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Gumbo - took it just a tad too far
Posted on 9/20/20 at 3:53 pm
Posted on 9/20/20 at 3:53 pm
I am making a gumbo and I think I took the roux just to the edge of burnt. It’s only been cooking for an hour and it taste a ton better than it did when I first got the stock incorporated. However, there is just a bitter note at the end. It’s not a full on burnt roux, I’ve had that. This is one that would have been my best ever it I pulled it literally 1 minute earlier. Do you think there is any way to salvage a gumbo that isn’t overly bitter, just a little on the end of the taste. Maybe the rice and adding in the chicken and more seasoning will help that? I’m not tossing it, it’s just not bitter enough to not eat. I’m hoping I can find a way to make it come out great. Anyone ever done this and it turned out ok? Should I just relax, it’s only been an hour and improved immensely. Just try again in another hour? Not planning to eat for 3 more hours.
Posted on 9/20/20 at 4:21 pm to BigB0882
if you have them cut some sweet potatoes in chunks and throw them in there
Posted on 9/20/20 at 9:42 pm to cgrand
So I let it continue to simmer and added in my chicken and it honestly turned out to be one of the best I have made. I like my gumbo dark and this was as dark as I have ever made it. I wouldn’t/couldn’t go any darker but I’m glad to know now what the limit is.
Posted on 9/21/20 at 2:40 pm to BigB0882
We well she did this once and yeah it turned out great
Posted on 9/21/20 at 7:09 pm to BigB0882
quote:
Gumbo - took it just a tad too far
Sounds like a line from the Cajun version of "Sweet Emotion."
I pulled into town in a police car
Your daddy said I took the roux just a tad too far
You're telling her things but your girlfriend lied
You can't catch me 'cause the rabbit done died
Yes it did
Posted on 9/21/20 at 7:17 pm to BigB0882
Next time get it stirred to the consistency you want then stick it on the oven on 350. No worries about getting burned and you can get it dark as you do desire
Posted on 9/21/20 at 9:03 pm to BigB0882
(no message)
This post was edited on 11/15/21 at 7:19 pm
Posted on 9/21/20 at 9:16 pm to BigB0882
quote:
wouldn’t/couldn’t go any darker but I’m glad to know now what the limit is
Obligatory "That's what she said"
Posted on 9/22/20 at 3:31 pm to BigB0882
If it don’t taste burnt roll with it. I always take mine right up to the cusp. Not so much on purpose as it is that the end happens fast. It can go from not burnt to burnt in 30 seconds
Posted on 9/22/20 at 5:11 pm to BrotherEsau
That’s what happened with mine. It was perfect then suddenly darker than I’ve ever done. Turned out great and can’t wait to eat the leftovers tonight, I’m hoping tonight will be the best gumbo I’ve ever had.
Posted on 9/23/20 at 5:54 am to BigB0882
This is why I never do “dark” rouxs. I know it’s controversial, but I get fantastic tasting gumbos with medium color rouxs every time. By medium I mean peanut butter color or a little darker.
Posted on 9/23/20 at 9:26 am to SlickRick55
quote:
This is why I never do “dark” rouxs. I know it’s controversial, but I get fantastic tasting gumbos with medium color rouxs every time. By medium I mean peanut butter color or a little darker.
I agree. Furthest I take it is a nice milk chocolate or peanut butter brown. The fantastic flavor comes from a homemade stock and smoked andouille and chicken I get from Wayne Jacobs.
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