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Started By
Message
Made some gumbo this morning, took some pics of the process.
Posted on 1/27/18 at 1:26 pm
Posted on 1/27/18 at 1:26 pm
SIL (no pics) requested gumbo for her birthday, so I woke up this morning to make some. I follow Paul Prudhomme's recipe mostly, only major difference is i just use chicken thighs and make my roux the slow way. No tomatoes since we're in Broussard 
I was cooking at my in laws, so the roux took longer than usual, and I had a bit of a separation issue while adding stock. Getting everything boiling took care of it though. On to pics:
Seasoned the thighs and fried them in vegetable oil
Time to brown the andouille
Meats
Now you make a roux. This recipe calls for using the oil you fried the chicken in
This is more like it
Started cooking down the veggies in the drippings from the andouille
Time to add the roux
Didn't take any pics of the separation, but I got to squared away.
Stock, andouille, and a few bay leaves added in
After a bit of simmering, added the chicken
Can't really see it in there, but it is. Now it's just sitting on the stove until we eat it later today. Will add some pics of the finished product.
I was cooking at my in laws, so the roux took longer than usual, and I had a bit of a separation issue while adding stock. Getting everything boiling took care of it though. On to pics:
Seasoned the thighs and fried them in vegetable oil
Time to brown the andouille
Meats
Now you make a roux. This recipe calls for using the oil you fried the chicken in
This is more like it
Started cooking down the veggies in the drippings from the andouille
Time to add the roux
Didn't take any pics of the separation, but I got to squared away.
Stock, andouille, and a few bay leaves added in
After a bit of simmering, added the chicken
Can't really see it in there, but it is. Now it's just sitting on the stove until we eat it later today. Will add some pics of the finished product.
This post was edited on 1/27/18 at 4:18 pm
13
Posted on 1/27/18 at 1:34 pm to LNCHBOX
Tell your in laws to change the Christmas candle, baw.
Looks great though. I go a little darker on the roux, but you're plenty dark.
I only use thighs. They're the best.
Looks great though. I go a little darker on the roux, but you're plenty dark.
I only use thighs. They're the best.
Posted on 1/27/18 at 1:36 pm to TH03
quote:
I go a little darker on the roux, but you're plenty dark.
Like I said in the other thread. I was on low heat and over an hour and a half in. I was ready to move on
Posted on 1/27/18 at 1:36 pm to LNCHBOX
Yeah I just saw and I know exactly the feeling you were having
Posted on 1/27/18 at 1:45 pm to LNCHBOX
Looks tasty. I noticed you didn't flour the chicken like PP does before frying it. I find that the fried flour that dissolves into the gumbo is also a big part of the flavor PP's procedure gives the gumbo. Curious as to why you don't do that?
Posted on 1/27/18 at 1:48 pm to Gris Gris
Honestly I made this one from memory, and forgot that part
Posted on 1/27/18 at 1:53 pm to LNCHBOX
looks like red beans
Posted on 1/27/18 at 1:56 pm to LNCHBOX
You strained that used chicken oil before re-using it?
Posted on 1/27/18 at 2:00 pm to BlackCoffeeKid
quote:
You strained that used chicken oil before re-using it?
Couldn't find a mesh strainer, so I just picked out all the big pieces I could.
Posted on 1/27/18 at 2:09 pm to LNCHBOX
quote:
I was on low heat and over an hour and a half in. I was ready to move on
This is the reason I have switched to making the roux in the oven....
Posted on 1/27/18 at 2:18 pm to LNCHBOX
I didn't see what time we are eating mentioned?
Looks nice.
What brand of andouille? I am never sure what to get, not that there are that many options here in the land mass.
Looks nice.
What brand of andouille? I am never sure what to get, not that there are that many options here in the land mass.
This post was edited on 1/27/18 at 2:20 pm
Posted on 1/27/18 at 2:25 pm to LNCHBOX
quote:
Couldn't find a mesh strainer, so I just picked out all the big pieces I could.
I've never strained the frying oil either. The sediment adds to the flavor.
If you ever need to look up PP's original recipe, google "Paul Prudhomme's chicken and sausage gumbo Labelle Cuisine".
Posted on 1/27/18 at 2:31 pm to Lester Earl
quote:
looks like red beans with a spaghetti noodle in it
Posted on 1/27/18 at 2:45 pm to MeridianDog
quote:
What brand of andouille? I am never sure what to get, not that there are that many options here in the land mass.
This particular one was Richards. I usually use Veyron, but the Rouses was sold out this morning. This one is good though.
Posted on 1/27/18 at 2:47 pm to Gris Gris
quote:
I've never strained the frying oil either. The sediment adds to the flavor.
I only do it to get the big chunks of chicken out. All the seasoning that comes off the chicken is in there.
Posted on 1/27/18 at 2:58 pm to Notro
quote:
This is the reason I have switched to making the roux in the oven..
I never heard of this. How do you do it?
Posted on 1/27/18 at 3:01 pm to LNCHBOX
quote:
I only do it to get the big chunks of chicken out. All the seasoning that comes off the chicken is in there.
My chicken pieces are always whole pieces, so I guess I've never had to fish out any smaller pieces. Most of the time, I use bone in skinless thighs and breasts, sometimes a few drumsticks if I end up with some. After I fry and the chicken cools, I remove the bones and simmer those a while. May or may not make a difference. It's simply the way I've always done it, but I'm also usually making a large quantity at the time. If I was making a smaller amount like what you're making and in a hurry, I'd probably just go with skinless/boneless meat.
I think the last time I made the fried chicken gumbo, I had to get skin on bone in chicken for some reason. I removed the skin and fried it also. Flavored the oil even more and that fried skin was a nice little treat, though I had to exercise a lot of restraint that was painful! I finally threw it in the stock with the bones and fished it out later before I cooled the stock and removed the fat.
Posted on 1/27/18 at 3:26 pm to Sterling Archer
quote:
quote:
This is the reason I have switched to making the roux in the oven..
I never heard of this. How do you do it?
Whisk your oil and flour together in a cast iron skillet or pot or Le Creuset pot even. Put your oven anywhere from 350-375 and put the pot in the oven. When it starts to bubble and turn a little brown, give it a stir. You don't have to stir all that often until it's starts to brown well. The stirring is not for the prevention of burning it, but more to get an even browning. Cook it until you get the desired color. It's nearly impossible to burn it. It takes longer than the stovetop method, but you are free to do other things while its cooking like chopping etc... Very easy and you can get it right on the money as far as the color you desire. Don't be afraid to go dark.
Also, you can add your trinity to it and let it simmer in the oven if your wish or on the stovetop. Either way works.
This post was edited on 1/27/18 at 5:59 pm
Posted on 1/27/18 at 3:37 pm to Gris Gris
And here's the bowl of red beans
This post was edited on 1/27/18 at 4:19 pm
Posted on 1/27/18 at 3:48 pm to LNCHBOX
I don't see a pic and I didn't say anything about red beans.
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