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Started By
Message
Help me improve my gumbo
Posted on 10/17/19 at 7:41 am
Posted on 10/17/19 at 7:41 am
So I come here largely as an avid F&DB reader / lurker but not too much of a poster. Yal are clearly some legit cooks, and that’s not how anyone would describe me.
This year my goal, however, is to improve my gumbo. I’ve moved up to the northeast, and needless to say there’s gonna be a whole damn half of the year (I’m praying that’s all) where it’s gonna be nut-cutting cold up here so I’m thinking I have to use this time to improve my gumbo game.
So to start, my current gumbo is fine. No one spits it back out, but you’re not telling any about it the next day either. My family isn’t originally from Louisiana. We moved there when I was like 1 and spent my entire time there prior to college, but a deep knowledge of Cajun cooking was not something that my parents could pass down.
So to start, right now the gumbo is about as standard as it gets. Main highlights:
-Make roux
-Add trinity
-Add chicken stock
-Simmer for a bit to pull everything together
-Add meats (usually chicken and sausage)
-Let cook for 2-3 hours
-Eat
I’m looking to knock it up a level and I want folks’ comments on things I’m thinking / things I’ve been told people do:
-Adding paprika to get some smoke. I don’t typically think of paprika in Cajun food but think it might be a nice addition
-Dicing up fine (don’t want anyone to bite into a huge heat bomb) some jalapeños and adding these to my trinity
-Either browning my sausage first and using that oil to make the roux or frying chicken and using that oil to make the roux. Anyone do this? Does it help increase flavor? Anything I need to know about doing this? Does the ratio of oil to flour change when using oil that’s been used to cook stuff?
-Pouring in some beer to deglaze after cooking the trinity in the roux. Anyone do this? I’m just making sure I get all the good bits to incorporate in my gumbo and not be stuck in the bowl by doing this, right?
-Finally, I like my gumbo as thick as (pardon my French) duck shite. I basically want it to be the thickness of melted ice cream. How do I do this? Mine is always a bit too soupy for my taste. This is probably my biggest complaint. The flavors are pretty solid already, but I really gotta stepup the thickness. Is it just more roux? What else can I use to thicken? Some have mentioned okra, but I know that’s kinda contentious amongst the gumbo community. If I do use okra, how do I prepare it and when do I add it? Do I stew it down separately to break it up and then add it after the stock is added?
Appreciate any and all tips! I loved growing up in Louisiana but always hated that we never really nailed down our gumbo skills so I’ve come to the internet experts for some help!
This year my goal, however, is to improve my gumbo. I’ve moved up to the northeast, and needless to say there’s gonna be a whole damn half of the year (I’m praying that’s all) where it’s gonna be nut-cutting cold up here so I’m thinking I have to use this time to improve my gumbo game.
So to start, my current gumbo is fine. No one spits it back out, but you’re not telling any about it the next day either. My family isn’t originally from Louisiana. We moved there when I was like 1 and spent my entire time there prior to college, but a deep knowledge of Cajun cooking was not something that my parents could pass down.
So to start, right now the gumbo is about as standard as it gets. Main highlights:
-Make roux
-Add trinity
-Add chicken stock
-Simmer for a bit to pull everything together
-Add meats (usually chicken and sausage)
-Let cook for 2-3 hours
-Eat
I’m looking to knock it up a level and I want folks’ comments on things I’m thinking / things I’ve been told people do:
-Adding paprika to get some smoke. I don’t typically think of paprika in Cajun food but think it might be a nice addition
-Dicing up fine (don’t want anyone to bite into a huge heat bomb) some jalapeños and adding these to my trinity
-Either browning my sausage first and using that oil to make the roux or frying chicken and using that oil to make the roux. Anyone do this? Does it help increase flavor? Anything I need to know about doing this? Does the ratio of oil to flour change when using oil that’s been used to cook stuff?
-Pouring in some beer to deglaze after cooking the trinity in the roux. Anyone do this? I’m just making sure I get all the good bits to incorporate in my gumbo and not be stuck in the bowl by doing this, right?
-Finally, I like my gumbo as thick as (pardon my French) duck shite. I basically want it to be the thickness of melted ice cream. How do I do this? Mine is always a bit too soupy for my taste. This is probably my biggest complaint. The flavors are pretty solid already, but I really gotta stepup the thickness. Is it just more roux? What else can I use to thicken? Some have mentioned okra, but I know that’s kinda contentious amongst the gumbo community. If I do use okra, how do I prepare it and when do I add it? Do I stew it down separately to break it up and then add it after the stock is added?
Appreciate any and all tips! I loved growing up in Louisiana but always hated that we never really nailed down our gumbo skills so I’ve come to the internet experts for some help!
29
Posted on 10/17/19 at 7:46 am to FootballNostradamus
Two things that will help out greatly that are pretty easy
1 make your own stock. This isn’t as involved as anyone think it’s is. Get two whole chickens and simmer those down with whatever else you want for at least a few hours. Let it sit overnight and skim the fat off before using.
2 make the gumbo the day before you want to eat it. Gumbo especially is one of those things that really benefit from sitting overnight.
If you don’t want to do either of those, I’d at least cook the gumbo for longer. 2-3 hours really isn’t all that long to simmer everything together. A lot of times I’ll make mine in the morning and we’ll eat for lunch and dinner and I’ll keep it on low all day.
1 make your own stock. This isn’t as involved as anyone think it’s is. Get two whole chickens and simmer those down with whatever else you want for at least a few hours. Let it sit overnight and skim the fat off before using.
2 make the gumbo the day before you want to eat it. Gumbo especially is one of those things that really benefit from sitting overnight.
If you don’t want to do either of those, I’d at least cook the gumbo for longer. 2-3 hours really isn’t all that long to simmer everything together. A lot of times I’ll make mine in the morning and we’ll eat for lunch and dinner and I’ll keep it on low all day.
Posted on 10/17/19 at 7:49 am to FootballNostradamus
For me, the darker the roux the better. I also render down pig fat and use the fresh lard for my roux, makes a noticeable difference. Other than that, I like a good smokey andouille (specifically Wayne Jacobs).
ETA: as far as okra, cook it down in a skillet with a little oil (or on a sheet in the oven) to remove the slimy shite before adding it
ETA: as far as okra, cook it down in a skillet with a little oil (or on a sheet in the oven) to remove the slimy shite before adding it
This post was edited on 10/17/19 at 8:08 am
Posted on 10/17/19 at 7:51 am to FootballNostradamus
Something I have been wanting to try is start experimenting with different fats. My buddy says he started rendering down duck fat and using it for cooking. I'm gonna do that this year and try to make a roux with it.
Posted on 10/17/19 at 7:53 am to FootballNostradamus
quote:
-Adding paprika to get some smoke. I don’t typically think of paprika in Cajun food but think it might be a nice addition
No.
quote:
-Dicing up fine (don’t want anyone to bite into a huge heat bomb) some jalapeños and adding these to my trinity
You could, but I don't particularly care for jalapeno flavor outside of mexican food. You could add some cayenne if you're just looking for heat.
quote:
-Either browning my sausage first and using that oil to make the roux or frying chicken and using that oil to make the roux. Anyone do this? Does it help increase flavor? Anything I need to know about doing this? Does the ratio of oil to flour change when using oil that’s been used to cook stuff?
Do both of those. It absolutely makes a difference and is worth the effort. I keep the flour to oil ratio the same.
quote:
-Pouring in some beer to deglaze after cooking the trinity in the roux. Anyone do this? I’m just making sure I get all the good bits to incorporate in my gumbo and not be stuck in the bowl by doing this, right?
I make my roux is a cast iron skillet and transfer to a stock pot, so I'm no help here.
quote:
-Finally, I like my gumbo as thick as (pardon my French) duck shite. I basically want it to be the thickness of melted ice cream. How do I do this?
More roux, less broth and let it simmer with the lid off.
Posted on 10/17/19 at 7:58 am to FootballNostradamus
I like to smoke skin on chicken thighs on the pit. Then put the chicken in the gumbo. Take the skin and put in a food processor and then dump in the gumbo.
The right sausage also makes a lot of difference.
The right sausage also makes a lot of difference.
Posted on 10/17/19 at 8:03 am to FootballNostradamus
Use Better than Bouillon chicken base as part of your saltiness, not just strictly for stock flavor. You can get a very rich flavor this way
Also finish with a little bit of acid at the end. Lemon juice, vinegar, just a little something to add another dimension of flavor.
]
And finally, finish with chopped green onions. You can add as a garnish to the bowl, but I like to add some to the pot so the onion flavor gets into the pot. You can still garnish the bowl if you want.
One more thing - you're a fan of the wrong Tigers.
Also finish with a little bit of acid at the end. Lemon juice, vinegar, just a little something to add another dimension of flavor.
]
And finally, finish with chopped green onions. You can add as a garnish to the bowl, but I like to add some to the pot so the onion flavor gets into the pot. You can still garnish the bowl if you want.
One more thing - you're a fan of the wrong Tigers.
Posted on 10/17/19 at 8:14 am to FootballNostradamus
I think typically the easiest way to thicken soups and gravies is to add some corn starch. Haven't tried it with gumbo though.
eta: Anyone tried adding fish sauce to their gumbo? I've been putting adding it to just about everything savory with good results.
eta: Anyone tried adding fish sauce to their gumbo? I've been putting adding it to just about everything savory with good results.
This post was edited on 10/17/19 at 8:16 am
Posted on 10/17/19 at 8:35 am to FootballNostradamus
Brown your chicken and use the chicken fat to start your roux. I wouldn’t use sausage fat-it has a totally different flavor. Off putting.
You can buy duck fat at a lot of stores and it makes a great roux. Add more roux and cook down for thickness. Then the other two traditional ways are okra or file’ which I prefer. I like them thick and thin so it just depends on my mood but if I want it thick I use file’ and unlike some I cook it in at the last 15 minutes or so. Contrary to some it does not make it bitter.
All of my gumbos are a dark roux. It’s just the way I like them regardless of whether it is seafood or chicken.
Paprika, jalapeño and beer aren’t going I to any of my versions of gumbo but I’m the guy that will put a can of diced tomatoes in them so what the hell do I know.
You can buy duck fat at a lot of stores and it makes a great roux. Add more roux and cook down for thickness. Then the other two traditional ways are okra or file’ which I prefer. I like them thick and thin so it just depends on my mood but if I want it thick I use file’ and unlike some I cook it in at the last 15 minutes or so. Contrary to some it does not make it bitter.
All of my gumbos are a dark roux. It’s just the way I like them regardless of whether it is seafood or chicken.
Paprika, jalapeño and beer aren’t going I to any of my versions of gumbo but I’m the guy that will put a can of diced tomatoes in them so what the hell do I know.
Posted on 10/17/19 at 8:47 am to FootballNostradamus
Three big steps to improvement:
1. Always brown your meats first and keep all the oil and bits in it when you make your roux.
2. Work on getting your roux as dark as possible without burning it.
3. Make your own stock.
Protips:
Season your chicken with salt and pepper while browning it. Pat chicken dry before browning.
Use thighs and dark meat.
Use high quality sausage. Like andouille from Wayne Jacob's. Or find a local butcher that makes their own sausage. Store bought sausage will almost always be worse.
1. Always brown your meats first and keep all the oil and bits in it when you make your roux.
2. Work on getting your roux as dark as possible without burning it.
3. Make your own stock.
Protips:
Season your chicken with salt and pepper while browning it. Pat chicken dry before browning.
Use thighs and dark meat.
Use high quality sausage. Like andouille from Wayne Jacob's. Or find a local butcher that makes their own sausage. Store bought sausage will almost always be worse.
This post was edited on 10/17/19 at 8:53 am
Posted on 10/17/19 at 8:53 am to FootballNostradamus
Have you tried tomatoes? Game changer and a must in every gumbo. Also, if you’re doing chicken and sausage add some seafood to layer the flavors. Good luck.
Posted on 10/17/19 at 8:54 am to Martini
My family has always made a thinner, less dark gumbo...I just assumed that’s what everyone in the south of Lafayette area does. I’m mostly put off by restaurant gumbo that thick and dark, but they’re selling it as an appetizer where as we eat ours as a meal. Apps are usually flavor forward, so I see what they’re doing, it’s just not something I’d eat multiple bowls of.
This post was edited on 10/17/19 at 8:55 am
Posted on 10/17/19 at 9:06 am to Martini
1. Good smoked meat matters. Don’t use anything that you can buy at Walmart. Go to a butcher shop and buy good smoked sausage and/or even Tasso.
2. Absolutely use chicken broth instead of water. If you make your own, fine, but store bought works just as well.
3. Acid is important and I will add it in two different ways. I add a little (~ 1/4 cup for 2 gallons) Louisiana hot sauce to the simmer and I add white vinegar to the rice while it cooks (~1tbsp/2cups).
4. I have put fish sauce in mine and it does taste good but I feel as though Worcheshire sauce is a better choice to bring umami to the gumbo. I add about 3tbs worcheshire per 2 gallons of broth. Don’t put too much as it will easily overpower.
5. I absolutely agree with above poster that simmering all day is beneficial. I also make a big pot of gumbo in the AM and simmer it 5-6 hours prior to dinner. The difference is night and day.
6. I personally don’t brown my sausage. I have tried it but it just feels dry when you take a bite. Personal preference I guess. I also don’t notice that much difference in overall taste.
2. Absolutely use chicken broth instead of water. If you make your own, fine, but store bought works just as well.
3. Acid is important and I will add it in two different ways. I add a little (~ 1/4 cup for 2 gallons) Louisiana hot sauce to the simmer and I add white vinegar to the rice while it cooks (~1tbsp/2cups).
4. I have put fish sauce in mine and it does taste good but I feel as though Worcheshire sauce is a better choice to bring umami to the gumbo. I add about 3tbs worcheshire per 2 gallons of broth. Don’t put too much as it will easily overpower.
5. I absolutely agree with above poster that simmering all day is beneficial. I also make a big pot of gumbo in the AM and simmer it 5-6 hours prior to dinner. The difference is night and day.
6. I personally don’t brown my sausage. I have tried it but it just feels dry when you take a bite. Personal preference I guess. I also don’t notice that much difference in overall taste.
Posted on 10/17/19 at 9:12 am to FootballNostradamus
Use fresh flour for your roux.
+1 on making your own stock. Make sure you boil long enough for the bones to give off some of their natural gelatin. It gives your gumbo a nice shiny appearance, and helps thicken.
I like a sausage with a heavy smoke flavor. Don’t fry it beforehand. Let the sausage render in the gumbo. You’ll have to do a bit of fat skimming, but the sausage will be soft and not rubbery.
Always add your chicken last. If it cooks too long it will splinter and get all stringy.
Layer the heat Prudhomme style. Cayenne pepper, white pepper, black pepper. They all hit the palate differently.
+1 on making your own stock. Make sure you boil long enough for the bones to give off some of their natural gelatin. It gives your gumbo a nice shiny appearance, and helps thicken.
I like a sausage with a heavy smoke flavor. Don’t fry it beforehand. Let the sausage render in the gumbo. You’ll have to do a bit of fat skimming, but the sausage will be soft and not rubbery.
Always add your chicken last. If it cooks too long it will splinter and get all stringy.
Layer the heat Prudhomme style. Cayenne pepper, white pepper, black pepper. They all hit the palate differently.
This post was edited on 10/17/19 at 9:53 am
Posted on 10/17/19 at 9:17 am to Btrtigerfan
quote:
Always add your chicken last. It it cooks to long it will splinter and get all stringy.
Cook your chicken the night before and let it cool in the fridge. Will stop it from falling apart in your gumbo the next day. (Definitely make your own stock if you go this route though, or you'll lose some flavor).
Posted on 10/17/19 at 9:34 am to Gaston
Gaston, you mind sharing your recipe?
The several times I've made gumbo it's been the super dark, thick variety. It was damn good flavor-wise, but a bit heavy for my tastes. Yours looks much closer to what I think I would enjoy.
The several times I've made gumbo it's been the super dark, thick variety. It was damn good flavor-wise, but a bit heavy for my tastes. Yours looks much closer to what I think I would enjoy.
Posted on 10/17/19 at 9:35 am to Centinel
quote:
The several times I've made gumbo it's been the super dark, thick variety. It was damn good flavor-wise, but a bit heavy for my tastes. Yours looks much closer to what I think I would enjoy.
Use more stock.
Posted on 10/17/19 at 9:37 am to FootballNostradamus
I have used smoked chicken carcasses or smoked duck carcasses when making my own stock that has made a huge difference in taste
Posted on 10/17/19 at 9:43 am to Datfish
quote:
Something I have been wanting to try is start experimenting with different fats. My buddy says he started rendering down duck fat and using it for cooking. I'm gonna do that this year and try to make a roux with it.
sometimes butcher shops carry duck fat in containers if that's easier.
Posted on 10/17/19 at 9:43 am to Panny Crickets
quote:
Use more stock.
I've done that, and while it of course thins it out, it's still to "heavy" for my tastes. I know the answer is to go with a lighter roux, but being lighter thickens more, etc. I'd feel safer going with a recipe that assumes a lighter roux to start.
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