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Chicken and Sausage Gumbo (Pics)-Critique Away!
Posted on 1/1/15 at 10:14 pm
Posted on 1/1/15 at 10:14 pm
I had a whole drunk chicken left over from New Years Eve party, so I decided throw together a gumbo today for the football games. This is the result.
Starting with the roux:
Halfway there:
Almost there, but not quite:
Finally Done:
Veggies added:
Slowly incorporating the stock (I made it, don't worry)
Everything but green onions and parsley added to simmer for a few hours:
Plated:
Spoon Pic:
Edit: No okra because I don't like it in my Gumbo.
Starting with the roux:
Halfway there:
Almost there, but not quite:
Finally Done:
Veggies added:
Slowly incorporating the stock (I made it, don't worry)
Everything but green onions and parsley added to simmer for a few hours:
Plated:
Spoon Pic:
Edit: No okra because I don't like it in my Gumbo.
This post was edited on 1/1/15 at 10:16 pm
16
Posted on 1/1/15 at 10:16 pm to TigernMS12
No file'?
Posted on 1/1/15 at 10:16 pm to TigernMS12
Electric range and formica 
Gumbo looks solid though, IWEI
Gumbo looks solid though, IWEI
Posted on 1/1/15 at 10:17 pm to TigernMS12
I prefer my sausage to be cut in half moons. Other than that IWEI. Nice work. 
ETA I like okra too.
ETA I like okra too.
Posted on 1/1/15 at 10:18 pm to Martini
quote:
No file'?
I've never put it in mine. My mother puts it in her's and I much prefer mine, so I've just always left it out. I always have some on hand so others can add if they prefer.
Posted on 1/1/15 at 10:20 pm to Cosmo
quote:
Electric range and formica
I much prefer gas, but I'm 24 and in grad school
Posted on 1/1/15 at 10:20 pm to TigernMS12
No potato salad?
Incomplete
Incomplete
Posted on 1/1/15 at 10:20 pm to TigernMS12
Wish we were related!
Posted on 1/1/15 at 10:34 pm to TigernMS12
Did you start it a skillet and transfer it to the pot?
Why do people do that?
Gumbo looks solid, I'd add some file and eat it.
Why do people do that?
Gumbo looks solid, I'd add some file and eat it.
Posted on 1/1/15 at 10:42 pm to CHEDBALLZ
quote:
Did you start it a skillet and transfer it to the pot?
Why do people do that?
I do it because it more comfortable to stir for a long time in a short skillet opposed to having to hold my arm up to stir over the lip of the dutch oven. To each their own.
Posted on 1/1/15 at 10:47 pm to TigernMS12
I use a black iron for my roux but I don't always use a black iron pot for my gumbo so I make my roux that way as well plus I normally make a lot of roux and keep it. When you make it you might as well make enough for two gumbos. Takes the same amount of time.
Posted on 1/1/15 at 10:52 pm to TigernMS12
Thanks for not using tomatoes. IWEI
Posted on 1/1/15 at 11:05 pm to TigernMS12
Looks great. Two hour simmer isn't necessary. That can cook the crap out of the sausage. 30
minutes is plenty. That extra time does nothing. Great color.
minutes is plenty. That extra time does nothing. Great color.
Posted on 1/1/15 at 11:33 pm to TigernMS12
How long did it take you to get your roux that dark? I made one last week that dark that came out great but took me 2 hours of stirring. It was 2 cups flour and 2 cups oil. I was afraid I'd burn it, maybe I had the heat too low?
Posted on 1/1/15 at 11:35 pm to Dr. Morgus
Yep. Way too low
Posted on 1/2/15 at 12:31 am to Gris Gris
I like to do a fairly long simmer with just the veg until the flavor and seasonings are where I want them. Then add chicken and sausage and okra near the end so as to not boil all flavor out of the meat and not overcook the okra. Add file' in bowl. Add potato salad to bowl as well.
That said, yours like quite good.
That said, yours like quite good.
This post was edited on 1/2/15 at 12:32 am
Posted on 1/2/15 at 2:56 am to Twenty 49
Sometimes a long simmer is why folks add more seasoning. They've cooked them to death. I check seasoning after its been refrigerated overnight.
Posted on 1/2/15 at 7:50 am to Gris Gris
I put a little color on my sausage 1st and use the grease when making my roux. I still need oil though
Posted on 1/2/15 at 8:08 am to TigernMS12
Beautiful bowl of gumbo! You know you've done well when the stove and counter top are criticized and not the food.
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