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Posted on 10/18/19 at 7:43 pm to FootballNostradamus
You said you like a very thick gumbo. The darker the roux the less thickening power it has. Make a blonde roux and later add kitchen bouquet for color.
Use chicken stock plus Better Than Bouillon
Use fresh ingredients.
Use garlic.
Use chicken stock plus Better Than Bouillon
Use fresh ingredients.
Use garlic.
Posted on 10/18/19 at 8:46 pm to Langland
One last question (and yes I realize I’m probably overstaying my welcome and my allotment of questions but hopefully this will be my last:
Do I need to cook my chicken thighs through or just brown them really well? I always cook them entirely through, but sometimes the chicken can get a bit tough in the gumbo and I worry I’m overcooking it once it’s simmering all day.
If I brown each side pretty well and then cut to pieces and toss in the gumbo, will it get hot enough to cook through? Is that what I should be doing?
Do I need to cook my chicken thighs through or just brown them really well? I always cook them entirely through, but sometimes the chicken can get a bit tough in the gumbo and I worry I’m overcooking it once it’s simmering all day.
If I brown each side pretty well and then cut to pieces and toss in the gumbo, will it get hot enough to cook through? Is that what I should be doing?
Posted on 10/18/19 at 9:42 pm to FootballNostradamus
Yes that’s fine. It will cook through and some. Tbh if you’re using boneless thighs they’ll prob be cooked through after browning
You want to use something with a thicker bottom to make the roux. Use the cast iron and transfer it to the big pot when done
You want to use something with a thicker bottom to make the roux. Use the cast iron and transfer it to the big pot when done
Posted on 10/19/19 at 1:02 am to FootballNostradamus
Do not use Kitchen Bouquet for color. Fake color is not flavor. Dark roux is flavor.
Posted on 10/19/19 at 7:23 am to Langland
quote:
You said you like a very thick gumbo. The darker the roux the less thickening power it has. Make a blonde roux and later add kitchen bouquet for color.
And I get crucified for using acid.
Posted on 10/20/19 at 2:49 pm to FootballNostradamus
Smoked turkey necks. It will improve your gumbo guaranteed.
Posted on 10/20/19 at 7:26 pm to TH03
That’s not how Mema cooked it, baw. frick your chemical facts about cooking.
Posted on 10/20/19 at 9:26 pm to tigercross
Posted on 10/20/19 at 10:16 pm to FootballNostradamus
Better than Boulion Roasted Chicken. You’re welcome
Posted on 10/21/19 at 10:52 am to FootballNostradamus
for smokey flavor i go with some good smoked turkey necks. will make huge difference in the smokey flavor profile.
Posted on 10/21/19 at 12:06 pm to Langland
quote:
Make a blonde roux and later add kitchen bouquet for color.
What do you add for flavor?
Posted on 10/21/19 at 12:14 pm to saintsfan1977
quote:
Smoked turkey necks.
Won't that leave alot of pesky neckbones in the gumbo?
TBH I've never eaten turkey necks but I like the idea.
Posted on 10/21/19 at 5:48 pm to FootballNostradamus
Roux is the the key baw. Some folks will use a little bacon grease to get the smoke flavor in the roux but I like smoked pork sausage....., particularly the sausage from Rabideaux’s. I use to direct order sausage and Tasso from Rabideaux’s but they quit taking small orders, however I did see select Sam’s Club locations were carrying Rabideaux’s sausage. Take that smoke sausage, cook it long enough to get the renderings out, remove the sausage, add a little vegetable oil, your flour, stir and cook roux on low flame for at least 15-20 minutes in a large cast iron skillet. I have a huge Lodge skillet that heats up slow and retains the heat evenly across the skillet.
Rabideaux’s Sausage Kitchen
Rabideaux’s sausage at Sam’s Club
Rabideaux’s Sausage Kitchen
Rabideaux’s sausage at Sam’s Club
Posted on 10/21/19 at 6:51 pm to FootballNostradamus
Some reallu good tips here. The two biggest things you can do, that several people hve already mentioned, is to make your own chicken stock and to use rendered animal fat instead of veg oil for the roux. Duck fat or chicken fat (schmaltz) is prob a little better flavor than lard here. Another thing you can do is add a few tablespoons of cane vinegar after it is done cooking to add some acidity. Another great addition to gumbo is collard greens, de-stem them and add a bunch in an let it simmer w the rest of the gumbo.
Posted on 10/22/19 at 1:46 am to Saskwatch
quote:
Won't that leave alot of pesky neckbones in the gumbo?
TBH I've never eaten turkey necks but I like the idea.
Nope. Necks are tough. You would have to throw them in with the stock and cook them for 6hrs for the neck bones to be all over. If you put them in and let your gumbo cook for 3hrs they will be fine. Not a hard rolling boil though. I get mine from Russell's in Arnaudville. I'm not sure where they get them but those are by far the best I've had. It gives chicken and sausage gumbo a great flavor.
Posted on 10/22/19 at 8:56 am to FootballNostradamus
Try a very small amount of liquid crawfish boil.
Posted on 10/22/19 at 9:51 am to FootballNostradamus
Make your own stock. If you want more smoke buy a smoked chicken or smoke your own, pull the chicken apart and set it aside to put back in later. Put smoked chicken carcass back into a pot of store bought chicken stock and let simmer for an hour or so (of course you can dress this up much more than this). Use this as your liquid.
This post was edited on 10/22/19 at 9:54 am
Posted on 10/22/19 at 9:53 am to Langland
I have no idea why you are getting downvoted.
Posted on 10/22/19 at 10:26 am to Saskwatch
quote:
Smoked turkey necks.
Won't that leave alot of pesky neckbones in the gumbo?
TBH I've never eaten turkey necks but I like the idea.
I roast turkey necks and chicken thigh bones in the oven with onions and celery then toss them in my pot to make stock. Once the turkey is fall off the bone, the stock is done. I transfer my stock to another pot and slowly start adding my DARK roux.
I cook my veggies for about an hour in the stock/roux mix and then recently started immersion blending it smooth. By then the necks have cooled. I debone them and toss the meat in with my chicken thighs and browned andouille.
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