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Started By
Message
How much roux and broth?
Posted on 11/2/14 at 6:52 pm
Posted on 11/2/14 at 6:52 pm
For 3.5 lbs chicken thighs and 26 oz of smoked sausage? TIA
3
Posted on 11/2/14 at 6:54 pm to brbengalgal
2 and 2 flour and oil and 14 cups of stock.
Posted on 11/2/14 at 6:55 pm to OTIS2
I agree
Posted on 11/2/14 at 6:56 pm to CHEDBALLZ
We can have fun before the gumbo priestess gets up in here... Posted on 11/2/14 at 7:16 pm to OTIS2
Ha, thanks guys!
This post was edited on 11/3/14 at 1:34 pm
Posted on 11/2/14 at 7:19 pm to OTIS2
quote:The incomplete Gumbo Calculator agrees with this.
2 and 2 flour and oil and 14 cups of stock.
That's a pretty thick gumbo, though. 7-to-1 stock-to-roux ratio.
This post was edited on 11/2/14 at 7:23 pm
Posted on 11/2/14 at 7:21 pm to Stadium Rat
Is it a ....stew???
Posted on 11/2/14 at 7:23 pm to OTIS2
quote:I don't know what the difference is. To me, a gumbo was always pretty thick compared to soup.
Is it a ....stew???
Posted on 11/2/14 at 7:25 pm to Stadium Rat
Posted on 11/2/14 at 7:25 pm to Stadium Rat
quote:
Is it a ....stew???
I don't know what the difference is. To me, a gumbo was always pretty thick compared to soup.
Personally my gumbo is almost a paste. I want it thick as can be. No one should ever misconstrue gumbo with a soup IMO.
Posted on 11/2/14 at 7:29 pm to FootballNostradamus
quote:
No one should ever misconstrue gumbo with a soup IMO.
Posted on 11/2/14 at 7:32 pm to OTIS2
quote:
We can have fun before the gumbo priestess gets up in here...
quote:
Posted on 11/2/14 at 7:35 pm to brbengalgal
See the thread about somebody's first gumbo of the season, and don't use as much as they did.
Posted on 11/2/14 at 7:41 pm to Ortho Reb
Paging the gumbo queen
Posted on 11/2/14 at 8:51 pm to brbengalgal
For the roux, 1 cup flour and 1 cup oil (or 3/4 cup oil, depending on the ratio of flour to oil you like to use.)
For the broth, go with 2 1/2 quarts. (That's 10 cups.)
This will get you pretty close.
For the broth, go with 2 1/2 quarts. (That's 10 cups.)
This will get you pretty close.
This post was edited on 11/2/14 at 8:56 pm
Posted on 11/2/14 at 9:08 pm to Langland
A way to go about it is this:
For every 1 pound of meat, use 1/2 quart or (2 cups) of broth.
For every 1/2 quart of broth (stock), use 1/4 cup of flour to make your roux.
You have about 5 pounds of meat, so use 2 1/2 quarts (10 cups) of broth, and 1 1/4 cup of flour to make your roux.
(If you're using okra, it wouldn't hurt to leave out that 1/4 cup of flour. Okra will help thicken your gumbo.)
For every 1 pound of meat, use 1/2 quart or (2 cups) of broth.
For every 1/2 quart of broth (stock), use 1/4 cup of flour to make your roux.
You have about 5 pounds of meat, so use 2 1/2 quarts (10 cups) of broth, and 1 1/4 cup of flour to make your roux.
(If you're using okra, it wouldn't hurt to leave out that 1/4 cup of flour. Okra will help thicken your gumbo.)
This post was edited on 11/2/14 at 9:20 pm
Posted on 11/3/14 at 12:32 am to FootballNostradamus
quote:
Posted by FootballNostradamus quote: Personally my gumbo is almost a paste. I want it thick as can be. .
I find this statement so disturbing that I cannot comment at this time.
Posted on 11/3/14 at 7:13 am to Gris Gris
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