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Started By
Message
Looking for a Chicken and sausage gumbo recipe
Posted on 12/7/17 at 2:47 pm
Posted on 12/7/17 at 2:47 pm
Anyone want to help me out? I've never made a gumbo from scratch before.
9
Posted on 12/7/17 at 2:49 pm to Brazos
The Recipe Book has plenty of gumbo recipes.
Posted on 12/7/17 at 2:57 pm to Brazos
I love this recipe and method of frying the chicken in the oil and then making the roux. Adds another nice layer of flavor.
LINK
Ingredients
1 1/4 cups plus 2 tbsp. canola oil
1 (3 1/2–4 lb.) chicken, cut into 8 pieces
2 1/2 tsp. freshly ground black pepper
Kosher salt, to taste
2 cups flour
1 1/2 tsp. dark chile powder
1 1/2 tsp. filé powder
1 tsp. cayenne
1 tsp. ground white pepper
1 tsp. paprika
3 cloves garlic, minced
3 stalks celery, minced
1 green bell pepper, minced
1 jalapeño, minced
1 poblano pepper, minced
1 yellow onion, minced
12 cups chicken stock
1 lb. andouille, halved and sliced
12 oz. okra, trimmed and sliced 1/2" thick
Sliced scallions, for garnish
Cooked white rice, for serving
Heat 1 1/4 cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°. Season chicken with 1 tsp. black pepper and salt; toss with 1/2 cup flour. Working in batches, fry chicken until golden; transfer to paper towels to drain.
Add remaining flour to Dutch oven; whisk until smooth. Reduce heat to medium-low; cook, whisking, until color of roux is dark chocolate, 1–1 1/2 hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion; cook until soft, 10–12 minutes. Add stock; boil. Reduce heat to medium-low; cook, stirring occasionally and skimming fat as needed, until slightly thickened, about 30 minutes. Add reserved chicken; cook until chicken is cooked through, about 45 minutes. Add andouille; cook until chicken is falling off the bone, about 1 hour.
Using tongs, transfer chicken to a cutting board and let cool slightly; shred, discarding skin and bones, and return to pot. Heat remaining oil in a 12" skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes. Garnish with scallions; serve with rice.
LINK
Ingredients
1 1/4 cups plus 2 tbsp. canola oil
1 (3 1/2–4 lb.) chicken, cut into 8 pieces
2 1/2 tsp. freshly ground black pepper
Kosher salt, to taste
2 cups flour
1 1/2 tsp. dark chile powder
1 1/2 tsp. filé powder
1 tsp. cayenne
1 tsp. ground white pepper
1 tsp. paprika
3 cloves garlic, minced
3 stalks celery, minced
1 green bell pepper, minced
1 jalapeño, minced
1 poblano pepper, minced
1 yellow onion, minced
12 cups chicken stock
1 lb. andouille, halved and sliced
12 oz. okra, trimmed and sliced 1/2" thick
Sliced scallions, for garnish
Cooked white rice, for serving
Heat 1 1/4 cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°. Season chicken with 1 tsp. black pepper and salt; toss with 1/2 cup flour. Working in batches, fry chicken until golden; transfer to paper towels to drain.
Add remaining flour to Dutch oven; whisk until smooth. Reduce heat to medium-low; cook, whisking, until color of roux is dark chocolate, 1–1 1/2 hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion; cook until soft, 10–12 minutes. Add stock; boil. Reduce heat to medium-low; cook, stirring occasionally and skimming fat as needed, until slightly thickened, about 30 minutes. Add reserved chicken; cook until chicken is cooked through, about 45 minutes. Add andouille; cook until chicken is falling off the bone, about 1 hour.
Using tongs, transfer chicken to a cutting board and let cool slightly; shred, discarding skin and bones, and return to pot. Heat remaining oil in a 12" skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes. Garnish with scallions; serve with rice.
Posted on 12/7/17 at 4:04 pm to Brazos
Posted on 12/7/17 at 9:28 pm to Brazos
There are thousands of recipes, if not more. Each one is sworn the best and only by someone.
Common elements:
Roux: somewhere between peanut butter and dark chocolate color
Aromatics: bell peppers, celery, onion, garlic
Protein: smoky pork sausage and chicken
Liquid: chicken stock or broth
You may or may not want okra, or tomatoes. Some like one or the other or both, either visually present, or simmered until they deteriorate.
You may or may not want gumbo file and you may or may not want cayenne.
How and when you add and/or remove the ingredients and in what proportions is going to determine what it tastes like, feels like, and how much grease rests on top in the pot.
Being an outsider I've tried to understand gumbo. Having eaten it with everything from boiled eggs,to corn, to ham hocks, to whole crabs and oysters in it, with roasted okra, or roasted chicken, or whatever else, I'd like to think I've got a little understanding of how it works.
I'll say this. If you're trying to make real gumbo, you'll use one pot, and a whole raw chicken, cut into pieces, and it will take a good part of a day to make.
Me personally, I like to start with bacon and build layers of flavor on top of the bacon fat from there searing and removing the [seasoned] chicken and sausage, then making the roux, then adding aromatics, then diced tomatoes and okra, then rich stock, then simmering for hours with the protein added back in, until the okra and tomatoes start to break apart. Then spoon off most of the fat on top, and mmmmmmmmm. My gumbo is a liquid when refrigerated, not a gel or solid. It is dark brown, rich and savory and smoky, and has the just the slightest subtle bit of fat interspersed throughout when it is on the table in front of you.
I don't have a recipe for you to follow, just some insight.
Common elements:
Roux: somewhere between peanut butter and dark chocolate color
Aromatics: bell peppers, celery, onion, garlic
Protein: smoky pork sausage and chicken
Liquid: chicken stock or broth
You may or may not want okra, or tomatoes. Some like one or the other or both, either visually present, or simmered until they deteriorate.
You may or may not want gumbo file and you may or may not want cayenne.
How and when you add and/or remove the ingredients and in what proportions is going to determine what it tastes like, feels like, and how much grease rests on top in the pot.
Being an outsider I've tried to understand gumbo. Having eaten it with everything from boiled eggs,to corn, to ham hocks, to whole crabs and oysters in it, with roasted okra, or roasted chicken, or whatever else, I'd like to think I've got a little understanding of how it works.
I'll say this. If you're trying to make real gumbo, you'll use one pot, and a whole raw chicken, cut into pieces, and it will take a good part of a day to make.
Me personally, I like to start with bacon and build layers of flavor on top of the bacon fat from there searing and removing the [seasoned] chicken and sausage, then making the roux, then adding aromatics, then diced tomatoes and okra, then rich stock, then simmering for hours with the protein added back in, until the okra and tomatoes start to break apart. Then spoon off most of the fat on top, and mmmmmmmmm. My gumbo is a liquid when refrigerated, not a gel or solid. It is dark brown, rich and savory and smoky, and has the just the slightest subtle bit of fat interspersed throughout when it is on the table in front of you.
I don't have a recipe for you to follow, just some insight.
Posted on 12/8/17 at 8:01 am to Brazos
Find a recipe in the recipe thread up top and pick one out. If you have any question come back here and there's some fine folks who will help you get answers.
I cheated Tuesday and made a package gumbo (Mama Pauls) with a rotisserie chix, smoked sausage (Conecuh) and andouille (Verons Supermarket). It fooled my father in law, he told me it was one of the best gumbos he ate in a while.
I cheated Tuesday and made a package gumbo (Mama Pauls) with a rotisserie chix, smoked sausage (Conecuh) and andouille (Verons Supermarket). It fooled my father in law, he told me it was one of the best gumbos he ate in a while.
Posted on 12/8/17 at 8:15 am to CHEDBALLZ
I use jar roux to cheat and I have people all the time tell me it is the best they have ever eaten. The important part is the smoked meat, getting the salt right, and getting the "broth" consistency right.
Posted on 12/8/17 at 8:21 am to Brazos
I like Emerils recipe. But he doesn’t brown the sausage, I suggest doing that.
Posted on 12/8/17 at 8:39 am to browl
The key is sourcing fresh okra. Get it from a reliable farm to table source.
Posted on 12/8/17 at 9:46 am to Brazos
John besh recipe is incredible.
Posted on 12/8/17 at 10:01 am to Jibbajabba
quote:I just laugh at people who still make roux for gumbo.
I use jar roux to cheat and I have people all the time tell me it is the best they have ever eaten.
Posted on 12/8/17 at 11:06 am to AlxTgr
Why oven roux is idiot proof and lets me control it vs stuck with what they decided was the right color.
Posted on 12/8/17 at 11:45 am to Gris Gris
Paul Prudhommes gumbo is the best I’ve made.
Posted on 12/8/17 at 11:48 am to AlxTgr
I enjoy making roux. Part of the process, then again I love spending time in the kitchen.
Posted on 12/8/17 at 11:56 am to browl
Bring the downvotes. Mine's better.
This post was edited on 12/8/17 at 11:57 am
Posted on 12/8/17 at 11:58 am to Joshjrn
It's so sad when the pictures are missing.
Posted on 12/8/17 at 12:22 pm to Jibbajabba
Are you feeding the gumbo to yankees?
Posted on 12/8/17 at 12:27 pm to Gris Gris
quote:
It's so sad when the pictures are missing.
I know, and this is the first time I pulled it and noticed them gone
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