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Posted on 11/12/18 at 4:04 pm to TH03
As I side note, with the holidays coming up, here's a tip for leftovers:
Ever go to a Christmas/Thanksgiving get-together and get served delicious oil/water gumbo that looks like Disney's rendition of gumbo? Don't be rude, grab a bag, and use your roux in a jar to get it right. Just add enough to make it thick, and you've got yourself an edible meal!
Ever go to a Christmas/Thanksgiving get-together and get served delicious oil/water gumbo that looks like Disney's rendition of gumbo? Don't be rude, grab a bag, and use your roux in a jar to get it right. Just add enough to make it thick, and you've got yourself an edible meal!
Posted on 8/30/19 at 9:58 pm to tigerbait2010
quote:
Do you have the measurements for this baw? Looks amazing
This.
Wanting to try it myself. Doesn't have to be exact, but just the main points:
-How long should I fry the thighs and at what temp?
-Can you add any more insight about how to use the same pot to make the roux that you used to fry the chicken? I love the idea of extra flavor but seems like it def ups the degree of difficulty
Anything else you think a rookie needs to know before attempting?
Posted on 8/30/19 at 10:24 pm to FootballNostradamus
You need to page Gris Gris. She has this gumbo down to a T!
Posted on 8/30/19 at 10:26 pm to FootballNostradamus
quote:
Can you add any more insight about how to use the same pot to make the roux that you used to fry the chicken? I love the idea of extra flavor but seems like it def ups the degree of difficulty
Drail the oil into a safe container. Be careful not to lose any bits or fond from the pan. Measure out 3/4 cup of the oil and return to the pan. Heat then mix in a cup of flour. Continue to make the roux like normal. It'll be thick, but as it heats and darkens, it will be more liquid.
quote:
Anything else you think a rookie needs to know before attempting?
Take your time with the roux. Make sure it's that dark, reddish brown color. Don't quit early. The roux is everything. You can cut corners elsewhere if you need. Never cut corners on the roux.
For a great roux, use bacon grease.
This is the color I go for:
This post was edited on 8/30/19 at 10:34 pm
Posted on 8/31/19 at 8:29 am to FootballNostradamus
quote:
FootballNostradamus
Nice bump.
You just need to cook the chicken until it’s golden. No need to cook it through at this point. Get your oil to about 400° and start putting in your chicken. Don’t put in too much, too fast, or crowd the pan. You don’t want the temp dropping much below 350°.
You have to be careful when using the same oil. Keep stirring while you’re re-heating to make the roux, or add the flour first before you start re-heating. If it’s your first time, don’t try to go too hot/too fast. Take your time. If you burn it, you’ll ruin your gumbo.
quote:
measurements
Start with Paul Prudhomme’s recipe and adjust to your liking. You can pretty much get the idea of things I do differently and the same from the pics posted.
If you have access to good andouille (I like Bailey’s in LaPlace), use it.
Enjoy!
PP’s Fried Chicken Gumbo Recipe
Posted on 9/1/19 at 9:25 pm to TH03
Thanks all! Gonna try this in a couple weeks when it cools down!
So do you add bacon grease to the oil that you fried the chicken in, or was the bacon grease a general comment and not specific to making a roux for this recipe?
quote:
For a great roux, use bacon grease.
So do you add bacon grease to the oil that you fried the chicken in, or was the bacon grease a general comment and not specific to making a roux for this recipe?
Posted on 9/1/19 at 9:53 pm to GeauxldMember
Wife made one today, cheers.
This post was edited on 9/1/19 at 9:54 pm
Posted on 9/1/19 at 10:23 pm to FootballNostradamus
quote:
was the bacon grease a general comment and not specific to making a roux for this recipe?
This one.
Posted on 9/1/19 at 11:04 pm to GeauxldMember
Looks delicious man. Good job. ??
Posted on 10/22/19 at 10:55 am to GeauxldMember
I made this again last night and it was still as good as I remembered. This is my go-to recipe now. I cheated and used jar roux, sue me. 
Posted on 10/23/19 at 11:21 am to Gris Gris
Looks great but I’m not the biggest fan of bones in my gumbo. But I’d eat the shite out of that
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