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Started By
Message
Something new with gumbo
Posted on 10/17/22 at 7:42 pm
Posted on 10/17/22 at 7:42 pm
I know, another gumbo post, but I want to try something different this go round. Watched a video on YouTube where the guy used poblano peppers instead of green peppers for a subtle smoke and heat.
He also smoked his roux and used smoked chicken. Has anyone done this, and how did it come out?
He also smoked his roux and used smoked chicken. Has anyone done this, and how did it come out?
18
Posted on 10/17/22 at 7:50 pm to HuskyPanda
I've used pobalnos and they are ok. Though they don't get tender like bells and they are spicier and they don't add a smoke flavor unless you smoke them first.
Posted on 10/17/22 at 7:52 pm to Zappas Stache
quote:
smoke flavor unless you smoke them first
Ok so maybe this was misspeak on his part. Thanks baw!
Posted on 10/17/22 at 8:01 pm to HuskyPanda
I also add whole dried chipotle peppers after adding the broth to get some smoky flavor. Don't add cayenne if you do this since the chipotle will be spicy
Posted on 10/17/22 at 8:55 pm to HuskyPanda
quote:
guy used poblano peppers instead of green peppers for a subtle smoke and heat.
I substituted poblano's for green bell peppers for the first time nearly 15 years ago and now it's all I use in my trinity for all my dishes.
They do have a touch more heat but it's negligible if you adjust for it.
I think they have much more flavor than a bell but I don't know if smokey is the term I would use.
Either way, I definitely prefer their characteristics over green bells.
Posted on 10/17/22 at 9:18 pm to BigDropper
I have thrown in a couple of fresh banana peppers and I wasn’t sorry for it. When the fresh pepper harvest comes in, I always snag a couple for my gumbo and rice and gravy while I can.
Posted on 10/17/22 at 10:07 pm to HuskyPanda
Serve it over jambalaya rice
Posted on 10/17/22 at 10:16 pm to Zappas Stache
quote:
also add whole dried chipotle peppers after adding the broth to get some smoky flavor.
That sounds like a good idea, imo. Will try that
Posted on 10/17/22 at 11:47 pm to HuskyPanda
I’ve used smoked chicken thighs a few times before. It adds an extra layer of delicious smokiness, and the chicken is a bit firmer. Not in a bad way, but different.
Posted on 10/18/22 at 5:19 am to Mad Dogg
I make my stock from a fried turkey and use the meat from the fried turkey, it's fantastic.
I may do a test run and smoke some chickens and use that
I may do a test run and smoke some chickens and use that
Posted on 10/18/22 at 5:33 am to HuskyPanda
My brother subs poblano for every meal that calls for the trinity. It’s a Cajun sin, but it is good.
Posted on 10/18/22 at 7:38 am to HuskyPanda
I don't know how much of a difference it will make but when I have been cleaning up thighs for the family I been saving the fat. I render it down for the oil and save and im going to use it to make my roux next time. I could probably take that and put it on the smoker for a bit too but I don't know that I want that much smoke flavor in the gumbo.
This post was edited on 10/18/22 at 7:39 am
Posted on 10/18/22 at 7:41 am to NOLAGT
quote:
I don't know how much of a difference it will make but when I have been cleaning up thighs for the family I been saving the fat. I render it down for the oil and save and im going to use it to make my roux next time. I could probably take that and put it on the smoker for a bit too but I don't know that I want that much smoke flavor in the gumbo.
I smoked some bacon fat I had to use for the roux and it turned out great
Posted on 10/18/22 at 8:17 am to SulphursFinest
quote:
My brother subs poblano for every meal that calls for the trinity. It’s a Cajun sin, but it is good.
I’ve been on Team Poblano for about 10 years. Big fan.
Posted on 10/18/22 at 8:25 am to Panny Crickets
I started using rendered pork lard from a Mexican grocery and it makes a big difference.
Posted on 10/18/22 at 9:24 am to HuskyPanda
Play around with creating your own homemade creole seasoning too
Posted on 10/18/22 at 9:33 am to HuskyPanda
I used Jay Ducotes sweet and savory chile rub on a whole chicken I roasted then used the carcass to make a stock. The stock came out with some sweetness that I used for a gumbo, which in turn gave the gumbo a really nice, sweet flavor. I'd recommend trying it.
Posted on 10/18/22 at 10:39 am to HuskyPanda
I started smoking my tomatoes to give a little extra flavor
Posted on 10/18/22 at 10:43 am to HuskyPanda
quote:
used smoked chicken
Definitely do this. Once you go this route, you won't want to do it any other way.
Posted on 10/18/22 at 12:03 pm to HuskyPanda
We use habaneros, add mushrooms, because we like them and "velvet" the chicken with backing soda (then rinse) because it makes the chicken melt like a filet.
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