- 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: Gumbo question
Posted on 11/7/19 at 1:31 pm to tigerpilot
Posted on 11/7/19 at 1:31 pm to tigerpilot
quote:
Any other helpful tips are appreciated!
You can make your roux ahead of time and store it in the fridge until needed. I fry chicken several times a year and will take the oil from frying the chicken, strain it to remove any crusty bits and use fresh AP flour to make my roux to store in the fridge.
If using okra in your gumbo, you can also cook that ahead of time and smother it down so all you have to do is add the already prepared okra to the pot. I grow okra every summer and cook a lot of it down and store it in quart freezer bags to use in gumbos and soups. Cuts down on the prep time considerably. I probably have 25 quart bags in my freezer right now.
0
Posted on 11/7/19 at 1:47 pm to Gris Gris
quote:
add it during the last 30 minutes or so. I don't want it simmering so long that it becomes dry.
This
Too long and it ruins the texture of the chicken & sausage.
Posted on 11/7/19 at 1:54 pm to TH03
quote:
I brown it and the chicken and set aside.
This is how I do it. I brown the sausage and then use the drippings for part of the roux.
Posted on 11/7/19 at 3:31 pm to Gris Gris
quote:
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.
I hear you. Tried to cover myself by saying "sort of". I'll scope out the recipe you linked though thanks.
This post was edited on 11/7/19 at 3:32 pm
Posted on 11/7/19 at 3:33 pm to DukeSilver
quote:
are there any Gumbo recipe posts that everyone sort of agrees on?
Posted on 11/8/19 at 10:32 am to tigerpilot
What has always worked for me is boiling the chicken and using that for my stock. I'll brown the sausage in pan, remove, saute trinity.
The stock I'll add my roux, trinity and add spices and get it how I like. The end is where I add meat then make and adjustments.
Not everyone will agree with my method but it works for me.
I will say that I have found the better sausage I can find, the better the gumbo comes out. I never skimp out on the sausage.
The stock I'll add my roux, trinity and add spices and get it how I like. The end is where I add meat then make and adjustments.
Not everyone will agree with my method but it works for me.
I will say that I have found the better sausage I can find, the better the gumbo comes out. I never skimp out on the sausage.
Posted on 11/8/19 at 10:40 am to tigerpilot
De-bone Chicken and make stock with scraps of all trinity Making sure to use the leaves from Celery.
Brown Sausage- remove
Brown Chicken- remove
Roux
Add Trinity
Add Sausage
Add (HOT) Stock
Season
Add Chicken
Simmer
Add frozen chopped Okra for last 20-30 min
Make rice
Brown Sausage- remove
Brown Chicken- remove
Roux
Add Trinity
Add Sausage
Add (HOT) Stock
Season
Add Chicken
Simmer
Add frozen chopped Okra for last 20-30 min
Make rice
This post was edited on 11/8/19 at 10:41 am
Posted on 11/8/19 at 11:24 am to tigerpilot
This thread had a lot of good info.
I usually make a chicken and andouille gumbo each year around Christmas. Reading through here I think I'll add the andouille later than what I've done in the past. Also, I always buy pre-made stock and this year I want to make my own - as well as substitute the chicken with hen.
Anyone have experience using hen in a gumbo? Or where I may even find one in the New Orleans or Baton Rouge metro areas?
I usually make a chicken and andouille gumbo each year around Christmas. Reading through here I think I'll add the andouille later than what I've done in the past. Also, I always buy pre-made stock and this year I want to make my own - as well as substitute the chicken with hen.
Anyone have experience using hen in a gumbo? Or where I may even find one in the New Orleans or Baton Rouge metro areas?
Posted on 11/8/19 at 11:29 am to xXLSUXx
quote:
Anyone have experience using hen in a gumbo?
I've used hens many times and it just takes a bit longer for the chicken to fully cook to where you can pick it off the bone to put back in the gumbo. It also gives the gumbo a bit of a richer flavor and it is my go-to for making chicken noodle soup.
ETA: If you are having a turkey for Thanksgiving, use the carcass and whatever people don't eat, like the wing tips and make your own stock with it. I'm frying 4 turkeys and will be making my stock with the fried turkey carcasses and cooking them for at least 12 hours before straining and cooling. Once cooled in the fridge overnight, the grease comes to the top and sets, making it easy to remove all the grease. If cooked right, the stock will set like a jell and be rich as can be.
This post was edited on 11/8/19 at 11:32 am
Posted on 11/8/19 at 11:36 am to BallsEleven
quote:
What has always worked for me is boiling the chicken and using that for my stock. I'll brown the sausage in pan, remove, saute trinity.
I used to do this, but I recently switched to the Paul Prudhomme/Donald Link method of frying the chicken lightly, using the oil to make the roux, then letting the chicken cook the rest of the way in the gumbo. This results in a much deeper flavor profile, IMHO. This is all personal preference though.
Posted on 11/8/19 at 11:44 am to MusclesofBrussels
Going to buy andouille today I’m NOLA. Was thinking of getting it from “Butcher by couchon”..any idea if it’s any good? Any other good spots?
Posted on 11/8/19 at 11:44 am to gumbo2176
quote:
ETA: If you are having a turkey for Thanksgiving, use the carcass
Great idea. Thanks.
Posted on 11/8/19 at 11:49 am to tigerpilot
quote:
Any other good spots?
I've never bought real andouille from any shop in N.O. but will travel to Laplace and hit Bailey's or there's also Jacob's just a few hundred feet away off Hwy. 61.
I know there are a few newer butcher type shops in N.O. that are selling boudin and andouille, but I've never tried them.
Posted on 11/8/19 at 11:59 am to gumbo2176
quote:
but will travel to Laplace and hit Bailey's
Seconded.
gumbo2176 - I've never really seen hen in stores (besides cornish hen's) - where are you getting it?
Posted on 11/8/19 at 12:03 pm to xXLSUXx
quote:
gumbo2176 - I've never really seen hen in stores (besides cornish hen's) - where are you getting it?
Rouses carries them in their poultry case. Sometimes listed as "Baking Hens" or just Hens.
ETA: A real "yard bird" works well too. My sister-in-law got some chickens several months ago with the idea of them laying eggs and out of the 6 she got, there were 3 roosters in the lot. She didn't know how to sex them and apparently neither did the place she got them from.
Long story short, she wanted the roosters gone and didn't care how. So, I took a ride and dispatched them, plucked them and put them in the freezer. I used 2 of them for some chicken noodle soup and it came out great. They need to cook a bit longer and are not near as thick or fat as what you see in stores from poultry farms, but the meat is much richer.
This post was edited on 11/8/19 at 12:08 pm
Posted on 11/8/19 at 12:04 pm to tigerpilot
quote:
Going to buy andouille today I’m NOLA. Was thinking of getting it from “Butcher by couchon”..any idea if it’s any good? Any other good spots?
I've had the andouille from Cochon Butcher. I found it to have an off putting flavor. It was discussed a few times on this board and several other folks agreed. I won't buy it again.
Posted on 11/8/19 at 12:09 pm to gumbo2176
quote:
gumbo2176
Thanks again.
Posted on 11/8/19 at 12:09 pm to Gris Gris
quote:
I found it to have an off putting flavor. I
Could it be that it was not truly smoked and just injected with artificial smoke flavoring before finishing it.
That is what Richard's and Savoie do when making their versions of andouille.
Posted on 11/8/19 at 12:10 pm to MusclesofBrussels
That does sound pretty damn good.
How much longer does it take you?
How much longer does it take you?
Posted on 11/8/19 at 12:15 pm to Gris Gris
Thanks for the heads up...I’ll be heading to Laplace straight from the airport
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News