- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 9/26/21 at 12:33 pm to Webbbster
Filé
Posted on 9/26/21 at 12:47 pm to mouton
quote:
o each his own but I don’t understand this boards obsession with thick gumbos. Growing up in Lake Charles and Lafayette areas most families made thinner gumbos that what you normally see in restaurants in Baton Rouge and New Orleans. I remember reading a quote by Paul Prudhomme saying the best gumbos were of the thinner variety. My chicken and sausage gumbo is of the same consistency as Chris’s Poboys in Lafayette for those who have had it.
I don't care for a thick gumbo either. I like it to have some body, but I don't want it thick. Paul Prudhomme's measurements of roux to liquid work fine. His restaurant gumbo had a good bit of body to it. Maybe even a bit much for me, but it was mighty tasty.
Posted on 9/26/21 at 2:16 pm to Webbbster
quote:
Should I increase the ratio of flour to oil at the beginning?
No. Just make more of it. Oil and flour are cheap as hell. Make a huge batch of roux when you make gumbo to make sure you have enough. What you don't use freezes well. Dose it out into ice cube trays and stash them in a big ziploc when frozen and you have handy amounts you can toss into whatever it is you're cooking that could use a little flavor and thickening.
Even if you throw the excess roux away, the fifty cents of flour and oil you toss is way cheaper than the cost of a pot of terrible gumbo.
This post was edited on 9/26/21 at 2:19 pm
Posted on 9/26/21 at 5:05 pm to mouton
quote:
My chicken and sausage gumbo is of the same consistency as Chris’s Poboys in Lafayette
Possibly the best restaurant gumbo out there.
Posted on 9/26/21 at 5:28 pm to Webbbster
quote:
How can I thicken to more of a gravy-like consistency?
A roux loses its thickening ability the darker it gets. As an example the same amount of roux cooked till blond will thicken much more than that amount at dark brown.
You have 2 options: 1- increase the amount of roux. 2- towards the end of your roux cooking, add more flour, giving it time to cook the raw flour out. This will give you the dark roux taste that’s so important for gumbo while increasing the thickening power.
I would guess commander’s may use some Demi glacé in theirs to give it extra richness. The natural gelatin will give it some body
Posted on 9/27/21 at 6:34 am to Webbbster
Try leaving the lid off to let it reduce.
Posted on 9/27/21 at 6:44 am to butters stotch
quote:
In addition to quantity of roux, I find most home cooks use boxed stock. A gelatinous home made stock, like most decent restaurants use, is the true difference in texture.
if you can find them, chicken feet make the best gumbo stock. slice across the joints. there's a lot of gelatin in them.
Posted on 9/27/21 at 9:42 am to Webbbster
When making your roux, remove a small amount before it gets dark, then continue with the rest to your desired color. The less dark, the more thickening power it has.
Posted on 9/27/21 at 9:44 am to CoachChappy
quote:
Possibly the best restaurant gumbo out there.
It is very good and on the thinner side.
Posted on 9/27/21 at 5:42 pm to Webbbster
The darker a roux gets the less thickening power it has.
But a good gumbo has a dark roux.
So I sneaking in few tablespoons of flour toward the end of the roux making.
Flavor of a dark roux. But a little light roux to thicken.
Shh. Don't tell anyone.
But a good gumbo has a dark roux.
So I sneaking in few tablespoons of flour toward the end of the roux making.
Flavor of a dark roux. But a little light roux to thicken.
Shh. Don't tell anyone.
Posted on 9/27/21 at 6:27 pm to Stadium Rat
quote:
Figure out your stock to roux ratio and adjust accordingly. Recipes I've surveyed range from 20 to 1
The frick
Posted on 9/27/21 at 9:28 pm to Fun Bunch
He’s talking liquid (stock) to roux ratio- not flour to oil ratio to make roux.
I use roughly a cup of roux to 10 cups stock to get the consistency my family likes. Can go thinner sometimes if needed.
I use roughly a cup of roux to 10 cups stock to get the consistency my family likes. Can go thinner sometimes if needed.
Posted on 9/28/21 at 2:20 pm to mouton
quote:
To each his own but I don’t understand this boards obsession with thick gumbos. Growing up in Lake Charles and Lafayette areas most families made thinner gumbos that what you normally see in restaurants in Baton Rouge and New Orleans. I remember reading a quote by Paul Prudhomme saying the best gumbos were of the thinner variety. My chicken and sausage gumbo is of the same consistency as Chris’s Poboys in Lafayette for those who have had it.
difference between cajun and creole i would imagine. I am from LC and dads family was lafayette area and i have same expierence as you.
Only exception is duck and andoulle gumbo which should be almost black and thick.
i make mine thicker than my father does though and thicker than his dads. His moms was like mine and thats who taught me first before they taught me.
Posted on 9/28/21 at 2:56 pm to Webbbster
Just cook it down longer till it's the consistency that you want.
I prefer mine a little more on the watery side.
I prefer mine a little more on the watery side.
Posted on 9/28/21 at 3:36 pm to mouton
I can deal with thick or thin. At Commander's they don't add rice so I get the thicker variety.
I've had the gumbo at a place here in NC and it's thin but tastes fine to me.
I've had the gumbo at a place here in NC and it's thin but tastes fine to me.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News