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re: Another Chicken and Sausage Gumbo recipe (photo post)
Posted on 3/8/23 at 3:32 pm to MorbidTheClown
Posted on 3/8/23 at 3:32 pm to MorbidTheClown
quote:
definitely going to try it.
Just remember, a little of that stuff goes a long way. Try a little, taste and then add more if not enough. I'd hate to see a good pot of gumbo turn into rocket fuel.
0
Posted on 3/9/23 at 6:32 am to MeridianDog
You only cooked it for 30 min?
Posted on 3/9/23 at 7:48 am to hubertcumberdale
quote:
i love using Conecuh in my gumbos
That's not surprising.
I like how everybody fawns over a crab boil infused bay leaf bomb gumbo made with the worst possible gumbo sausage, just because of who posted it. Change the OP and it would have been shite all over. Hilarious.
Posted on 3/9/23 at 8:04 am to MobileJosh
You may have a point, but if Donald Link can drop a few bay leaves in some of his gumbos, anyone can. I do. And I’ve had a touch of liquid boil in several versions of seafood gumbos...it works. But I don’t add it to a chicken and sausage recipe...to each his own.
As for Conecuh sausage, I personally find it to be greasy and vile...just my opinion. I much prefer Rabideaux’s.
The gumbo looks awesome and I’d definitely eat it if I could get past the Conecuh grease that I don’t care for.
As for Conecuh sausage, I personally find it to be greasy and vile...just my opinion. I much prefer Rabideaux’s.
The gumbo looks awesome and I’d definitely eat it if I could get past the Conecuh grease that I don’t care for.
This post was edited on 3/9/23 at 8:06 am
Posted on 3/9/23 at 8:27 am to OTIS2
I'm good some bay leaves, but 3 bay leaves to what is at most a 1 gallon gumbo is a LOT.
Posted on 3/9/23 at 8:45 am to MobileJosh
Jeez baw. Lighten up!
Posted on 3/9/23 at 8:48 am to MobileJosh
damn, baw! you seem angry. need a hug or something?
Posted on 3/9/23 at 5:29 pm to MobileJosh
Richard’s my baw. Richard’s smoked sausage is the way to go.
Posted on 3/9/23 at 5:35 pm to MobileJosh
quote:
I like how everybody fawns over a crab boil infused bay leaf bomb gumbo made with the worst possible gumbo sausage.
It pains me to say, but he has a point. Crab boil in a gumbo, no. Bay leaves, doesn’t really matter. Alabama sausage, no.
quote:
Change the OP and it would have been shite all over.
Don’t I know.
Posted on 3/9/23 at 8:26 pm to MeridianDog
Gotta say, I’ve never ever made a roux in the oven. And I never would’ve thought to add crab boil to a chicken & sausage gumbo, either. The gumbo looks good and I would try it but honestly, I’m not a fan of seafood gumbo so I can’t get past the crab boil infusion.
Posted on 3/9/23 at 8:34 pm to TDsngumbo
It’s always so interesting how personal gumbo is to folks including myself.
I changed to oven roux years ago except when I’m making a small amount.
I changed to oven roux years ago except when I’m making a small amount.
Posted on 3/9/23 at 8:39 pm to MobileJosh
quote:
I like how everybody fawns over a crab boil infused bay leaf bomb gumbo made with the worst possible gumbo sausage, just because of who posted it. Change the OP and it would have been shite all over. Hilarious.
Post your gumbo recipe, please, sir, if you have the time.
Posted on 3/13/23 at 11:15 am to MeridianDog
I tried this recipe but doubled everything. To be fair this was my first gumbo so many things were learned. However, mine came out tasting/looking like a really good spicy soup ha. There was not much thickness to it. Should I have added less chicken broth?
Posted on 3/13/23 at 11:22 am to MobileJosh
quote:
I like how everybody fawns over a crab boil infused bay leaf bomb gumbo made with the worst possible gumbo sausage, just because of who posted it. Change the OP and it would have been shite all over. Hilarious.
One teaspoon of crab boil really has you bent out of shape, huh?
Have you seen some of the abortions posted as "gumbo" before not just all over the internet, but even here? This bowl is light years better than most.
Just a shame 6 morons upvoted your bitter arse.
This post was edited on 3/13/23 at 11:27 am
Posted on 3/13/23 at 11:23 am to MeridianDog
May make some this week with this little cold snap we have. Any idea on how much of the jarred roux to use instead? I have a couple of jars.
TIA.
TIA.
Posted on 3/13/23 at 11:23 am to SixthAndBarone
quote:
It pains me to say, but he has a point. Crab boil in a gumbo, no. Bay leaves, doesn’t really matter. Alabama sausage, no.
quote:
SixthAndBarone
Posted on 3/13/23 at 1:06 pm to lighter345
quote:
Should I have added less chicken broth?
Yes and no.
Roux is your thickener. If you want it to be thicker, add more roux. I'd recommend making more roux than you think you will need. Add big serving-spoonfuls of roux to your stock, and after each, stir it in. Once you feel like you've got the thickness that you want, don't add more roux. Extra roux can be saved in a mason jar in the fridge for a long time (if you didn't add your trinity to it).
quote:
Aubie Spr96
quote:
May make some this week with this little cold snap we have. Any idea on how much of the jarred roux to use instead? I have a couple of jars.
The jar of roux will tell you how much it recommends adding per quart of water I think. But you can just follow what I outlined above until you get the thickness you desire.
This post was edited on 3/13/23 at 1:09 pm
Posted on 3/13/23 at 1:10 pm to SUB
quote:
Roux is your thickener. If you want it to be thicker, add more roux. I'd recommend making more roux than you think you will need. Add big serving-spoonfuls of roux to your stock, and after each, stir it in. Once you feel like you've got the thickness that you want, don't add more roux. Extra roux can be saved in a mason jar in the fridge for a long time (if you didn't add your trinity to it).
Sir, yes sir.
Okra can also help to somewhat thicken. It also helps to fire up about half of the participants in a gumbo thread.
This post was edited on 3/13/23 at 1:29 pm
Posted on 3/13/23 at 1:41 pm to SUB
quote:The difference between science and messing around is to write your results down.
Roux is your thickener. If you want it to be thicker, add more roux. I'd recommend making more roux than you think you will need. Add big serving-spoonfuls of roux to your stock, and after each, stir it in. Once you feel like you've got the thickness that you want, don't add more roux. Extra roux can be saved in a mason jar in the fridge for a long time (if you didn't add your trinity to it).
I've found recipes that have a ratio of stock to roux anywhere from 20 to 1 (thin) all the way down to 6 to 1 (thick).
Take note of how much each of stock and roux you like. Just write it down when you get the thickness and taste you like.
Of course, some people like the adventure of doing every cook like their 1st time.
Posted on 3/13/23 at 1:42 pm to SUB
Great, thanks.
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