- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Fried chicken gumbo
Posted on 11/10/12 at 8:11 am
Posted on 11/10/12 at 8:11 am
Anyone ever had it? Sounds good to me. Found this recipe from Donald Link and I think I'm gonna make it...
LINK
LINK
6
Posted on 11/10/12 at 8:15 am to The Wicker Man
I've made it forever. Make a good stock with the sausage and rip about a ten piece of Popeyes off the bone into the pot skin, crumbles and all. Use whatever fried chicken you can get your hands on. Good stuff.
Posted on 11/10/12 at 8:32 am to The Wicker Man
i love gumbo but i prefer fried chicken. so, i'll keep the fried chicken out of the roux.
Posted on 11/10/12 at 8:55 am to The Wicker Man
Such a good cookbook. That recipe is one of the best.
Posted on 11/10/12 at 8:58 am to The Wicker Man
Never had it, never heard of it, but it sounds intriguing.
Posted on 11/10/12 at 9:03 am to The Wicker Man
Fried, rotisserie, baked, boiled, all works good. Premade fried or rotisserie is the easiest. Doin a 3 gallon right now.
Posted on 11/10/12 at 1:33 pm to The Wicker Man
I've been making Paul Prudhomme's version for years, but mine is better than what he serves in the restaurant. Not sure why. Maybe he doesn't make the same way in the restaurant.
The premise is a good one. Using the frying oil to make the roux makes for some of the best tasting chicken and andouille gumbo you'll ever eat.
I use skinless bone in pieces. I don't want a bunch of skin floating in my gumbo and it's not necessary anyway.
The premise is a good one. Using the frying oil to make the roux makes for some of the best tasting chicken and andouille gumbo you'll ever eat.
I use skinless bone in pieces. I don't want a bunch of skin floating in my gumbo and it's not necessary anyway.
This post was edited on 11/10/12 at 1:34 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News