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Gumbo Recipe
Posted on 7/20/25 at 1:29 pm
Posted on 7/20/25 at 1:29 pm
Ok here's mine:
Chopped onion, bellpepper,celery (pre-cut container)
Boneless chicken thighs
Andouille sausage and green onion sausage
1 stick of butter to 4 tbsp of flour and make my roux
season chicken, bake at 405 for 30 minutes and brown sausage on side
After roux is good and thick and chocolate brown, I add my veggies and then usually even parts chicken broth and water
Splash of kitchen bouquet to darken it slightly more and then add meats
Is there anything that you all use as a secret ingredient to up the flavor? I feel like mine is ALWAYS missing something.
Chopped onion, bellpepper,celery (pre-cut container)
Boneless chicken thighs
Andouille sausage and green onion sausage
1 stick of butter to 4 tbsp of flour and make my roux
season chicken, bake at 405 for 30 minutes and brown sausage on side
After roux is good and thick and chocolate brown, I add my veggies and then usually even parts chicken broth and water
Splash of kitchen bouquet to darken it slightly more and then add meats
Is there anything that you all use as a secret ingredient to up the flavor? I feel like mine is ALWAYS missing something.
18
Posted on 7/20/25 at 1:46 pm to JRE1980
File?
Posted on 7/20/25 at 1:56 pm to Koolazzkat
That's what I was thinking, but unfortunately I add that at the end
So I think maybe it is some type of seasoning.
So I think maybe it is some type of seasoning.
Posted on 7/20/25 at 2:37 pm to JRE1980
Scrap the kitchen bouquet, color does not equal flavor.
Buy leg-thigh quarters and use the skin and bones (roast in oven) to make your chicken stock. Use fresh minced garlic, not jarlic . Add several bay leaves when simmering the gumbo
Buy leg-thigh quarters and use the skin and bones (roast in oven) to make your chicken stock. Use fresh minced garlic, not jarlic . Add several bay leaves when simmering the gumbo
Posted on 7/20/25 at 3:57 pm to JRE1980
nm
This post was edited on 7/20/25 at 3:59 pm
Posted on 7/20/25 at 4:11 pm to JRE1980
Where's the seasonings?
(your list will double)
(your list will double)
Posted on 7/20/25 at 4:30 pm to Got Blaze
Depends on how much kitchen bouquet you use. From AI:
Kitchen Bouquet has a mild savory flavor, primarily from its concentrated vegetable base (carrots, onions, celery, parsnips, turnips, parsley, and spices). However, it’s mainly used as a browning agent to add a rich, dark color to dishes like gravies, soups, stews, and meats, rather than for its taste. The flavor is subtle, often described as slightly vegetal or beef-like, with some noting a faint burnt or molasses-like note due to its caramel color base. Since it’s used in small amounts, the flavor is typically not prominent in the final dish.
Kitchen Bouquet has a mild savory flavor, primarily from its concentrated vegetable base (carrots, onions, celery, parsnips, turnips, parsley, and spices). However, it’s mainly used as a browning agent to add a rich, dark color to dishes like gravies, soups, stews, and meats, rather than for its taste. The flavor is subtle, often described as slightly vegetal or beef-like, with some noting a faint burnt or molasses-like note due to its caramel color base. Since it’s used in small amounts, the flavor is typically not prominent in the final dish.
Posted on 7/20/25 at 4:34 pm to JRE1980
I don't use bell peppers, think they are boring.
Try anaheims or poblanos instead. I put in a fresno or two also, if I can find them.
Try anaheims or poblanos instead. I put in a fresno or two also, if I can find them.
Posted on 7/20/25 at 6:06 pm to JRE1980
quote:
there anything that you all use as a secret ingredient to up the flavor?
I smoke my chicken. When I find Turkey wings on sale I will smoke those and use instead of chicken.
Posted on 7/20/25 at 6:19 pm to JRE1980
Making your own stock is a game changer
Posted on 7/20/25 at 7:15 pm to JRE1980
quote:
1 stick of butter to 4 tbsp of flour and make my roux
Hard to tell if this is enough roux because you don't say how big of a gumbo you're making. Pictures of your gumbo would help.
I've never tried making chocolate brown roux for gumbo with butter so I can't speak to that but I assume you would have to be careful to not let the milk fats burn unless you are using clarified butter.
I suspect the thing you feel is always missing is the deep flavor that comes from the right ratio (and color) of roux to liquid.
Posted on 7/20/25 at 8:36 pm to JRE1980
After you bake and debone your chicken. Set the meat aside, roast your bones about 25-30 minuted at 400. Then simmer your bones and all your vegetable trimmings and make a stock. Put a pack of turkey necks in with you roasted chicken bones. Makes for a real nice stock, which make your gumbo better.
Posted on 7/20/25 at 11:36 pm to JRE1980
Surely your recipe isn’t complete. You list no seasonings. I would start there. Let us know what you use, don’t really need amounts.
I kinda winced when you said butter as your fat. As someone else said, I’d like to see a picture of your gumbo but also the roux. I want mine darker than milk chocolate and not sure I could do that with butter.
I kinda winced when you said butter as your fat. As someone else said, I’d like to see a picture of your gumbo but also the roux. I want mine darker than milk chocolate and not sure I could do that with butter.
Posted on 7/21/25 at 9:09 am to BigB0882
Use bone-in chicken thighs with the skin on. Season them well with some sort of cajun seasoning _ Tony's etc. Brown them well in a pot. Plate them. Then brown your sausage well and then plate. Now use all that grease to make you roux (adding oil as needed). Once you have made the roux and softened the trinity and added the stock you then put the thighs back in and simmer for a long while. Then you can take the thighs out, debone the chicken and discard the skin and bones as you wish.
this is a very easy recipe to follow that makes a nice gumbo
LINK
this is a very easy recipe to follow that makes a nice gumbo
LINK
Posted on 7/21/25 at 9:09 am to Roscoe14
I second the poblano, I've switched to these for pretty much all cooking.
Add some MSG when your other seasonings go in.
Add some MSG when your other seasonings go in.
Posted on 7/21/25 at 9:14 am to JRE1980
quote:
Ok here's mine:
Chopped onion, bellpepper,celery (pre-cut container)
Boneless chicken thighs
Andouille sausage and green onion sausage
1 stick of butter to 4 tbsp of flour and make my roux
season chicken, bake at 405 for 30 minutes and brown sausage on side
After roux is good and thick and chocolate brown, I add my veggies and then usually even parts chicken broth and water
Splash of kitchen bouquet to darken it slightly more and then add meats
Is there anything that you all use as a secret ingredient to up the flavor? I feel like mine is ALWAYS missing something.
It's missing seasoning, goodness
That doesn't sound like very much roux, as you're only using a 1/4 cup of flour. I do 1.5cup of flour for my standard size gumbo. For that I add around 14 cups of stock depending on how thick it comes out. Not too keen on using butter instead of oil for the roux as well.
But your biggest issue is no seasoning.
Posted on 7/21/25 at 9:35 am to JRE1980
To me, if you want to continue using boneless, skinless thighs (which is convenient to throw together and not worry about bones), then I would use all chicken stock rather than parts stock parts water.
The bones help with a rich flavor. Maybe even just buy some drum sticks to throw in with the thighs, and you can debone those once cooked if you won't want to have to worry about having bones in the ready to serve pot.
Also, just a personal feeling, I find Kitchen Bouquet useless.
The bones help with a rich flavor. Maybe even just buy some drum sticks to throw in with the thighs, and you can debone those once cooked if you won't want to have to worry about having bones in the ready to serve pot.
Also, just a personal feeling, I find Kitchen Bouquet useless.
This post was edited on 7/21/25 at 9:37 am
Posted on 7/21/25 at 9:38 am to HeadyMurphey
quote:
Making your own stock is a game changer
Absolutely. However, I can see where some people don't want to have to bother with it, especially if in a hurry.
Posted on 7/22/25 at 10:12 am to Saskwatch
Yes! Smoking the chicken if you have time adds another layer of flavor.
Posted on 7/22/25 at 12:13 pm to JRE1980
My suggestions:
Don't buy precut. Use fresh.
I don't know how much you are making, but 1 cup = 16 tbspn. As long as you are 1:1 for fat/flour ratio (or a touch more flour), you're good. 4 tbsp seems like a very small gumbo. I typically do a 10-14 cups of stock/broth to 1 cup oil/1.2 cups flour ratio (more or less depending on how much stock). Also, butter has a pretty low smoke point, may make browning the roux a challenge.
Do all this in your gumbo pot. That gradu adds more flavor.
Are you cooking down your veggies in the roux before adding your liquid?
Just cook roux longer. Do it if you like, but i usually omit KB.
quote:
Is there anything that you all use as a secret ingredient to up the flavor? I feel like mine is ALWAYS missing something.
quote:
Chopped onion, bellpepper,celery (pre-cut container)
Don't buy precut. Use fresh.
quote:
1 stick of butter to 4 tbsp of flour and make my roux
I don't know how much you are making, but 1 cup = 16 tbspn. As long as you are 1:1 for fat/flour ratio (or a touch more flour), you're good. 4 tbsp seems like a very small gumbo. I typically do a 10-14 cups of stock/broth to 1 cup oil/1.2 cups flour ratio (more or less depending on how much stock). Also, butter has a pretty low smoke point, may make browning the roux a challenge.
quote:
season chicken, bake at 405 for 30 minutes and brown sausage on side
Do all this in your gumbo pot. That gradu adds more flavor.
quote:
After roux is good and thick and chocolate brown, I add my veggies and then usually even parts chicken broth and water
Are you cooking down your veggies in the roux before adding your liquid?
quote:
Splash of kitchen bouquet to darken it slightly more and then add meats
Just cook roux longer. Do it if you like, but i usually omit KB.
This post was edited on 7/22/25 at 12:20 pm
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