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Message
advice on a gumbo
Posted on 10/27/22 at 1:31 pm
Posted on 10/27/22 at 1:31 pm
i am cooking a gumbo for 30 to 40 people. i like the gumbo pretty meaty, but my question is how much meat do yall recommend? chicken and sausage, with some tasso is my game plan. thanks for the help
3
Posted on 10/27/22 at 1:41 pm to cajunboi03
So 5 gallons?
5lb of sausage, 5lb thighs.
3lbs if you're ladylike.
I'd say it more depends on if you are planning to make a thin gumbo or a thicker gumbo.
5lb of sausage, 5lb thighs.
3lbs if you're ladylike.
I'd say it more depends on if you are planning to make a thin gumbo or a thicker gumbo.
Posted on 10/27/22 at 1:57 pm to cajunboi03
10lbs chicken. 5-6lbs pork
ETA- I'll use this thread here for a guide for bigger chicken and sausage gumbos. It's served me well
LINK
ETA- I'll use this thread here for a guide for bigger chicken and sausage gumbos. It's served me well
LINK
This post was edited on 10/27/22 at 2:01 pm
Posted on 10/27/22 at 2:14 pm to LSUballs
thank you. i appreciate the help.
Posted on 10/27/22 at 2:33 pm to X123F45
quote:
So 5 gallons? 5lb of sausage, 5lb thighs.
3lbs if you're ladylike.
I made on over the weekend that was about a gallon and a half and I used almost 3 lbs. of sausage and smoked about 4 lbs. of chicken thighs.
I like my gumbo like ticc ticc and I want meat in every bite.
Posted on 10/27/22 at 4:08 pm to X123F45
5 pounds of thighs and 5 sausage in a 5 gallon pot is not enough. You use 10 pounds thighs and 5 pounds sausage for a jambalaya. Use the same for gumbo.
5 sausage and 10 chicken will work. If anything, I would drop a pound or two of sausage and add a pound or two of chicken.
Why would amount of chicken make a difference in a thin or thick gumbo? That makes no sense.
5 sausage and 10 chicken will work. If anything, I would drop a pound or two of sausage and add a pound or two of chicken.
Why would amount of chicken make a difference in a thin or thick gumbo? That makes no sense.
Posted on 10/27/22 at 4:13 pm to SixthAndBarone
quote:
Why would amount of chicken make a difference in a thin or thick gumbo? That makes no sense.
A lot of people who make a thick gumbo blow out their chicken.
Not my cup of tea, but common.
Posted on 10/27/22 at 4:17 pm to X123F45
quote:
blow out their chicken.
?
Posted on 10/27/22 at 4:41 pm to SixthAndBarone
Boil it until stringy chicken meat is throughout and no whole pieces remain.
Posted on 10/27/22 at 4:49 pm to X123F45
quote:
Boil it until stringy chicken meat is throughout and no whole pieces remain.
This is the way my ex-wife liked. She wanted the chicken shredded
Posted on 10/27/22 at 5:27 pm to X123F45
Gotcha.
Posted on 10/27/22 at 6:14 pm to X123F45
I gotta admit, I love my gumbo thick and I also like when my chicken gets more shredded. I think when your gravy is so thick you don’t need big chunks of meat. If I could have my way, I would just have a sausage gumbo. The sausage is always the best part.
Posted on 10/28/22 at 3:55 am to BigB0882
quote:
meat. If I could have my way, I would just have a sausage gumbo. The sausage is always the best part.
Smoke chicken thighs and cut them in to pieces. They’ll hold together and add a ton of goodness. White meat from a rotisserie chicken is fine and all but it’s just filler.
Posted on 10/28/22 at 7:55 am to X123F45
quote:
Boil it
Man, I know that lots of you and lots of your maw maws and pop pops and noncs all boiled the chicken for the gumbo (mainly to make the stock). But I just can’t do it. It gives me a nervous tic. It’s like an insult to the poor dumb chicken who gave its life for my supper. I’ve got to brown that chicken down in the pot. Get that Maillard process going. Then it’s ok to throw it into the already seasoned broth.
TLDR: I ain’t boiling my chicken
Posted on 10/28/22 at 8:50 am to LuckySo-n-So
The only way I know how to cook a gumbo is to start off with boiling an old hen.
Posted on 10/28/22 at 9:29 am to LuckySo-n-So
quote:
TLDR: I ain’t boiling my chicken
You do realize that you could still overcook the chicken until it blows out right?
I brown the hen in pieces to get the chicken fat, then toss it in a stock pot to cook while I used the chicken fat to cook with.
Posted on 10/28/22 at 1:41 pm to X123F45
Rat, here's the numbers I have based on my large pots if you want a starting point.
A couple things I'm missing:
(1) I don't know for sure the exact amount of finished product or exact volume of cooked product.
(2) Homemade roux numbers.
Per 1 quart of water in the recipe:
1 quart water
2.5 ounces (weight) jar roux
or 9.375 teaspoons jar roux
0.5 pound chicken thighs boneless
0.4 pound creole onion mix (trinity)
0.3 pound andouille
2.25 teaspoons chicken base
A couple things I'm missing:
(1) I don't know for sure the exact amount of finished product or exact volume of cooked product.
(2) Homemade roux numbers.
Per 1 quart of water in the recipe:
1 quart water
2.5 ounces (weight) jar roux
or 9.375 teaspoons jar roux
0.5 pound chicken thighs boneless
0.4 pound creole onion mix (trinity)
0.3 pound andouille
2.25 teaspoons chicken base
Posted on 10/28/22 at 2:23 pm to cajunboi03
quote:
7 rotiserie chickens (we deboned and used the bones for stock)
5 pounds chicken breast
5 pounds chicken thighs
8 pounds smoked sausage
8 pounds andouille
3 pounds Hillshire Farms (It floats so my podna wanted to use some) smoked sausage
9 pounds onions
Bundle celery
12 bell peppers
1 1/2 cups minced garlic
3/4 baby food jar of file'
2 cups fresh green onion tips out the garden
2 cups fresh parsley out the garden
6 cups flour
4 cups oil for the roux
That fills an 80 quart pot about 3/4 way, we fed 90 men and had leftovers. I'd cut that in half and you'll be golden
From that thread that Balls linked. I edited slightly.
Posted on 10/28/22 at 2:55 pm to CHEDBALLZ
quote:
Hillshire Farms
Discredited
Posted on 10/29/22 at 4:45 pm to SixthAndBarone
quote:
Hillshire Farms
legit
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