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Message
OT: Gumbo Seasoning Recommendation
Posted on 9/5/09 at 2:11 pm
Posted on 9/5/09 at 2:11 pm
I've got some chicken and sausage gumbo cooking right now and it's a little bland and it needs a little kick to bring all the flavors together. Anybody got a suggestion?
Thanks in advance,
Hoodatt
oops, just saw the Food and Drink Board. My bad.
Thanks in advance,
Hoodatt
oops, just saw the Food and Drink Board. My bad.
This post was edited on 9/5/09 at 2:13 pm
3
Posted on 9/5/09 at 2:12 pm to Hoodatt
Basil leaf?
Posted on 9/5/09 at 2:18 pm to OweO
Tony's or something like that? Maybe something as simple as salt.
Posted on 9/5/09 at 2:24 pm to LSUGUMBO
Thanks.
Got basil leaf, Tony's and thyme. Maybe I just need to be patient and let it grow up.
Got basil leaf, Tony's and thyme. Maybe I just need to be patient and let it grow up.
Posted on 9/5/09 at 2:45 pm to Hoodatt
quote:
Thanks.
Got basil leaf, Tony's and thyme. Maybe I just need to be patient and let it grow up.
How long has it been cooking?
Posted on 9/5/09 at 2:46 pm to Hoodatt
Basil doesn't belong in gumbo. In my opinion, I wouldn't use thyme in a poultry and pork gumbo. It's okay in seafood, though I don't use it.
Check it for salt, first. PLAIN salt, if you need it. Add fresh garlic if you haven't already and chopped green onions. Other than trinity, I use plain salt, fresh garlic and green onions, with some cayenne. It doesn't need a bunch of other flavors if the roux was made properly and the sausage has good flavor.
Keep in mind that gumbo tastes best the next day when the flavors have blended.
Check it for salt, first. PLAIN salt, if you need it. Add fresh garlic if you haven't already and chopped green onions. Other than trinity, I use plain salt, fresh garlic and green onions, with some cayenne. It doesn't need a bunch of other flavors if the roux was made properly and the sausage has good flavor.
Keep in mind that gumbo tastes best the next day when the flavors have blended.
Posted on 9/5/09 at 3:18 pm to OweO
quote:
Basil leaf?
bay leaf?
Posted on 9/5/09 at 3:38 pm to Loubacca
Lea & Perrin
Posted on 9/5/09 at 4:54 pm to JasonL
About six hours as of 5 pm.
Posted on 9/5/09 at 4:55 pm to Loubacca
bay leaf?
You are correct. Not basil.
You are correct. Not basil.
Posted on 9/5/09 at 4:57 pm to Gris Gris
quote:
Check it for salt, first. PLAIN salt, if you need it. Add fresh garlic if you haven't already and chopped green onions. Other than trinity, I use plain salt, fresh garlic and green onions, with some cayenne. It doesn't need a bunch of other flavors if the roux was made properly and the sausage has good flavor.
Thanks. Good basics. I havenot put the green onions in yet. Doesn't have to be rocket science.
quote:
Keep in mind that gumbo tastes best the next day when the flavors have blended.
^Tru dat.
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