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Fried Chicken Gumbo
Posted on 10/16/15 at 8:47 am
Posted on 10/16/15 at 8:47 am
Was worth the extra time and really added a lot to the flavor of the gumbo. Sorry, forgot pics.
Fried Chicken Gumbo
•3-4lbs chicken thighs (bone in or out)
•1 lb smoked sausage sliced
•3 chopped onions
•1 chopped bell pepper
•2 quarts chicken broth
•oil for frying and roux
•flour for frying and roux
•Tony's
•mustard
1) Marinate skinless thigh meat in mustard.
2) Coat in Lightly seasoned flour and fry at 350 for 13 minutes.
3) debone chicken and set aside.
4) using 3/4 cup of used frying oil and +\-1 cup of used seasoned flour, make dark roux.
5) add onions, bell pepper, sausage, and broth to roux, stirring in well.
6) bring gumbo to a low boil, then cut back to low.
7) add chicken and simmer for 1 hour, stirring often to prevent sticking and incorporate chicken batter into gumbo.
8) eat with rice or potato salad.
Fried Chicken Gumbo
•3-4lbs chicken thighs (bone in or out)
•1 lb smoked sausage sliced
•3 chopped onions
•1 chopped bell pepper
•2 quarts chicken broth
•oil for frying and roux
•flour for frying and roux
•Tony's
•mustard
1) Marinate skinless thigh meat in mustard.
2) Coat in Lightly seasoned flour and fry at 350 for 13 minutes.
3) debone chicken and set aside.
4) using 3/4 cup of used frying oil and +\-1 cup of used seasoned flour, make dark roux.
5) add onions, bell pepper, sausage, and broth to roux, stirring in well.
6) bring gumbo to a low boil, then cut back to low.
7) add chicken and simmer for 1 hour, stirring often to prevent sticking and incorporate chicken batter into gumbo.
8) eat with rice or potato salad.
4
Posted on 10/16/15 at 8:51 am to Tiger In the Swamp
How well does the chicken stay battered?
Posted on 10/16/15 at 9:11 am to mouton
The mustard is interesting. I use seasoned flour only. No batter. That's too thick and heavy for my taste. The fried flour generally dissolves into the gumbo adding flavor and body. Look up Paul Prudhomme's ORIGINAL recipe on LaBelle cuisine, not the one with the Magic seasonings.
Posted on 10/16/15 at 10:14 am to Gris Gris
I just don't get fried chicken gumbo
It's way too greasy and just nasty. Do your own stock and simmer bone in chicken and you will have the most amazing flavor and tender chicken. Also much healthier
It's way too greasy and just nasty. Do your own stock and simmer bone in chicken and you will have the most amazing flavor and tender chicken. Also much healthier
Posted on 10/16/15 at 10:24 am to dallastiger55
It's not greasy. Skinless chicken is used. Stock can be made from the bones. The sausage/andouille is greasier than the chicken and that grease is removed before serving. The depth of flavor is a whole different one from other gumbo. Have you ever made it?
Posted on 10/16/15 at 10:47 am to MorbidTheClown
Pretty close. He uses garlic powder, also, to season the chicken. I think he uses 7-10 cups water per 1/2 cup oil/1/2cup flour for the roux.
I add green onions after removing the andouille grease.
Nothing needs to exact.
I add green onions after removing the andouille grease.
Nothing needs to exact.
Posted on 10/16/15 at 10:49 am to Gris Gris
so, water instead of broth?
Posted on 10/16/15 at 10:50 am to MorbidTheClown
I use broth. He used water in the original recipe.
I loved that Patti LaBelle site. Sad to see it gone.
I loved that Patti LaBelle site. Sad to see it gone.
Posted on 10/16/15 at 11:08 am to Gris Gris
The recipe on Prudhomme's site is basically the same. Looks like he just uses his seasoning instead of the other stuff. The procedure looks the same. But , I've never made a roux in 3 1/2-4 minutes.
Posted on 10/16/15 at 11:19 am to MorbidTheClown
make the roux the way you usually do it but with the frying oil. Make it in the oven. I don't care for the Magic seas in the gumbo, personally.
Posted on 10/16/15 at 11:44 am to Tiger In the Swamp
Why would you screw up two of the greatest things in the world by trying to combine them. Some things are better left alone. Now real fried chicken dipped in gumbo could be interesting.
Posted on 10/16/15 at 11:49 am to dnm3305
Because it tastes great. Paul Prudhomme did it very successfully. You're not putting whole pieces of skin on fried chicken in the gumbo.
Posted on 10/16/15 at 11:52 am to dnm3305
What GG said.
Posted on 10/16/15 at 12:00 pm to Gris Gris
Dempsey's in Prairieville and Baton Rouge does a really good Fried Chicken Gumbo as well.
Posted on 10/16/15 at 12:07 pm to dnm3305
quote:
Now real fried chicken dipped in gumbo could be interesting.
i assume everyone dipped their popeyes in their red beans.
i know i do.
Posted on 10/16/15 at 4:15 pm to CAD703X
I made a gumbo today. For the chicken I just grabbed a 16 piece all dark meat from Popeye's and broke it down. It's actually really good. I put some andouille and chopped tasso from best stop in and added some duck meat. Will reheat for the unwashed Texas masses tomorrow for the game.
Attempting a crawfish bisque tomorrow. Just wanted to get the gumbo out the way so I'm not rushing.
Attempting a crawfish bisque tomorrow. Just wanted to get the gumbo out the way so I'm not rushing.
Posted on 10/16/15 at 5:28 pm to Powerman
quote:
I made a gumbo today. For the chicken I just grabbed a 16 piece all dark meat from Popeye's and broke it down. It's actually really good. I put some andouille and chopped tasso from best stop in and added some duck meat. Will reheat for the unwashed Texas masses tomorrow for the game.
I do it like this skin and all and the people in this thread hating have never had it I guarantee.
Don't eat the skin just like you don't eat a chicken bone. It's not really that difficult.
Fried chicken is already cooked and not a thing greasy about it.
Posted on 10/16/15 at 5:49 pm to dallastiger55
Just saying you don't need fried chicken or chicken skin in gumbo
Low and slow bone on chicken is the GOAT
Low and slow bone on chicken is the GOAT
Posted on 10/16/15 at 5:56 pm to Martini
I make fried chicken gumbo all the time in the winter. I don't cook the chicken like normal fried chicken, it's more of a pan fry instead of a deep fry. I season the chicken pieces skin and all then dredge in flour, shake the excess off then fry in about a quarter inch of oil until brown on both sides. It isn't cooked through just browned. I set the chicken aside and pour out the oil saving about a 1/2 cup. I then return the pan and oil to high heat and add a 1/2 cup flour and stir like crazy until I get a dark roux, about 5 minutes. From there I add my veggie seasoning and make gumbo. I add the chicken back to the pot after my gumbo comes to a boil when I am reducing to a simmer. It's done when the chicken starts to fall off the bone.
I discard the skin before serving.
I discard the skin before serving.
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