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Started By
Message
re: Post pics of your roux
Posted on 11/12/18 at 1:51 pm to BurningHeart
Posted on 11/12/18 at 1:51 pm to BurningHeart
If you’ve never tried it, don’t bash it. It’s a great combo.
1
Posted on 11/12/18 at 1:51 pm to cas4t
Depends on the potato salad, but yeah. No rice, spoon of potato salad on top the gumbo. If your gumbo isn’t thick enough to support a potato salad, you’ve got a soup
Posted on 11/12/18 at 1:51 pm to TH03
too runny
Posted on 11/12/18 at 1:52 pm to Placebeaux
It’s a still picture...
Posted on 11/12/18 at 1:52 pm to Placebeaux
quote:
I always brown my chicken first then roux in the same pot.
That’s what I did in that picture
Posted on 11/12/18 at 1:53 pm to TH03
Great color TH
Posted on 11/12/18 at 1:53 pm to fr33manator
Yeah I like having the chicken bits and sausage oil in the roux.
Posted on 11/12/18 at 1:54 pm to fr33manator
Might I make a suggestion fr33? Browning chicken is not needed for gumbo. Lightly boil the chicken in a pot of salted water. Take it out, and debone, setting the chicken aside in a bowl. Return the bones to the boiling water and let them boil for about 30 minutes to boil out all the chicken fat in the skin and bone marrow. Remove the fat and bones, and use that as your chicken stock.
Then make your roux and gumbo as normal, and pour the stock in when you would your water. Makes for a much fuller gumbo flavor, at least I think so.
Then make your roux and gumbo as normal, and pour the stock in when you would your water. Makes for a much fuller gumbo flavor, at least I think so.
Posted on 11/12/18 at 1:55 pm to Placebeaux
My gumbo is amazing
This post was edited on 11/12/18 at 4:23 pm
Posted on 11/12/18 at 1:55 pm to Festus
I never put water in the gumbo, always chicken stock.
Good tip.
Good tip.
Posted on 11/12/18 at 1:56 pm to Placebeaux
quote:
I always brown my chicken first then roux in the same pot.
I brown chicken and sausage, deglaze, make roux. It's not the same without the browned meat IMO
Posted on 11/12/18 at 1:56 pm to Tester1216
You use a ice cream scoop for your rice, how cute.
Posted on 11/12/18 at 1:56 pm to Placebeaux
quote:
I always brown my chicken first then roux in the same pot.
You don’t need to brown chicken for a Gumbo
Boil it, debone, pick the fat out and use the water you boil it in as your stock
This post was edited on 11/12/18 at 2:03 pm
Posted on 11/12/18 at 1:57 pm to cas4t
Thats the flavor booster
Posted on 11/12/18 at 1:57 pm to Tester1216
quote:
I scoop and dip.
Is that ok?
Of course.
Depends on the shape of the bowl, I do the same
Posted on 11/12/18 at 1:57 pm to fr33manator
that's new to me. Not sure I'm in on that but I'd try it.
Posted on 11/12/18 at 1:57 pm to Placebeaux
Would you expect anything less?
Posted on 11/12/18 at 1:58 pm to Placebeaux
Impressive how the flour is stuck to the front of the stove.
Posted on 11/12/18 at 1:59 pm to Placebeaux
I used to put canned chicken stock, or the bullion cubes. I boiled the chicken bones once instead and it made this nice, thick stock with a bit of a sheen on it. Changed the whole flavor of the gumbo. When in a hurry, I don't do it and the flavor isn't nearly as deep without the stock I make.
Posted on 11/12/18 at 1:59 pm to Placebeaux
quote:
It takes me a good 30 minutes to make a roux.
Takes me about 45 min to an hour to make a roux
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