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Message
re: My first attempt at homemade gumbo (w/ pics)
Posted on 11/29/12 at 12:50 pm to SUB
Posted on 11/29/12 at 12:50 pm to SUB
quote:
I don't ever brown my sausage or chicken, but I can see how it could add some flavor. It just seems like it would make the gumbo very oily. It is too easy to just throw it straight into the pot and let it cook in there.
this was andouille I picked up from Fresh Market (or at least the little placard said it was) .. it was raw, didn't look like it had been smoked
even though I've never made a gumbo I can tell you that you get a better result by browning (not cooking) the meat before putting it in the pot. and yes I did have to scrape some oil/fat off the top as it went.
and to the people who said earlier it was too many veggies I'm curious to why you think that? could be because of the way I snapped the pic made it seem like a lot. here are my portions:
roux - 3/4 cup oil, 1 cup flour
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 minced garlic clove
3/4 cup chopped green onion
8 cups chicken stock
1 cup water
2 link sausage
2 lbs chicken thighs, 1 lb turkey meat (not pictured)
I thought those were pretty standard
Posted on 11/29/12 at 1:08 pm to Rohan2Reed
more veggies the better
love me some veggies
love me some veggies
Posted on 11/30/12 at 10:37 am to Rohan2Reed
quote:
this was andouille I picked up from Fresh Market (or at least the little placard said it was) .. it was raw, didn't look like it had been smoked
You do realize that boiling water will cook the meat? :) I don't understand why people think they need to cook meat before throwing it into a soup or gumbo. I can maybe understand if you don't like your sausage to absorb too much of the gumbo, but that is the way I like it so I just throw all the meat in there and let it cook for an hour to 1.5 hours. I may try browning the chicken next time, because that could add some good flavor.
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