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Posted on 12/17/13 at 5:56 pm to CQQ
quote:
Whats your trinity consist of, Amos
Onion, green bell pepper, celery. I like a lot of each.
Posted on 12/17/13 at 6:01 pm to CQQ
quote:
I just fill the pot with water, heat, throw in roux,
Use chicken stock. I used water until recently, and it is so much better now. Stock is cheap (I use store bought), and it really deepens your gumbo.
I'm also generous on the Louisiana hot sauce.
Posted on 12/17/13 at 7:01 pm to NOX
Yeah OP. You don't have to cook the meat and veggies beforehand. Honestly, I don't think it adds much to the gumbo, as I've done it both ways. It also takes extra time, and it just doesn't seem worth it to me.
What I find has the biggest impact to taste is to use a stock (chicken, turkey, seafood, etc) instead of just plain water.
Or not at all. Like I said, it doesn't add much to the gumbo and yes, amazingly, boiling water sterilizes everything so there's not requirement to cook the chicken first.
....? Trinity is always onions, bp, and celery.
What I find has the biggest impact to taste is to use a stock (chicken, turkey, seafood, etc) instead of just plain water.
quote:
Chicken can be completely cooked before adding, or just shy of cooked. Again, a matter of preference.
Or not at all. Like I said, it doesn't add much to the gumbo and yes, amazingly, boiling water sterilizes everything so there's not requirement to cook the chicken first.
quote:
Whats your trinity consist of, Amos
....? Trinity is always onions, bp, and celery.
This post was edited on 12/17/13 at 7:10 pm
Posted on 12/17/13 at 7:05 pm to animalcracker
quote:
you can put okra and tomatos when browing these if you use it
No longer a gumbo if you add tomatoes!
Posted on 12/17/13 at 8:17 pm to SUB
quote:
No longer a gumbo if you add tomatoes!
I don't use tomatoes, but I like some acidity in my gumbo, so I use hot sauce. I'd be willing to bet a lot of "NO TOMATO!" advocates use tomato-based hot sauces, or something close, in their recipe.
Posted on 12/17/13 at 10:19 pm to AmosMosesAndTwins
To the OP..... you can vastly improve what you do.
Put a 1/4 cup of oil in the pot and briwn your sausage, take out the sausage and throw your trinity in and brown it I the rendered smoked sausge grease. Add your smoked sausage back into the pot and chicken stock (store bought is fine) when that comes to a boil stir in your roux. Let it cook a while and add a deboned rotisserie chicken and a pack of smoked turkey necks. Once that's has cooked for a half hour or so turn your fire down to a simmer and skim the oil off with a spoon.
Put a 1/4 cup of oil in the pot and briwn your sausage, take out the sausage and throw your trinity in and brown it I the rendered smoked sausge grease. Add your smoked sausage back into the pot and chicken stock (store bought is fine) when that comes to a boil stir in your roux. Let it cook a while and add a deboned rotisserie chicken and a pack of smoked turkey necks. Once that's has cooked for a half hour or so turn your fire down to a simmer and skim the oil off with a spoon.
Posted on 12/18/13 at 8:49 am to AmosMosesAndTwins
quote:
I don't use tomatoes, but I like some acidity in my gumbo, so I use hot sauce
One way to skin that cat is to rub all the bones you plan on using for Stock in Tomato Paste and bake them for a while. Crack dem bones before you drop then in the Stock also..........
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