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Has anyone here tried the fried chicken gumbo?
Posted on 10/6/15 at 1:35 pm
Posted on 10/6/15 at 1:35 pm
I've seen a couple people post about it but I don't know if anyone has ever tried to make it
Main reason I'm asking is I cooked a gumbo this past Saturday for the LSU game. I've got about half of it left but my guests were definitely dipping most of the meat out.
I was thinking about just dumping an 8 piece spicy into the pot when I reheat it and seeing how it turns out
Main reason I'm asking is I cooked a gumbo this past Saturday for the LSU game. I've got about half of it left but my guests were definitely dipping most of the meat out.
I was thinking about just dumping an 8 piece spicy into the pot when I reheat it and seeing how it turns out
Posted on 10/6/15 at 1:41 pm to Powerman
hell no
Posted on 10/6/15 at 1:42 pm to Powerman
quote:
8 piece mild
Can't see why it wouldn't be good.
Posted on 10/6/15 at 1:44 pm to Powerman
let us know how it works out
i would remove the skin first
i would remove the skin first
Posted on 10/6/15 at 2:50 pm to Powerman
I tried an 8-piece spicy from Popeyes, skin removed. Tasted like any other chicken gumbo I've had.
Posted on 10/6/15 at 4:24 pm to Powerman
If I'm cooking a huge pot for a crowd, I take the extra time to fry the chicken first. No skin, heavy seasoned, double-flour dipped and fried -- to me it makes a huge difference.
If I'm just cooking for the family for dinner, I don't worry about frying the chicken... just brown it a bit in the gumbo pot before I make the roux.
If I'm just cooking for the family for dinner, I don't worry about frying the chicken... just brown it a bit in the gumbo pot before I make the roux.
Posted on 10/6/15 at 4:26 pm to Powerman
I've made it more times than I can count. It's how I make my chicken gumbo most of the time unless I decide to use smoked chicken, but as Otis says, you remove the skin before flouring and frying. Then, you use the frying oil to make the roux. Those are the keys to the flavor. It's fantastic and it's easy. Saying you don't have time for it is pretty much saying you don't want to go to the trouble. Flouring some skinless chicken and putting it in oil for a bit doesn't take that much time unless you're making a very large amount, which is what I do. I just fry it all the day before. Cut it up while the oven roux is going.
You could buy fried skinless tenders and simmer it in your gumbo, but the flavor won't be the same since you didn't make the roux with the frying oil. You need fried chicken without a heavy batter, though. Otherwise, the coating won't dissolve well to flavor the gumbo and any uncooked thick batter will be awful floating around in your gumbo.
You could buy fried skinless tenders and simmer it in your gumbo, but the flavor won't be the same since you didn't make the roux with the frying oil. You need fried chicken without a heavy batter, though. Otherwise, the coating won't dissolve well to flavor the gumbo and any uncooked thick batter will be awful floating around in your gumbo.
Posted on 10/6/15 at 8:39 pm to Powerman
Yes, I use fried chicken from time to time and it works fine. Fry it and stew it off the bone in chicken broth, then add that. You will need to get rid of the skin after the crust cooks away. Use your normal spices in the chicken broth. My choice would be thyme, garlic and bay leaf.
Here is my fried chicken gumbo
Here is my fried chicken gumbo
This post was edited on 10/6/15 at 8:43 pm
Posted on 10/6/15 at 11:56 pm to Powerman
My mom makes jambalaya with spicy chicken from Popeyes once a day on the day after Mardi Gras. It is delicious.
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