- 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
Made a "Clean the Freezer" Gumbo
Posted on 8/29/11 at 4:38 pm
Posted on 8/29/11 at 4:38 pm
Since I had just a few things left from my annual January to March "Clean the freezer and pantry before you buy any groceries" ordeal and since I have several fishing and of course hunting gigs lined up shortly I decided to sweep the freezer.
This gumbo was made in my five gallon shrimp pot and it had:
Two quarts of "black as the ace of spades" homemade roux that took two days to prepare and was made with the rest of my Hudson Valley Duck Fat.
Two bottles of File'
Three gallons of homemade chicken stock.
One pack chicken thighs
One whole chicken
Three whole teal
Twelve Mallard breast
Two dozen dove breast
One pheasant breast
About five pounds sausage and andouille (I have no idea who made these but they were in a ziploc baggie in my freezer and showed up not long ago)
An eight piece Popeyes Spicy my neighbor brought over, stripped and tossed in. (actually seven pieces-she ate one breast)
(and before you say anything - a fried chicken gumbo is one of my all time favorites)
about six onions, bunch of celery, red and green bell peppers, etc...etc...
Cooked and as meat became ready I removed and deboned, got rid of the skin, skimmed fat, then put back in.
Well...a five pound bag of Mahatma long grain was cooked, an iceburg lettuce green salad was made, six loaves of hot Albertson's french bread was sliced and within an hour of it being completely cooked it was gone. Every. Last. Drop.
Duck fat rules.
I have about fifteen pounds of big headless shrimp, three or four pounds of crab and three or four pounds of crawfish left. That will be my next one. And yes...I'll put the Louisiana crawfish in that gumbo and I'll order more duck fat. I'll put tasso in this one too.
This gumbo was made in my five gallon shrimp pot and it had:
Two quarts of "black as the ace of spades" homemade roux that took two days to prepare and was made with the rest of my Hudson Valley Duck Fat.
Two bottles of File'
Three gallons of homemade chicken stock.
One pack chicken thighs
One whole chicken
Three whole teal
Twelve Mallard breast
Two dozen dove breast
One pheasant breast
About five pounds sausage and andouille (I have no idea who made these but they were in a ziploc baggie in my freezer and showed up not long ago)
An eight piece Popeyes Spicy my neighbor brought over, stripped and tossed in. (actually seven pieces-she ate one breast)
(and before you say anything - a fried chicken gumbo is one of my all time favorites)
about six onions, bunch of celery, red and green bell peppers, etc...etc...
Cooked and as meat became ready I removed and deboned, got rid of the skin, skimmed fat, then put back in.
Well...a five pound bag of Mahatma long grain was cooked, an iceburg lettuce green salad was made, six loaves of hot Albertson's french bread was sliced and within an hour of it being completely cooked it was gone. Every. Last. Drop.
Duck fat rules.
I have about fifteen pounds of big headless shrimp, three or four pounds of crab and three or four pounds of crawfish left. That will be my next one. And yes...I'll put the Louisiana crawfish in that gumbo and I'll order more duck fat. I'll put tasso in this one too.
6
Posted on 8/29/11 at 4:40 pm to Martini
I think it was about a dozen people and the garbage man wanted me to show my liquor license this morning when he was dumping the thousand bottles of beer that used to be on a wall.
Posted on 8/29/11 at 4:45 pm to Martini
A fried chicken gumbo????
Interesting.....Never heard of gumbo being prepared with fried chicken before....
But I love fried chicken, and I love gumbo. I'm gonna have to give cooking one a shot one of these days....So I guess you would just cook a roux, and toss in whatever vegetables you prefer and then toss the chicken in towards the end (since its already cooked), right?
Interesting.....Never heard of gumbo being prepared with fried chicken before....
But I love fried chicken, and I love gumbo. I'm gonna have to give cooking one a shot one of these days....So I guess you would just cook a roux, and toss in whatever vegetables you prefer and then toss the chicken in towards the end (since its already cooked), right?
Posted on 8/29/11 at 4:45 pm to Martini
That all fit in a 5-gallon pot?
Posted on 8/29/11 at 4:48 pm to supadave3
Link's real cajun has a version. You flour the chicken, fry it in oil, then make roux with fat and oil. Add back in chicken. At least that is one way to do it.
Posted on 8/29/11 at 4:56 pm to supadave3
Paul Prudhomme's method is frying floured chicken (I use skinless) and then using the oil from the fried chicken to make the roux. Excellent flavor. It's the method I usually use.
This post was edited on 8/29/11 at 4:57 pm
Posted on 8/29/11 at 5:03 pm to Gris Gris
Thanks guys! I was assuming that he used fried chicken from Popeyes or somewhere similar since he had some frozen in his freezer. I've never fried my own chicken before (i'm single, and its easier to just grab a 3 piece, than make a huge mess trying to do it myself) so I'd probably try it this way first....Frying chicken, than cooking a gumbo sounds like it would be cooking twice for one meal, if you know what I mean.
Posted on 8/29/11 at 5:05 pm to Martini
How do you freeze your crabmeat. I've tried it several different ways and it's just awful in texture. It freezes okay in a stuffed eggplant which has butter fat in it. That and in some apps I make with mayo as the base are the only two ways I've seen crabmeat frozen without a texture issue. Otherwise, I find it just nasty.
Posted on 8/29/11 at 5:10 pm to supadave3
I don't fry the chicken. I browned the whole chicken, the chicken thighs and the rest of the ducks and sausage then built the gumbo.
The Popeye's chicken was just what is says. Cold chicken my neighbor walked over with that I peeled off the bone and added to the pot. Frying the chicken is too much work for a gumbo.
It was just another addition to the pot in this particular case and it was a full pot.
The fried chicken gumbo I've always made has been making the stock and roux then stripping whatever fried chicken you have or buy into the gumbo. Day old Wal Mart or Albertons or Popeye's or whatever gas station you buy chicken from.
It's a shortcut and just a different way to make a gumbo that an old friend showed me thirty years ago. He worked at Danny's Fried Chicken and at night would bring home all the leftover chicken. The next day Danny's fried chicken gumbo.
The Popeye's chicken was just what is says. Cold chicken my neighbor walked over with that I peeled off the bone and added to the pot. Frying the chicken is too much work for a gumbo.
It was just another addition to the pot in this particular case and it was a full pot.
The fried chicken gumbo I've always made has been making the stock and roux then stripping whatever fried chicken you have or buy into the gumbo. Day old Wal Mart or Albertons or Popeye's or whatever gas station you buy chicken from.
It's a shortcut and just a different way to make a gumbo that an old friend showed me thirty years ago. He worked at Danny's Fried Chicken and at night would bring home all the leftover chicken. The next day Danny's fried chicken gumbo.
Posted on 8/29/11 at 5:13 pm to Martini
Thanks Martini, I'm definitely going to give this a try...I'll report back to you and let you know how it turns out...
In Central? Thats the only Danny's that I know of...Central is my old stomping grounds, and we would eat their often after Central High football games played right there at the middle school.
quote:
Danny's Fried Chicken
In Central? Thats the only Danny's that I know of...Central is my old stomping grounds, and we would eat their often after Central High football games played right there at the middle school.
Posted on 8/29/11 at 5:16 pm to Gris Gris
quote:
How do you freeze your crabmeat. I've tried it several different ways and it's just awful in texture. It freezes okay in a stuffed eggplant which has butter fat in it. That and in some apps I make with mayo as the base are the only two ways I've seen crabmeat frozen without a texture issue. Otherwise, I find it just nasty.
That's why it goes into the gumbo because it really doesn't matter since it will break down anyway. I only froze it because I had it left over from a party I hosted and had nothing else to do with it. If I feel like driving when I make the seafood gumbo I'll go to Tony's and get a couple of pints of jumbo lump and quart of oysters and just fold all that in at the end so the oysters just warm and the crabmeat doesn't break up.
That depends of if I feel like spending money too which is determined on who I'm feeding. Only A list people for that.
But I will put the crawfish in it and I have a few redfish filets I might cube up and toss in as well. Why it's called a "sweep the freezer."
Posted on 8/29/11 at 5:17 pm to supadave3
Airline Highway next to Shakeys Pizza or maybe even the old Shakey's building I really am not sure. Then Drusilla where it later became a Fast Track now Canes.
Posted on 8/29/11 at 5:30 pm to Martini
Gotcha... 
The only thing I remember about this place is that you used to be able to watch them prepare your pizza...
quote:
Shakeys Pizza
The only thing I remember about this place is that you used to be able to watch them prepare your pizza...
Posted on 8/29/11 at 5:33 pm to Martini
I don't even like the frozen in gumbo. I don't like the flavor and I don't like broken up crabmeat in gumbo. I'm a picky person about that. I thought maybe you'd discovered a good secret to doing it.
Someone told me to freeze it in milk. Didn't work. don't waste your time. I forgot what the other method was, but it was equally bad.
I rarely put it in gumbo. If I do, I use the claws and add them last minute.
Someone told me to freeze it in milk. Didn't work. don't waste your time. I forgot what the other method was, but it was equally bad.
I rarely put it in gumbo. If I do, I use the claws and add them last minute.
Posted on 8/29/11 at 5:36 pm to Gris Gris
Well one thing I do not like is whole crabs and I know plenty that do that. Just too much of a mess and not enough flavor or meat.
Posted on 8/29/11 at 5:36 pm to Martini
I agree with you on the whole crabs. I use the cleaned claws or none at all.
Posted on 8/29/11 at 5:40 pm to Gris Gris
I'm not as particular when I'm using up the freezer which is why I'll put crawfish and redfish in it. Plus everytime I do it the neighborhood shows up and are like cats doing figure 8's under my feet so if I have to feed these moochers I'll use what I have.
One of them left two 24 ounce Keystone Lights in my refrigerator. I guess it's just my lucky day.
One of them left two 24 ounce Keystone Lights in my refrigerator. I guess it's just my lucky day.
Posted on 8/29/11 at 5:42 pm to Martini
Crawfish gumbo is fine with me. I'm not a fan of fish in gumbo. Reminds me of Piccadilly way back when. That was some nasty stuff. No telling what the fish was. 
Posted on 8/29/11 at 6:01 pm to supadave3
quote:
A fried chicken gumbo????
Interesting.....Never heard of gumbo being prepared with fried chicken before
Soo good. When we are making gumbo we go to popeye's and get a family box of spicy mixed and use that. Skin and all.
Posted on 8/29/11 at 6:11 pm to LordSnow
I had friend who put the skin and meat of Popeye's into gumbo, but I didn't care for that and the boiled skin in there was just nasty.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News