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Chicken and Sausage Gumbo Question
Posted on 11/6/13 at 7:08 pm
Posted on 11/6/13 at 7:08 pm
So I'll be cooking a gumbo on Saturday before the big game. I've prepared a turkey gumbo before using leftover Thanksgiving turkey, but never a "typical" chicken and sausage gumbo.
My question revolves around the chicken. Clearly I need both the meat and a broth. I'd really prefer to cook my own broth, which will require me to buy a whole chicken for the carcass and whatnot. However, the recipe I'm using (John Besh book) calls for cooking the raw chicken in the pot after the roux is prepared. Can I get away with boiling the entire chicken (meat on) for the broth and using the cooked meat in the gumbo? Or should I butcher the meat off before making the broth so that I can cook/brown it in the roux?
Hope that makes sense. Appreciate the advice.
My question revolves around the chicken. Clearly I need both the meat and a broth. I'd really prefer to cook my own broth, which will require me to buy a whole chicken for the carcass and whatnot. However, the recipe I'm using (John Besh book) calls for cooking the raw chicken in the pot after the roux is prepared. Can I get away with boiling the entire chicken (meat on) for the broth and using the cooked meat in the gumbo? Or should I butcher the meat off before making the broth so that I can cook/brown it in the roux?
Hope that makes sense. Appreciate the advice.
Posted on 11/6/13 at 7:12 pm to HurricaneDunc
I would roast the chicken or better yet smoke it, debone anduse the carcass for a stock. Add meat to the gumbo toward the end.
This post was edited on 11/6/13 at 7:13 pm
Posted on 11/6/13 at 7:18 pm to HurricaneDunc
Boil chicken till mostly cooked, take out and cool, debone, roast and return bones to pot and continue simmering as long as you can for a good stock, don't add your chicken to the gumbo till almost ready to serve to keep it from getting stringy
I use a hen instead of a fryer
I use a hen instead of a fryer
Posted on 11/6/13 at 7:25 pm to HurricaneDunc
Use hen.
Boil on low for hour or so.
Take out and let cool.
Put chicken back in few mins before serving.. It'll string out if overcooked.
Boil on low for hour or so.
Take out and let cool.
Put chicken back in few mins before serving.. It'll string out if overcooked.
Posted on 11/6/13 at 8:19 pm to LSUballs
quote:
LSUballs
Dead on, balls accurate.
Posted on 11/6/13 at 8:34 pm to HurricaneDunc
My chicken meat is always cooked in some way whether fried ala Paul Prudhomme style, smoked, boiled or roasted. Just add it toward the end of simmering.
Posted on 11/6/13 at 10:08 pm to Gris Gris
This is where I cheat, Sam's roasted chickens, I remove all the meat, then use what's left to make a stock.
Posted on 11/6/13 at 10:10 pm to andouille
quote:
This is where I cheat, Sam's roasted chickens, I remove all the meat, then use what's left to make a stock.
Same here. Any grocery rotisserie chickens work.
Posted on 11/6/13 at 10:24 pm to andouille
I've used Sam's chickens as well, but one time there was a strange off putting flavor that transferred to the gumbo. Don't know if they used a different seasoning or what, but it wasn't good.
Sometimes I pick up some smoked chickens from the local BBQ joint as well.
Sometimes I pick up some smoked chickens from the local BBQ joint as well.
This post was edited on 11/6/13 at 10:25 pm
Posted on 11/7/13 at 2:39 am to andouille
quote:
This is where I cheat, Sam's roasted chickens, I remove all the meat, then use what's left to make a stock.
When I was in school and had no time this was my go-to move. You can make a plenty respectable gumbo this way.
Posted on 11/7/13 at 2:43 am to HurricaneDunc
SERVES 6 TO 8
This recipe is engineered for efficiency: Get the roux in the oven and then prep the remaining ingredients. A heavy, cast-iron Dutch oven yields the fastest oven roux. If a lightweight pot is all you’ve got, increase the oven time by 10 minutes. The chicken broth must be at room temperature to prevent lumps from forming. Fish sauce lends an essential savory quality. It’s sold in most grocery stores in the section with the Asian seasonings; if you can’t find it, see the box at bottom right for substitution information. Since the salt content of fish sauce varies among brands, taste the finished gumbo before seasoning with salt.
INGREDIENTS
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup vegetable oil
Salt and pepper
1 onion, chopped fine
1 green bell pepper, seeded and chopped
1 celery rib, chopped fine
5 garlic cloves, minced
1 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes, drained
3 3/4 cups low-sodium chicken broth, room temperature (see note)
1/4 cup fish sauce (see note)
4 bone in chicken thighs (about 2 pounds), skin and excess fat removed
8 ounces andouille sausage, halved lengthwise and sliced thin
2 cups frozen okra, thawed (optional)
2 pounds extra-large (21-25) shrimp, peeled and deveined
INSTRUCTIONS
1. MAKE ROUX Adjust oven rack to lowest position and heat oven to 350 degrees. Toast ¾ cup flour in Dutch oven on stovetop over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. (Roux can be refrigerated in -airtight -container for 1 week. To use, heat in Dutch oven over medium-high heat, whisking constantly, until just smoking, and continue with step 2.)
2. COOK AROMATICS Transfer Dutch oven to stovetop and whisk cooked roux to combine. Add onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 10 minutes. Stir in remaining flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until dry, about 1 minute. Slowly whisk in broth and fish sauce until smooth. Season chicken with pepper. Add chicken and bring to boil.
3. SIMMER GUMBO Reduce heat to medium-low and simmer, covered, until chicken is tender, about 30 minutes. Skim fat and transfer chicken to plate. When chicken is cool enough to handle, cut into bite-size pieces and return to pot; discard bones.
4. FINISH GUMBO Stir in sausage and okra, if using, and simmer until heated through, about 5 minutes. Add shrimp and simmer until cooked through, about 5 minutes. Season with salt and pepper. Serve. (Gumbo can be refrigerated in airtight container for 1 day.)
MAKE AHEAD: Gumbo can be made through step 3 and refrigerated in an airtight container for 3 days. To serve, bring gumbo to simmer, covered, in Dutch oven. Remove lid and proceed with recipe as directed.
This recipe is engineered for efficiency: Get the roux in the oven and then prep the remaining ingredients. A heavy, cast-iron Dutch oven yields the fastest oven roux. If a lightweight pot is all you’ve got, increase the oven time by 10 minutes. The chicken broth must be at room temperature to prevent lumps from forming. Fish sauce lends an essential savory quality. It’s sold in most grocery stores in the section with the Asian seasonings; if you can’t find it, see the box at bottom right for substitution information. Since the salt content of fish sauce varies among brands, taste the finished gumbo before seasoning with salt.
INGREDIENTS
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup vegetable oil
Salt and pepper
1 onion, chopped fine
1 green bell pepper, seeded and chopped
1 celery rib, chopped fine
5 garlic cloves, minced
1 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes, drained
3 3/4 cups low-sodium chicken broth, room temperature (see note)
1/4 cup fish sauce (see note)
4 bone in chicken thighs (about 2 pounds), skin and excess fat removed
8 ounces andouille sausage, halved lengthwise and sliced thin
2 cups frozen okra, thawed (optional)
2 pounds extra-large (21-25) shrimp, peeled and deveined
INSTRUCTIONS
1. MAKE ROUX Adjust oven rack to lowest position and heat oven to 350 degrees. Toast ¾ cup flour in Dutch oven on stovetop over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. (Roux can be refrigerated in -airtight -container for 1 week. To use, heat in Dutch oven over medium-high heat, whisking constantly, until just smoking, and continue with step 2.)
2. COOK AROMATICS Transfer Dutch oven to stovetop and whisk cooked roux to combine. Add onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 10 minutes. Stir in remaining flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until dry, about 1 minute. Slowly whisk in broth and fish sauce until smooth. Season chicken with pepper. Add chicken and bring to boil.
3. SIMMER GUMBO Reduce heat to medium-low and simmer, covered, until chicken is tender, about 30 minutes. Skim fat and transfer chicken to plate. When chicken is cool enough to handle, cut into bite-size pieces and return to pot; discard bones.
4. FINISH GUMBO Stir in sausage and okra, if using, and simmer until heated through, about 5 minutes. Add shrimp and simmer until cooked through, about 5 minutes. Season with salt and pepper. Serve. (Gumbo can be refrigerated in airtight container for 1 day.)
MAKE AHEAD: Gumbo can be made through step 3 and refrigerated in an airtight container for 3 days. To serve, bring gumbo to simmer, covered, in Dutch oven. Remove lid and proceed with recipe as directed.
quote:
I don't use "Fish Sauce or Thyme"...this is a great Gumbo!!!
This post was edited on 11/7/13 at 2:46 am
Posted on 11/7/13 at 6:31 am to HurricaneDunc
Boil chicken
Debone chicken
Roast bones
Use bones for stock
Add meat toward the end of cooking
Debone chicken
Roast bones
Use bones for stock
Add meat toward the end of cooking
Posted on 11/7/13 at 7:07 am to LSUPHILLY72
I like fish sauce...never knew it was essential to a chicken and sausage gumbo.
Posted on 11/7/13 at 7:16 am to HurricaneDunc
quote:
Can I get away with boiling the entire chicken (meat on) for the broth and using the cooked meat in the gumbo?
meh yeah. but, what's the diffence if you boil the chicken first or put it in after you start boiling your roux?
Posted on 11/7/13 at 7:21 am to HurricaneDunc
make it grilled and later put sausage and with leafy vegetables .
Posted on 11/7/13 at 8:11 am to HurricaneDunc
I have used treedawgs gumbo for the past 4 years now for the LSU / Bama game... at this point I have to double the recipe I have so many people coming.
thanks for sharing treedawg...
thanks for sharing treedawg...
Posted on 11/7/13 at 8:15 am to HurricaneDunc
quote:
Can I get away with boiling the entire chicken (meat on) for the broth and using the cooked meat in the gumbo?
Yes. Then roast the bones and boil with stock for extra rich flavor. Remove bones before adding roux.
Posted on 11/7/13 at 8:49 am to HurricaneDunc
Buy a hen, make your roux, throw raw hen in and boil everything for a couple of hours. The hen will give off a rich and buttery stock. I never cook my hen/fryer before I put it in a gumbo and when cooking with a hen, you don't need to add stock, big fat hens are stock making machines.
This post was edited on 11/7/13 at 8:50 am
Posted on 11/7/13 at 8:53 am to HurricaneDunc
quote:
(John Besh book)
I have one of his cook books, and i tried his recipe for stuffed bellpeppers. It was awful. So i wouldn't rely on Besh's instructions to cook anything.
quote:
calls for cooking the raw chicken in the pot after the roux is prepared.
That's some backward arse shite, right there. When i have time, i like to smoke it for a couple hours, then boil it to make a stock. If i'm just doing a quick gumbo (relatively quick) i brown the chicken and use chicken broth.
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