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Started By
Message
re: help Florida man make gumbo
Posted on 12/11/24 at 4:47 pm to SUB
Posted on 12/11/24 at 4:47 pm to SUB
quote:dont sleep on microvwave roux.
If you don't have a cast iron skillet, then you will probably want to bake your roux instead.
impossible to screw up:
1 cup oil, 1 rounded cup flour
mix well in **PYREX** bowl.
1 1/2 minutes HIGH
open door, stir well
1 1/2 minutes HIGH
open door stir
keep going until it starts to change color then bump it down to 1 minute...30 seconds...15 seconds..
you can't burn it this way and you can have a nice dark roux in about 10 minutes or so.
take out WITH POTHOLDERS and put on wooden surface or on a trivet.
dump in your onions and watch it fizz. stir them and let them caramelize in the hot roux then add in the peppers & celery.
have your stock pot boiling and then add the hot roux mixture one ladle at a time making sure you allow it to gradually mix with the stock before grabbing another one.
once its all integrated, add your chicken & sausage and turn it down to simmer.
also i like to fry the sliced up sausage ahead of time and get a little black char on them then dump them in a bowl lined with paper towels to absorb any grease. adds to the flavor.
eta something like this: it will get 10 shades darker when you add the onions
This post was edited on 12/11/24 at 4:52 pm
1
Posted on 12/11/24 at 5:07 pm to BilbeauTBaggins
No file. Brown your chicken and sausage first.
Either use jar roux or make it. 1 1\3 cup all purpose flour to 1 cup oil. Medium high heat. Heat oil first then add flour. Stir until you get to peanut butter color (about 10 minutes) and lower to medium heat until it looks like melted chocolate with a copper color.
Then saute onions, bell pepper, celery and garlic in the roux.
You will want to add hot water or stock to the roux a little at a time to keep the roux from seperating. Cook for 30 minutes to an hour on a low boil. Add seasoning to taste. Add chicken and sausage and cook for 1 hour. Taste and add seasoning if you need.
Add chopped green onions and serve over rice. It's really as simple as that.
Either use jar roux or make it. 1 1\3 cup all purpose flour to 1 cup oil. Medium high heat. Heat oil first then add flour. Stir until you get to peanut butter color (about 10 minutes) and lower to medium heat until it looks like melted chocolate with a copper color.
Then saute onions, bell pepper, celery and garlic in the roux.
You will want to add hot water or stock to the roux a little at a time to keep the roux from seperating. Cook for 30 minutes to an hour on a low boil. Add seasoning to taste. Add chicken and sausage and cook for 1 hour. Taste and add seasoning if you need.
Add chopped green onions and serve over rice. It's really as simple as that.
Posted on 12/12/24 at 9:26 am to CAD703X
I've got a cast iron skillet and a dutch oven I can use (forgot i had that)
Recommendations on oil? Is there a difference between most oils? I've got some leftover lard I can finish off if I need to use that but can go get something better if I need.
We're looking to feed 10 of us. I got 4 lbs of sausage and need to run and grab some chicken thigh to go with the rotisserie chicken I bought. Considering smoking the chicken thigh and throwing in the rotisserie bits in at the last few minutes for some minor flavor enhancements.
Recommendations on oil? Is there a difference between most oils? I've got some leftover lard I can finish off if I need to use that but can go get something better if I need.
We're looking to feed 10 of us. I got 4 lbs of sausage and need to run and grab some chicken thigh to go with the rotisserie chicken I bought. Considering smoking the chicken thigh and throwing in the rotisserie bits in at the last few minutes for some minor flavor enhancements.
Posted on 12/12/24 at 9:35 am to BilbeauTBaggins
Any high smoke point oil works. I just use vegetable oil. Smoking some chicken is a great addition imo. I'm smoking one for that purpose tomorrow 
Posted on 12/12/24 at 10:30 am to BilbeauTBaggins
quote:
Recommendations on oil? Is there a difference between most oils? I've got some leftover lard I can finish off if I need to use that but can go get something better if I need.
skip the seed oils
bacon grease, tallow, lard...but my favorite is duck fat
if you can find it; check local butchers. i can typically purchase it for about $3 for 2 cups locally but if not, grocery stores well it for about $10 a jar. usually on the top shelf where the oils are.
quote:
Considering smoking the chicken thigh and throwing in the rotisserie bits in at the last few minutes for some minor flavor enhancements.
i used to use a rotisserie but now i'm doing diced up skinless thighs becaues they are so forgiving and flavorful.
Posted on 12/12/24 at 12:31 pm to CAD703X
Starting a stock now. Going to see if I can manage to do a full 24 stock. Pics to follow later. I decided to save the rotisserie for dinner tonight and buy chicken thighs specifically for the gumbo.
Posted on 12/12/24 at 12:47 pm to SUB
just buy freaking roux. Mrs Savoie makes roux better than you do. Unless you are rendering your own pork/duck/chicken fat, your roux isnt going to be any different than stor bought. cooking your own flour and vegi oil doesnt make it better.
Posted on 12/12/24 at 2:25 pm to BilbeauTBaggins
I should mention that the stock recipe I used called for 8 cups of water. I'm trying to feed up to 8 of us, maybe 10. Should be enough?
Posted on 12/12/24 at 8:40 pm to BilbeauTBaggins
At the beginning:
8 hours in:
8 hours in:
Posted on 12/13/24 at 9:33 am to BilbeauTBaggins
21 hours
Posted on 12/13/24 at 10:09 am to BilbeauTBaggins
quote:
8 cups of water. I'm trying to feed up to 8 of us, maybe 10. Should be enough?
probably not but cooking stock for 24hrs should make it plenty concentrated for you to add water (or water + chicken base). I used to go all out making stock, but last few years I just use chicken base.
Posted on 12/13/24 at 9:50 pm to lsujro
Current plan now is to use extra water and chicken base just to be safe.
Smoking chicken thighs and will do sausages in the frying pan so it's not overwhelmed with smoke flavor.
I've got some spice mixtures I'm considering to add when I need to.
Gonna shoot to stir for at least an hour since I'll likely have an empty house to not have to chase Baby BTB around.
Smoking chicken thighs and will do sausages in the frying pan so it's not overwhelmed with smoke flavor.
I've got some spice mixtures I'm considering to add when I need to.
Gonna shoot to stir for at least an hour since I'll likely have an empty house to not have to chase Baby BTB around.
Posted on 12/14/24 at 10:39 am to BilbeauTBaggins
Bruh is that carrots in there?
Man my bad!!! That’s your stock…. Had me thinking that was your gumbo lol
Man my bad!!! That’s your stock…. Had me thinking that was your gumbo lol
This post was edited on 12/14/24 at 10:42 am
Posted on 12/14/24 at 5:07 pm to CrawfishElvis
Smoked the chicken in Salt Lick rub so I didn't add much salt to the gumbo. Added creole seasoning, a bit of thyme, and a pinch of cayenne.
Posted on 12/15/24 at 7:53 am to CarRamrod
quote:
just buy freaking roux. Mrs Savoie makes roux better than you do. Unless you are rendering your own pork/duck/chicken fat, your roux isnt going to be any different than stor bought. cooking your own flour and vegi oil doesnt make it better.
You're right, there's no difference if you use vegetable oil and flour. It's convenient to buy it pre-made but much cheaper to make it yourself.
Posted on 12/15/24 at 4:04 pm to CAD703X
quote:
i'm not sure what i'm doing but i rarely have oil on top. sometimes i do but most of the time there's barely any.
You're doing something right.
Too much fat or oil in anything is fricking nasty.
Not sure why millennials these days are trying to destroy their gallbladders prematurely.
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