Posted by
Message
Dale Doubak
LSU Fan
Somewhere
Member since Jan 2012
6000 posts

Chicken sausage gumbo
Do you take out you thighs and shred or just boil until it does. If so how long do you boil for?


trident
Tennessee Fan
Member since Jul 2007
4099 posts

re: Chicken sausage gumbo
Cut in cubes, brown. Add the chicken back the last 30 mins when all else is added and simmering. That way it comes out still in chunks. If you want the chicken to be shredded consistency, cook it longer. I prefer the cubbed chicken


Dale Doubak
LSU Fan
Somewhere
Member since Jan 2012
6000 posts

re: Chicken sausage gumbo
Thanks


Replies (0)
Replies (0)
00
Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
46788 posts

re: Chicken sausage gumbo
I use rotisserie chickens in my gumbos. Remove the meat from the bones in desired sized chunks and use the carcass for the stock. The roasted chicken bones etc. make a great rich stock.


Dav
LSU Fan
NOLA
Member since Feb 2010
7816 posts

re: Chicken sausage gumbo
I use boneless skinless thighs. Brown my sausage first then chicken in the rendered sausage fat. Reserve meat until about an hour left then rough chop the chicken and add it all back in.


Replies (0)
Replies (0)
35
t00f
Tulane Fan
Eating with a mask in the zone
Member since Jul 2016
43042 posts

re: Chicken sausage gumbo
quote:

I use rotisserie chickens i


Same. And, costco already sells it shredded and bagged. Thing of beauty.


jmarto1
LSU Fan
Houma, LA/ Las Vegas, NV
Member since Mar 2008
26689 posts

re: Chicken sausage gumbo
The wal mart chickens are actually seasoned pretty well for a stock. I did it on the fly one time and have stuck with it


Replies (0)
Replies (0)
11
LSUJML
LSU Fan
BR
Member since May 2008
26844 posts

re: Chicken sausage gumbo
(no message)
This post was edited on 10/3 at 2:05 pm


Replies (0)
Replies (0)
00
CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
18519 posts

re: Chicken sausage gumbo
I dont like shredded chicken. If some shreds that's fine, but for the most part, I rather chunks. I either brown it a little in the pot or bake it prior and use the bones and skin for stock.
This post was edited on 10/6 at 8:27 pm


Replies (0)
Replies (0)
72
StringedInstruments
Auburn Fan
Member since Oct 2013
12741 posts

re: Chicken sausage gumbo
quote:

And, costco already sells it shredded and bagged.


That pulled rotisserie bag they sell there is coated in some kind of solution. I wasn’t a fan.


Replies (0)
Replies (0)
01
SuperSaint
Stanford Fan
Sorting Out OT BS Since '2007'
Member since Sep 2007
115972 posts
 Online 

re: Chicken sausage gumbo
quote:

just boil until it does.


Image: https://imgur.com/Dp0gPqh.png


quote:

If so how long do you boil for?


Image: https://pbs.twimg.com/media/BsMxX8BCYAAnPWm.jpg


summersausage
Member since Jul 2010
1339 posts

re: Chicken sausage gumbo
Do you not make a roux?? That looks like some Campbell’s soup


Replies (0)
Replies (0)
580
Willie Stroker
Longwood Fan
Member since Sep 2008
7519 posts

re: Chicken sausage gumbo
Boil? No. Roast


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8364 posts

re: Chicken sausage gumbo
In my opinion, stringy chicken in gumbo is a sign of a poor cook.


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
41694 posts

re: Chicken sausage gumbo
I don't like shredded chicken in gumbo at all.

Sometimes, I fry the chicken. Sometimes, I use smoked chicken and sometimes, I roast the chicken. I use the bones for stock. I can't recall the last time I would have boiled chicken for gumbo. I do it for chicken soup, but I make sure not to overcook it so it doesn't shred.

Once I add the chicken and sausage to the gumbo, I simmer for no more than about 45 minutes max. Gumbo doesn't need to cook for hours once put together.


Replies (0)
Replies (0)
21
LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
74323 posts

re: Chicken sausage gumbo
I actually like shredded chicken in it. Not a ton where its all strings, but just when its starting to shred.


Replies (0)
Replies (0)
83
Joshjrn
LSU Fan
Baton Rouge
Member since Dec 2008
16209 posts

re: Chicken sausage gumbo
I brown my chicken thighs whole and then pull slightly before fully cooked. After they cool, I chop into chunks. I add them back in with about an hour left of my simmer.


gumbo2176
Member since May 2018
7433 posts

re: Chicken sausage gumbo
I've always made my chicken & sausage gumbo with a cut up whole chicken and let it boil between 1 1/2 to 2 hours and remove all the chicken from the pot and put it on the side to cool enough to pick the meat off the bones and I toss the skin and bones.

I'll then pull the meat apart into smaller pieces and return it to the pot.

I never make a gumbo with any bones left in the pot.


Replies (0)
Replies (0)
40
BigPerm30
Chicago Cubs Fan
Member since Aug 2011
17482 posts

re: Chicken sausage gumbo
Throw in some tomato. That’s a must and you should also add some shrimp. No chicken and sausage gumbo is complete without a little seafood.


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
8364 posts

re: Chicken sausage gumbo
Too many people in this thread say "boil" when they mean "simmer".

At least I hope so.


Replies (0)
Replies (0)
42
first pageprev pagePage 1 of 2next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram