This.

Wanting to try it myself. Doesn't have to be exact, but just the main points:

-How long should I fry the thighs and at what temp?

-Can you add any more insight about how to use the same pot to make the roux that you used to fry the chicken? I love the idea of extra flavor but seems like it def ups the degree of difficulty

Anything else you think a rookie needs to know before attempting?

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Posted by baylorbaiter

Too close to Waco

Member since Apr 2015

1494 posts

Posted on 8/30/19 at 10:24 pm to FootballNostradamus

You need to page Gris Gris. She has this gumbo down to a T!

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Posted by TH03

Mogadishu

Member since Dec 2008

171512 posts

Posted on 8/30/19 at 10:26 pm to FootballNostradamus

quote:
Can you add any more insight about how to use the same pot to make the roux that you used to fry the chicken? I love the idea of extra flavor but seems like it def ups the degree of difficulty

Drail the oil into a safe container. Be careful not to lose any bits or fond from the pan. Measure out 3/4 cup of the oil and return to the pan. Heat then mix in a cup of flour. Continue to make the roux like normal. It'll be thick, but as it heats and darkens, it will be more liquid.

quote:
Anything else you think a rookie needs to know before attempting?

Take your time with the roux. Make sure it's that dark, reddish brown color. Don't quit early. The roux is everything. You can cut corners elsewhere if you need. Never cut corners on the roux.

For a great roux, use bacon grease.

This is the color I go for:

This post was edited on 8/30/19 at 10:34 pm

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Posted by GeauxldMember

Member since Nov 2003

4493 posts

Posted on 8/31/19 at 8:29 am to FootballNostradamus

quote:
FootballNostradamus

Nice bump.

You just need to cook the chicken until it’s golden. No need to cook it through at this point. Get your oil to about 400° and start putting in your chicken. Don’t put in too much, too fast, or crowd the pan. You don’t want the temp dropping much below 350°.

You have to be careful when using the same oil. Keep stirring while you’re re-heating to make the roux, or add the flour first before you start re-heating. If it’s your first time, don’t try to go too hot/too fast. Take your time. If you burn it, you’ll ruin your gumbo.

quote:
measurements

Start with Paul Prudhomme’s recipe and adjust to your liking. You can pretty much get the idea of things I do differently and the same from the pics posted.

If you have access to good andouille (I like Bailey’s in LaPlace), use it.

Enjoy!