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Gumbo question
Posted on 11/7/19 at 11:51 am
Posted on 11/7/19 at 11:51 am
When making my chicken andouille gumbo, I don’t remember when to put in the andouille. Should I put it in after my trinity has combined with the roux...then add stock then simmer for 1-2 hours? Or add it an hour or so after my gumbo has been simmering? Thanks in advance!
11
Posted on 11/7/19 at 11:54 am to tigerpilot
To add, are there any Gumbo recipe posts that everyone sort of agrees on? Once that has pictures/walk through included?
Posted on 11/7/19 at 11:54 am to tigerpilot
I would do it after trinity, before the liquid is added.
Posted on 11/7/19 at 11:56 am to tigerpilot
I brown it and the chicken and set aside.
Make roux, add Trinity, and cook that down.
Add chicken and sausage back, mix it all up, then scoop it into my stock, then simmer.
Make roux, add Trinity, and cook that down.
Add chicken and sausage back, mix it all up, then scoop it into my stock, then simmer.
Posted on 11/7/19 at 11:56 am to SmokedBrisket2018
The andouille doesn’t fall apart after it simmers for hours?
Posted on 11/7/19 at 11:57 am to TH03
quote:
I brown it and the chicken and set aside.
Make roux, add Trinity, and cook that down.
Add chicken and sausage back, mix it all up, then scoop it into my stock, then simmer.
I have done it this way too.
Posted on 11/7/19 at 11:58 am to SmokedBrisket2018
I usually brown my chicken, set aside, then add it about 45 min after my gumbo is simmering. Just don’t remember when is best to add andouille. I’ve never really browned it
This post was edited on 11/7/19 at 11:59 am
Posted on 11/7/19 at 11:59 am to tigerpilot
quote:
The andouille doesn’t fall apart after it simmers for hours?
I have never had issue with my sausage falling apart. How many hours do you simmer your gumbo? I only go hour to an hour and half at most.
Posted on 11/7/19 at 12:02 pm to SmokedBrisket2018
I go about 90 minutes total
Posted on 11/7/19 at 12:02 pm to tigerpilot
I add it during the last 30 minutes or so. I don't want it simmering so long that it becomes dry. I don't simmer gumbo for hours either, though.
Posted on 11/7/19 at 12:05 pm to Gris Gris
quote:
I add it during the last 30 minutes or so. I
Similar to my method since I still want the sausage to have some flavor. I've found the longer it cooks, the more flavor is removed from the sausage.
I like a balance of enough sausage flavor going into the gumbo broth and the sausage still having flavor.
Posted on 11/7/19 at 12:14 pm to gumbo2176
Thanks! I’m making a pot for the game Saturday. Cooking for a group of 10 or so. Any other helpful tips are appreciated!
Posted on 11/7/19 at 12:19 pm to gumbo2176
quote:
Similar to my method since I still want the sausage to have some flavor. I've found the longer it cooks, the more flavor is removed from the sausage.
I like a balance of enough sausage flavor going into the gumbo broth and the sausage still having flavor.
I totally agree.
Posted on 11/7/19 at 12:36 pm to tigerpilot
quote:
When making my chicken andouille gumbo, I don’t remember when to put in the andouille. Should I put it in after my trinity has combined with the roux...then add stock then simmer for 1-2 hours? Or add it an hour or so after my gumbo has been simmering? Thanks in advance!
I brown the andouille before i do anything, to accumulate some extra fat. Then i make my roux, add my vegetables, etc... I add the cooked chicken and andouille after i add my stock to the roux.
Posted on 11/7/19 at 12:36 pm to tigerpilot
quote:
The andouille doesn’t fall apart after it simmers for hours?
Has never happened to me. Maybe if you get some that isn't made well.
Posted on 11/7/19 at 12:45 pm to DukeSilver
quote:
To add, are there any Gumbo recipe posts that everyone sort of agrees on?
No. No there is not.
Posted on 11/7/19 at 12:53 pm to tigerpilot
LINK
If this helps you out follow this recipe exactly. Did it this way the other night and came out pretty much perfect.
If this helps you out follow this recipe exactly. Did it this way the other night and came out pretty much perfect.
Posted on 11/7/19 at 12:57 pm to DukeSilver
quote:
To add, are there any Gumbo recipe posts that everyone sort of agrees on?
No, not really. Gumbo is pretty personal and folks have their own way of doing it and their own seasoning preferences. However, most folks who have made Paul Prudhomme's fried chicken gumbo agree that it's delicious, even though some methods of it may vary a bit. You can find that recipe here. Notice the gumbo does not cook for hours and hours.
LINK
Posted on 11/7/19 at 1:02 pm to tigerpilot
There's no set time that you need to put it in. It depends on your preference.
I brown my chicken thighs and andouille first and use the grease from that, plus however much veg oil needed to make the roux.
You can skip the browning and just add the meat whenever...but some feel like you get a richer flavor in the gumbo when browning the meat.
I brown my chicken thighs and andouille first and use the grease from that, plus however much veg oil needed to make the roux.
You can skip the browning and just add the meat whenever...but some feel like you get a richer flavor in the gumbo when browning the meat.
Posted on 11/7/19 at 1:22 pm to SUB
quote:
I brown my chicken thighs and andouille first and use the grease from that, plus however much veg oil needed to make the roux.
I brown the chicken and use the grease for the roux, but I don't add the andouille until the combined roux/trinity/stock has simmered for about 30 minutes.
I've made it like you mentioned above, but found that I like the texture/taste of the andouille better if I don't brown it and add later.
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