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Started By
Message
Help me elevate my Gumbo game
Posted on 11/29/19 at 8:34 am
Posted on 11/29/19 at 8:34 am
I'm still a rookie. In short, here's what I normally do. My turkey is always injected before I cook it, and I feel like that's where most of my flavor ends up coming from, for better or worse.
(I make my own stock from the fried or smoked turkey carcass.)
1. Brown the sausage at the bottom of the pot. Remove the sausage.
2. Add in a jar or 2 of Guidry's Trinity, and some butter. Saute.
3. Add some stock back
4. Start mixing in some Roux flour....(usually from the jar...is it that bad?)
5. Get color I want by adding either more roux flour or stock.
6. Add sausage and turkey(previously deboned) back to pot.
7. Drink heavily and wait for company to arrive......
(I make my own stock from the fried or smoked turkey carcass.)
1. Brown the sausage at the bottom of the pot. Remove the sausage.
2. Add in a jar or 2 of Guidry's Trinity, and some butter. Saute.
3. Add some stock back
4. Start mixing in some Roux flour....(usually from the jar...is it that bad?)
5. Get color I want by adding either more roux flour or stock.
6. Add sausage and turkey(previously deboned) back to pot.
7. Drink heavily and wait for company to arrive......
13
Posted on 11/29/19 at 8:38 am to dragginass
I do my roux before veggies
Posted on 11/29/19 at 8:41 am to dragginass
quote:
(I make my own stock from the fried or smoked turkey carcass.)
quote:
. Add in a jar or 2 of Guidry's Trinity, and some butter. Saute.
3. Add some stock back
4. Start mixing in some Roux flour....(usually from the jar...is it that bad?)
5. Get color I want by adding either more roux flour or stock.
I don't know what you mean by roux flour, but make your roux right after browning the sausage. Use bacon grease and whatever is left from the sausage. Get it real dark brown, I get mine close to black, then add the Trinity to saute in the roux. It's the best smell in the kitchen.
Then when the Trinity is cooked down enough, incorporate the roux and stock in whatever manner you find is best.
Posted on 11/29/19 at 9:18 am to dragginass
Your breakdown of the steps are a little confusing..
Brown your sausage in the oven..discard grease..
Make roux with bacon grease..The only way to make it..
Add the trinity to the cooked roux...have more onions in trinity than the other two..
Add stock little at a time until you have a good mixture then add the rest..
Brown your sausage in the oven..discard grease..
Make roux with bacon grease..The only way to make it..
Add the trinity to the cooked roux...have more onions in trinity than the other two..
Add stock little at a time until you have a good mixture then add the rest..
Posted on 11/29/19 at 9:28 am to dragginass
Try adding bay leaf, thyme and a little splash of fish sauce.
Posted on 11/29/19 at 11:38 am to mouton
quote:
Why is nearly every gumbo you see cooked outside of Louisiana such a bastardization?
quote:
little splash of fish sauce.
Posted on 11/29/19 at 10:18 pm to dragginass
Use the jar roux instead of the powder
Posted on 11/30/19 at 12:06 am to mouton
quote:
Try adding bay leaf, thyme and a little splash of fish sauce.
Posted on 11/30/19 at 12:10 am to dragginass
Anybody say tomatoes yet?
Posted on 11/30/19 at 12:28 am to dragginass
I put in sausages and cook then take them out. I add a little over a cup of oil and heat it up and slowly whisk in approximately cup and half of flour and keep stirring. I stir about once a minute with heat a little above medium on gas stove. After about 10 minutes I turn it down to below medium and stir about every couple minutes it will have already darkened some. Then I put on low and stir every 4-5 minutes or so for about another 20 minutes or so till right color. Then I add trinity and spices
ETA: Sorry, that’s my roux, Not stock
ETA: Sorry, that’s my roux, Not stock
This post was edited on 11/30/19 at 8:34 am
Posted on 11/30/19 at 2:34 am to BurningHeart
I feel similar about bay leaves and other Italian herbs in gumbo. I don’t understand it. I love the herbs, but not in gumbo.
Posted on 11/30/19 at 6:00 am to Gris Gris
When making any stock, roast the carcass in the oven to get some color. This adds richness and flavor to it.
I can see adding bay leaves. Thyme, maybe just a little. Fish sauce, NO!
Try adding more onions, bell peppers, celery and fresh garlic.
Do you simmer your stock after strained to increase richness? Try that.
I can see adding bay leaves. Thyme, maybe just a little. Fish sauce, NO!
Try adding more onions, bell peppers, celery and fresh garlic.
Do you simmer your stock after strained to increase richness? Try that.
Posted on 11/30/19 at 6:41 am to dragginass
I understand the allure of making a roux with sausage or bacon fat, but you can get a perfect tasting gumbo without the risk of burning the fond by starting with vegetable oil and flour. Plus you get a more precise ratio and measure of oil to flour.
The sausage, vegetables, homemade stock, seasoning, and meat that comes later will give it plenty of flavor.
Gumbo really isn’t that hard and doesn’t need elevation. Just follow the classic recipes and you’ll be satisfied.
The sausage, vegetables, homemade stock, seasoning, and meat that comes later will give it plenty of flavor.
Gumbo really isn’t that hard and doesn’t need elevation. Just follow the classic recipes and you’ll be satisfied.
Posted on 11/30/19 at 9:37 am to Willie Stroker
So does Paul Prudhomme . It’s not like it’s some really uncommon thing. Especially bay leaf. The fish sauce sounds odd but it’s just a little splash in a whole pot. It adds a layer of umami.
Posted on 11/30/19 at 12:02 pm to windshieldman
How many cups of stock do you add. Went 8 yesterday and it came out looser than I’d like.
Posted on 11/30/19 at 1:48 pm to FleetFox504
quote:
How many cups of stock do you add. Went 8 yesterday and it came out looser than I’d like
I add 10-12 while it’s hot
Posted on 11/30/19 at 4:05 pm to dragginass
Maybe try this:
brown your cut-up fresh sausage (green onion) in a frying pan, instead of in the gumbo pot. after removing sausage to a bowl, brown some of the chicken in the same pan as the sausage. remove chicken; drain most of the grease, add maybe 1/2 quart of set-aside stock, re-heat pan, and stir/scrape brown tasties off the bottom. add that to the gumbo once you've married the roux to the x cups of stock you have on hand for the gumbo.
brown your cut-up fresh sausage (green onion) in a frying pan, instead of in the gumbo pot. after removing sausage to a bowl, brown some of the chicken in the same pan as the sausage. remove chicken; drain most of the grease, add maybe 1/2 quart of set-aside stock, re-heat pan, and stir/scrape brown tasties off the bottom. add that to the gumbo once you've married the roux to the x cups of stock you have on hand for the gumbo.
Posted on 12/1/19 at 8:44 am to dragginass
Quit being lazy, stop using Guidrys Seasoning. That shite does not brown down like fresh cut onions.
Posted on 12/1/19 at 9:44 am to dragginass
Your trinity is not where you should be trying to save time. It’s the foundation of the entire dish. If you want to go with jarred roux, fine. But buy and chop your trinity fresh.
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