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re: Best ingredient in gumbo you make at home and you eat?
Posted on 11/18/22 at 7:23 pm to Cheese Grits
Posted on 11/18/22 at 7:23 pm to Cheese Grits
Smoked turkey necks and fresh filet over the rice. I have access to a few sassafras trees and we make a batch of filet every year.
0
Posted on 11/18/22 at 7:54 pm to Irregardless
quote:
Smoked chicken thighs.
This was a game changer for me. I used to get two rotisserie chickens. Now, I use only thighs and smoke them the morning I'm cooking.
Posted on 11/18/22 at 8:07 pm to Cheese Grits
Never tried tasso before but gonna give it a run this weekend.
Posted on 11/19/22 at 8:30 am to Dale Gribble
Smoked pork sausage or andouille from Benoit’s in Addis. The smoke flavor is different from just about any place I’ve bought sausage or andouille from. It gives the gumbo a nice smoky flavor. Iverstines andouille is also very good, but Benoit’s is #1 for me.
Posted on 11/19/22 at 8:38 am to Cheese Grits
Inb4 boiled eggs.
Posted on 11/19/22 at 8:43 am to Cheese Grits
Chicken livers
Posted on 11/19/22 at 3:35 pm to Mufassa
quote:
Rice
I prefer tater salad
Posted on 11/19/22 at 3:37 pm to ksayetiger
Homemade chicken broth
Rabideaux’s Pork Sausage
Rabideaux’s Pork Sausage
Posted on 11/20/22 at 11:21 am to Cheese Grits
I smoke the chicken then make a chicken stock using the smoked chicken carcass and skin. Makes a huge difference.
Bailey's andouille sausage is also a key ingredient
Bailey's andouille sausage is also a key ingredient
Posted on 11/20/22 at 11:25 am to Cheese Grits
I do a few shakes of Wooster. I also smoke my chicken(s) and blend the skins up with a little broth and add them to the pot.
Posted on 11/20/22 at 8:16 pm to 0x15E
quote:
Liquid smoke. Thank me later
Or just use good smoked meat in your gumbo and stock.
Posted on 11/20/22 at 8:27 pm to Irregardless
quote:
Smoked chicken thighs. And good andouille of course.
This. I smoke my chicken thighs first. Wont do it any other way
Posted on 11/20/22 at 9:55 pm to Cheese Grits
quote:Water
What ingredient makes it gumbo to you
Posted on 11/21/22 at 7:38 am to Cheese Grits
Popeyes Fried Chicken
Posted on 11/21/22 at 8:08 am to GEAUXT
For you folks who are using smoked chicken thighs. Are you using whole, bone in thighs? Do you use the whole thigh in the gumbo? Or do you pick the meat from the bones and add it to gumbo?
Posted on 11/21/22 at 12:26 pm to MorbidTheClown
Morbid do both!
Posted on 11/21/22 at 12:38 pm to MorbidTheClown
quote:
For you folks who are using smoked chicken thighs. Are you using whole, bone in thighs? Do you use the whole thigh in the gumbo? Or do you pick the meat from the bones and add it to gumbo?
I buy boneless skinless thighs. Season them with salt and pepper and smoke them. Then chop them up and add them to the gumbo when I start simmering it.
Posted on 11/21/22 at 1:19 pm to NfamousPanda
interesting. i've only ever used the boneless, skinless thighs, seasoned them and browned them in the same skillet i use for making the roux. never thought to smoke them first.
also, the idea of smoking whole, bone-in thighs and using them i the gumbo sounds good.
also, the idea of smoking whole, bone-in thighs and using them i the gumbo sounds good.
Posted on 11/21/22 at 1:41 pm to MorbidTheClown
I'm sure it would be great with the whole bone in thighs smoked. I'm just lazy and it's easier to do the boneless skinless ones
Posted on 11/21/22 at 2:05 pm to NfamousPanda
quote:
I'm sure it would be great with the whole bone in thighs smoked
never tried it.
but, i'm always looking for ideas.
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