re: Honing the Chicken and Sausage Gumbo

I do too. I really like the dynamite drop-ins by the retard stock boy THO3 screaming at coonasses about gumbo as if he knew how to boil water. Quality entertainment.

Sick burn!! Damn

Trolled to the max in a gumbo thread. All in good fun.

This thread has been very insightful.

Team Prairie for life.

UPDATE: I ran into a few issues with the portions. I had to cook in a larger pot but used the same amount of roux. The chicken didnt produce nearly the amount of grease as usual, but made enough to make it look dark on top. Beyond the top layer though the roux didnt settle with the color I wanted and the gumbo is not dark enough.
I did not add File yet as I finished at about 11pm last night and was more worried about storing it. I added the lemon at the end and that tasted nice, but I feel like I put the sausage in too early and it's shrunk up quite a bit.

Any tips to make it darker after a night of refrigeration?

My final step will be to add fresh cut parsley and chopped green onions on Saturday before the competition.

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This is a very good article that has a lot of good tips (many mentioned here).
LINK

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On that website, he uses straight bacon fat for the roux. Has anyone tried this? Sounds interesting.

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Any tips to make it darker after a night of refrigeration?

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Pour a cup of Kitchen Bouquet in it. Works every time.



Learned that when I lived in Lafayette.

Sausage doesn't need more than a 30 minute simmer. Less if already browned.

If you lacked enough roux, make a little more and add it to the reheated gumbo. Or, buy a jarred roux if you want.

Kitchen Bouquet will not provide the flavor of a dark roux. I don't know if a cup of it would change or affect the flavor. If the gumbo tastes good, leave it alone. If you want to add KB, I suggest you be conservative and try a wee bit at a time.

when do you guys generally add the File?

I've done it while cooking and it made my gumbo a gelatin when fridged.