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Posted on 10/17/19 at 1:59 pm to Gris Gris
I’ll just try and strain this time. I want to knock out storebought stock gumbo before I move on to making a homemade stock.
Posted on 10/17/19 at 2:01 pm to Tornado Alley
So y’all are saying brown the chicken in some grease, strain the grease, and use the grease for the roux?
Previously, I just browned my chicken in sausage grease. Made it taste great although my roux was pretty basic.
Previously, I just browned my chicken in sausage grease. Made it taste great although my roux was pretty basic.
Posted on 10/17/19 at 2:15 pm to Tornado Alley
quote:
So y’all are saying brown the chicken in some grease, strain the grease, and use the grease for the roux?
I fry it like the recipe I posted above. I've never just browned chicken pieces.
Posted on 10/17/19 at 2:20 pm to Gris Gris
Okay. You make the Prudhomme style.
You don’t have an issue with the bits of fried chicken burning in your roux if you stir fast enough, right?
You don’t have an issue with the bits of fried chicken burning in your roux if you stir fast enough, right?
This post was edited on 10/17/19 at 2:21 pm
Posted on 10/17/19 at 2:24 pm to Tornado Alley
quote:
You don’t have an issue with the bits of fried chicken burning in your roux if you stir fast enough, right?
I never have and I've made it way more times than I can count. Same with my Mom and she's never had a problem with that either.
Otis makes it a lot. Hopefully, he'll see these questions and give you a shout.
However, if you're worried about it, make the roux in the oven.
Posted on 10/17/19 at 2:27 pm to Gris Gris
I’m just gunshy because I burned my last roux 
Posted on 10/17/19 at 2:29 pm to Tornado Alley
Are you flouting the chicken? I could see the flour bits burning if so
Posted on 10/17/19 at 2:32 pm to GynoSandberg
My chicken is floured before frying it in the cast iron skillet.
Posted on 10/17/19 at 2:32 pm to GynoSandberg
I’ve made it the same way each time. It’s good, but, like the OP, I wanna get better.
I brown my sausage and then brown the chicken thighs in the sausage grease. I pat the meat dry. I then make a roux (1:1 ratio). I then cool the roux slightly and add room temperature Trinity. I then ladle gently simmering chicken broth into the roux/trinity mixture and add additional spices. After an hour of simmering, I add the sausage. After another 30 minutes, I add the chicken (which I have cut up into chunks). I then let it simmer for another 30 - 45 minutes.
I brown my sausage and then brown the chicken thighs in the sausage grease. I pat the meat dry. I then make a roux (1:1 ratio). I then cool the roux slightly and add room temperature Trinity. I then ladle gently simmering chicken broth into the roux/trinity mixture and add additional spices. After an hour of simmering, I add the sausage. After another 30 minutes, I add the chicken (which I have cut up into chunks). I then let it simmer for another 30 - 45 minutes.
Posted on 10/17/19 at 2:34 pm to Gris Gris
quote:
My chicken is floured before frying it in the cast iron skillet.
I've never done it this way, but may give it a try. I just do a liberal coating of the cayenne/garlic/salt mix and fry them naked. That's some good tasting oil
I have two mason jars full of it to use in other things. Posted on 10/17/19 at 2:35 pm to Tornado Alley
quote:
You don’t have an issue with the bits of fried chicken burning in your roux if you stir fast enough, right?
I burned my roux once this way, but I was trying the hot and fast method and apparently messed up
Otherwise, never had a problem with the chicken bits burning.
Posted on 10/17/19 at 2:40 pm to Tornado Alley
Thanks for the feedback, great stuff!
Couple comments/follow-up questions:
-The part about tossing in the onions into the roux and letting these pseudo-fry before tossing in the remainder of the trinity sounds awesome, definitely gonna try that.
-To the comments about using things like duck fat, is it still the same ratio of flour to “oil/fat”? I loooove duck flavor so I can’t wait to try this. Do I use all duck fat renderings or mix it with oil?
-The acid comments seem like they’d work as I always feel my food lacks acid, but damn tossing in vinegar or lemon juice to a gumbo feels so weird. I’ll try a very little bit and see what I think.
-Will start cooking early in the day and letting simmer. It’s def always better the next day, but will still try to cook longer.
Appreciate everyone’s help! Will update with some pics once I try my batches.
Couple comments/follow-up questions:
-The part about tossing in the onions into the roux and letting these pseudo-fry before tossing in the remainder of the trinity sounds awesome, definitely gonna try that.
-To the comments about using things like duck fat, is it still the same ratio of flour to “oil/fat”? I loooove duck flavor so I can’t wait to try this. Do I use all duck fat renderings or mix it with oil?
-The acid comments seem like they’d work as I always feel my food lacks acid, but damn tossing in vinegar or lemon juice to a gumbo feels so weird. I’ll try a very little bit and see what I think.
-Will start cooking early in the day and letting simmer. It’s def always better the next day, but will still try to cook longer.
Appreciate everyone’s help! Will update with some pics once I try my batches.
Posted on 10/17/19 at 2:45 pm to Gris Gris
quote:
My chicken is floured before frying it in the cast iron skillet.
i've done this a few times b/c of you. fried chicken gumbo is
i end up cooking a few thighs all the way though because i gotta 'taste test' that fried chicken to make sure its compatible with gumbo.
then yep, after it cools chop that chicken up, batter & all and add it to your gumbo.
Posted on 10/17/19 at 2:46 pm to FootballNostradamus
quote:
-To the comments about using things like duck fat, is it still the same ratio of flour to “oil/fat”? I loooove duck flavor so I can’t wait to try this. Do I use all duck fat renderings or mix it with oil?
i just buy a cup of duck fat (i find it comes in 1/2 cup containers) and use that without any other oil.
Posted on 10/17/19 at 2:55 pm to Gris Gris
if you’re frying in shallow oil where the chicken comes in contact with the base on the pot, I’ve seen bits on flour stick and “burn”.
Posted on 10/17/19 at 3:16 pm to FootballNostradamus
quote:
-The acid comments seem like they’d work as I always feel my food lacks acid, but damn tossing in vinegar or lemon juice to a gumbo feels so weird. I’ll try a very little bit and see what I think.
Definitely yes to a little acid for brightness at the end. Seafood gumbos esp benefit from this....lemon juice does the trick. I am also a big fan of chopped fresh parsley and green onion tops added at the very end.
Posted on 10/17/19 at 3:50 pm to FootballNostradamus
-The acid comments seem like they’d work as I always feel my food lacks acid, but damn tossing in vinegar or lemon juice to a gumbo feels so weird. I’ll try a very little bit and see what I think.
Instead try a teaspoon of yellow mustard, add to gumbo as soon as its at a rolling boil while dissoloving roux. Also add a bay leaf,basil and smoked turkey wings or necks.
Instead try a teaspoon of yellow mustard, add to gumbo as soon as its at a rolling boil while dissoloving roux. Also add a bay leaf,basil and smoked turkey wings or necks.
Posted on 10/17/19 at 4:14 pm to FootballNostradamus
If you want to kick it up a notch, try using smoked turkey necks from whole foods in addition to your other meats. And instead of sausage, use some good andouille. Sounds like you're doing everything else right.
Posted on 10/17/19 at 4:28 pm to FootballNostradamus
quote:
-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
You're missing essential flavor by waiting to add the meat here.
At the very least, brown your chicken and create a fond in the pan. It's an essential part of Cajun cooking. You can't have good rice and gravy or anything worthy of being called jambalaya without it.
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
-Dicing up fine (don’t want anyone to bite into a huge heat bomb) some jalapeños and adding these to my trinity
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 would deglaze with stock, but I'm not entirely sure what you mean by the second part.
For the most part, leave all of these for experimental cooks or hipster "Cajun" restaurants.
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?
I brown my sausage, brown the shite out of my chicken, all with a little bacon grease and the fat rendered from the sausage. I usually eyeball my oil and flour, but you can drain the oil out and then measure it if you want.
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? 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?
I don't use okra, but just make sure your roux to stock ratio isn't too heavy on the stock. For a normal batch, I do 1.5 cups of flour in 1 cup of bacon grease for my roux and use a gallon of stock. At least I think. I know the roux part is right, but I'm usually several beers deep when I get to mixing the roux and stock so it's really just a "when it looks right" deal.
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