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Started By
Message
Seasoning gumbo just right
Posted on 9/4/24 at 12:01 pm
Posted on 9/4/24 at 12:01 pm
I've been working on perfecting the flavor of my gumbo and more specifically the seasoning of it. The last few times I've used each specific seasoning on its own (salt, pepper, garlic power, cayenne pepper etc).
Do yall prefer to do it this way or instead just use an already combined seasoning like tonys or slap ya mama. If so which one of these is the best for seasoning gumbo and not having to worry about over salting it?
Does it make a big difference seasoning first and letting the seasonings cook with the gumbo or just adding it all at the end?
Do yall prefer to do it this way or instead just use an already combined seasoning like tonys or slap ya mama. If so which one of these is the best for seasoning gumbo and not having to worry about over salting it?
Does it make a big difference seasoning first and letting the seasonings cook with the gumbo or just adding it all at the end?
11
Posted on 9/4/24 at 12:17 pm to Yeahbuddy35
quote:
Do yall prefer to do it this way or instead just use an already combined seasoning like tonys or slap ya mama.
I mostly use a pre-mixed creole seasoning like Tony's. I'll use salt / garlic powder some if I don't want it to be too spicy.
quote:
not having to worry about over salting it?
If you are worried about over-seasoning, just add a little at a time and taste until you get the flavor to where you like it. If you think it is very salty but not spicy (hot) enough, add some cayenne. If you think it is very spicy but not salty enough, add some salt.
quote:
Does it make a big difference seasoning first and letting the seasonings cook with the gumbo or just adding it all at the end?
Big? That's debatable and depends on how long your cook is. But always try to season more in the beginning so that your meat has time to absorb the spices. Seasoning at the end does not allow for that. People say that gumbo always tastes better the next day because all the meat has had a full day of sitting in the seasoned stock / roux.
I season my chicken fairly well with Tony's on both sides, then brown them really good. I don't have to add much seasoning to the stock because of that.
This post was edited on 9/4/24 at 12:19 pm
Posted on 9/4/24 at 12:21 pm to Yeahbuddy35
quote:A little in the beginning, a little in the middle, and a little at the end is my SOP. Pschologically, I feel that each addition adds a different level of flavor. Of course, this is completely anecdotal as I lack empirical evidence to suggest otherwise.
Does it make a big difference seasoning first and letting the seasonings cook with the gumbo or just adding it all at the end?
Posted on 9/4/24 at 12:29 pm to Yeahbuddy35
I mean, you gotta use that good Southern Boys seasoning. Wooooo! It don't get better than that! Woooooooo! And then add some black peppa and some salt and some cayenne and some garlic. Wooooooo! It don't get any better than that!
Posted on 9/4/24 at 12:29 pm to Yeahbuddy35
I use this creole recipe for gumbo as well as other SELA recipes
Posted on 9/4/24 at 12:31 pm to SUB
I like to season as I go, tasting in between. I do not use Tony’s, or any other prepackaged seasonings. I tend to use salt, black pepper, garlic powder, onion powder, cayenne pepper, and other assorted herbs…
Posted on 9/4/24 at 12:45 pm to Yeahbuddy35
quote:
each specific seasoning on its own (salt, pepper, garlic power, cayenne pepper etc)
This is what I do. I season as I go and adjust each ingredient at the end if needed.
Posted on 9/4/24 at 12:52 pm to Yeahbuddy35
I'm a firm believer in Slap Yo Mama, but I also think that most "Cajun" seasonings slightly tinkered versions of the same thing.
Posted on 9/4/24 at 12:54 pm to Yeahbuddy35
The only powdered seasonings I use in my gumbo are done in the initial stages and they include Slap Ya Mama, Garlic Powder and Black Pepper.
I use those to season my raw chicken before browning it off in a bit of oil prior to starting my roux and trinity.
I wait until the end to check if I need to add more. If using Andouille or other nicely flavored smoke sausage, that will contain some salt and it will leech into the gumbo as it cooks, so best to not risk over-salting from the get-go.
I use those to season my raw chicken before browning it off in a bit of oil prior to starting my roux and trinity.
I wait until the end to check if I need to add more. If using Andouille or other nicely flavored smoke sausage, that will contain some salt and it will leech into the gumbo as it cooks, so best to not risk over-salting from the get-go.
Posted on 9/4/24 at 1:27 pm to Yeahbuddy35
quote:
Does it make a big difference seasoning first and letting the seasonings cook with the gumbo or just adding it all at the end?
Depends on seasoning. The rule of thumb is herbs early (especially thyme and bay leaf) and salt to taste at the end.
But I add all my seasonings in with the roux and trinity and it forms a big beautiful brown ball at the bottom of my large cast iron pot. Then I add vegetable stock to the proper consistency. I like vegetable stock for smoked chicken and andouille gumbo because I find it has more flavor than just chicken stock. I make my own stock (with shrimp heads/shells and veggies) if I'm making seafood and okra gumbo.
After everything is thoroughly mixed I let it come to a simmer then skim off as much oil as possible. I will then start removing things like thyme stems, andouille casing, some bay leaves (I use a lot) and extraneous chicken bones just to "clean it up". After that I will tastes and usually I just need a little more salt. I salt at the end because the smoked chicken and andouille usually has a lot of salt and I don't want to over-salt.
This post was edited on 9/4/24 at 2:36 pm
Posted on 9/4/24 at 2:02 pm to Yeahbuddy35
I like to layer my seasoning.
Some with the meat
Some with the raw veggies
Some after stock
Some with the meat
Some with the raw veggies
Some after stock
Posted on 9/4/24 at 3:13 pm to jmon
quote:
I like to layer my seasoning.
Some with the meat
Some with the raw veggies
Some after stock
This.
Posted on 9/4/24 at 3:32 pm to Yeahbuddy35
For me, I season each component of it and they meld into a well seasoned gumbo. I've been smoking my chicken of late, so it gets seasoned beforehand. Choosing good sausage that's already well seasoned is important. I do season the trinity when I toss into the roux. And then add some seasoning once it's all incorporated.
I don't necessarily use the same thing every time. I may use a Meat Church seasoning for the chicken, then a Cajun blend with the veggies. It's depends on how I'm feeling that day.
I don't necessarily use the same thing every time. I may use a Meat Church seasoning for the chicken, then a Cajun blend with the veggies. It's depends on how I'm feeling that day.
Posted on 9/5/24 at 12:12 am to Yeahbuddy35
I lightly season, I do this for the grandkids. I put seasoning, hot sauce, etc. You can add to taste.
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