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Posted on 10/31/14 at 1:06 pm to Neauxla
I've only used unsalted butter for my roux. Is there a difference in using butter or oil?
Posted on 10/31/14 at 1:45 pm to Tubedog13
Bacon fat or butter...both significantly better than oil, in my experience.
Posted on 10/31/14 at 1:58 pm to Neauxla
How long did you cook the stock before taking everything out?
How long did you cook the gumbo after adding everything?
That looks great and I think I'm making a gumbo this weekend.
How long did you cook the gumbo after adding everything?
That looks great and I think I'm making a gumbo this weekend.
Posted on 10/31/14 at 2:02 pm to PearlsLSU
quote:60-90 minutes
How long did you cook the stock before taking everything out?
quote:
How long did you cook the gumbo after adding everything?
added my veggie/roux mixture and spices and cooked for 30-45 min
then added the chicken and sausage and simmered for another hour or so
Then I let it cool on it's own, then tossed it in the fridge over night, then heated it up the next day.
Gumbo is ALWAYS better the day after b/c it lets all the flavors meld together.
Posted on 10/31/14 at 2:04 pm to Neauxla
quote:
added my veggie/roux mixture and spices and cooked for 30-45 min
then added the chicken and sausage and simmered for another hour or so
Then I let it cool on it's own, then tossed it in the fridge over night, then heated it up the next day.
Gumbo is ALWAYS better the day after b/c it lets all the flavors meld together.
Quite the process. I don't think I could wait a day after all of that! ha.
Can you tell me your spices?
Posted on 10/31/14 at 2:07 pm to PearlsLSU
quote:you don't have to...it just tastes better. and it was LATE by the time I finished cooking.
Quite the process. I don't think I could wait a day after all of that! ha.
Posted on 10/31/14 at 2:10 pm to Neauxla
I used to do my own spice blend but in all honesty....just use Emeril's Essence and salt and pepper. I seasoned my chicken w/ Tony's.
Posted on 10/31/14 at 2:26 pm to NOX
That's literally, by the book, how you make a stock. Congrats on not knowing how to do one of the most basic kitchen prep tasks.
Neauxla- I think it looks awesome and I'm not really a gumbo fan. Almost makes me want to try my hand at making my first gumbo.
Neauxla- I think it looks awesome and I'm not really a gumbo fan. Almost makes me want to try my hand at making my first gumbo.
Posted on 10/31/14 at 2:40 pm to Caplewood
quote:
Neauxla- I think it looks awesome and I'm not really a gumbo fan
Posted on 10/31/14 at 2:42 pm to Neauxla
Great job. 
Posted on 11/2/14 at 9:23 am to Lester Earl
quote:
can i gumbo be too thick? i didnt think there was such a thing
Thick gumbo = redneck shyt
If you're gonna make a stew call it a stew
Posted on 11/2/14 at 9:25 am to Tubedog13
quote:
I've only used unsalted butter for my roux. Is there a difference in using butter or oil?
Butter roux? Its called etouffee.
Posted on 11/2/14 at 9:36 am to Neauxla
Posted on 11/2/14 at 10:05 am to TigerMyth36
I was supposed to do my first gumbo today, but work stuff popped up. Oh well. Soon
Posted on 11/2/14 at 1:22 pm to Neauxla
How did you make your stock exactly? Looks good and I want to make a gumbo today
Posted on 11/2/14 at 1:29 pm to Neauxla
this might be a dumb question, but can i do a roast beef gumbo? been thinking of trying my chicken/sausage gumbo recipe but replacing those meats with a 4 pound rump roast. anyone ever tried this?
Posted on 11/2/14 at 1:35 pm to runningTiger
Go back to trolling on the Rant please.
Posted on 11/2/14 at 1:35 pm to TheIndulger
Roast bones in the oven with onions garlic celery carrots. Crack the bones If you wish. Once the veggies start getting nice and mushy and the bones become browned (no real time for this), transfer to a pot. Cover with amount of water you want your stock to yield (use a little more because some will evaporate). Bring to Boil for a few minutes then simmer for however long you have. You can always add more of the veggies, peppercorns, etc. Strain stock and there you have it. Should be a nice golden color
Sometimes I'll boil a chicken w the veggies and peppercorn. Then I'll pick the chicken, do the bone roast, and then add the bones to the same water I boiled the chicken in To make my stock
Sometimes I'll boil a chicken w the veggies and peppercorn. Then I'll pick the chicken, do the bone roast, and then add the bones to the same water I boiled the chicken in To make my stock
Posted on 11/2/14 at 1:40 pm to NOX
quote:
I have never heard of roasting your stock ingredients prior to boiling them or the other prep work you did on you chicken.
He made a stock, not a broth. Much less fat and much darker and richer flavor when done the way he did it.
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