- 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
0
Posted on 10/16/15 at 6:30 pm to Tiger In the Swamp
you guys really need to PET the threads about the food you made.
nice to see pics from beginning, middle, and ending process.
nice to see pics from beginning, middle, and ending process.
Posted on 10/16/15 at 7:36 pm to Gris Gris
If you make the roux with the frying oil, and there is some sediment left in it, will the sediment burn as you make the roux?
Posted on 10/16/15 at 7:45 pm to RabidTiger
The sediment is small enough that it doesn't matter
Posted on 10/16/15 at 11:13 pm to Gris Gris
quote:
Have you ever made it?
Oh come one Miss GG. They fact they have never cooked it is no hindrance to folks here criticizing other folks cooking methods.
Mom was making fried chicken gumbo when Chef Paul was a cub scout. She was taught by a wonderful old Cajun Grandmother (not hers) who cooked fried chicken gumbo.
It ain't a new deal. Has been being done well over a hundred years by folks I have met and likely longer than that by people they knew.
Makes great gumbo too (not that you've ever offered me a cup of your specialty)....
Posted on 10/17/15 at 1:34 am to MeridianDog
quote:
Was my first time trying it this way and it came out fantastic
Yeah..me too...
C'mon bruh.......spill the beans
Posted on 10/17/15 at 2:45 am to MeridianDog
Definitely not new, MD. I'm sure PP learned from his own grandmother or great grandmother etc... He simply publicized it and made a fortune. Too bad grandmother Dog didn't publish it first!
I learned from PP, but I've been making it since the cookbook came out and my Mom made it. I helped her. We were sold.
I learned from PP, but I've been making it since the cookbook came out and my Mom made it. I helped her. We were sold.
Posted on 10/17/15 at 7:15 am to Gris Gris
Do you pull the skin off before putting it in the gumbo to simmer? I looked up Chef Pauls recipe and that's what he does. Might try this today
Posted on 10/17/15 at 8:04 am to RabidTiger
quote:
If you make the roux with the frying oil, and there is some sediment left in it, will the sediment burn as you make the roux?
No it won't and if you add milk and a bunch of black pepper this is one of the greatest gravies known to man.
But I have never fried my own chicken for a gumbo. The whole reason for making it is to save time-which is why I use store bought chicken and the friend who showed me many years ago was buying the day old Alberstons chicken for a couple of bucks.
Maybe I should start a rotisserie chicken gumbo thread.
Posted on 10/17/15 at 8:55 am to Martini
Rotisserie chicken, jarred roux, prechopped trinity, canned okra and "better than bouillion". Gumbo in 45 min 
Have done it in a pinch
Have done it in a pinch
This post was edited on 10/17/15 at 11:10 am
Posted on 10/17/15 at 9:24 am to Sir Drinksalot
How do u make the stock if u fry the chicken?
Posted on 10/17/15 at 10:18 am to rouxgaroux
quote:
How do u make the stock if u fry the chicken?
I keep the bones from anytime I have chicken so I always have plenty on hand for stock.
Posted on 10/17/15 at 2:37 pm to KyrieElaison
quote:
o you pull the skin off before putting it in the gumbo to simmer? I looked up Chef Pauls recipe and that's what he does. Might try this today
I pull the skin before I fry it. Then I pull out the bones and simmer for stock usually with some other chicken bones like wing and neck parts. Just up to you.
This is just one method of making gumbo which is very tasty. Yes, it takes longer than the shortcut of rotisserie chicken gumbo or buying or smoking a chicken. I make it different ways depending on what I want at the time. All are good.
Posted on 10/18/15 at 1:35 pm to dallastiger55
quote:
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 a gumbo. Does it really matter if yours is healthier? Neither are "healthy" so what's the point? Gumbo is all about flavor, it's not as if it is something you eat all the time. It is typically a special occasion type of meal for most people.
Posted on 10/18/15 at 3:21 pm to BigB0882
What's funny about his post about fried chicken gumbo is his post on this board from last week in the Popeye's thread.
quote:
fried chicken doesnt fill me up for some reason when i go i go all out, usually i get a 8 piece spicy, large mashed potatoes and large RB&R 2 biscuits come at me bro
Posted on 10/18/15 at 4:10 pm to Gris Gris
That must be a large man to eat that much and not explode. Heart disease, hypertension and diabetes are probably going to come at that bro.
Posted on 10/18/15 at 5:04 pm to Tiger In the Swamp
If you're frying boneless thighs, do you toss them in the gumbo whole while cooking or break them up before putting in?
Posted on 10/18/15 at 5:30 pm to 911Moto
Cut them up and add in the last hour to 30 minutes before service. I like to layer in chicken at different stages to get a mix of textures.
Posted on 10/19/15 at 1:26 am to 8thyearsenior
A bowl of fried skinless chicken gumbo is healthier.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News