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Started By
Message
Old faithful: Chicken and Sausage Gumbo (pics included and updated with recipe!)
Posted on 10/26/14 at 5:43 pm
Posted on 10/26/14 at 5:43 pm
Been waiting for the weather to cool down to make a gumbo and while it's still warm today, the saints don't play till 730 so had some extra time.
First I brown my andouille and chicken thighs in a cast iron skillet. I used the fat from the andouille to cook the thighs.
Once the meat is cooked I start the roux in the same skillet. I use half cup veg oil and whole cup flour.
10 mins later
Another 15 mins, close but need darker
20 mins later (total of 50 mins) and we're here
Chop my trinity
Add the veggies, let cook a few min. Then add garlic, bay leaves, cayenne, and the sausage
Add chicken stock and bring to boil, then simmer
Hour later, chop my thighs and add
Cook on low for another 2 hours, add green onions, parsley and file
Finally, plate and serve. Some good comfort food here
Thanks for the read and feedback (good or bad) is appreciated.
First I brown my andouille and chicken thighs in a cast iron skillet. I used the fat from the andouille to cook the thighs.
Once the meat is cooked I start the roux in the same skillet. I use half cup veg oil and whole cup flour.
10 mins later
Another 15 mins, close but need darker
20 mins later (total of 50 mins) and we're here
Chop my trinity
Add the veggies, let cook a few min. Then add garlic, bay leaves, cayenne, and the sausage
Add chicken stock and bring to boil, then simmer
Hour later, chop my thighs and add
Cook on low for another 2 hours, add green onions, parsley and file
Finally, plate and serve. Some good comfort food here
Thanks for the read and feedback (good or bad) is appreciated.
This post was edited on 10/27/14 at 7:36 pm
Posted on 10/26/14 at 5:45 pm to Dav
Looks great. Better than a lot of gumbos on here. IWEI
Posted on 10/26/14 at 5:51 pm to Dav
Looks fantastic, wish I had a bowl of it right now
Posted on 10/26/14 at 6:10 pm to Dav
It looks fantastic! Where's the f'n okra?
Posted on 10/26/14 at 6:11 pm to Dav
I like my veggies chopped a little finer, but I'd annihilate that. Nice!
Posted on 10/26/14 at 6:30 pm to Dav
When I think of gumbo, it looks exactly like that. Nicely done. Bet it tastes great.
Posted on 10/26/14 at 6:40 pm to Ice Cold
Thanks all. Not a fan of tomatoes in my gumbo and I can do without okra but doesn't bother me (if i had some on hand would of added).
Always said key to a great gumbo is a dark dark roux. Everything else is easy.
Always said key to a great gumbo is a dark dark roux. Everything else is easy.
Posted on 10/26/14 at 7:26 pm to Dav
roux looks awesome, bet it tastes great
Posted on 10/26/14 at 7:30 pm to Dav
It really does look perfect. Exactly the way I like it. I hope it tastes as good as it looks!
Posted on 10/26/14 at 7:51 pm to Dav
Good job. Looks great.
I might go with more veg and some okra. But we tend to go heavy on veg compared to most.
I might go with more veg and some okra. But we tend to go heavy on veg compared to most.
Posted on 10/26/14 at 7:58 pm to Dav
I cut my veggies smaller but iwei
Posted on 10/26/14 at 8:14 pm to Dav
IWEI. Definitely gumbo weather .
Posted on 10/26/14 at 8:26 pm to Dav
That looks very nice.
But did you really take 45 minutes to achieve that great looking roux? You can shorten this time to 15 minutes by heating your oil to almost smoking and add in your flour and stir like crazy. You will arrive at a dark roux just like you made but in 30 minutes less time.
You will have to have your trinity chopped and ready to add to your roux to temper it though.
Try this out next time.
But did you really take 45 minutes to achieve that great looking roux? You can shorten this time to 15 minutes by heating your oil to almost smoking and add in your flour and stir like crazy. You will arrive at a dark roux just like you made but in 30 minutes less time.
You will have to have your trinity chopped and ready to add to your roux to temper it though.
Try this out next time.
Posted on 10/26/14 at 8:27 pm to Dav
Nice to see a real gumbo on here, for once
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