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Started By
Message
5 gal pot gumbo question
Posted on 1/14/22 at 7:36 am
Posted on 1/14/22 at 7:36 am
do yall brown and remove your chicken/sausage before starting on the roux ?
or
just add the uncooked chicken and sausage later after it comes together and is boiling ?
Ive heard of both, just asking the FDB
or
just add the uncooked chicken and sausage later after it comes together and is boiling ?
Ive heard of both, just asking the FDB
8
Posted on 1/14/22 at 7:40 am to LSUTIGERTAILG8ER
Brown, or do something to render some fat. Less skimming the better
Posted on 1/14/22 at 7:44 am to LSUTIGERTAILG8ER
Brown sausage. Remove.
Add a little duck fat or oil of choice and pan fry lightly floured chicken. Remove.
Make roux in said oil. Add Trinity. Cook. Add hot stock. Return chicken and sausage to pot with about an hour to go.
Add a little duck fat or oil of choice and pan fry lightly floured chicken. Remove.
Make roux in said oil. Add Trinity. Cook. Add hot stock. Return chicken and sausage to pot with about an hour to go.
Posted on 1/14/22 at 7:44 am to LSUTIGERTAILG8ER
I usually cook my roux the day/night before. If I decide at the last min to cook a gumbo I use a jar roux.
Posted on 1/14/22 at 7:56 am to lsujunky
quote:
jar roux.
What is your go to in this situation?
Posted on 1/14/22 at 7:56 am to bigpapamac
quote:
What is your go to in this situation?
Kary's
Posted on 1/14/22 at 7:57 am to LSUTIGERTAILG8ER
I brown the sausage, remove. Add a little oil and brown chicken (just browned, not cooked through), remove. I usually remove and retain (to be readded later) fond at this point, but that's a game time decision. Add oil and flour to make roux. Add onions, brown. Add rest of trinity, cook down. Incorporate roux into stock one wooden spoonful at a time. Simmer. Add chicken and sausage with about an hour to go.
Posted on 1/14/22 at 7:57 am to LSUTIGERTAILG8ER
I get a hen and boil it until cooked tender. The liquid makes for a great stock and I add the roux to it.. Brown sausage in a pan and sautee onion, bellpepper, celery in that pan.
Posted on 1/14/22 at 8:04 am to LSUTIGERTAILG8ER
I season, then brown the chicken. As for the sausage, I add the sausage the last hour or so of cooking. That way the pieces still retain some of their flavor and remain pretty firm. I've found if cooking the sausage from the very start, it loses it's flavor and can become very soft to the bite.
I don't worry about skimming until the gumbo has been cooking for at least an hour and then near the end of the cooking cycle and get the rest of it out at that time.
I don't worry about skimming until the gumbo has been cooking for at least an hour and then near the end of the cooking cycle and get the rest of it out at that time.
Posted on 1/14/22 at 9:09 am to LSUTIGERTAILG8ER
Always brown and add back.
Posted on 1/14/22 at 9:11 am to Panny Crickets
quote:
pan fry lightly floured chicken
I've tried to make the "fried chicken" gumbo with mixed results. Is the flour supposed to come off the chicken to make the roux? or is supposed to stick to the chicken and become partially fried chicken?
Posted on 1/14/22 at 9:18 am to Saskwatch
quote:
Is the flour supposed to come off the chicken to make the roux? or is supposed to stick to the chicken and become partially fried chicken?
It will cook off the chicken when the gumbo is cooking and will help in thickening it a bit.
I don't flour my chicken to make my gumbo. I just season the meat and lightly brown it off a bit, then make my roux with the rendered fat and more oil depending on how much gumbo I'm making.
Most of the time I already have my homemade roux in jars in the fridge ready to use and if I do that, I will pour off most of the oil that accumulates with browning the chicken. What remains in the pot will be used to start cooking my trinity, then I add the pre-made roux.
Posted on 1/14/22 at 11:02 am to LSUTIGERTAILG8ER
brown first, yes. But try baking your roux if youre feeling risky. I did this the last 2 times and will never stir a roux again. It takes a couple hours but you only stir every 30 min
Posted on 1/14/22 at 11:37 am to Saskwatch
quote:
I've tried to make the "fried chicken" gumbo with mixed results. Is the flour supposed to come off the chicken to make the roux? or is supposed to stick to the chicken and become partially fried chicken?
Yep, it will be lightly fried as long as you lightly dust it. Small bits flour will be left in the oil (fond) and dissolve when you make your roux.
Once you add the chicken back with an hour to go, it comes out perfectly and doesn’t have a fried consistency at all. It’s amazing.
I can’t recommend this method enough (Prudhomme or Link was where I learned about it first?).
Posted on 1/14/22 at 12:52 pm to LSUTIGERTAILG8ER
quote:
Kary's
dark for the win
I sometimes make it darker depending on the meal being cooked 
Posted on 1/14/22 at 1:24 pm to Panny Crickets
quote:
Once you add the chicken back with an hour to go,
So, can I assume you don't debone the chicken, but leave it in whole pieces??
Personally, I prefer to cook my chicken just a bit longer to where the meat is just starting to pull away from the bone, especially the legs. Then I will remove the chicken, let it cool a bit and then remove all the skin and bone and break up the chicken in bite size chunks.
While I'm doing that, I put in my sausage and let that cook for an hour then shut off the pot and put the chicken back into the pot. Since it's been out for about 1 1/2 hours, it will cool down the gumbo and not cook enough to fall apart.
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