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re: Chicken and Sausage Gumbo (w/ pics)
Posted on 11/11/18 at 2:04 pm to GeauxldMember
Posted on 11/11/18 at 2:04 pm to GeauxldMember
Holy crap this looks awesome. Will try!
0
Posted on 11/11/18 at 2:30 pm to GeauxldMember
That looks great man! Well documented too!
I tried a fried chicken gumbo for the first time for the bama game and ran into a problem that has vexed me ever since. I've never burned a roux before, and somehow it got burned this time. I'm pretty sure what happened was the sediment from the fried chicken burned while I was heating up my oil before adding flour. How do y'all handle this part? Do you treat the sediment like a roux and stir it while the oil heats up?
It's kind of throwing me off because I usually like to do a roux a la prudhomme on higher heat, but it seems like you have to be a lot more careful when getting the oil up to the right temp with the sediment in there.
I tried a fried chicken gumbo for the first time for the bama game and ran into a problem that has vexed me ever since. I've never burned a roux before, and somehow it got burned this time. I'm pretty sure what happened was the sediment from the fried chicken burned while I was heating up my oil before adding flour. How do y'all handle this part? Do you treat the sediment like a roux and stir it while the oil heats up?
It's kind of throwing me off because I usually like to do a roux a la prudhomme on higher heat, but it seems like you have to be a lot more careful when getting the oil up to the right temp with the sediment in there.
This post was edited on 11/11/18 at 2:37 pm
Posted on 11/11/18 at 2:45 pm to RabidTiger
quote:
I tried a fried chicken gumbo for the first time for the bama game and ran into a problem that has vexed me ever since. I've never burned a roux before, and somehow it got burned this time. I'm pretty sure what happened was the sediment from the fried chicken burned while I was heating up my oil before adding flour. How do y'all handle this part? Do you treat the sediment like a roux and stir it while the oil heats up?
It's kind of throwing me off because I usually like to do a roux a la prudhomme on higher heat, but it seems like you have to be a lot more careful when getting the oil up to the right temp with the sediment in there.
I think that's exactly what happened. You burned the sediment when heating the oil without the rest of the flour. You have to be careful when frying the chicken that you don't fry too much in the same pot and you don't burn the sediment as you call it.
Ways to combat that are not to preheat the oil before whisking in your additional flour for the roux. I've never preheated the oil. Another method is not frying the chicken too long. Many times, I don't necessarily fry the chicken such that it's cooked through expecially if I have really large pieces. My goal is that it's golden brown on the outside and flavoring the oil. The rest of it will cook thoroughly during the simmer after I've deboned it and cut it into bite size pieces to add to the stock.
Posted on 11/11/18 at 3:35 pm to Joshjrn
quote:
I bring it up because this is the first time I've seen someone post that they go stock to roux until a point, and then roux to stock for the rest.
As GrisGris said, you can do either/or/both. I simply do it the way I do because I don’t want to handle scalding roux to pour it into stock. Once I add the stock and get a homogenous slurry, it’s easier to handle and I can ladle it into the larger stock pot. I think sometimes we just overthink things and make them harder than they have to be.
Posted on 11/11/18 at 3:37 pm to Gris Gris
Made one yesterday for the LSU game
Smoked Chicken & Andouille w Smoked Turkey Stock from a Greenberg Turkey
Smoked Chicken & Andouille w Smoked Turkey Stock from a Greenberg Turkey
This post was edited on 11/11/18 at 3:39 pm
Posted on 11/11/18 at 3:38 pm to Gris Gris
Exactly. Your goal isn’t to cook the chicken through, it’s just to get it golden. I stir the oil while I’m heating it so the bits don’t burn, but you can just as easily add it all together and heat it as you do. More than one way to skin a cat...
Posted on 11/11/18 at 3:40 pm to bossflossjr
Looks good!
Posted on 11/11/18 at 3:49 pm to bossflossjr
That looks fantastic
Posted on 11/11/18 at 3:56 pm to bossflossjr
Nice, Boss!
Posted on 11/11/18 at 4:25 pm to bossflossjr
Greenberg Turkeys make great tasting stock for gumbo. Looks delicious!
Posted on 11/11/18 at 4:37 pm to GeauxldMember
Everything about that looks amazing, except for how small you cut up the sausage. I like full circles.
Posted on 11/11/18 at 5:13 pm to GeauxldMember
Looks awesome. The first time I did fried chicken gumbo I never looked back. Using the fry grease for the roux and the golden crust on the chicken just takes it to another level.
And yea, I always add trinity to the roux, then stock to that. Sometimes the stock is room temp, sometimes warm. No difference in end product.
And yea, I always add trinity to the roux, then stock to that. Sometimes the stock is room temp, sometimes warm. No difference in end product.
Posted on 11/11/18 at 6:27 pm to GeauxldMember
quote:
I rarely do this inside and I’m really stinking up the joint!
You'll never hear me complain about that smell. That's the smell of a good supper coming.
Posted on 11/11/18 at 8:47 pm to Joshjrn
never broke a roux putting it in gumbo
Posted on 11/11/18 at 11:02 pm to jaydoubleyew
Here's another question for the chicken frying crowd. Do y'all like to add the chicken early and simmer it for a while or do you cut it up and add it right before serving?
Posted on 11/12/18 at 1:55 am to RabidTiger
I cut it up and simmer for a little while so the crust dissolves into the gumbo and to ensure it’s all fully cooked to tender. Not very long. Some folks think gumbo needs to simmer for hours. It doesn’t.
Posted on 11/12/18 at 6:44 am to Gris Gris
quote:
Fried chicken gumbo takes gumbo to another level in my opinion.
Agreed! I did Paul’s last time I made it and it’s how I will continue to make it.
Looks good OP even the eggs lol. I thought about cracking some into the simmering gumbo last time like I do with crawfish boils.
Posted on 11/12/18 at 7:58 am to USEyourCURDS
quote:
U can feel the blood trying to crawl through your veins like A GI in a rat hole with a .45 looking for Charlie. It’s that good.
Posted on 11/12/18 at 9:15 am to GeauxldMember
Do you have the measurements for this baw? Looks amazing
Posted on 11/12/18 at 9:24 am to GeauxldMember
quote:
Looks pretty good. When do you debone the chicken
quote:
I’d assume right before serving, that way you get the richness from the marrow in the gumbo.
Yep.
so, after the cooking process is completed , you pull the chicken pieces out and debone them and return just the meat to the pot?
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