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Started By
Message
Chicken and Sausage Gumbo
Posted on 11/27/16 at 8:21 pm
Posted on 11/27/16 at 8:21 pm
Wanting to make a big batch of gumbo with those primary ingredients. This will be my first time making it. I of course know of Zattarans, and I guess I would use it, but seeing that lots of you guys are from La, wanted to know if you had any tips or tricks to enhance it.
Thanks
Thanks
Posted on 11/27/16 at 8:45 pm to i am dan
Don't forget the tomatoes and quinoa
Posted on 11/27/16 at 9:10 pm to i am dan
You are on the right track. Zatarains, frozen chicken breasts and jimmy dean sausages. Just don't forget the trinity and bring to a rolling boil
Posted on 11/27/16 at 9:19 pm to i am dan
Posted on 11/27/16 at 9:20 pm to i am dan
Gumbo isn't too hard unless you try to get fancy with it. One pointer is that you will never get it "just right." My wife and friends always tell me it's great, but I always feel like it needs a little more of this, a little less than that.
I typically make my own roux (flour and oil isn't hard), but if you don't have the time, the jars aren't too bad.
I typically make my own roux (flour and oil isn't hard), but if you don't have the time, the jars aren't too bad.
Posted on 11/27/16 at 9:50 pm to i am dan
Don't think about enhancing it. Just make a regular recipe and make it right.
If you want a real tip to making your gumbo sing, make sure you have good stock. Preferably homemade. I'm talking collagen-filled liquid that is velvety and rich.
If you want a real tip to making your gumbo sing, make sure you have good stock. Preferably homemade. I'm talking collagen-filled liquid that is velvety and rich.
Posted on 11/27/16 at 9:52 pm to i am dan
quote:
I of course know of Zattarans,
Dear God
Posted on 11/27/16 at 10:24 pm to i am dan
Good, simple broth recipe. I just used this to make a chicken and sausage gumbo that turned out really good. Got the chicken already roasted from Whole Foods. I cooked it from 2pm one afternoon until about 8 am the following morning on low in my slow cooker.
Store bought roasted chicken (plain, smoked preferably if using broth for gumbo)
Celery (3-4 Ribs)
Bell Pepper (about 1/2 of a large one)
Green Onion stalks (2-3)
Carrots (1 large)
Red Onion, peeled (about 1/2)
Whole garlic cloves, peeled (2-3)
Fresh parsley (to your discretion)
About 1/2 tablespoon Apple Cider Vinegar
Salt - I put about a tablespoon of Pink Himalayan Sea Salt; the rocks that you have to grind up)
Black Peppercorns - about a tablespoon
Cayenne - to taste. I start with about 1/4 tsp.; then add more at the end if needed.
Fresh Poultry Herbs (comes in a pack in the produce section)
If unavailable, use fresh Rosemary, Thyme, Sage
Take all meat off chicken and save for later.
Put everything else from the chicken in the pot, skin, bones, etc. Even any juices that may be in the container.
Wash and cut all the vegetables into big chunks.
Add all vegetables, seasonings to the chicken.
Pour water over it to cover everything.
Cook in slow cooker or on low on stove top until the broth is rich in color and has a good taste, flavor.
Strain through cheesecloth.
Store bought roasted chicken (plain, smoked preferably if using broth for gumbo)
Celery (3-4 Ribs)
Bell Pepper (about 1/2 of a large one)
Green Onion stalks (2-3)
Carrots (1 large)
Red Onion, peeled (about 1/2)
Whole garlic cloves, peeled (2-3)
Fresh parsley (to your discretion)
About 1/2 tablespoon Apple Cider Vinegar
Salt - I put about a tablespoon of Pink Himalayan Sea Salt; the rocks that you have to grind up)
Black Peppercorns - about a tablespoon
Cayenne - to taste. I start with about 1/4 tsp.; then add more at the end if needed.
Fresh Poultry Herbs (comes in a pack in the produce section)
If unavailable, use fresh Rosemary, Thyme, Sage
Take all meat off chicken and save for later.
Put everything else from the chicken in the pot, skin, bones, etc. Even any juices that may be in the container.
Wash and cut all the vegetables into big chunks.
Add all vegetables, seasonings to the chicken.
Pour water over it to cover everything.
Cook in slow cooker or on low on stove top until the broth is rich in color and has a good taste, flavor.
Strain through cheesecloth.
Posted on 11/27/16 at 11:27 pm to i am dan
Gumbo is a technique not a recipe. In fact you can judge a gumbo recipe by the number of ingredients: the more it has the more it sucks.
Here is what you need to do, no bullshite:
roux + trinity + stock and sausage + poultry at the last hour.
That's it and don't let anyone tell you different.
Here is what you need to do, no bullshite:
roux + trinity + stock and sausage + poultry at the last hour.
That's it and don't let anyone tell you different.
Posted on 11/28/16 at 1:16 am to MDTiger 13
quote:
if you don't have the time, the jars aren't too bad.
Agreed.
I used the 32 oz jar of cajun power chicken gumbo the other night and it was amazing.
I had major doubts that it would be remotely good but I was pleasantly surprised.
It's very easy. Just dump in the jar into a medium sized pot, another jarful of water, about 2 lbs of boneless, skinless chicken thighs (I like dark meat) and sliced sausage. (Might have to add a little more water when adding sausage.)
Also, you add the chicken uncooked. Bring to a boil when everything is in the pot then reduce to a simmer for about 2 hours. Done.
I also tossed in about a T and a half of Balls Cajun seasoning (it's got some zing to it). If you can't find that, add maybe a T of cayenne. I like my gumbo to have a little zing after you eat it, but not like set your mouth on fire hot.
Honestly, I'm usually very skeptical of how good these jarred mixes are but this one is very good. It's hard to find though, not everyone has it.
I have yet to find it at Walmart but I got it at the Albertsons here and I've seen it at dinky little grocery stores too (aka Market Basket).
Rouse's may have it but I can't say for sure, we don't have one of those.
If you don't have a lot of time, I highly recommend this mix. It's very good.
This post was edited on 11/28/16 at 1:19 am
Posted on 11/28/16 at 1:33 am to i am dan
What's the Zatarain's reference? I've never heard that.
This post was edited on 11/28/16 at 1:36 am
Posted on 11/28/16 at 6:30 am to Cold Drink
The word I use is spartan. I say the same thing. When you have too much crap in the pot, you lose the intended flavor, imo. I add tasso to mine but that is it.
Posted on 11/28/16 at 7:39 am to i am dan
I make a really good "cheater" gumbo that is perfect for when you want gumbo quick.
I make my roux (cup of flour and a cup of oil) in a non-stick skillet and then add an entire container of the chopped seasonings you can buy at the store. I let that cook down for about 10 minutes.
In a separate pot, I have about 8 cups of chicken stick simmering and then I slowly add my hot roux to the stock, stirring it with a whisk as I go.
I then throw in some bay leaf, salt, pepper, and cayenne; and I also take the meat from one rotisserie chicken and a pound of sausage and throw that in the pot.
I let simmer for an hour and then it's good to go.
I make my roux (cup of flour and a cup of oil) in a non-stick skillet and then add an entire container of the chopped seasonings you can buy at the store. I let that cook down for about 10 minutes.
In a separate pot, I have about 8 cups of chicken stick simmering and then I slowly add my hot roux to the stock, stirring it with a whisk as I go.
I then throw in some bay leaf, salt, pepper, and cayenne; and I also take the meat from one rotisserie chicken and a pound of sausage and throw that in the pot.
I let simmer for an hour and then it's good to go.
This post was edited on 11/28/16 at 1:20 pm
Posted on 11/28/16 at 8:13 am to Cold Drink
quote:
Gumbo is a technique not a recipe. In fact you can judge a gumbo recipe by the number of ingredients: the more it has the more it sucks.
Here is what you need to do, no bullshite:
roux + trinity + stock and sausage + poultry at the last hour.
That's it and don't let anyone tell you different.
I do this but I also add okra and thyme
Posted on 11/28/16 at 8:26 am to i am dan
For a quick gumbo I've used Louisiana, Autins and Mamma Paul's gumbo mix before. No shame in that for a quick weekday meal.
To enhance the Zattarains Gumbo Base. Brown some good smoked sausage in enough oil to cover the bottom of your pot. While your doing that, debone a rotisserie chicken from The grocery store, reserve the meat and boil the bones and skin to make a broth. After your sausage is browned remove it from the pot and brown down a small yellow onion till its darker than peanut butter. Add your sausage back to the pot, then your strained chicken stock, then your gumbo mix and let that cook for 15-20 minutes at a simmer. Add your chicken and cook for another 10 minutes or so. Skim the oil of the top then serve over hot rice with a side of potato salad or a baked sweet potato.
To enhance the Zattarains Gumbo Base. Brown some good smoked sausage in enough oil to cover the bottom of your pot. While your doing that, debone a rotisserie chicken from The grocery store, reserve the meat and boil the bones and skin to make a broth. After your sausage is browned remove it from the pot and brown down a small yellow onion till its darker than peanut butter. Add your sausage back to the pot, then your strained chicken stock, then your gumbo mix and let that cook for 15-20 minutes at a simmer. Add your chicken and cook for another 10 minutes or so. Skim the oil of the top then serve over hot rice with a side of potato salad or a baked sweet potato.
Posted on 11/28/16 at 8:27 am to Cold Drink
quote:
Cold Drink
What he said,
The best one always turns out to be the one I didn't even have to go to the store for. Just leftovers and stuff pulled out the freezer.
Posted on 11/28/16 at 8:36 am to Powerman
Zatarains?? WTF Store bought roux?? WTF
Here is my recipe and it comes out really good. Place a whole chicken in a pot and add water till it covers the entire chicken. Also add three bay leaves. Get it to a boil and reduce the temp with cover on and cook for a couple hours.
How I make my roux is quick and easy. Place a cup of oil and a cup of flour in a microwavable dish and stir it up. Cook it in the microwave for 3 min and then stir it. Repeat for 1 min each time until it is the right color you are looking for. I like mine dark brown. Almost impossible to burn it this way.
One onion, one bell pepper, one stalk of celery, and 3 cloves of garlic (chopped fine) add them in a pot with the roux on medium heat and stir till it softens up.
In a separate pan I cut up a whole stick of andouille from Laplace (prefer Jacob's) and brown it and drain the grease. Add that to you vegetables and roux.
Take your chicken out and add your stock to the veggies and sausage, stir, and put it on medium heat. I don't let it get to a boil. Peel the chicken from the bones and add to the gumbo and reduce to a simmer. I let it reduce slightly to concentrate the flavors more. Add seasoning to taste, but you rarely need much due to the andouille adding so much flavor and seasoning. About 20 min before I turn the heat off I add one bundle of green onions chopped up. Serve with rice and it should come out really good.
Here is my recipe and it comes out really good. Place a whole chicken in a pot and add water till it covers the entire chicken. Also add three bay leaves. Get it to a boil and reduce the temp with cover on and cook for a couple hours.
How I make my roux is quick and easy. Place a cup of oil and a cup of flour in a microwavable dish and stir it up. Cook it in the microwave for 3 min and then stir it. Repeat for 1 min each time until it is the right color you are looking for. I like mine dark brown. Almost impossible to burn it this way.
One onion, one bell pepper, one stalk of celery, and 3 cloves of garlic (chopped fine) add them in a pot with the roux on medium heat and stir till it softens up.
In a separate pan I cut up a whole stick of andouille from Laplace (prefer Jacob's) and brown it and drain the grease. Add that to you vegetables and roux.
Take your chicken out and add your stock to the veggies and sausage, stir, and put it on medium heat. I don't let it get to a boil. Peel the chicken from the bones and add to the gumbo and reduce to a simmer. I let it reduce slightly to concentrate the flavors more. Add seasoning to taste, but you rarely need much due to the andouille adding so much flavor and seasoning. About 20 min before I turn the heat off I add one bundle of green onions chopped up. Serve with rice and it should come out really good.
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