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Opinion on Quail and Sausage gumbo UPDATE(Pictures added to OP)
Posted on 10/21/14 at 2:33 pm
Posted on 10/21/14 at 2:33 pm
Im cooking a Quail & Andouille gumbo this weekend. Going to cook three full birds down then pull the meat off at the end. Do you suggest adding straight water to the roux as needed or chicken stock?
eta: to add picture
Roux getting there
Raw bird with bones added directly to roux with trinity, adding water as necessary:
pIcture after sausage and garlic and about 2 cups of broth added:
Finished product
eta: to add picture
Roux getting there
Raw bird with bones added directly to roux with trinity, adding water as necessary:
pIcture after sausage and garlic and about 2 cups of broth added:
Finished product
This post was edited on 10/21/14 at 9:00 pm
Posted on 10/21/14 at 2:34 pm to lsupride87
why not make quail stock..?
Posted on 10/21/14 at 2:37 pm to Salmon
quote:Well technically it will kind of already happen, because I take the full raw bird and cook it down in my roux slowly. Just wondering if when I add the little liquid I need at the end, should I use water or stock
why not make quail stock..?
ETA: I dont have any extra quail to make the stock. I would rather cook what I have in the Roux versus cooking those outside the gumbo to make the stock
This post was edited on 10/21/14 at 2:39 pm
Posted on 10/21/14 at 2:40 pm to Salmon
quote:
why not make quail stock..?
This...
How are you cooking the quail? If by "cooking them down" you are going to put them in a dutch oven, you're going to have soggy meat in your gumbo. If it were me, I'd roast or smoke the quail, pull the meat, make stock with the bones, and then make the gumbo.
Posted on 10/21/14 at 2:45 pm to Woody
quote:I know I can do this, but I have always like cooking my birds in the roux themselves, versus adding it in already cooked
How are you cooking the quail? If by "cooking them down" you are going to put them in a dutch oven, you're going to have soggy meat in your gumbo. If it were me, I'd roast or smoke the quail, pull the meat, make stock with the bones, and then make the gumbo.
Posted on 10/21/14 at 2:56 pm to lsupride87
Here is my main question, I usually make the roux, then add the trinity, then add completely uncooked whole skinless chicken directly into the roux, therefore making the stock basically in the roux itself. I then add a little stock at the end to get the consistency right(usually doesnt take much). Just trying to see if you think the chicken stock will be ok with quail
Posted on 10/21/14 at 2:58 pm to lsupride87
quote:
Just trying to see if you think the chicken stock will be ok with quail
it'll be fine
Posted on 10/21/14 at 3:00 pm to Salmon
quote:It looks like the consensus here is people cook their chicken outside the roux, then add it in later after already cooked along with the stock. I do it this way as well but i prefer it the other way
it'll be fine
Posted on 10/21/14 at 3:00 pm to lsupride87
So your cooking the whole quails down in the gumbo??
Posted on 10/21/14 at 3:03 pm to Trout Bandit
quote:Yep. Does this often with chicken and comes out great, here is pretty much the way i do it:
So your cooking the whole quails down in the gumbo??
Make roux,
Add trinity and cook it down,
Put whole skinless chicken into the pot(or multiple skinless chicken thighs, bones included)
then add andouille,
then add whatever amount of stock is necessary, usually not more then a 1/2 cup to a cup
then garlic,
Skim grease,
pull chicken out and debone, put pieces in
then serve after adding some file' powder
This post was edited on 10/21/14 at 3:04 pm
Posted on 10/21/14 at 3:04 pm to lsupride87
If you're not going to make quail stcok chicken stock will be fine.
Posted on 10/21/14 at 3:06 pm to lsupride87
Do it like that then stir in some Better than Bouillon until it tastes right.
IWEI
IWEI
Posted on 10/21/14 at 3:16 pm to Trout Bandit
quote:I may just do that
Do it like that then stir in some Better than Bouillon until it tastes right.
IWEI
Posted on 10/21/14 at 3:23 pm to lsupride87
quote:
then add whatever amount of stock is necessary, usually not more then a 1/2 cup to a cup
1/2 a cup of stock for a whole gumbo? Is it a gumbo or a pudding?
Posted on 10/21/14 at 3:28 pm to mouton
quote:You miss the part where I put a whole chicken with bones and everything in the roux completely uncooked? By cooking that down it basically makes the stock in the gumbo itself
1/2 a cup of stock for a whole gumbo? Is it a gumbo or a pudding?
ETA: Guess maybe I should point out I obviously add some water when cooking the whole chicken down in the roux.
This post was edited on 10/21/14 at 3:31 pm
Posted on 10/21/14 at 3:30 pm to lsupride87
You're confusing people by saying you're cooking it in the roux. You're cooking it in the gumbo not just the roux right?? Got be clear here man, people take this shite seriously!
Posted on 10/21/14 at 3:31 pm to Trout Bandit
quote:Yes, sorry.
You're confusing people by saying you're cooking it in the roux. You're cooking it in the gumbo not just the roux right?? Got be clear here man, people take this shite seriously!
Posted on 10/21/14 at 3:49 pm to lsupride87
Count me in the camp of cooking the protein directly in the gumbo. Why do a separate step? Put those quail in there....watch the gumbo as it cooks & add a little more liquid before the quail are completely tender. Then you won't need to thin it with stock.
Posted on 10/21/14 at 3:56 pm to lsupride87
Nothing i am about to say may help you but...
I've made a smoke duck and andouille gumbo with quail before. I smoked the duck and kept a pan in the smoker under the ducks to catch the duck fat. I then took the duck, deboned them, and put the bones and skin in a large pot with water and boiled the water with the ducks, and added peelings of onions, bellpepper, celery, chopped carrots to the pot. Made a stock with that. Put in fridge.
Next day, i skimmed the fat, and reserved.
I then took the quail and butterflied them, and browned. I removed the quail, and browned the andouille.
I then made a roux with the reserved duck fat from the smoker, and the fat from the stock, with a little bit of vegetable oil. It takes a bit more time to make a roux with this duck fat, because there is some water in the collected fat that must burn off.
Once roux was nice and dark, i added the stock, duck meat, quail, sausage, and herbs and spices to the pot. Brought up to a boil and cooked on low for 1 - 2 hours. Best gumbo i've made to date.
The only drawback with quail, is they have a lot of small bones, and not much meat. So you need quite a few for a quail and sausage only gumbo.
I plan on making a quail, squirrel, and duck gumbo a little later in the season if i get a chance to go squirrel hunting. I find quail here at Maxwell's.
I've made a smoke duck and andouille gumbo with quail before. I smoked the duck and kept a pan in the smoker under the ducks to catch the duck fat. I then took the duck, deboned them, and put the bones and skin in a large pot with water and boiled the water with the ducks, and added peelings of onions, bellpepper, celery, chopped carrots to the pot. Made a stock with that. Put in fridge.
Next day, i skimmed the fat, and reserved.
I then took the quail and butterflied them, and browned. I removed the quail, and browned the andouille.
I then made a roux with the reserved duck fat from the smoker, and the fat from the stock, with a little bit of vegetable oil. It takes a bit more time to make a roux with this duck fat, because there is some water in the collected fat that must burn off.
Once roux was nice and dark, i added the stock, duck meat, quail, sausage, and herbs and spices to the pot. Brought up to a boil and cooked on low for 1 - 2 hours. Best gumbo i've made to date.
The only drawback with quail, is they have a lot of small bones, and not much meat. So you need quite a few for a quail and sausage only gumbo.
I plan on making a quail, squirrel, and duck gumbo a little later in the season if i get a chance to go squirrel hunting. I find quail here at Maxwell's.
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