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re: Opinion on Quail and Sausage gumbo UPDATE(Pictures added to OP)
Posted on 10/21/14 at 2:45 pm to Woody
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.
1
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
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