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re: Honing the Chicken and Sausage Gumbo
Posted on 2/17/16 at 10:33 am to rodnreel
Posted on 2/17/16 at 10:33 am to rodnreel
quote:
When I make my stock I add already smoked turkey necks and after about an hour remove from water, let cool then remove meat from bones. Add it back to the gumbo when adding chicken and sausage.
0
Posted on 2/17/16 at 10:34 am to Chatagnier
quote:
I brown my sausage first to use the rendered fat in my roux.
This
Posted on 2/17/16 at 10:37 am to The Levee
quote:Lemon juice at the end.
When and how do you add the lemon juice?
Should I add a boullion cube to my stock instead of salt? or with a regular portion of s and p?
And I like Better Than Bouillon chicken soup base much better than bouillon cubes. America's Test Kitchen rated it better tasting than store bought stock. Don't salt your stock as you're making it and get the saltiness in your gumbo exclusively from the soup base.
Posted on 2/17/16 at 10:39 am to Stadium Rat
quote:
Bouillon
why use this at all. the best bouillon in the world is no match for a homemade stock. especially one from a roasted carcass.
Posted on 2/17/16 at 11:02 am to Honky Lips
I'm not sure you're understanding what I'm saying. Yes, make homemade stock, just leave out the salt. Then make up for the lack of salt by adding the BTB. It greatly enhances the flavor, even better than the best homemade stock because it's so rich.
I suppose if you wanted to, you could take the time to make a double batch of homemade stock and then boil it until it's reduced in half, but that's pretty expensive, since you need twice the ingredients for a given amount of stock.
Try Better Than Bouillon. You'll be shocked how good it is.
I suppose if you wanted to, you could take the time to make a double batch of homemade stock and then boil it until it's reduced in half, but that's pretty expensive, since you need twice the ingredients for a given amount of stock.
Try Better Than Bouillon. You'll be shocked how good it is.
Posted on 2/17/16 at 11:17 am to The Levee
Pre cut trinity and slap yo mama. Lol
If you're gonna brag about your gumbo, don't use bullshite ingredients.
If you're gonna brag about your gumbo, don't use bullshite ingredients.
This post was edited on 2/17/16 at 11:22 am
Posted on 2/17/16 at 11:21 am to Stadium Rat
quote:
make homemade stock, just leave out the salt. Then make up for the lack of salt by adding the BTB. It greatly enhances the flavor, even better than the best homemade stock because it's so rich.
I started doing this a few years ago and my gumbos are so much better. I even do it for some of my gravies.
Posted on 2/17/16 at 11:22 am to Stadium Rat
i understand what you're saying. i dont salt my stocks at all (i salt the dish i'm cooking), and i always reduce by 1/3 to 1/2.
I do use BTB, but its for large gumbos and jambalayas (30+ people) only out of sheer convenience. im not going waste my good homemade stock feeding the masses. the taste has never blown me away....you dont get any of that good smoked or roasted flavor. but in a 15 gallon gumbo it is handy. i never use the stuff in my home gumbos or jambalayas.
I do use BTB, but its for large gumbos and jambalayas (30+ people) only out of sheer convenience. im not going waste my good homemade stock feeding the masses. the taste has never blown me away....you dont get any of that good smoked or roasted flavor. but in a 15 gallon gumbo it is handy. i never use the stuff in my home gumbos or jambalayas.
Posted on 2/17/16 at 11:23 am to The Levee
quote:
I forgot that I usually add half hard boiled eggs in my gumbo at the end
HAHAHAHAHAHA
Posted on 2/17/16 at 11:30 am to TH03
TH03,
my gumbo is better than your fancy shite.
my gumbo is better than your fancy shite.
Posted on 2/17/16 at 11:32 am to The Levee
Using fresh ingredients is fancy?
Not putting a fricking hard boiled egg in is fancy?
Not putting a fricking hard boiled egg in is fancy?
Posted on 2/17/16 at 11:33 am to TH03
people love my gumbo...your's probably tastes like tomato water.
Posted on 2/17/16 at 11:55 am to The Levee
Are you smoking your own chickens? You could increase the smoke on them to get them smokier if your sausage isn't adding enough. You can also simmer the skin in the stock to increase the smoked flavor. Then defat the stock before using it. I'd try those things before using liquid smoke which has sort of an off putting flavor to me.
I haven't added lemon juice to gumbo, but on occasion, I add a few swigs of cider vinegar.
I haven't added lemon juice to gumbo, but on occasion, I add a few swigs of cider vinegar.
Posted on 2/17/16 at 12:10 pm to The Levee
Like others have said, you need to brown your chicken and lightly brown your sausage before adding it to the pot.
I second Rat's suggestion of using better than boullion chicken base in addition to your stock. It's incredibly salty and a little goes a long way, so be careful.
I've had a gumbo that had oregano in it and it gave it a surprisingly good taste.
I second Rat's suggestion of using better than boullion chicken base in addition to your stock. It's incredibly salty and a little goes a long way, so be careful.
I've had a gumbo that had oregano in it and it gave it a surprisingly good taste.
Posted on 2/17/16 at 12:14 pm to SUB
Didn't he say he was using smoked chicken? Are you browning the smoked chicken?
Posted on 2/17/16 at 12:18 pm to AlxTgr
quote:
Since going to thighs only, I like my gumbos a lot better.
this this and more this!!
also a little frying of lightly floured thighs in the oil you plan to make the roux with
thanks GRIS GRIS for that one!
This post was edited on 2/17/16 at 12:19 pm
Posted on 2/17/16 at 12:24 pm to The Levee
Make your own stock with smoked turkey necks and all of the usual aromatics.
Once you have achieved the darkest roux possible, temper your roux with only the onion and not the rest of the trinity. Doing it this way darkens the roux further as the bell pepper and celery's water content inhibits the carmelization of the onions that takes the roux to the next level.
Use only skinless boneless chicken thighs for your gumbo.
Once you have achieved the darkest roux possible, temper your roux with only the onion and not the rest of the trinity. Doing it this way darkens the roux further as the bell pepper and celery's water content inhibits the carmelization of the onions that takes the roux to the next level.
Use only skinless boneless chicken thighs for your gumbo.
Posted on 2/17/16 at 12:31 pm to The Levee
First off....as mentioned a couple times before....USE FRESH TRINITY. got damn boy...everybody know dat.
Add fresh cut parsley (cut the green onion and use in seafood gumbo)
Add fresh jalapeño
Use good andouille sausage (cut thin slices and then quarter those to get full use)
I feel like file' is best left for seafood gumbo
And to whoever said, "put an egg in it"
what the hell? Eggs don't go in gumbo EVER. This isn't egg drop soup.
Add fresh cut parsley (cut the green onion and use in seafood gumbo)
Add fresh jalapeño
Use good andouille sausage (cut thin slices and then quarter those to get full use)
I feel like file' is best left for seafood gumbo
And to whoever said, "put an egg in it"
what the hell? Eggs don't go in gumbo EVER. This isn't egg drop soup. Posted on 2/17/16 at 12:37 pm to Manchac Man
quote:
what the hell? Eggs don't go in gumbo EVER. This isn't egg drop soup.
Really? Putting boiled eggs in a gumbo is very common with old school cajuns as a way to "stretch" the gumbo.
Posted on 2/17/16 at 12:44 pm to sjmabry
If you're looking for smoke
I usually use the venison/pork, it's smokey as hell, holds up really well. and like mentioned above, brown all your meats, or at least your sausage first.
quote:
Stop in Lake Charles if you're on I-10 for Rabideaux Sausage
I usually use the venison/pork, it's smokey as hell, holds up really well. and like mentioned above, brown all your meats, or at least your sausage first.
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