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re: Best ingredient in gumbo you make at home and you eat?
Posted on 11/21/22 at 2:29 pm to MorbidTheClown
Posted on 11/21/22 at 2:29 pm to MorbidTheClown
quote:
the idea of smoking whole, bone-in thighs and using them i the gumbo sounds good.
Smoked chicken or turkey gumbo can be really tasty. The bones simmered make a nice stock.
1
Posted on 11/21/22 at 3:28 pm to Gris Gris
quote:
Smoked chicken or turkey gumbo can be really tasty. The bones simmered make a nice stock.
so, you don't put the whole smoked chicken pieces in the gumbo?
Posted on 11/21/22 at 3:30 pm to MorbidTheClown
quote:
so, you don't put the whole smoked chicken pieces in the gumbo?
I do not. I don't put whole pieces of poultry in any gumbo I make. I pull it or chop it so it fits on the spoon with some sausage and rice. I don't care to fool with whole pieces in my gumbo. Its messy and a PITA to me.
Posted on 11/21/22 at 3:35 pm to Gris Gris
Thanks.
I hadn't even considered it until reading this thread.
I wasn't sure if it was something I was missing.
I hadn't even considered it until reading this thread.
I wasn't sure if it was something I was missing.
Posted on 11/21/22 at 4:01 pm to MorbidTheClown
I’ve used bone in skin on thighs and added the skin and bones to the stock but it’s so much easier to use boneless skinless. Only because you can cut them exactly how you want.
I like nice bite sized pieces.
I’m not saying I won’t eat it, but I’m not the biggest fan of stringy chicken in gumbo. As far as putting whole pieces in, I’m with Gris Gris. That’s how I do smothered chicken though.
I like nice bite sized pieces.
I’m not saying I won’t eat it, but I’m not the biggest fan of stringy chicken in gumbo. As far as putting whole pieces in, I’m with Gris Gris. That’s how I do smothered chicken though.
This post was edited on 11/21/22 at 4:03 pm
Posted on 11/21/22 at 4:22 pm to Irregardless
quote:
I’ve used bone in skin on thighs and added the skin and bones to the stock but it’s so much easier to use boneless skinless. Only because you can cut them exactly how you want.
Definitely easier to cut and a bit less time consuming. I use them in the fried chicken gumbo since that calls for skinless chicken pieces. I sometimes use skinless, but not boneless. I still like to simmer the bones a bit for that unless I'm in a hurry.
quote:
I’m not saying I won’t eat it, but I’m not the biggest fan of stringy chicken in gumbo.
I am absolutely not a fan of this.
quote:
As far as putting whole pieces in, I’m with Gris Gris. That’s how I do smothered chicken though.
I agree. Whole pieces are appropriate and best for that dish in my opinion.
Posted on 11/22/22 at 8:44 am to Cheese Grits
Jacob's andouille and Veron (Supermarket) smoked sausage.
Posted on 11/22/22 at 8:46 am to LSU Delts
quote:
Veron (Supermarket) smoked sausage.
this is what i use
Posted on 11/22/22 at 8:53 am to Irregardless
quote:
Smoked chicken thighs. And good andouille of course.
I smoked whole chickens last time I made gumbo and took whatever was left after deboning all the meat to make the stock. Turned out amazing
Posted on 11/22/22 at 9:12 am to Cheese Grits
I really like fresh sausage added to my gumbo's. I did a seafood gumbo a couple weeks ago and used some andouille and supplemented with some fresh deer sausage. Makes it taste so much better, IMO.
I also like using quail/doves in a gumbo. The only problem is you have to debone those little guys after you cook down your bird for awhile.
I also like using quail/doves in a gumbo. The only problem is you have to debone those little guys after you cook down your bird for awhile.
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