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Fried Chicken Gumbo (Photos)
Posted on 11/9/20 at 8:18 am
Posted on 11/9/20 at 8:18 am
Yesterday was the perfect day for some gumbo. I like to fry my chicken in oil and then make the roux from that oil.
Started out browning some sausage in a cast iron skillet...not pictured.
Fried/Browned the chicken in oil.
Removed the chicken from the oil and added flour
Starting to get a little color
Right where I like it
Tossed in a tub of Guidrys
Not pictured but transferred the roux to a stock pot, added in some chicken stock with some salt, black pepper, cayenne, white pepper, paprika, and a small dash of chili powder. Brought to a boil and simmered for 30 minutes.
Put chicken in with bones and simmered for about an hour. Removed the chicken from the pot and pulled from the bone. Put the chicken back in for another 30-45 minutes along with the sausage.
Ready to eat over some warm jasmine rice
Started out browning some sausage in a cast iron skillet...not pictured.
Fried/Browned the chicken in oil.
Removed the chicken from the oil and added flour
Starting to get a little color
Right where I like it
Tossed in a tub of Guidrys
Not pictured but transferred the roux to a stock pot, added in some chicken stock with some salt, black pepper, cayenne, white pepper, paprika, and a small dash of chili powder. Brought to a boil and simmered for 30 minutes.
Put chicken in with bones and simmered for about an hour. Removed the chicken from the pot and pulled from the bone. Put the chicken back in for another 30-45 minutes along with the sausage.
Ready to eat over some warm jasmine rice
This post was edited on 11/9/20 at 8:28 am
18
Posted on 11/9/20 at 8:23 am to Hat Tricks
I'd eat that for breakfast right now
Posted on 11/9/20 at 8:30 am to Hat Tricks
Very nice.
Posted on 11/9/20 at 8:31 am to Hat Tricks
quote:
I like to fry my chicken in oil and then make the roux from that oil.
Best way to make a gumbo IMHO
Posted on 11/9/20 at 8:31 am to Hat Tricks
Looks great.
I used to do the same with the oil I fried the chicken to make the roux. Do you scrap the pot before starting the roux?
I only ask bc some of the chicken pieces would get in my roux. It turned out find, but just curious.
I used to do the same with the oil I fried the chicken to make the roux. Do you scrap the pot before starting the roux?
I only ask bc some of the chicken pieces would get in my roux. It turned out find, but just curious.
Posted on 11/9/20 at 8:34 am to 314stunna
quote:
Do you scrap the pot before starting the roux?
I only ask bc some of the chicken pieces would get in my roux. It turned out find, but just curious.
Yeah, I try to scrape out what I can because those chicken bits will burn while making the roux. Obviously can't get it all out but it turns out fine if a little is in there.
Posted on 11/9/20 at 8:34 am to MusclesofBrussels
We brown the sausage, then remove it...brown well seasoned chicken, then remove it...make the roux in the same Magnelite roaster and move on from there. We use oil to brown the chicken, but not that much.
This post was edited on 11/9/20 at 9:47 am
Posted on 11/9/20 at 9:19 am to Hat Tricks
That's my favorite way to do a C&S gumbo.
Posted on 11/9/20 at 9:28 am to Hat Tricks
that bowl shot is exactly how gumbo should look. great work
Posted on 11/9/20 at 9:45 am to Hat Tricks
Posted on 11/9/20 at 10:01 am to MusclesofBrussels
quote:
Best way to make a gumbo IMHO
Do you transfer the oil and or strain into a different vessel before making the roux? I love the fried chicken method but sometimes feel like the fond burns while I make the roux.
Posted on 11/9/20 at 10:07 am to logjamming
quote:
d or strain into a different vessel before making the roux? I love the fried chicken method but sometimes feel like the fond burns while I make the roux.
My biggest fear/concern when using the chicken oil for the oil
Posted on 11/9/20 at 10:11 am to Hat Tricks
That's how I cook it but I also roll the chicken in some flour first, Paul Prudhommes recipe.
I do the chicken in one pan and drain off the oil only. Then I put the oil and flour in the pot that I make the gumbo in so I don't have to try to move the finished roux or worry about burning the fond. I have done it all in one pot as well. I also fry up the sausage a little first to add that oil in the mix. Just depends on what I feel like doing that day.
Looks fantastic!
I do the chicken in one pan and drain off the oil only. Then I put the oil and flour in the pot that I make the gumbo in so I don't have to try to move the finished roux or worry about burning the fond. I have done it all in one pot as well. I also fry up the sausage a little first to add that oil in the mix. Just depends on what I feel like doing that day.
Looks fantastic!
This post was edited on 11/9/20 at 10:23 am
Posted on 11/9/20 at 10:22 am to Hat Tricks
Perfect bowl of gumbo!
Posted on 11/9/20 at 11:20 am to Hat Tricks
Looks really good. Bet the taste is spot on, too. I also fry my chicken and use the frying oil to make my roux.
Posted on 11/9/20 at 12:07 pm to Hat Tricks
That's basically what I do with my C&S gumbo. Looks great.
It looks like you have the skin on the chicken when you fry it. Do you discard the skins after everything is browned? Or do you put them in the gumbo?
It looks like you have the skin on the chicken when you fry it. Do you discard the skins after everything is browned? Or do you put them in the gumbo?
Posted on 11/9/20 at 12:09 pm to SUB
quote:
It looks like you have the skin on the chicken when you fry it. Do you discard the skins after everything is browned? Or do you put them in the gumbo?
Skin was still on while the chicken was simmering the first hour. I discarded the skin when I pulled the chicken off the bone.
Posted on 11/9/20 at 12:12 pm to Hat Tricks
Baw that looks great!!
Posted on 11/9/20 at 12:14 pm to Hat Tricks
I may try that next time.
I remove the skins first and fry them by themselves, after the sausage. Then I remove those and discard them...well, I may eat a couple! Next I season the chicken and fry / brown each piece, and everything else is the same as yours.
I remove the skins first and fry them by themselves, after the sausage. Then I remove those and discard them...well, I may eat a couple! Next I season the chicken and fry / brown each piece, and everything else is the same as yours.
This post was edited on 11/9/20 at 12:29 pm
Posted on 11/9/20 at 12:20 pm to Hat Tricks
Looks delicious.
I also flour and season my skinless chicken before frying it ala Chef Paul. Sometimes, I fry the skin alone for snacking.
I also flour and season my skinless chicken before frying it ala Chef Paul. Sometimes, I fry the skin alone for snacking.
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