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re: My first attempt at Gumbo (w/ pics)
Posted on 2/6/14 at 12:22 am to Corn Dawg Nation
Posted on 2/6/14 at 12:22 am to Corn Dawg Nation
You can scoop off a little foam/scum, but a lot would be more of a challenge. If you low simmer and don't stir, you shouldn't get as much. Your chicken is partially cooked, so you likely don't get much.
If the taste or look of the scum doesn't bother you, don't worry about. Most folks want a clear stock so they skim and strain the scum, but it's not a requirement.
If the taste or look of the scum doesn't bother you, don't worry about. Most folks want a clear stock so they skim and strain the scum, but it's not a requirement.
0
Posted on 2/6/14 at 6:40 am to hashtag
Looks good! 
Posted on 2/6/14 at 7:47 am to Bayou Tiger Fan Too
Lots of good personal tips. My tip to take it to another level is to use duck instead of chicken. Smoke that farm raised duck (no wild ducks), then make a stock from it. Do this the day before you make the gumbo. Strain, pick the duck meat to add the last 30 min. Everything else just like you did it (except maybe a few shades darker on the roux).
Posted on 2/7/14 at 10:40 am to tewino
quote:i really wanna look around and find some good duck fat to use for the roux next time.
My tip to take it to another level is to use duck instead of chicken.
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