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Gumbo weather, what's your best recipe?
Posted on 10/8/13 at 11:42 pm
Posted on 10/8/13 at 11:42 pm
What says the food and drink board?
Posted on 10/9/13 at 12:01 am to MikeDaTiger23
Don't really measure anything, but mine goes like this.
Brown chicken thighs, then add to boiling water to make stock.
In the same pan, brown Andouille sausage and smoked tasso.
Once that is done I take out the excess oil to use for my roux.
In the pan add alittle oil, then added veggies (onions, bell pepper,celery,garlic) .
After a couple of minutes I add some chicken stock to deglaze the bottom of the pan.
Cook until veggies are pretty much mush.
Take out liquid/veggie mixture. Add oil from browning meats, add flour. Cook until peanut butter colored.
Add veggies/ deglazed liquid mix into roux. At this point just add the remaining stock and meat (sausage, tasso, chicken)
Let simmer for awhile, season, and viola.
I'm making one this weekend so I might make a thread with pictures!
Brown chicken thighs, then add to boiling water to make stock.
In the same pan, brown Andouille sausage and smoked tasso.
Once that is done I take out the excess oil to use for my roux.
In the pan add alittle oil, then added veggies (onions, bell pepper,celery,garlic) .
After a couple of minutes I add some chicken stock to deglaze the bottom of the pan.
Cook until veggies are pretty much mush.
Take out liquid/veggie mixture. Add oil from browning meats, add flour. Cook until peanut butter colored.
Add veggies/ deglazed liquid mix into roux. At this point just add the remaining stock and meat (sausage, tasso, chicken)
Let simmer for awhile, season, and viola.
I'm making one this weekend so I might make a thread with pictures!
This post was edited on 10/9/13 at 12:03 am
Posted on 10/9/13 at 12:19 am to MikeDaTiger23
Posted on 10/9/13 at 7:42 am to MikeDaTiger23
Don't measure
I'll just say I have always prefered using a big ole hen rather than fryers
I'll just say I have always prefered using a big ole hen rather than fryers
Posted on 10/9/13 at 8:36 am to MikeDaTiger23
Brown chicken leg quarters in oven. remove bones. roast bones. Make a stock with roasted bones. Brown sausage/andouille, remove from heat. Make roux, add trinity, add stock, add meat back in. Jasmine rice.
Posted on 10/9/13 at 9:27 am to MikeDaTiger23
treedawgs
Posted on 10/9/13 at 10:40 am to MikeDaTiger23
last time I cooked gumbo back in July I really liked the way it turned out. maybe a lard roux gives such a great depth of flavor in the end product. thread here. there's some good advice in there on how to tweak/improve upon my recipe.
Posted on 10/9/13 at 10:42 am to MikeDaTiger23
I made one this weekend and it came out great. Did it in a dutch oven on the stove
Browned the andouille, then removed from the pan and added the oil and flour (roughly a cup of each but I usually add more flour along the way) Stir until you achieve the dark chocolate color. I usually season my roux with creole seasoning (cajun land this time) as I like the roux to season the entire soup.
Add trinity - I don't measure but use roughly 2 cups onions, 1 cup celery, 1 cup bell pepper. Then I add about 2 cups of chopped okra. After the veggies cook I added in duck, chicken, and sausage and all the liquids. Then I add in fresh thyme. I added maybe a quarter teaspoon cayenne to give a little more heat and let simmer for a while. I usually spot test it to see if the okra is soft enough.
Browned the andouille, then removed from the pan and added the oil and flour (roughly a cup of each but I usually add more flour along the way) Stir until you achieve the dark chocolate color. I usually season my roux with creole seasoning (cajun land this time) as I like the roux to season the entire soup.
Add trinity - I don't measure but use roughly 2 cups onions, 1 cup celery, 1 cup bell pepper. Then I add about 2 cups of chopped okra. After the veggies cook I added in duck, chicken, and sausage and all the liquids. Then I add in fresh thyme. I added maybe a quarter teaspoon cayenne to give a little more heat and let simmer for a while. I usually spot test it to see if the okra is soft enough.
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