re: Made another gumbo for the wife and I…

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I never knew the temp of stock addition made a difference. This is interesting info. Most of the time when I make gumbo I end up making stock shortly before so it's usually warm. What's the roux rule on that?

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i have done cold stock to hot roux and hot stock to hot roux and have never had an issue with it seperating. The times I have is when im using old flour, which i assume is saturated with water for existing for a long time in the south louisiana humid atmosphere, thus preventing the oil from sticking to the flour grains (water repels oil)

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I’ve always done a quick browning but I noticed Prudhomme didn’t brown his before adding.

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I usually cut my sausage slices in half and brown them before adding them. I prefer a little char on them.

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Sidebar- do y’all brown your sausage before adding to the pot?

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I don't usually do that.

Meats get cooked in cast iron skillet, trinity added after meat is removed, for flavor. 5 minute roux that is as close to burning as you can safely get in a deep cast iron pot. Out of the fridge the next day before being heated


You saying you can't see a viscosity difference?

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Wait. Please explain the order in which you complete these steps and when what is added to what. I have a confuse.

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Not like you might normally do. Everything is cooked down pretty separate, to make sure the trinity is very soft (I don't know where 3-5 minutes until translucent came from). Extra bell peppers of each color are also cooked down in the skillet. After the meat and veggies are browned and cooked, the super fast/dark roux is made and the veggies are added to cool the roux. Stock (prefer beef for a richer flavor) is added then the chicken and andouille. Oh, and before browning the chicken, we "velvet" it in baking soda for 20 minutes and rinse before cooking. It melts in your mouth like an amazing filet, while holding its shape and not becoming stringy. Seasonings after that. It is phenomenal.

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lmfao how can you judge the viscosity by looking at a single picture?

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How can you not?

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do y’all brown your sausage before adding to the pot?

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I have browned the sausage and used the rendered oil as part of my roux. I don’t always, but Down Home renders a lot of oil/fat, so it can create a slick if not cooked off a little.

Think Chimes duck and sausage gumbo, which, when I worked there in 2000, was pretty damn thick. And when heated, our gumbo is not the consistency of chicken noodle soup. I like a more stew like consistency, but it’s still a gumbo

That stewed meat with gravy looks delicious!