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Chicken and Sausage Gumbo (w/ pics)
Posted on 11/11/18 at 9:47 am
Posted on 11/11/18 at 9:47 am
Cooler weather and a Saints game get together at my house meant it was time for gumbo. So, like a good Louisiana boy, I made it a day ahead!
As always, this is how I do mine. I’m sure yours and your grandma’s are fantastic, too.
Father, Son, Holy Spirit at the ready:
And prepped for once I start my roux. No time to stop and do anything then!
Next, I season some flour and my bone in, skinned and trimmed chicken thighs and dredge the latter in the former. Reserve the seasoned flour for your roux.
Heat up some canola oil and get to frying the bird...
Once your chicken is golden on both sides, remove from the oil and place on a rack or paper towels to drain.
I set my frying oil aside and have a beer (or two..or three) while the oil cools. Next, I’ll take two cups of the oil, along with the flour bits left over from the chicken, and heat it up in my roux pot. Once the oil gets around 350F, I’ll slowly add in 3 cups of the reserved flour I used to dust the chicken.
Once my roux is nice and dark, I add about 2/3-3/4 of my trinity to cook it down and cool the roux. I rarely do this inside and I’m really stinking up the joint!
Next, I start adding a ladle at a time of my simmering chicken stock (not pictured) to my roux, while continuing to stir and incorporate. I repeat this until I have a nice roux “slurry”, then add that slurry to the remaining, simmering chicken stock.
Once that’s all stirred in and happy, I add the rest of my trinity, the chicken, black, white and cayenne pepper, along with some garlic and onion powder, and bring to a boil. I’ll start to skim the foaming fat from the top, then add my first dose of herbs (dry oregano and fresh thyme), turn down the heat, and let simmer for about 30 minutes to get the chicken tender. It’s starting to look like gumbo now!
I’ll do a little more skimming throughout and add my andouille and a little more fresh thyme. I use Bailey’s and I don’t typically brown it first as there just isn’t a ton of fat to render. If you prefer browning it, have at it.
From there, I’ll continue to simmer and skim another 20 minutes or so, taste for salt and seasoning and add as necessary. Note that I don’t add salt to this point because of the andouille. If I do it prior to the addition of the sausage, I risk over salting. Once I get it the salt and seasoning where I want it, I add chopped green onion and parsley, and cut the heat. Cover it again, and in 20 minutes, it’s ready to serve!
I like mine with rice, or with a simple potato salad and a boiled egg as pictured. A couple dashes of Red Dot and I’m in heaven!
As always, this is how I do mine. I’m sure yours and your grandma’s are fantastic, too.
Father, Son, Holy Spirit at the ready:
And prepped for once I start my roux. No time to stop and do anything then!
Next, I season some flour and my bone in, skinned and trimmed chicken thighs and dredge the latter in the former. Reserve the seasoned flour for your roux.
Heat up some canola oil and get to frying the bird...
Once your chicken is golden on both sides, remove from the oil and place on a rack or paper towels to drain.
I set my frying oil aside and have a beer (or two..or three) while the oil cools. Next, I’ll take two cups of the oil, along with the flour bits left over from the chicken, and heat it up in my roux pot. Once the oil gets around 350F, I’ll slowly add in 3 cups of the reserved flour I used to dust the chicken.
Once my roux is nice and dark, I add about 2/3-3/4 of my trinity to cook it down and cool the roux. I rarely do this inside and I’m really stinking up the joint!
Next, I start adding a ladle at a time of my simmering chicken stock (not pictured) to my roux, while continuing to stir and incorporate. I repeat this until I have a nice roux “slurry”, then add that slurry to the remaining, simmering chicken stock.
Once that’s all stirred in and happy, I add the rest of my trinity, the chicken, black, white and cayenne pepper, along with some garlic and onion powder, and bring to a boil. I’ll start to skim the foaming fat from the top, then add my first dose of herbs (dry oregano and fresh thyme), turn down the heat, and let simmer for about 30 minutes to get the chicken tender. It’s starting to look like gumbo now!
I’ll do a little more skimming throughout and add my andouille and a little more fresh thyme. I use Bailey’s and I don’t typically brown it first as there just isn’t a ton of fat to render. If you prefer browning it, have at it.
From there, I’ll continue to simmer and skim another 20 minutes or so, taste for salt and seasoning and add as necessary. Note that I don’t add salt to this point because of the andouille. If I do it prior to the addition of the sausage, I risk over salting. Once I get it the salt and seasoning where I want it, I add chopped green onion and parsley, and cut the heat. Cover it again, and in 20 minutes, it’s ready to serve!
I like mine with rice, or with a simple potato salad and a boiled egg as pictured. A couple dashes of Red Dot and I’m in heaven!
Posted on 11/11/18 at 9:54 am to GeauxldMember
Looks good. I’ve never seen fried chicken added.
Posted on 11/11/18 at 10:08 am to GeauxldMember
Looks pretty good. When do you debone the chicken?
Posted on 11/11/18 at 10:08 am to tigerfoot
I havent either. I wouldnt knock it though.
love me some kickin chicken
love me some kickin chicken
Posted on 11/11/18 at 10:21 am to TheEnglishman
I’ve done it. One of the best gumbos i’ve ever done. Deep flavors. U can feel the blood trying to crawl through your veins like A GI in a rat hole with a .45 looking for Charlie. It’s that good.
Posted on 11/11/18 at 10:24 am to tigerfoot
Prudhomme has a fried chicken gumbo recipe that’s good
OP you had me until you ruined that beautiful gumbo with those eggs
OP you had me until you ruined that beautiful gumbo with those eggs
Posted on 11/11/18 at 10:35 am to Sherman Klump
quote:
Looks pretty good. When do you debone the chicken
I’d assume right before serving, that way you get the richness from the marrow in the gumbo.
Posted on 11/11/18 at 10:41 am to BugAC
quote:
Looks pretty good. When do you debone the chicken
quote:
I’d assume right before serving, that way you get the richness from the marrow in the gumbo.
Yep.
And to the poster who doesn’t like eggs, don’t put any in yours. Problem solved.
Posted on 11/11/18 at 10:50 am to GeauxldMember
This dude fricks. I could’ve done without the egg but that shite looks awesome.
Posted on 11/11/18 at 11:13 am to BigPerm30
If you want to get people stirred up on this board, either mention an egg or tomato and they go nutz!!
Posted on 11/11/18 at 11:46 am to GeauxldMember
I like to cook down my trinity a bit more, but looks good, OP.
As a bit of a hijack, some of you swear by adding stock to roux and some roux to stock. I've seen arguments that one way or another will break it, that doing it certain ways undermines the thickening ability of the roux, etc, etc, etc.
Has some gumbo wizard figured out whether there is a "correct" answer on the issue?
As a bit of a hijack, some of you swear by adding stock to roux and some roux to stock. I've seen arguments that one way or another will break it, that doing it certain ways undermines the thickening ability of the roux, etc, etc, etc.
Has some gumbo wizard figured out whether there is a "correct" answer on the issue?
Posted on 11/11/18 at 12:15 pm to GeauxldMember
Looks beautiful! Very similar to the way I make it, but I remove the bones from the fried chicken and simmer them a bit in the stock while making the roux etc... I chop the chicken into bite size pieces before adding it to simmer a bit and I don't use oregano or thyme. I use garlic, though. I also don't salt until after the andouille/sausage and the chicken has simmered. There's salt in my seasoned flour and in the andouille/sausage. I don't brown the andouille/sausage. The juices add so much flavor, though browned bits do as well.
It's hard not to start picking at that fried chicken while you wait to add it.
Your step by step shows folks just how easy this is to make.
Fried chicken gumbo takes gumbo to another level in my opinion.
It's hard not to start picking at that fried chicken while you wait to add it.
Your step by step shows folks just how easy this is to make.
Fried chicken gumbo takes gumbo to another level in my opinion.
Posted on 11/11/18 at 12:16 pm to Joshjrn
quote:
As a bit of a hijack, some of you swear by adding stock to roux and some roux to stock. I've seen arguments that one way or another will break it, that doing it certain ways undermines the thickening ability of the roux, etc, etc, etc.
Has some gumbo wizard figured out whether there is a "correct" answer on the issue?
Not a gumbo wizard, but you can add stock to roux or roux to stock. It works either way.
Posted on 11/11/18 at 12:23 pm to Gris Gris
quote:
Not a gumbo wizard, but you can add stock to roux or roux to stock. It works either way.
I'm not inclined to go search for it, but I remember someone claiming that the roux has some obscenely short period of time, maybe like 15 seconds? in which is absorbs and thickens liquid before it reaches some critical point in which it stops.
I don't know; shite's arcane.
I bring it up because this is the first time I've seen someone post that they go stock to roux until a point, and then roux to stock for the rest.
Posted on 11/11/18 at 12:43 pm to Joshjrn
quote:cool stock into hot roux a little at a time. Period
some gumbo wizard figured out whether there is a "correct" answer on the issue?
Posted on 11/11/18 at 12:43 pm to Joshjrn
quote:
I'm not inclined to go search for it, but I remember someone claiming that the roux has some obscenely short period of time, maybe like 15 seconds? in which is absorbs and thickens liquid before it reaches some critical point in which it stops.
I've never heard this before.
Posted on 11/11/18 at 12:46 pm to tigerfoot
quote:
cool stock into hot roux a little at a time. Period
I add hot/warm roux to stock every time I make gumbo. I've never done it any other way.
When making a basic white sauce or cream based soup, I add liquid to the roux.
Posted on 11/11/18 at 1:13 pm to GeauxldMember
Got me thinking about my post Thanksgiving turkey gumbo..Can't wait..
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