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re: Made gumbo for the first time this weekend... what can I do to elevate it?
Posted on 11/18/19 at 2:58 pm to thatoneguy
Posted on 11/18/19 at 2:58 pm to thatoneguy
Put in more meat
This post was edited on 11/18/19 at 3:36 pm
1
Posted on 11/18/19 at 4:11 pm to thatoneguy
quote:
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.
Ive never had an issue making roux on an electric stove.
Posted on 11/18/19 at 4:36 pm to GEAUXT
Use chicken thighs and drummettes.
Add a smoke sausage
Add thyme, green onions parsley and a pitch of oregano
Use two onions and red, yellow and green bell peppers. Mixed your peppers.
Add a smoke sausage
Add thyme, green onions parsley and a pitch of oregano
Use two onions and red, yellow and green bell peppers. Mixed your peppers.
Posted on 11/18/19 at 6:29 pm to thatoneguy
You can make roux on an electric stove, or I have a propane burner I keep hooked up in garage when I deep fry I can use for making roux or anything else I want to do on gas.
Where are you adding file'? It goes at the very end, or even just before serving. I'm gonna get down voted, but you need oakra. Regardless, now that it is getting colder out, it sure is fun to make and eat.
Where are you adding file'? It goes at the very end, or even just before serving. I'm gonna get down voted, but you need oakra. Regardless, now that it is getting colder out, it sure is fun to make and eat.
Posted on 11/19/19 at 12:47 pm to FloridaRougaroux
Didn't use file' or okra.... my mother-in-law makes it with okra though so that's how my wife prefers it, so i may try that next. Any good recipe you use for an okra gumbo?
Posted on 11/19/19 at 1:03 pm to thatoneguy
I don't have any set recipe but do smother my oakra with onions and cook it for a bit first before adding it to the gumbo.
Posted on 11/19/19 at 1:04 pm to ErikGordan
Yes, I agree with ErikGordan, add thyme, mix your peppers and throw green onion on top of each bowl when serving.
I'm such a dork that for game day gumbos, I use some yellow peppers and red onion, just to have purple & gold in my gumbo.
I'm such a dork that for game day gumbos, I use some yellow peppers and red onion, just to have purple & gold in my gumbo.
Posted on 11/19/19 at 2:49 pm to thatoneguy
quote:
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.
i'm still amazed at the amount of people who cook who don't know about the microwave roux. sure, you'll have your "tradiotionalists" who look down upon it like old school BBQ pitbosses look down on traeger's for smoking but, like traegers, if using a microwave roux can encourage you to fit cooking cajun food into your Repertoire more often, why not do it? oh, and i'll bet you every penny i have that even the self-proclaimed best cajun chefs out there can't taste the difference.
1. mix a bowl of 1 cup flour / 1 cup vegetable oil in a bowl
2. microwave 30 seconds, reach in and whisk
repeat
Repeat step 2 until you get the color you want. With my microwave it takes about 8 iterations to get a perfect caramel roux. This little trick has prevented me from not wanting to frick with roux based dishes due to spending 45 minutes over a stove stirring. I've never burnt one using this method
it's also recommended in here:
> 
here come the downvotes from boomers who are pissed off someone found an easier way to make a better or equal roux. they'll undoubtedly justify to themselves continuing to stand over a hot stoff for 45 minutes because they're "traditionalists" preserving "tradition"
This post was edited on 11/19/19 at 4:27 pm
Posted on 11/19/19 at 3:37 pm to thatoneguy
quote:
~1 tsp cayenne pepper
Upgrade your seasoning. Use white, black and cayenne peppers and also some salt, thyme, oregano and bay leaves.
Posted on 11/19/19 at 3:59 pm to thatoneguy
I'll probably catch so much shite on here for this, but this has never let me down before.
I always make my gumbo similar to you but with about 2 large yellow onions, 2 rotisserie chickens, a quart of chicken stock (added to 6 quarts of water), almost the whole jar of savoie's dark roux (no judging you there, it's much faster this way), a shite ton of Tony's, a couple tablespoons of garlic, garlic juice, black pepper, white pepper, and andouille and smoked sausage. I also add some olive oil to the roux while it's heating/softening up. Then I add my onions and sausage to the roux and let it simmer and stir constantly. Oh, and I sprinkle file into the roux while it is liquidy. Then lots of file to the gumbo once it gets going.
I also add this:
Yes, that's probably blasphemy here but it works for me and I love the taste it gives my gumbo. Also makes it a tab bit thicker.
I always make my gumbo similar to you but with about 2 large yellow onions, 2 rotisserie chickens, a quart of chicken stock (added to 6 quarts of water), almost the whole jar of savoie's dark roux (no judging you there, it's much faster this way), a shite ton of Tony's, a couple tablespoons of garlic, garlic juice, black pepper, white pepper, and andouille and smoked sausage. I also add some olive oil to the roux while it's heating/softening up. Then I add my onions and sausage to the roux and let it simmer and stir constantly. Oh, and I sprinkle file into the roux while it is liquidy. Then lots of file to the gumbo once it gets going.
I also add this:
Yes, that's probably blasphemy here but it works for me and I love the taste it gives my gumbo. Also makes it a tab bit thicker.
This post was edited on 11/19/19 at 4:00 pm
Posted on 11/19/19 at 5:22 pm to thatoneguy
Some city folk may balk at it, but I use chicken gizzards as half of the meat in my chick/sausage gumbo. Adds great flavor and the gizzards become very tender after simmering for a couple hours.
ETA: drop a couple fresh (or 3 dried) bay leaves in when you add the stock.
ETA: drop a couple fresh (or 3 dried) bay leaves in when you add the stock.
This post was edited on 11/19/19 at 5:30 pm
Posted on 11/19/19 at 6:05 pm to thatoneguy
I need Worcestershire sauce in my gumbo. It adds an element I enjoy.
Posted on 11/19/19 at 8:08 pm to thatoneguy
More onions
Posted on 11/21/19 at 5:50 pm to Gris Gris
Surprised there aren't more responses about making your own stock. Pull the meat off the rotisserie chicken then use it to make a stock. Don't pick it too clean. I leave the wings intact.
Posted on 11/22/19 at 9:02 am to thatoneguy
Brown chicken, smoked sausage and fresh sausage, put to the side.
Make your roux and throw all your veggies in with the roux.
Add water and chic stock and simmer 3 hours.
With an hour left, throw in all your chic and sausage. Simmer one more hour.
Make your roux and throw all your veggies in with the roux.
Add water and chic stock and simmer 3 hours.
With an hour left, throw in all your chic and sausage. Simmer one more hour.
Posted on 11/22/19 at 9:08 am to TXGunslinger10
quote:
Where’s your okra?
Uhh yeah
Gumbo is literally okra stew, not exactly sure what the OP made although it looks tasty.
This post was edited on 11/22/19 at 9:09 am
Posted on 12/11/19 at 7:06 am to thatoneguy
If you want to experiment with using different fats, chicken fat particularly, you can use the fat from a fat hen and render it down to make your roux. If you don’t have enough fat on the chicken to render that will make enough oil, you can buy prepared chicken fat. It’s called schmaltz and it’s available in organic, and free range. Schmaltz
This post was edited on 12/11/19 at 7:40 am
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