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Started By
Message
re: Honing the Chicken and Sausage Gumbo
Posted on 2/17/16 at 12:47 pm to mouton
Posted on 2/17/16 at 12:47 pm to mouton
quote:
Really? Putting boiled eggs in a gumbo is very common with old school cajuns as a way to "stretch" the gumbo.
Yup, my grandparents did that.
Some people crack eggs straight into the pot let them poach in the stock, I'm not into that.
0
Posted on 2/17/16 at 12:51 pm to The Levee
I like to debone a hen, and use the carcass for the stock. Hens stand up to longer cooking times vs chickens.
Posted on 2/17/16 at 12:55 pm to mouton
This is a very good article that has a lot of good tips (many mentioned here).
LINK
I like to add a good dry sherry (the darker the better) to the gumbo once it gets to a boil, before the meat is added. The sherry Is low in acidity and sugar content which I think perfectly balances and enhances the gumbo. 1-2 Cups pending the size of the gumbo.
LINK
I like to add a good dry sherry (the darker the better) to the gumbo once it gets to a boil, before the meat is added. The sherry Is low in acidity and sugar content which I think perfectly balances and enhances the gumbo. 1-2 Cups pending the size of the gumbo.
Posted on 2/17/16 at 1:41 pm to mouton
quote:
Putting boiled eggs in a gumbo is very common with old school cajuns
I'm aware. It's terrible. An egg has no place in a Gumbo and I love eggs. If you want to put eggs in something so bad then take your leftover gumbo rice and add eggs to make a fine Riz Jaune for breakfast the next morning.
Posted on 2/17/16 at 2:00 pm to Gris Gris
quote:
Didn't he say he was using smoked chicken? Are you browning the smoked chicken?
Whoops. No. I got lost in the thread and forgot about that part.
Posted on 2/17/16 at 2:04 pm to Manchac Man
quote:
An egg has no place in a Gumbo and I love eggs. If you want to put eggs in something so bad then take your leftover gumbo rice and add eggs to make a fine Riz Jaune for breakfast the next morning.
Why do you care what people put in their own bowl of gumbo? It has no impact on what you do to yours. Do you also dip other people's bread in their gumbo for them to make sure it is the right consistency. Jeez!
This post was edited on 2/17/16 at 2:05 pm
Posted on 2/17/16 at 2:52 pm to SUB
You want a smokey gumbo...........I can't believe I'm giving this tip....
I smoke my onions whole, bellpeppers whole, garlic whole, celery whole, chicken, EVERYTHING BUT THE ROUX and put it in a gumbo when I want it smokey......
I also substitute Poblano for green pepper for more spicy and poblanos smoke better.....
I smoke my onions whole, bellpeppers whole, garlic whole, celery whole, chicken, EVERYTHING BUT THE ROUX and put it in a gumbo when I want it smokey......
I also substitute Poblano for green pepper for more spicy and poblanos smoke better.....
This post was edited on 2/17/16 at 2:55 pm
Posted on 2/17/16 at 2:54 pm to Manchac Man
While I don't do hardboiled eggs in gumbo, I will happily eat halved, hardboiled eggs simmered in crawfish etouffee. Something magical happens between the egg white & the crawfish fat...
Posted on 2/17/16 at 2:55 pm to SUB
quote:
Why do you care what people put in their own bowl of gumbo?
I don't really care that much. Just throwing my opinion out there. I've seen people begin to put everything in there with a random combination that ends up turning a decent gumbo into a terrible vegetable soup. Why do you care that I have an opinion so much? I guess I take my gumbo making to seriously.
This post was edited on 2/17/16 at 3:00 pm
Posted on 2/17/16 at 2:56 pm to hungryone
Eggs are a staple of a gumbos in real cajun country......If you get a shrimp gumbo in Vermilion or Iberia parish.......it's likely going to have eggs.
Posted on 2/17/16 at 3:09 pm to L S Usetheforce
quote:
Eggs are a staple of a gumbos in real cajun country......If you get a shrimp gumbo in Vermilion or Iberia parish.......it's likely going to have eggs.
I guess Cocodrie or Larose isnt "real Cajun country"
Posted on 2/17/16 at 3:14 pm to Manchac Man
Yea, their grandparents also ate mayo sandwiches and other crap during the great depression
It's 2016, ya dont need eggs in your gumbo unless you were laid off in O&G
Posted on 2/17/16 at 3:15 pm to Manchac Man
quote:
I've seen people begin to put everything in there with a random combination
But that is not what we are talking about. We are talking about an ingredient that is a traditional part of gumbo in many parts of the state.
Posted on 2/17/16 at 3:19 pm to GynoSandberg
quote:
Yea, their grandparents also ate mayo sandwiches and other crap during the great depression It's 2016, ya dont need eggs in your gumbo unless you were laid off in O&G
Just like we don't need rice in boudin.
Posted on 2/17/16 at 3:39 pm to mouton
damn gumbo ingredients sure rile people up
Posted on 2/17/16 at 3:42 pm to CAD703X
GUMBO FIGHT THREAD!
Posted on 2/17/16 at 4:29 pm to mouton
quote:
Just like we don't need rice in boudin.
I would say rice in gumbo and rice in gumbo serve the same purpose. Balances and compliments the different flavors, also happens to be a "filler"
Start putting hard boiled eggs in boudin maybe
Posted on 2/17/16 at 4:51 pm to The Levee
quote:
I make my own with oil and flour
Try experimenting with fats to make your roux. Chicken fat and flour smell so good when making a roux, you'll want to jump in the pot. You can also try leaf lard. I like a flour/fat ratio of 60/40.
Posted on 2/17/16 at 6:25 pm to GynoSandberg
quote:Proofreading is your friend.
rice in gumbo and rice in gumbo
Posted on 2/17/16 at 6:27 pm to Stadium Rat
What's the big deal about eggs in gumbo? There are eggs in turtle soup.
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