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Gumbo tips
Posted on 2/19/21 at 8:07 pm
Posted on 2/19/21 at 8:07 pm
What’s your best gumbo tip? Trying to make a better gumbo. I usually make a roux from oil. I used butter instead this weekend. I liked it. What other tips y’all got?
This post was edited on 2/19/21 at 8:08 pm
13
Posted on 2/19/21 at 8:08 pm to SATNIGHTS
Bacon fat makes a great roux
Posted on 2/19/21 at 8:14 pm to SATNIGHTS
More garlic
Posted on 2/19/21 at 8:15 pm to SATNIGHTS
3 things you add right at the end:
1) parsley
2) green onions
3) a bit of some acid - lemon juice, wine, etc.
Give it one last stir.
1) parsley
2) green onions
3) a bit of some acid - lemon juice, wine, etc.
Give it one last stir.
Posted on 2/19/21 at 8:23 pm to SATNIGHTS
quote:
I used butter instead this weekend.
You couldn’t have gotten that roux too dark then
Posted on 2/19/21 at 8:23 pm to SATNIGHTS
Smoke the chicken thighs. Dice up the chicken skin into tiny pieces and mix in.
Posted on 2/19/21 at 8:24 pm to SATNIGHTS
Lots of tomatoes.
Posted on 2/19/21 at 8:24 pm to jamboybarry
It was just as dark as my oil roux surprisingly. Took about 45 minutes.
This post was edited on 2/19/21 at 8:24 pm
Posted on 2/19/21 at 8:28 pm to SATNIGHTS
Equal parts flour and oil for the roux. Cook it slow and get it as dark as possible without burning it.
Use good homemade stock as the liquid - shrimp shell and fish bone stock for seafood gumbo or chicken bone stock for chicken and andouille gumbo.
Those are my two tips.
Use good homemade stock as the liquid - shrimp shell and fish bone stock for seafood gumbo or chicken bone stock for chicken and andouille gumbo.
Those are my two tips.
Posted on 2/19/21 at 8:32 pm to SATNIGHTS
Never tried it with butter so can’t say one way or the other, but typically butter is known to burn easily. This is why if you’re making something you want to cook using butter early on, they tell you to cut it 50-50 with oil.
Being that roux gets so hot, I’m surprised butter didn’t burn for you.
Being that roux gets so hot, I’m surprised butter didn’t burn for you.
Posted on 2/19/21 at 8:35 pm to Mr Sausage
quote:
Smoke the chicken thighs
I smoke turkey wings and put it in with the thighs. Cheap and they add more smoked poultry goodness.
If you oven roast okra you can skip past the gooey stage
Put your bay leaf(s) in when you add your onions. Let it cook in before adding stock.
Posted on 2/19/21 at 8:36 pm to SATNIGHTS
Bring your stock to a boil before pouring into roux
Posted on 2/19/21 at 9:17 pm to ellishughtiger
quote:
Bring your stock to a boil before pouring into roux
One of the most missed parts of any gumbo recipe. Cold stock can ruin a hot roux.
Posted on 2/19/21 at 9:36 pm to jmon
Interesting on the boiling. Have never done that.
Posted on 2/19/21 at 9:38 pm to SATNIGHTS
Really?
Posted on 2/19/21 at 9:59 pm to SATNIGHTS
Simmer your stock to a low boil prior to introducing into your roux, veggie, meat mixture. Add it one ladle full at a time, stirring as it thickens. Keep adding stock until its the perfect consistency.
This post was edited on 2/19/21 at 10:00 pm
Posted on 2/19/21 at 10:03 pm to SATNIGHTS
I make mine naked. That keeps me from overcooking the roux, and a add my stock slowly.
Posted on 2/19/21 at 11:19 pm to SATNIGHTS
Are you talking seafood or poultry?
Posted on 2/20/21 at 1:09 am to SATNIGHTS
Tasso, smoked turkey necks, andouille sausage and chicken with bones. That will make a great gumbo.
I add my roux to boiling water. Once it's done foaming, I add the vegetables, once that's done foaming I add the smoked meat and simmer for a few hours. Then the chicken last. All meat is browned before going in. Green onions on top 15 min before I cut the fire off. Easy peezy.
I add my roux to boiling water. Once it's done foaming, I add the vegetables, once that's done foaming I add the smoked meat and simmer for a few hours. Then the chicken last. All meat is browned before going in. Green onions on top 15 min before I cut the fire off. Easy peezy.
Posted on 2/20/21 at 5:11 am to SATNIGHTS
best thing I ever did to improve mine was making the chicken or turkey stock myself. I boil whatever bird im going to use with a ton of onions, celery, carrots, and garlic. Simmer it for 4 hours or so. Then pick the meat off the carcass and use that in the gumbo. The stock makes all the difference in the world.
I use a shite ton of onions, bell peppers, and celery in pretty much anything I cook. Probably 3 times more than any recipe would recommend. I cook them down into oblivion in the sausage fat.
Also, I tried oven roux for the first time last year. Its so much easier than stirring for 2 hours.
I use a shite ton of onions, bell peppers, and celery in pretty much anything I cook. Probably 3 times more than any recipe would recommend. I cook them down into oblivion in the sausage fat.
Also, I tried oven roux for the first time last year. Its so much easier than stirring for 2 hours.
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