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Started By
Message
re: Post pics of your roux
Posted on 11/12/18 at 1:59 pm to tgrbaitn08
Posted on 11/12/18 at 1:59 pm to tgrbaitn08
quote:
You don’t need to brown chicken for a Gumbo
i've done it both ways. I like seasoning it and browning the chicken up real nice, baw. I think it gives it more flavor.
This post was edited on 11/12/18 at 2:00 pm
2
Posted on 11/12/18 at 2:00 pm to tgrbaitn08
Mines 20-30
Posted on 11/12/18 at 2:00 pm to Placebeaux
You’ve got to be a woman......spilling flour all over the place like that.
Posted on 11/12/18 at 2:00 pm to TH03
Not bashing, but sounds weird af. I'd try it tho. I'm down to try gumbo in any fashion. Lots of people do lots of different things with their gumbo.
Never tomatoes, tho. IMO.
Never tomatoes, tho. IMO.
This post was edited on 11/12/18 at 2:01 pm
Posted on 11/12/18 at 2:00 pm to Placebeaux
Posted on 11/12/18 at 2:01 pm to S
quote:
Impressive how the flour is stuck to the front of the stove.
I just grab the bag and shake it. I dont measure shite.
Posted on 11/12/18 at 2:02 pm to Festus
quote:
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.
^^^^^^ all of this. My man
Posted on 11/12/18 at 2:02 pm to BestBanker
You use a ice cream scoop too?
Posted on 11/12/18 at 2:02 pm to cas4t
quote:
Never tomatoes, tho. IMO.
Got to have tomatoes for a creole gumbo
Posted on 11/12/18 at 2:03 pm to Placebeaux
Posted on 11/12/18 at 2:03 pm to Placebeaux
Real question for anyone. I've had friends that have made gumbo for years tell me that some of the jarred pre-made rouxs are just as good as one you make. Or in the very least, most people that eat it would never know it's not home made.
When you don't feel like the time and effort of making a roux, is this a legit alternative?
When you don't feel like the time and effort of making a roux, is this a legit alternative?
Posted on 11/12/18 at 2:04 pm to cas4t
quote:
i've done it both ways. I like seasoning it and browning the chicken up real nice, baw. I think it gives it more flavor.
salt, pepper and garlic powder.
Posted on 11/12/18 at 2:04 pm to Festus
always mp fes
Posted on 11/12/18 at 2:04 pm to Festus
quote:
Real question for anyone. I've had friends that have made gumbo for years tell me that some of the jarred pre-made rouxs are just as good as one you make. Or in the very least, most people that eat it would never know it's not home made
You can’t tell the difference
quote:
is this a legit alternative?
Absolutely when you don’t have the time
Posted on 11/12/18 at 2:04 pm to Festus
quote:
Might I make a suggestion fr33? Browning chicken is not needed for gumbo.
Necessary? No, but it makes it better and when I say brown...
My process, given that I have the time, goes like this.
Throw a little bacon grease in the black iron pot. Open a beer. Peel skin off chicken thighs. Place in pot thigh down, put heat to medium hi. Let it roll until i’ve Got a little sticking going on, flip the thighs, pour some water in, close the pot.
Repeat this process until the chicken is done, then cook excess water out until chicken is starting to fall apart and sticking again. Pull out the chicken, and then deglaze what is stuck to bottom of pan, then pour it on top the chicken to use later.
Yeah it takes more time and you don’t HAVE to do it, but apart from the roux the most important ingredient to a good gumbo is time. You can’t rush it.
Posted on 11/12/18 at 2:04 pm to Festus
IDK Ive never used one before.
Posted on 11/12/18 at 2:05 pm to Festus
When you have time, why not make your own and freeze some of it to have for later?
Posted on 11/12/18 at 2:06 pm to Tester1216
quote:
You use a ice cream scoop too?
Sometimes but mainly use our 1/3 to 1/2 cup stainless measuring scoops!
Posted on 11/12/18 at 2:06 pm to Tester1216
quote:
BellaTigre18
Sheeeeetit I bet you would gobble that gumbo down.
Posted on 11/12/18 at 2:07 pm to fr33manator
quote:
Peel skin off chicken thighs
Why would you throw away all that flavor? Boil with with skin then remove the skin after it’s boiled
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