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re: Honing the Chicken and Sausage Gumbo
Posted on 2/19/16 at 8:59 am to The Levee
Posted on 2/19/16 at 8:59 am to The Levee
A dab of kitchen bouquet will definitely darken the color, but it will also darken the chicken....so the better cooks will know exactly what you did. It's mostly caramel coloring and has little impact on flavor in a big brothy dish like gumbo.
Prairie vs bayou strikes me as analogous to black on black racism. Why we gotta fight?
Prairie vs bayou strikes me as analogous to black on black racism. Why we gotta fight?
0
Posted on 2/19/16 at 9:24 am to The Levee
If you're browning the andouille before adding it, some of the flavor is being released. I never brown mine. I simmer it and the flavor comes out in the gumbo. I'm not suggesting that browning it is wrong. It's simply not my preference for gumbo. I think it can get dry when simmered after that and unless you're using the grease for the roux, some smoked flavor is lost. Try adding it without browning and see what happens.
Again, adding KB will only darken it, but it will still taste like a lighter roux gumbo. I could definitely tell the difference and have when people have added KB rather than having a dark roux. Is it a real light color or just not as dark as you would have liked? If it tastes good, don't add KB.
Again, adding KB will only darken it, but it will still taste like a lighter roux gumbo. I could definitely tell the difference and have when people have added KB rather than having a dark roux. Is it a real light color or just not as dark as you would have liked? If it tastes good, don't add KB.
Posted on 2/19/16 at 10:53 am to Gris Gris
Its dark....just not dark enough. I'm just gonna thin slice some regular andoulle.....and throw it in before serving it
Posted on 2/19/16 at 11:55 am to The Levee
It will probably taste better if you add the andouille, simmer a bit and then allow it to cool, so the flavors can develop a bit. Also, so you can remove the andouille grease as it cools, so you won't be serving greasy gumbo.
If the gumbo is dark, then don't fool with it. It will probably be fine.
If the gumbo is dark, then don't fool with it. It will probably be fine.
Posted on 2/19/16 at 11:57 am to Gris Gris
I'll probably win.
Posted on 2/19/16 at 11:59 am to The Levee
After all of this, I certainly hope so, but keep your hands off the liquid smoke. 
Posted on 2/19/16 at 12:00 pm to Gris Gris
The best thing to come out of this ordeal is that I finally wrote down my recipe!
Posted on 2/19/16 at 12:06 pm to The Levee
Posted on 2/19/16 at 12:22 pm to Delacroix
quote:
On that website, he uses straight bacon fat for the roux. Has anyone tried this? Sounds interesting.
I almost always make my roux with 100% rendered bacon fat from my jar. Only time I don't is if I'm deployed or otherwise in someone else's kitchen. Has a nice flavor.
Posted on 2/19/16 at 12:41 pm to Gris Gris
quote:
If you're browning the andouille before adding it, some of the flavor is being released
This makes no sense. Where does the flavor get "released" to? Jupiter? If anything your adding flavor with the fond.
This post was edited on 2/19/16 at 12:42 pm
Posted on 2/19/16 at 12:51 pm to Honky Lips
To the pan and if he's not scraping it all up into the gumbo pot or deglazing, it's not as strong. He wants more smoke flavor from the andouille to add to the gumbo. I think he'll get more of that if he doesn't brown it before adding it, this time. That's been my experience unless you have a very heavily smoked product.
Posted on 2/19/16 at 1:12 pm to The Levee
Dude...I was joking about a CUP of Kitchen Bouquet. Thought you would catch that when I said I learned it in Lafayette.
If you absolutely have to have a little more color and the gumbo is pretty much finished cooking, start with half a teaspoon and stir it good. Want it darker, add another half a teaspoon and stir it good. Just remember that everything in the pot will take on the color (veggies and meat).
Posted on 2/19/16 at 1:16 pm to Gris Gris
That's just simply not true. Browning the sausage doesn't make the flavor magically disappear. You're adding texture and the fond flavor. There's not a peice of meat on the planet that isn't better seared vs straight up boiled.
Posted on 2/19/16 at 1:17 pm to GeauxTigers0107
Just tasted it. The bigger pot makes a huge difference in color. It's not nearly as dark and thick as I would want. How can I fix this? Looks like chicken soup.
Posted on 2/19/16 at 1:41 pm to Honky Lips
I think the smoked flavor is more prevalent that way, but you can disagree. I don't brown the andouille for my gumbo. I tried it to use the grease etc... for the roux and the andouille flavor was not as strong as I like and dryer. I love fond from meats, but for my purposes, I prefer the sausages simmered. Half and half is okay.
Posted on 2/19/16 at 1:44 pm to Honky Lips
I brown mine then make the roux with oil and some of the grease. I don't think the flavor just disappears.
Posted on 2/19/16 at 1:51 pm to TH03
it doesn't disappear. Geez folks.
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