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re: Chicken and Andouille Gumbo Sunday - Stock Question
Posted on 1/13/12 at 12:35 pm to Woody
Posted on 1/13/12 at 12:35 pm to Woody
quote:
jalapeno
I just saw this. Never seen that one before.
Yep. Adds a different type of heat than cayenne. I usually use 1 large jalapeno for a med size pot of gumbo and adjust the heat near the end of the simmering with cayenne.
And I always make my gumbo a little saltier and spicier (heat) than normal. I find the rice takes the salt and heat down a little.
1
Posted on 1/13/12 at 12:51 pm to BayouBlitz
quote:
And I always make my gumbo a little saltier and spicier (heat) than normal.
I do the opposite because andouille is not usually consistent on salt and spice and you can't undo either of those. Individuals can salt and pepper their bowls. I find the andouille adds plenty of salt and I rarely add any at all. No one else does it at the table either, so I guess it's been on target.
Posted on 1/13/12 at 1:01 pm to Gris Gris
quote:
I do the opposite because andouille is not usually consistent on salt and spice and you can't undo either of those. Individuals can salt and pepper their bowls. I find the andouille adds plenty of salt and I rarely add any at all. No one else does it at the table either, so I guess it's been on target.
I do this after the final taste test. So, by then, everything should be incorporated well enough to get a good read.
There have been times early in my gumbo days, when I thought the gumbo was too salty, and then added the rice and it was perfect. Same w heat.
I'd love to try some of your gumbo one day.
Posted on 1/13/12 at 1:02 pm to BugAC
The one and only.
Posted on 1/13/12 at 1:03 pm to BayouBlitz
Yours too, BB, but no okra or tomatoes, please. 
This post was edited on 1/13/12 at 1:04 pm
Posted on 1/13/12 at 1:07 pm to Gris Gris
Now, how are you going to ask me to leave out okra? That's like asking the Beatles to leave out Harrison.
No tomatoes though.
No tomatoes though.
Posted on 1/13/12 at 2:33 pm to BayouBlitz
quote:
Now, how are you going to ask me to leave out okra?
I think I already did.
Posted on 1/13/12 at 3:47 pm to Gris Gris
I mean its like 2 carrots, they hardly make the gumbo noticeably "sweet". eta: Not saying you have to add them or anything, they're just extremely neutral in the ultimate taste of a gumbo which has so many other flavors on top of it.
This post was edited on 1/13/12 at 3:50 pm
Posted on 1/13/12 at 3:51 pm to kfizzle85
If the carrots don't affect anything, why put them in at all? There's not rule that stocks must include carrots.
I simply said I don't use them because they add a sweet aspect and I don't like it. That's my suggestion. He can take it or leave it.
I simply said I don't use them because they add a sweet aspect and I don't like it. That's my suggestion. He can take it or leave it.
Posted on 1/13/12 at 4:06 pm to Gris Gris
I use them because I tend to make stock and freeze it and use it for other things, and that's how I make stocks. I don't find that it affects the taste of a gumbo, that's all I'm saying brah, I'm not criticizing your cooking.
Posted on 1/13/12 at 4:23 pm to kfizzle85
Ha! That's why I don't put much in when I make stocks for the freezer. I don't always know what the use will be. I take the stock out and if I want to flavor it a bit for a particular dish before using it, I add the ingredient and simmer for a while.
This guy isn't making stock for future use. He's just making it for gumbo. As you say, the carrot may not affect the taste much, so I see no point in wasting a good carrot. I'd eat it with lemon pepper.
I'm not a brah.
This guy isn't making stock for future use. He's just making it for gumbo. As you say, the carrot may not affect the taste much, so I see no point in wasting a good carrot. I'd eat it with lemon pepper.
I'm not a brah.
Posted on 1/13/12 at 4:27 pm to Gris Gris
quote:
Ha! That's why I don't put much in when I make stocks for the freezer. I don't always know what the use will be.
This is why my stock is super basic. Chicken stock for me is boiled chicken carcass, and maybe peppercorns. If I want the flavors of onions, carrots, celery, etc, I'll add them to the dish when I cook it.
GG, we need to write a book on gumbo.
Posted on 1/13/12 at 4:52 pm to BayouBlitz
Use rotisserie chickens. Pick the meat and use the carcus to make stock. It's already roasted. Sauté onion, celery, carrot and garlic. Throw in some bay leaves and boill with the carcus.
Posted on 1/13/12 at 4:54 pm to BayouBlitz
quote:
This is why my stock is super basic. Chicken stock for me is boiled chicken carcass, and maybe peppercorns. If I want the flavors of onions, carrots, celery, etc, I'll add them to the dish when I cook it.
I will put things in when I know I'm making chicken soup, but even then, I leave out the carrots because I put a few in the soup, itself, and I found it too sweet when I did both. I'm planning on making a lot of chicken stock this weekend if I can get around to it.
I'll probably use onions and a few peppercorns. After I make it, I'll take what I'm going to use for soup and reduce it a bit with celery and parsley stems.
quote:
GG, we need to write a book on gumbo.
I think we and a few other folks have already done that here a few times.
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