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Started By
Message
Made gumbo for the first time this weekend... what can I do to elevate it?
Posted on 11/18/19 at 8:50 am
Posted on 11/18/19 at 8:50 am
Here's what I did:
4 stalks celery, 1/2 large white onion, 1 green bell pepper all diced (came out to about 1 cup each)
~4 cloves garlic minced
1 lb andouille sausage
Costco rotisserie chicken
7 cups chicken stock (flavored with better than bouillon)
4 tbsp savoie's dark roux (I know, I know)
~1 tsp cayenne pepper
Browned the sausage and removed, then sauteed the veggies in the grease. Stirred in the stock, roux, cayenne, and added back the sausage.
Let all simmer for two hours, added back the chicken, removed from heat, and let it sit about 30 more minutes before eating.
It was fantastic for my first attempt, but it still felt like it was missing something... what suggestions do y'all have?
I'm not really interested in making my own roux as I have an electric stove, so it makes it difficult to get a consistent heat.
4 stalks celery, 1/2 large white onion, 1 green bell pepper all diced (came out to about 1 cup each)
~4 cloves garlic minced
1 lb andouille sausage
Costco rotisserie chicken
7 cups chicken stock (flavored with better than bouillon)
4 tbsp savoie's dark roux (I know, I know)
~1 tsp cayenne pepper
Browned the sausage and removed, then sauteed the veggies in the grease. Stirred in the stock, roux, cayenne, and added back the sausage.
Let all simmer for two hours, added back the chicken, removed from heat, and let it sit about 30 more minutes before eating.
It was fantastic for my first attempt, but it still felt like it was missing something... what suggestions do y'all have?
I'm not really interested in making my own roux as I have an electric stove, so it makes it difficult to get a consistent heat.
This post was edited on 11/18/19 at 8:58 am
25
Posted on 11/18/19 at 9:03 am to thatoneguy
cut celery amount in half
switch to an entire yellow onion
brown andouille; then add your roux to same pot and heat it up (constantly stirring). Then saute your veggies in the roux until clear. Add garlic towards the end.
Then ladle in hot chicken stock. Bring to very low boil and let simmer for 30 mins or so. Now add andouille back to pot. Simmer another 30 or so. Now add pulled chicken, adjust seasoning and simmer until you get the chicken to the consistency that you like.
Keep cooking for research purposes--it's great!
switch to an entire yellow onion
brown andouille; then add your roux to same pot and heat it up (constantly stirring). Then saute your veggies in the roux until clear. Add garlic towards the end.
Then ladle in hot chicken stock. Bring to very low boil and let simmer for 30 mins or so. Now add andouille back to pot. Simmer another 30 or so. Now add pulled chicken, adjust seasoning and simmer until you get the chicken to the consistency that you like.
Keep cooking for research purposes--it's great!
Posted on 11/18/19 at 9:10 am to Panny Crickets
Yeah I looked up a bunch of recipes beforehand specifically for using jarred roux, and none of them mentioned adding it into the pot first. I thought that may help especially to darken it some more, but I was playing it safe. I'll definitely do that next time!
Posted on 11/18/19 at 9:13 am to thatoneguy
Brown some chicken thighs next time instead of rotisserie.
Add as much roux as you like until you get the thickness you want.
Plate with fresh chopped green onion on top.
There's really no need for this long of a simmer. Sausage won't take long to cook (especially if it is already smoked). Put your chicken in there and let it all simmer for 30 min to an hour. You want the chicken to absorb the gumbo flavor.
Add as much roux as you like until you get the thickness you want.
Plate with fresh chopped green onion on top.
quote:
Let all simmer for two hours
There's really no need for this long of a simmer. Sausage won't take long to cook (especially if it is already smoked). Put your chicken in there and let it all simmer for 30 min to an hour. You want the chicken to absorb the gumbo flavor.
Posted on 11/18/19 at 9:17 am to thatoneguy
Maybe add in a jalapeno or two to your trinity to give it some heat, too. Browned chicken thighs and the other tips given thus far are all good.
Posted on 11/18/19 at 9:18 am to SUB
quote:
Brown some chicken thighs
I think I'll be doing that next time too. I'm sure getting that extra fond in the pan will add some nice flavor.
The gumbo didn't really need to simmer that long, I just did that cuz I totally misjudged how long it would all take and it was done way ahead of when I expected people to arrive
Posted on 11/18/19 at 9:29 am to thatoneguy
I use an Emeril’s recipe where you brown the andouille and chicken before making the roux. If you want to use jarred roux I presume the recipe would still go the same. Always get good results using this one.
- Brown andouille and remove
- Brown seasoned bone-in chicken thighs and remove
- Make your roux
- Add chopped veggies to roux and sauté for 10 min
- Add 3 bay leaf, cayenne, salt, andouille, stock/broth and simmer for 1 hour
- Add chicken thighs and simmer for another 1/1.5 hour skimming fat off the top.
- Brown andouille and remove
- Brown seasoned bone-in chicken thighs and remove
- Make your roux
- Add chopped veggies to roux and sauté for 10 min
- Add 3 bay leaf, cayenne, salt, andouille, stock/broth and simmer for 1 hour
- Add chicken thighs and simmer for another 1/1.5 hour skimming fat off the top.
This post was edited on 11/18/19 at 9:30 am
Posted on 11/18/19 at 9:31 am to thatoneguy
Msg
Posted on 11/18/19 at 9:51 am to thatoneguy
Tomatoes
Posted on 11/18/19 at 9:57 am to thatoneguy
Where’s your okra?
Posted on 11/18/19 at 9:57 am to thatoneguy
quote:
but it still felt like it was missing something...
It was. Add more sausage. And a good quality smoked sausage will add even more depth of flavor to your gumbo.
Posted on 11/18/19 at 9:58 am to thatoneguy
fish sauce
Posted on 11/18/19 at 10:08 am to thatoneguy
You could simmer the bones of the chicken in the stock for a while and then remove before using the stock.
You could use smoked chicken or turkey (simmer those bones as well).
You could make fried chicken gumbo ala Paul Prudhomme, but you'd need to make your own roux for that as the frying oil for the roux is key. You can make roux in the oven easily without risk of burning it.
You could use smoked chicken or turkey (simmer those bones as well).
You could make fried chicken gumbo ala Paul Prudhomme, but you'd need to make your own roux for that as the frying oil for the roux is key. You can make roux in the oven easily without risk of burning it.
Posted on 11/18/19 at 10:16 am to Gris Gris
quote:
You could simmer the bones of the chicken in the stock for a while and then remove before using the stock.
You could use smoked chicken or turkey (simmer those bones as well).
One trick I learned if you don't want to buy bone in chicken thighs and use boneless instead, is to buy a package of chicken or turkey necks. Season them and broil them on a sheet pan until browned really well. Add them to your stock and let boil for an hour then remove the necks. I still felt like I had as good of a stock and didn't have to de-bone the chicken.
This post was edited on 11/18/19 at 10:17 am
Posted on 11/18/19 at 10:19 am to SUB
quote:
One trick I learned if you don't want to buy bone in chicken thighs and use boneless instead, is to buy a package of chicken or turkey necks. Season them and broil them on a sheet pan until browned really well. Add them to your stock and let boil for an hour then remove the necks. I still felt like I had as good of a stock and didn't have to de-bone the chicken.
Wings work well also. You can brown the bones from rotisserie or smoked meats as well before simmering. For smoked meats, the bones have a good bit of flavor, so I generally won't brown those. Just depends on the flavor of the meat at the time for me to decide.
Posted on 11/18/19 at 10:42 am to thatoneguy
quote:
Browned the sausage and removed, then sauteed the veggies in the grease. Stirred in the stock, roux, cayenne, and added back the sausage.
Try browning the onions first next time--get some actual color on them. Not super brown, but go past the point of just being soft/clear. THEN add the celery & gr pepper, and again, cook past the point of just being soft. The pepper especially can caramelize a bit.
If you add them all together, the onions won't properly brown due to the water given off by the celery.
So much of the depth of flavor of a truly great gumbo comes from properly browned aromatics.
Posted on 11/18/19 at 11:13 am to Gris Gris
quote:
Wings work well also.
I bet. I use necks because they are dirt cheap...basically throw away pieces of chicken for grocery stores.
quote:
You can brown the bones from rotisserie or smoked meats as well before simmering. For smoked meats, the bones have a good bit of flavor, so I generally won't brown those. Just depends on the flavor of the meat at the time for me to decide.
This is the optimal way to get a rich stock IMO.
Posted on 11/18/19 at 11:36 am to thatoneguy
Throw in some
Bay leaves for sure
I use Tony’s to season which adds salt, red pepper black pepper chili powder and Garlic powder nothing to hate there)
I also Add green onions.
Just add more seasoning to taste
Bay leaves for sure
I use Tony’s to season which adds salt, red pepper black pepper chili powder and Garlic powder nothing to hate there)
I also Add green onions.
Just add more seasoning to taste
Posted on 11/18/19 at 11:44 am to thatoneguy
I second add more onions. Make your own roux and use bacon grease. For the stock add in some kitchen basics stock and the rest water to cover the bones. Let that simmer for 8 hours. There is nothing wrong with a thin gumbo. Sometimes a thick gumbo can have a flour taste.
Posted on 11/18/19 at 11:46 am to thatoneguy
1. More onions
2. More garlic - I put a shite ton in my gumbo. There are alot of strong flavors in gumbo, so it won't be overpowering
3. Try a different stock - this was my biggest change. I tried every stock readily available including BtB and I found kitchen basics to be the best to my palate
4. More sausage
5. Bay leaf(s)
6. Make your own roux - I put off making gumbo for most of my adult life because I was intimidated by the roux. Once you do it a few times you realize it's not hard, it just takes patience. It's my favorite part of making a gumbo as it's like a mini competition to see how dark I can get it
2. More garlic - I put a shite ton in my gumbo. There are alot of strong flavors in gumbo, so it won't be overpowering
3. Try a different stock - this was my biggest change. I tried every stock readily available including BtB and I found kitchen basics to be the best to my palate
4. More sausage
5. Bay leaf(s)
6. Make your own roux - I put off making gumbo for most of my adult life because I was intimidated by the roux. Once you do it a few times you realize it's not hard, it just takes patience. It's my favorite part of making a gumbo as it's like a mini competition to see how dark I can get it
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