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Started By
Message
re: Could I get a gumbo recipe for FB season please?
Posted on 8/31/16 at 2:46 pm to CAD703X
Posted on 8/31/16 at 2:46 pm to CAD703X
quote:
so wait, your costs should be even less. you just like to argue.
I try not to be disingenuous, me saying I could make a gumbo for $1 because I grow my own veggies and raise my own chickens and make my own sausage doesn't really mean anything
0
Posted on 8/31/16 at 2:47 pm to RhodeDawg
If you use a rotisserie chicken, make sure it isn't flavored with strange seasonings. That can throw off your flavor.
Take the meat off the bones right away and put the bones in water or store bought broth/stock and simmer those while you do other prep work like chopping your vegetables, chicken and whatever sausage you use. Strain out the bones and you're ready to go.
The recipe I gave you can be easily doubled. Keep in mind that making gumbo is not an exact science like baking. Making the roux, if you make your own, and/or frying the chicken if you're doing that, are the only things that need a good bit of attention. The rest is a cake walk, really. Chopping veggies, simmering them in the roux, adding the roux to the liquid, then adding the chicken and sausage, simmer about 30 -45 minutes, skim any grease from the meats off the top and you're done. I like to add chopped green onions to the pot when I turn off the heat before serving or you can put them out and let folks add some to their individual bowls. If you use a jarred roux and rotisserie chicken, there's just not that much to it that's daunting.
If you want to make the roux, but don't feel comfy coze, make an oven roux. Same measurements, whisk the ingredients together and pop in a 350-375 oven. Takes a little while, but you can do the other prep work while it darkens. Just check it every 20 minutes or so and give it a stir. It's near impossible to burn it in the oven. OR, you can go with the microwave roux suggestions.
Take the meat off the bones right away and put the bones in water or store bought broth/stock and simmer those while you do other prep work like chopping your vegetables, chicken and whatever sausage you use. Strain out the bones and you're ready to go.
The recipe I gave you can be easily doubled. Keep in mind that making gumbo is not an exact science like baking. Making the roux, if you make your own, and/or frying the chicken if you're doing that, are the only things that need a good bit of attention. The rest is a cake walk, really. Chopping veggies, simmering them in the roux, adding the roux to the liquid, then adding the chicken and sausage, simmer about 30 -45 minutes, skim any grease from the meats off the top and you're done. I like to add chopped green onions to the pot when I turn off the heat before serving or you can put them out and let folks add some to their individual bowls. If you use a jarred roux and rotisserie chicken, there's just not that much to it that's daunting.
If you want to make the roux, but don't feel comfy coze, make an oven roux. Same measurements, whisk the ingredients together and pop in a 350-375 oven. Takes a little while, but you can do the other prep work while it darkens. Just check it every 20 minutes or so and give it a stir. It's near impossible to burn it in the oven. OR, you can go with the microwave roux suggestions.
Posted on 8/31/16 at 2:48 pm to Count Chocula
quote:
He aint talking shrimp and crab meat. That can run you a crisp $100 for 15 to 20 folks.
i gave up on seafood gumbo. i prefer to fry the shrimp or do something with it that focuses on the flavor of the shrimp rather than dump into a giant pot of roux & stock.
Posted on 8/31/16 at 2:48 pm to Salmon
quote:Im telling you right now the gumbo I make cost right around $10-$15 depending on if I already have oil/flour and stock laying around and it feeds 10-15 people
not saying you can't make a big pot and feed a lot of people for relatively cheap
just not for $10
Here is the ingredients:
1lb andouille
2lbs chicken thighs
1 cup veg oil
1 cup AP flour
seasoning
2tsp minced garlic
8 cups stock
file'
trinity chopped
This post was edited on 8/31/16 at 2:50 pm
Posted on 8/31/16 at 2:49 pm to Gris Gris
One note if you make your own roux: If you see any black in the roux, and I mean ANY black, even if it's one tiny speck, it's ruined. Do not use it. Throw it out and start over.
You might think it'll be okay to use. It won't.
You might think it'll be okay to use. It won't.
Posted on 8/31/16 at 2:50 pm to lsupride87
quote:
lsupride87
just quit trying. too many know-it-alls on here that refuse to be wrong.
i make this all the time so i know how many people it will feed.
Posted on 8/31/16 at 2:50 pm to CAD703X
quote:The crab meat helps the flavor of the shrimp. Dump in some oysters with the juice. Viola!
with it that focuses on the flavor of the shrimp rather than dump into a giant pot of roux & stock.
Posted on 8/31/16 at 2:52 pm to lsupride87
quote:
1lb andouille
2lbs chicken thighs
trinity chopped
just this is probably $15 at most grocery stores
but whatever, it doesn't really matter, I should be used to CAD and his hyperbole
Posted on 8/31/16 at 2:53 pm to Salmon
quote:It really isnt though. I mean maybe at whole foods or some other bullshite market place
just this is probably $15 at most grocery stores
Posted on 8/31/16 at 2:56 pm to Salmon
quote:
I should be used to CAD and his hyperbole
maybe you'll believe google
quote:
So, What is a Good Price for Chicken?
Product Buy a Few
Chicken, Boneless Skinless (includes tenderloins) $1.79 to $1.99
Chicken Thighs (Boneless, Skinless) $0.99 to $1.29
Chicken Thighs and Drumsticks (Bone-In) $0.79 to $0.99
Chicken Breasts (Bone-In, Split) $1.49 to $1.79
This post was edited on 8/31/16 at 2:58 pm
Posted on 8/31/16 at 2:59 pm to CAD703X
quote:
maybe you'll believe google
you mean some Mom blog from Utah?
Posted on 8/31/16 at 3:00 pm to CAD703X
Some folks are skeptics Cad. They find anything you say hard to believe.
But then again, can you blame them
But then again, can you blame them
Posted on 8/31/16 at 3:01 pm to Salmon
quote:
you mean some Mom blog from Utah?
alright, you live in the land of $7/lb chicken, i get it.
luckily the rest of us dont.
Posted on 8/31/16 at 3:02 pm to Count Chocula
quote:
They find anything you say hard to believe.
its almost like you're speaking from personal experience.........almost
Posted on 8/31/16 at 3:02 pm to Salmon
quote:
2lbs worth of chicken thighs $4
Kroger has thighs right now for 1.89 a pound. Come on up and get you some. They had tons of them in the cooler in trays, ready to go.
Posted on 8/31/16 at 3:03 pm to MeridianDog
quote:
Kroger has thighs right now for 1.89 a pound. Come on up and get you some. They had tons of them in the cooler in trays, ready to go.
no no, that's clearly some mom blog from utah you liar.
Posted on 8/31/16 at 3:04 pm to CAD703X
quote:
no no, that's clearly some mom blog from utah you liar.
Touche'.... we've come full circle and are back to fighting over gumbo! Just like the old days.
Posted on 8/31/16 at 3:05 pm to CAD703X
quote:
alright, you live in the land of $7/lb chicken, i get it.
well the whole fryers I buy from my farmer are $5/lb
quote:
luckily the rest of us dont.
maybe I'm really out of touch about how cheap super market chicken is...
still think that you have to be serving your gumbo with 90% rice to feed 10 people though
Posted on 8/31/16 at 3:06 pm to Salmon
quote:
still think that you have to be serving your gumbo with 90% rice to feed 10 people though
nope, just use an ice cream scoop to put a dollop in the middle.
Posted on 8/31/16 at 3:11 pm to patnuh
quote:
Gumbo to feed 10 people for $10
I think we just found our next FDB cook off. I can do this, easily. Hell, shrimp are $2.50/lb or less right now from the boat, so I could probably pull of seafood gumbo at that price. Chicken leg quarters are THIRTY FOUR CENTS a pound right now at Rouses, and I prefer using dark quarters in my gumbo..
Some of you need to start shopping at ethnic markets, where the produce is better, cheaper, and turns over faster than average chain supermarket. Food bargains are definitely out there if you're willing to look.
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