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Started By
Message
re: Easy Chicken & Sausage Gumbo - with pics
Posted on 12/30/17 at 7:57 pm to liz18lsu
Posted on 12/30/17 at 7:57 pm to liz18lsu
quote:I'm sure you are super nice and cute as a button, but I am quite suspicious of this approach.
used beef stock and beef consume on my gumbo
I'd need to see it in action.
This post was edited on 12/30/17 at 7:59 pm
1
Posted on 12/30/17 at 8:09 pm to Rouge
quote:
I'm sure you are super nice and cute as a button,
Both, on occasion. I was using chicken stock and switched and the difference was amazing. Mind you, I like my gumbo more like a stew. I have had many gumbos that were thin and watery, like dirty dish water. Everyone who has ever had my dad's gumbo loves it. It reminds me a little of the Chime's D&S gumbo, at least when I worked there in 2000. Just saying, it was a damn fine batch, Rouge.
ETA: Rouge I think my Dad uses beef broth because he didn't like the greasiness of dark meat chicken. Added that richer flavor in lieu of. It really is very good.
This post was edited on 12/30/17 at 8:13 pm
Posted on 12/30/17 at 8:11 pm to AbitaFan08
quote:
Hope that’s not an overkill of gumbo threads today.
No such thing.
Posted on 12/30/17 at 8:27 pm to liz18lsu
How thick do you make your gumbo?
Posted on 12/30/17 at 8:55 pm to Rouge
Between water and gelatin? Mine does not slosh in the bowl without effort.
Mine does not slosh in the bowl without effort.Posted on 12/30/17 at 9:44 pm to Dav
quote:
I prefer canola but any oil with a high smoke point will do. I’d recommend a .75:1 ratio too.
Damn that looks good. Gonna try this.
This post was edited on 12/30/17 at 9:45 pm
Posted on 12/31/17 at 8:10 am to Dav
Looks delicious.
I'm always worried about making the roux in the same pot that the meat is browned due to small pieces of the chicken and sausage that remain that can cause some burning. Is that not a concern? I'd rather do it your way.
I'm always worried about making the roux in the same pot that the meat is browned due to small pieces of the chicken and sausage that remain that can cause some burning. Is that not a concern? I'd rather do it your way.
Posted on 12/31/17 at 10:17 am to liz18lsu
quote:
Everyone who has ever had my dad's gumbo loves it
Darbonne Retirin’ & Dyin’ Home
General Delivery
Tiger Bend, La.
Attn: O G
Posted on 1/1/18 at 11:04 am to Dav
Thanks to OP. I'd never made a gumbo before and tried this one last night. It came out great.
Posted on 1/1/18 at 11:40 am to Dav
Beautiful color Dav. The only difference between my and yours is I don't brown my sausage near that much and I do it all in one pot.
Posted on 1/2/18 at 9:48 am to Dav
wtf? browning the chicken for gumbo....
Posted on 1/2/18 at 9:51 am to Lake Vegas Tiger
quote:
wtf? browning the chicken for gumbo....
Posted on 1/2/18 at 1:40 pm to jdd48
quote:
It came out great.
my main reason for the post was to get people into making gumbo, hence this “beginners” receipe. Posted on 1/2/18 at 1:42 pm to GeauxTigers0107
quote:
do it all in one pot
I switch back and forth from my 6 qt enameled pot and the skillet for the roux. I almost prefer the skillet cause it has more surface area for browning the meats. I need to invest in a bigger enameled pot
Posted on 1/2/18 at 2:13 pm to Lake Vegas Tiger
quote:Do you put in raw chicken?
wtf? browning the chicken for gumbo....
Posted on 1/3/18 at 1:20 am to lsupride87
Pretty sure they boil theirs, debone it and use bones to start stock..but hey..what do we know, there is only 1 way to make gumbo right ?
Posted on 1/3/18 at 5:39 pm to LSU_postman
quote:
Pretty sure they boil theirs
Chicken on the grill is so much better. The boiled chicken is not good. Stringy. I like gumbo when the chicken is cut in to chunks that stay together.
Posted on 1/3/18 at 5:42 pm to LSU_postman
quote:
there is only 1 way to make gumbo right ?
The first poster was the one who scoffed at the idea of browning the chicken.
Posted on 1/3/18 at 6:08 pm to Dav
Awesome post looks delicious!
looks delicious!Posted on 1/4/18 at 7:07 am to Dav
Looks great.
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