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Started By
Message
re: How do you do a quick gumbo?
Posted on 1/9/24 at 5:56 pm to theantiquetiger
Posted on 1/9/24 at 5:56 pm to theantiquetiger
quote:
Just no!!!
A roux is so simple to make
simple and quick aren't the same thing
my go to "quick gumbo" back in the day was a jarred roux, a store bought rotisserie chicken, sausage and that overpriced Guidrys trinity already chopped and ready to go...
I don't do that anymore because I make time to make a gumbo, but must say the quick way wasn't bad in a pinch
1
Posted on 1/9/24 at 6:04 pm to GoAwayImBaitn
quote:
I don't do that anymore because I make time to make a gumbo, but must say the quick way wasn't bad in a pinch
I do this almost exclusively (make stock for an hour or so with the rotisserie carcass first), and people love it. I go heavy on the roux and heat it in a pan and then cook down my trinity in it like you’d do the regular way.
Nobody knows the difference. It’s dark and thick how I like it.
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