- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Fried chicken gumbo
Posted on 11/11/12 at 6:59 pm to urinetrouble
Posted on 11/11/12 at 6:59 pm to urinetrouble
0
Posted on 11/11/12 at 7:08 pm to Martini
quote:
Maybe so but that's not gumbo nor did they ever advertise it as gumbo.
Not to be a jackass.
Even though I'm a jackass.
Was just agreeing with you
Posted on 11/13/12 at 5:02 pm to urinetrouble
Going to make it tomorrow. However, looked at the recipe and saw some odd ingredients: chili powder, and a poblano? Can't remember ever seeing that in gumbo before 
Posted on 11/13/12 at 5:09 pm to The Wicker Man
I've never made or had Link's gumbo, but I've made Paul Prudhomme's version of fried chicken and andouille gumbo a gazillion times. It's very good.
Posted on 11/13/12 at 6:39 pm to Gris Gris
Prudhomme's recipe seems to be pretty basic; Link's is way over the top.
Posted on 11/13/12 at 7:28 pm to The Wicker Man
Link's is probably good but different. Personally, I don't care for too many flavors in gumbo, but others differ.
Posted on 11/13/12 at 7:31 pm to Gris Gris
Chicken and sausage gumbo should be basic in my opinion. Seafood is a different story.
Posted on 11/13/12 at 8:16 pm to OTIS2
I'm old school (60+) and I'm having difficulty comprehending fried chicken and gumbo in the same pot.
Posted on 11/13/12 at 8:40 pm to COTiger
The chicken isn't whole on the bone. It's fried but torn/cut in bite size pieces. It's not battered either. The flour crust dissolves. Think about how good fried chicken smells and gravy made with frying drippings. A roux made with that oil is truly outstanding.
Posted on 11/13/12 at 8:45 pm to Gris Gris
I hear what you're coming from and I'm slowly coming around. 
I won't make a pot tomorrow, but the next pot of chicken & sausage gumbo I make I might try the fried chicken.
I won't make a pot tomorrow, but the next pot of chicken & sausage gumbo I make I might try the fried chicken.
Posted on 11/13/12 at 8:48 pm to COTiger
Look up PP's recipe on the web. It's quite easy. Worth giving it a whirl.
Posted on 11/13/12 at 8:51 pm to COTiger
Just finished @40 quarts...20 lbs of baked chicken and 10 lbs fried. Used rendered lard from a batch of cracklin' and an equal amount of canola to both fry the chicken and make the roux. It is one helluva gumbo, if I must say so myself.
I simmered my stock for @ 48 hours, too. That didn't hurt it all.
I simmered my stock for @ 48 hours, too. That didn't hurt it all.
Posted on 11/13/12 at 8:54 pm to OTIS2
I'll taste it if there's no okra.
Posted on 11/13/12 at 8:57 pm to Gris Gris
It's gumbo, so...
Posted on 11/13/12 at 9:18 pm to OTIS2
So, no okra! Yay! Sounds good!
Posted on 11/13/12 at 9:20 pm to Gris Gris
Posted on 11/13/12 at 9:49 pm to Gris Gris
quote:
I've been making Paul Prudhomme's version for years, but mine is better than what he serves in the restaurant. Not sure why. Maybe he doesn't make the same way in the restaurant. The premise is a good one. Using the frying oil to make the roux makes for some of the best tasting chicken and andouille gumbo you'll ever eat. I use skinless bone in pieces. I don't want a bunch of skin floating in my gumbo and it's not necessary anyway.
This! I will use skin on and with bone sometime, but I debone it after and eat the skin and nibble on the bones while the gumbo cooks! This is the only chicken and andouille sausage recipe that I use.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News