- 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
Gumbo Recipe - step by step
Posted on 12/16/13 at 4:26 pm
Posted on 12/16/13 at 4:26 pm
Looking for a good step by step. I just realize Ive been doing it wrong this whole time. I just fill the pot with water, heat, throw in roux, peppers and onions and stir. After making sure roux doesn't stick, I add meat and simmer for a while. Im used to it and love it.
I honestly didnt know you were supposed to cook veggies and meat separate before adding. Can someone give a good recipe? Im sticking with can roux for now.
I honestly didnt know you were supposed to cook veggies and meat separate before adding. Can someone give a good recipe? Im sticking with can roux for now.
8
Posted on 12/16/13 at 4:30 pm to CQQ
quote:
I just realize Ive been doing it wrong this whole time. I just fill the pot with water, heat, throw in roux
So do you cook the roux separately? Just curious.
Posted on 12/16/13 at 4:31 pm to CQQ
Posted on 12/16/13 at 4:31 pm to CQQ
Look in the recipe thread above. There are a few gumbo's in there and you can learn from the methods used.
This post was edited on 12/16/13 at 7:08 pm
Posted on 12/16/13 at 4:45 pm to DEANintheYAY
No I just scrape the jar into the boiling water and stir.
Posted on 12/16/13 at 4:47 pm to CQQ
quote:
No I just scrape the jar into the boiling water and stir.
Ahhh, so premade. Gotcha.
Look in the recipe thread and also there are some videos online regarding the process.
As a rule, cooking your veggies and meats in advance is always suggested.
Posted on 12/16/13 at 5:07 pm to CQQ
Here's Paul Prudhomme's gumbo recipe.
LINK
Its a wonderful guide. You can opt to fry, roast,smoke, bake or boil the chicken or you can simply buy a store bought roasted chicken or a smoked one from a bbq joint if you wish. Just pay attention to what seasonings were used. Don't buy a lemon pepper roasted chicken for example.
You can still use the jar of roux if you like and just warm it so you can saute the veggies in it a bit. If you want to try an oven roux, search that term.There's a thread on it. It's very easy.
You'll notice he doesn't cook the hell out of the gumbo. All this simmering it a long time or all day is for the birds and your sausage might get a bit dry in addition to your chicken becoming too stringy.
Some folks brown the sausage first and that's fine if you prefer that. I don't do that. I like the sausage flavor and juices to go into the gumbo, personally.
PP's measurements are a good guide. His book says 7-10 cups liquid to 1/2 cup oil and flour each. Just depends on how thick or thin you want your gumbo.
LINK
Its a wonderful guide. You can opt to fry, roast,smoke, bake or boil the chicken or you can simply buy a store bought roasted chicken or a smoked one from a bbq joint if you wish. Just pay attention to what seasonings were used. Don't buy a lemon pepper roasted chicken for example.
You can still use the jar of roux if you like and just warm it so you can saute the veggies in it a bit. If you want to try an oven roux, search that term.There's a thread on it. It's very easy.
You'll notice he doesn't cook the hell out of the gumbo. All this simmering it a long time or all day is for the birds and your sausage might get a bit dry in addition to your chicken becoming too stringy.
Some folks brown the sausage first and that's fine if you prefer that. I don't do that. I like the sausage flavor and juices to go into the gumbo, personally.
PP's measurements are a good guide. His book says 7-10 cups liquid to 1/2 cup oil and flour each. Just depends on how thick or thin you want your gumbo.
Posted on 12/16/13 at 5:50 pm to CQQ
I sauté my trinity in a little butter first, and remove to a bowl. After I have my water/stock combined with roux, I add trinity back to pot. I put chicken in raw, and debone when I can shred it off. I hold off on adding sausage until later so it doesn't fall apart.
Posted on 12/16/13 at 7:01 pm to AmosMosesAndTwins
Whats your trinity consist of, Amos
Posted on 12/16/13 at 7:14 pm to CQQ
chicken and sasauge. i brown all the meat first. sasauge then chicken. take the meat out then browm onion, bellpepers,celery, you can put okra and tomatos when browing these if you use it. then put it all back together add water get it boiling then start adding roux. have it thinner then you want because as you cook it will get thicker.
Posted on 12/16/13 at 9:08 pm to CQQ
There are many methods for gumbo. I picked a couple of recipes that I thought looked good and started practicing with a combination of the two. I've cooked a large pot of gumbo around 7-8 times now and the last three or so have been fairly consistent as I've ironed out the ratios of the ingredients. I brown sausage and add diced tasso about half way through. After pulling the sausage and tasso I brown the chicken (breast and thighs). I pull the chicken and add oil and flower for the roux. An hour and a half later, give or take, I add a bag or two of pic sweet (one of my cheats that I'm not ashamed of). Once the veggies have cooked I add store bought stock (my other cheat that I would like to get away from). I add the browned sausage and tasso and let that cook for awhile...I've done as short as an hour and as long as a few hours over low heat. I don't add the chicken back until I'm within an hour of eating...and I definitely don't cook it hard after adding the chicken. I've been pretty pleased with my results. I don't post often but picked up a lot of tips, especially regarding roux, from the food board...many thanks to all the great cooks that frequent here!
Next up is seafood gumbo which I have never tried.
Next up is seafood gumbo which I have never tried.
This post was edited on 12/16/13 at 9:21 pm
Posted on 12/17/13 at 8:40 am to CQQ
quote:
I just fill the pot with water, heat, throw in roux, peppers and onions and stir.
Dude
Make a stock first.......at least.....
Posted on 12/17/13 at 8:47 am to TreeDawg
quote:This. Seeing water being poured in to gumbo always makes me
Make a stock first.......at least....
Posted on 12/17/13 at 9:09 am to LSUAfro
I've got a good friend who always volunteers to make a "gumbo" for one of our tailgates every year. Except he starts the process by dumping water in a pot and then throwing in his trinity....and there isn't a roux to be found. I've called him out on it before by complimenting his chicken soup, and his rebuttal is just that he doesn't use roux in his gumbo. I just shake my head and quietly wonder who the frick I've been friends with for the past 20 years.
Posted on 12/17/13 at 9:17 am to DEANintheYAY
quote:
As a rule, cooking your veggies and meats in advance is always suggested
Veggies always cook in the roux. Not sure where you're getting your 'rule' from. Sausage can be browned before adding, but that is a matter of preference. Chicken can be completely cooked before adding, or just shy of cooked. Again, a matter of preference.
Posted on 12/17/13 at 9:19 am to BayouBlitz
quote:I always pre-cook my roux. Sautee the veggies down then throw in the roux.
Veggies always cook in the roux
Posted on 12/17/13 at 9:21 am to BayouBlitz
quote:
Veggies always cook in the roux. Not sure where you're getting your 'rule' from. Sausage can be browned before adding, but that is a matter of preference. Chicken can be completely cooked before adding, or just shy of cooked. Again, a matter of preference.
this.......
Posted on 12/17/13 at 9:23 am to Vrai
quote:
he doesn't use roux in his gumbo
He doesn't make gumbo.
Like saying, "I don't use fish in my fried fish". I'd dis-own that "friend".
Posted on 12/17/13 at 9:45 am to Boudreaux35
quote:
I'd dis-own that "friend".
c'mon Man, it ain't worth losing a friend over.....
Teach the man how to make a stock and a roux, sounds like he is making a stock anyway, not actually Gumbo..........
This post was edited on 12/17/13 at 9:48 am
Posted on 12/17/13 at 9:51 am to CQQ
quote:
TreeDawg
CQQ - just follow this guys gumbo recipe. you cant miss...
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News