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Started By
Message
How did I mess up this gumbo?
Posted on 10/23/17 at 8:49 pm
Posted on 10/23/17 at 8:49 pm
This is my second solo attempt at gumbo. Loosely using Emeril's recipe. Last time (last year)it came out great, albiet just a tad too dark.
The only things I did different this time (that I can remember) -- I browned the chicken prior and used that oil to make the roux. And, I "stopped" the roux a little early before it got as brown as I remember it last time.
The taste is fine, there is nothing wrong with the taste. I wish I had gotten it darker for that richer taste, I overcorrected by stopping the roux too early. But, the oil separation is strange, and it is a little oily on the mouthfeel.
The only things I did different this time (that I can remember) -- I browned the chicken prior and used that oil to make the roux. And, I "stopped" the roux a little early before it got as brown as I remember it last time.
The taste is fine, there is nothing wrong with the taste. I wish I had gotten it darker for that richer taste, I overcorrected by stopping the roux too early. But, the oil separation is strange, and it is a little oily on the mouthfeel.
17
Posted on 10/23/17 at 8:50 pm to MiloDanglers
How and at what temp did you combine the oil and roux?
Posted on 10/23/17 at 8:56 pm to MiloDanglers
That’s a lot of oil. What was your oil to flour ratio? Did you throw the sausage in the gumbo prior to browning or brown separate ?
Posted on 10/23/17 at 8:56 pm to GynoSandberg
The oil was pretty hot from browning the chicken so I let it cool a bit before I introduced the flour. I would say medium heat. The mixture did froth up a whole lot at first, which I don't remember it doing before. But eventually the froth settled down.
Posted on 10/23/17 at 8:58 pm to t00f
quote:
That’s a lot of oil. What was your oil to flour ratio? Did you throw the sausage in the gumbo prior to browning or brown separate ?
1 cup of each.
I did not brown the sausage. I just cut it up and through it in sfter I cooked the onions and peppers in the roux. It was fresh smoked and andouille sausage from Iverstine.
Posted on 10/23/17 at 8:58 pm to MiloDanglers
That’s a frick ton of oil. Did the roux and stock mix all the way? Did Your roux separate before you mixed it into the stock?
Posted on 10/23/17 at 8:59 pm to MiloDanglers
quote:
I did not brown the sausage
I guess it could be the oil from the sausage, but that looks like way too much to be that.
Posted on 10/23/17 at 9:04 pm to TH03
I'm guessing the roux separated after he added stock
Posted on 10/23/17 at 9:04 pm to MiloDanglers
I’m sorry, I meant roux and stock
Did you go hot hot, hot cold (room temp) or what?
Did you add small amounts and stir it in a little at a time? Or did you mix in a lot at once?
Did you go hot hot, hot cold (room temp) or what?
Did you add small amounts and stir it in a little at a time? Or did you mix in a lot at once?
Posted on 10/23/17 at 9:05 pm to MiloDanglers
quote:
1 cup of each
I usually do about half that and cook sausage separately and throw the chicken into the same pan afterwards and drain on paper towel prior to adding in gumbo.
Posted on 10/23/17 at 9:08 pm to GynoSandberg
quote:
Did you add small amounts and stir it in a little at a time? Or did you mix in a lot at once?
I put it (6 cups) all in at once at medium heat.
Was that wrong? Should I not have done that?
Posted on 10/23/17 at 9:09 pm to MiloDanglers
Have your stock boiling in your stock pot. Add the roux trinity mixture one ladle at a time waiting for each one to dissolve before adding the next. You’ll keep it from separating which is likely what happened here.
Posted on 10/23/17 at 9:15 pm to MiloDanglers
Looks really watery. More roux. Cup of oil and add in flour little at a time til you can really smell it and it’s a little darker than peanut butter. Add it in with the trinity a little at a time into the stock and let it cook down on a low temp til it thickens.
Posted on 10/23/17 at 9:16 pm to rmnldr
That’s not watery, man. That’s a thick layer of oil on top of his gumbo. 
This post was edited on 10/23/17 at 9:17 pm
Posted on 10/23/17 at 9:18 pm to rmnldr
quote:
Cup of oil and add in flour little at a time til you can really smell it and it’s a little darker than peanut butter.
I put the whole cup of flour in at once. Was this also a poor move?
Posted on 10/23/17 at 9:22 pm to rmnldr
Lol watery
Posted on 10/23/17 at 9:22 pm to MiloDanglers
Have you tried skimming the oil off? Maybe there's some good stuff below it, I can't tell.
Posted on 10/23/17 at 9:24 pm to MiloDanglers
That probably wouldn’t have caused this.
Posted on 10/23/17 at 9:24 pm to MiloDanglers
Cool it. Skim the oil.
And stop fricking up your gumbo by not going dark on the roux.
And stop fricking up your gumbo by not going dark on the roux.
This post was edited on 10/24/17 at 5:46 am
Posted on 10/23/17 at 9:25 pm to MiloDanglers
quote:
Was that wrong? Should I not have done that?
Try a ladle at a time
After each ladel, whisk the hell out of it til it combines
I’m fairly certain this is your issue
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