good
Gumbo looks good
Posted on 10/31/14 at 9:31 am to Neauxla
Looks too thick to be called a Gumbo. This looks more like a stew..! Either way, I bet it was good. 
Posted on 10/31/14 at 9:32 am to NOX
quote:
but I have never heard of roasting your stock ingredients prior to boiling them or the other prep work you did on you chicken.
I roast my birds the night before, then roast the bones the next day to use in my stock.
Posted on 10/31/14 at 9:32 am to Btrtigerfan
That looks so freaking delicious right now
Posted on 10/31/14 at 9:33 am to LSUtiger09
quote:
Looks too thick to be called a Gumbo. This looks more like a stew..! Either way, I bet it was good.
I was thinking the same thing. I wonder what ratio of roux to stock he used.
Posted on 10/31/14 at 9:33 am to Btrtigerfan
I might try this next weekend
Posted on 10/31/14 at 9:34 am to LSUtiger09
can i gumbo be too thick? i didnt think there was such a thing
Posted on 10/31/14 at 9:36 am to LSUvegasbombed
quote:
I like that you first thought to get that shot for us before your thinking of your family and home.
That was after I got it somewhat under control w/ lots of leftover ashes.
quote:
Looks too thick to be called a Gumbo.
Not thick at all. Usually go a lil thicker.
quote:
I wonder what ratio of roux to stock he used.
Started w/ 16 cups of water to make the stock. (minus what evaporated)
ETA: IMO Gumbo should have a consistency somewhere between soup and a bisque
This post was edited on 10/31/14 at 9:38 am
Posted on 10/31/14 at 9:37 am to NOX
quote:
but I have never heard of roasting your stock ingredients prior to boiling them or the other prep work you did on you chicken.
Really? I always do what he did when making a srock
Posted on 10/31/14 at 9:40 am to Salmon
quote:makes for a richer and darker stock
quote:
but I have never heard of roasting your stock ingredients prior to boiling them or the other prep work you did on you chicken.
Really? I always do what he did when making a srock
Posted on 10/31/14 at 9:41 am to Neauxla
quote:
Not thick at all. Usually go a lil thicker.
Then you are making a stew and not a gumbo..!
quote:
I wonder what ratio of roux to stock he used.
I never use a "ratio". I judge by consistency. I keep adding water/stock until the consistency is where it needs to be..!
This post was edited on 10/31/14 at 9:45 am
Posted on 10/31/14 at 9:43 am to Neauxla
I would eat it but what is up with the lack of okra in gumbos on here? To each his own I guess.
Posted on 10/31/14 at 9:44 am to Neauxla
quote:
Started w/ 16 cups of water to make the stock. (minus what evaporated)
How much roux?
Posted on 10/31/14 at 9:44 am to NOX
quote:
have never heard of roasting your stock ingredients prior to boiling them or the other prep work you did on you chicken.
Standard operating procedure for me. Looks good op.
Posted on 10/31/14 at 9:46 am to LSUtiger09
quote:
Then you are making a stew and not a gumbo
This guy
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