re: Making My First Gumbo for a Crowd

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Ah, I would have figured frying with the skin on then removing the skin before the meat gets added back. No?

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I've made PP's fried chicken gumbo a gazillion times. Do you not leave the skin on the chicken. The key to the flavor is the fried flour on that chicken which also flavors the oil you use for the roux and is important to the flavor of his recipe. Using jarred roux to make his gumbo recipe misses the boat on the point of the recipe.

You can make the roux itself in the oven as long as you are using the flour and oil from frying the chicken. I use peanut oil, but veg oil will work fine.

Do not go heavy on the cayenne on the chicken or in the flour. You can't take it back. I've actually stopped adding the cayenne there because sometimes the andouille I'm using is pretty spicy. I have a few folks with palates sensitive to peppers, so I put out the old hot sauce bottles for the pepper enthusiasts. That way everyone is happy. Also, watch the salt. Some sausage is saltier than others. You can always add more salt.

PP's original recipe calls for water rather than stock. Made it with water years ago plenty of times and it was fine. Sometimes, I use homemade stock and sometimes, I used a boxed like Kitchen Basics or sometimes, I take the bones from the fried chicken and simmer them in water or stock a bit and use that. You don't need to make a separate stock/broth for this recipe if you don't want to. It will still be good. Stock adds a richness. I suggest a boxed stock (unsalted or low salt, if possible) in which you simmer the bones from the fried chicken in that stock, removing before you add the roux.

I use more andouille/sausage than the recipe call for. Personally, I like the flavor andouille/ sausage imparts in the gumbo. No need to be exact. Personal taste.

You can certainly up the recipe by 1/2, but I suggest doubling. It's easier and you'll be happy to have leftover to eat or freeze.

As someone suggested, chop green onions and stir them into the pot just before serving. I use a good bit.

Try to make the gumbo today so it can be in the fridge overnight. It will taste much better tomorrow.

Have a great party and let us know how it turns out.

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re: the stock, what if I grab two chickens, make the stock with one and use the meat from that chicken in the gumbo for the extra chicken I will need if doubling the recipe? Of course still frying the one chicken per the recipe. Or am I still making this too difficult? Not really looking to cut up and fry two whole chickens, so in my mind this is actually easier. Thoughts?

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re: the stock, what if I grab two chickens, make the stock with one and use the meat from that chicken in the gumbo for the extra chicken I will need if doubling the recipe? Of course still frying the one chicken per the recipe. Or am I still making this too difficult? Not really looking to cut up and fry two whole chickens, so in my mind this is actually easier. Thoughts?

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I think you're making it more difficult than it has to be, but if you have the time to make a homemade stock, go for it. You can use the extra chicken for chicken salad. The fried flour on the chicken pieces is part of the flavor of the gumbo, so when I double, triple or whatever the recipe, I fry all the chicken I'm using because that's part of the flavor of this particular gumbo.

One other thing with PP's fried chicken gumbo. I don't worry about frying the chicken until it's completely done, particularly when I'm making 4 or 5 gallons. I just fry it until it's a rich golden brown on the outside. Anything not cooked through will cook when I simmer the chicken in the gumbo itself. It's pretty much cooked by the time I get the brown color I want, but it may need just a bit more. I don't buy whole chickens. I buy skinless breasts and thighs, usually, for this gumbo.

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As someone suggested, chop green onions and stir them into the pot just before serving. I use a good bit.

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I have risen to the ranks of a "someone" to Gris Gris!!!!!!!!!!!!!!!



My life is nearly complete!!!!!!!!!!!

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I have risen to the ranks of a "someone" to Gris Gris!!!!!!!!!!!!!!!



My life is nearly complete!!!!!!!!!!!

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I think your life is now complete, MD, but that' because of MWFLDSICIA, not me. You are definitely a "someone" as opposed to a "no one"!

Truth is when I started typing, I couldn't remember who said what and I was in a hurry at the time, so I didn't go back and re-read all the posts!

That's either the weirdest troll or you take yourself and gumbo way too seriously.

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I think it's a terrible idea to make a complex dish like a gumbo for guests when you've never even done it well for yourself.

There are key nuances in every phase of a dish like this that take years to master. It's almost like you don't respect the people who do it well...just as easy as following this recipe here...yea. I'm not saying yours will suck, but I've cooked plenty and I still wouldn't prepare one for some of my friends, who I know make excellent gumbo.

Good luck, I doubt you'll make the worst gumbo ever.

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damn dude what crawled up your short pants?

Some Shreveport fella talking about making a gumbo like its as easy as boxed mac and cheese.

I never have the broth leftover. I like that and the sausage best. I'm known to leave chicken in the bowl, though, not being a chicken lover. I use extra sausage so I can freeze portions for myself with mostly sausage and broth.

I do love turkey, so that one isn't a problem and seafood is never an issue.

Pigpicken - I always make a dry roux - just flour browned in the oven. This week I made a gumbo with Kary's dry roux and we were surprised it was really good. I use only thighs and sausage in my gumbo and boxed Kitchen Basic chicken stock (unsalted). The entire family loves it and always requests I make it for Christmas Eve. I'm making 3 batches later this week to transport to TX. Since this is your first gumbo - I'd keep it simple.

I love gumbo threads almost as much as jambalaya threads. Net was right though. 43 bud lights and you can't go wrong