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Gumbo Ingredients
Posted on 10/4/24 at 2:49 pm
Posted on 10/4/24 at 2:49 pm
What is that “must have” ingredient that you use in your chicken/sausage gumbo? That you feel makes your recipe better.
*besides a home made stock*
*besides a home made stock*
This post was edited on 10/4/24 at 3:19 pm
31
Posted on 10/4/24 at 3:07 pm to SmokinBurger
You will get so many answers to this one. Chicken and sausage for me, I guess. I will eat most any to be courteous and most likely will survive. I do like rice with mine and always think it a little strange when restaurants forget to put a little in my bowl.
Posted on 10/4/24 at 3:15 pm to SmokinBurger
All of them. Seriously.
I'm not sure I understand the question? Are you asking what type of gumbo is our favorite? I use the same ingredients every time for chicken and sausage gumbo and seafood gumbo. All the ingredients are a "must have."
I'm not sure I understand the question? Are you asking what type of gumbo is our favorite? I use the same ingredients every time for chicken and sausage gumbo and seafood gumbo. All the ingredients are a "must have."
Posted on 10/4/24 at 3:15 pm to SmokinBurger
A dark roux.
Posted on 10/4/24 at 3:26 pm to SmokinBurger
a good potato salad
Posted on 10/4/24 at 3:48 pm to SmokinBurger
For seafood gumbo I use Paul Prudhomme seafood seasoning and seafood stock I buy in cans.
LINK
LINK
This post was edited on 10/4/24 at 4:50 pm
Posted on 10/4/24 at 4:32 pm to tigger4ever
quote:
For seafood gumbo I use Paul Prudhomme seafood seasoning and seafood stock I buy in cans
What seafood do you typically use?
Posted on 10/4/24 at 4:48 pm to KosmoCramer
Shrimp, crabmeat, oysters. I put Conecuh sausage in mine.
Posted on 10/4/24 at 4:52 pm to tigger4ever
I've been using homemade shrimp stock in my seafood dishes. I think it does elevate it vs store bought.
Posted on 10/4/24 at 5:08 pm to SmokinBurger
Bird and Sausage-trinity garlic bay leaves filé spices dark Cajun roux chicken stock
Seafood-shrimp crab(lump and gumbo crabs) oysters trinity garlic bay leaves spices creole tomatoes okra golden Creole roux crab and shrimp stick with oyster liqueur
It’s also fun to mix and match some things. Did a pulled pork and turkey sausage one and it turned out great
Seafood-shrimp crab(lump and gumbo crabs) oysters trinity garlic bay leaves spices creole tomatoes okra golden Creole roux crab and shrimp stick with oyster liqueur
It’s also fun to mix and match some things. Did a pulled pork and turkey sausage one and it turned out great
Posted on 10/4/24 at 5:48 pm to SmokinBurger
Dark Roux
Lots of trinity
Garlic
Bay Leaves
Worcestershire Sauce
Hot Sauce
Homemade stocks over store bought every time Shrimp stock and oyster liquor for seafood gumbo and fried turkey or chicken stock for chicken/sausage gumbo
Green onions
Parsley
Chicken----cut in pieces, seasoned well and browned off prior to making the roux
Andouille-----make my own and will put it in after the chicken is cooked and removed from the pot to debone. That way the sausage doesn't have all the flavor cook out of it.
I also use quart bags of stewed okra that I cook down from my garden and freeze for gumbos and soups.
Lots of trinity
Garlic
Bay Leaves
Worcestershire Sauce
Hot Sauce
Homemade stocks over store bought every time Shrimp stock and oyster liquor for seafood gumbo and fried turkey or chicken stock for chicken/sausage gumbo
Green onions
Parsley
Chicken----cut in pieces, seasoned well and browned off prior to making the roux
Andouille-----make my own and will put it in after the chicken is cooked and removed from the pot to debone. That way the sausage doesn't have all the flavor cook out of it.
I also use quart bags of stewed okra that I cook down from my garden and freeze for gumbos and soups.
Posted on 10/4/24 at 5:55 pm to SmokinBurger
Not an ingredient in the gumbo, but I always have to have homemade file’ powder over the rice before the gumbo is poured. We have access to a sassafras tree and we make a big batch of file’ from the leaves every couple of years.
Posted on 10/4/24 at 7:13 pm to SmokinBurger
For chicken and sausage gumbo, a healthy chunk of andouille and a pound of browned garlic sausage, both from Bourgeois Meat Market.
Posted on 10/4/24 at 7:48 pm to SmokinBurger
sweet potatoes
Posted on 10/4/24 at 8:08 pm to SmokinBurger
?These crabs, quartered.
Posted on 10/4/24 at 8:09 pm to SmokinBurger
*Better than Boullion stock
…. You’re welcome
…. You’re welcome
Posted on 10/5/24 at 7:40 am to BigNastyTiger417
That’s my favorite.
Posted on 10/6/24 at 1:34 pm to SmokinBurger
I like a dash of hot sauce in my gumbo.
Posted on 10/6/24 at 1:45 pm to tigger4ever
quote:
Shrimp, crabmeat, oysters. I put Conecuh sausage in mine.
Posted on 10/6/24 at 6:44 pm to SmokinBurger
I prefer to brown the sausage separately, before adding to gumbo. Sometimes, I use some of that grease for roux, sometimes I don't. I just like the texture of browned sausage over boiled.
Fresh trinity and garlic as well. Not the guidrys stuff.
I normally smoke a few chickens, then strip. Brown the bones to make a stock.
Those things elevate a basic gumbo to a great gumbo
Fresh trinity and garlic as well. Not the guidrys stuff.
I normally smoke a few chickens, then strip. Brown the bones to make a stock.
Those things elevate a basic gumbo to a great gumbo
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