- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
My first attempt at homemade gumbo (w/ pics)
Posted on 11/28/12 at 10:01 pm
Posted on 11/28/12 at 10:01 pm
Despite being almost 30 years old and interested in cooking for the past decade, I have never attempted to make gumbo. Here is a catalog of my experience yesterday (started at 4 pm .. ate at 830 pm).
browned 2 links of andouille
browned 2 lbs of chicken thighs in vegetable oil
started roux .. 1 cup flour, 3/4 cup vegetable oil added to same pot
stirred roux until it got about the color my mom used to make it (25 minutes .. while listening to Depeche Mode)
added onion/bell pepper/celery and cooked .. then added sausage, cayenne, salt, 3 bay leaves
added chicken stock, brought to boil, then turned down to medium-low and cooked for an hour
after 1 hour I added the chicken then let that simmer on low for 1.5 hours, skimming off fat as it went
after 1.5 hours I removed the chicken and bay leaves, chopped up the chicken then put it back in the pot with chopped green onions and another dash of salt because it needed it
made rice .. 2 cups rice, 4 cups water, 1 clove garlic, 1 bay leaf, 1 tbsp butter
rice done.
ate gumbo
browned 2 links of andouille
browned 2 lbs of chicken thighs in vegetable oil
started roux .. 1 cup flour, 3/4 cup vegetable oil added to same pot
stirred roux until it got about the color my mom used to make it (25 minutes .. while listening to Depeche Mode)
added onion/bell pepper/celery and cooked .. then added sausage, cayenne, salt, 3 bay leaves
added chicken stock, brought to boil, then turned down to medium-low and cooked for an hour
after 1 hour I added the chicken then let that simmer on low for 1.5 hours, skimming off fat as it went
after 1.5 hours I removed the chicken and bay leaves, chopped up the chicken then put it back in the pot with chopped green onions and another dash of salt because it needed it
made rice .. 2 cups rice, 4 cups water, 1 clove garlic, 1 bay leaf, 1 tbsp butter
rice done.
ate gumbo
17
Posted on 11/28/12 at 10:02 pm to Rohan2Reed
Which Depeche Mode song?
Posted on 11/28/12 at 10:03 pm to Degas
listened to the first half of the Music for the Masses album
Posted on 11/28/12 at 10:04 pm to Rohan2Reed
would
Posted on 11/28/12 at 10:04 pm to Rohan2Reed
I Want You Now makes for a great Roux.
Posted on 11/28/12 at 10:18 pm to Rohan2Reed
I would eat.
I love visual aids.
Mine has green onion bottoms in lieu if bell pepper in the beginning. The green onion tops go in with the meats near the end. I don't brown my sausage/andouille anymore either. Just something I have picked up here and there.
I would still kill two bowls of yours.
I love visual aids.
Mine has green onion bottoms in lieu if bell pepper in the beginning. The green onion tops go in with the meats near the end. I don't brown my sausage/andouille anymore either. Just something I have picked up here and there.
I would still kill two bowls of yours.
Posted on 11/28/12 at 10:18 pm to Rohan2Reed
Add some green onion tops and Italian parsley to finish. Looks fine, but I like to take the roux to a dark chocolate before adding veggies, myself.
Posted on 11/28/12 at 10:19 pm to Rohan2Reed
Looks good to me. As the kids say on the OT, I would smash!
Posted on 11/28/12 at 10:22 pm to Rohan2Reed
Well done for your first attempt. I like the roux darker, but that's a personal preference. How did it taste the next day?
Why weren't you skimming the oil off it during the hour it cooked before you added the meats?
Why weren't you skimming the oil off it during the hour it cooked before you added the meats?
Posted on 11/28/12 at 10:25 pm to Gris Gris
quote:
Why weren't you skimming the oil off it during the hour it cooked before you added the meats?
iswydt
Posted on 11/28/12 at 10:27 pm to Btrtigerfan
I was about to call her out, but I'd chalked it up to...maturity.
Posted on 11/28/12 at 10:31 pm to OTIS2
quote:
maturity
I have none after about 9pm. This board used to be dead then. Now, it's when the good stuff goes on.
Posted on 11/28/12 at 10:32 pm to OTIS2
He had sausage in there with the veggies before he added the chicken. That's why I asked. 
Posted on 11/28/12 at 10:36 pm to Gris Gris
I didn't read closely...he put the sausage in early...needs to keep it out until the last 30 minutes, correct?
Posted on 11/28/12 at 10:38 pm to OTIS2
quote:
I didn't read closely...he put the sausage in early...needs to keep it out until the last 30 minutes, correct?
Well, that's my preference because I find it dries out a bit if cooked to death. I don't brown mine before either, though I like the flavor it imparts. I've tried it before with some of the sausage/andouille, but I don't put them in until very close to serving since it's already cooked so much. Pros and cons to the browning, I think.
I simmer the vegetables longer in the roux. By the time the gumbo is done, you don't see much of mine and I don't simmer it very long in total compared to most folks.
This post was edited on 11/28/12 at 10:42 pm
Posted on 11/28/12 at 10:39 pm to Gris Gris
Would eat a bowl or two, but what do I know? I eat garlic cheese bread with ceviche. I am unclean.
Posted on 11/28/12 at 10:41 pm to Gris Gris
I think your post with the pics was a great idea and will be a good guide for the first timer making gumbo. Great job. Bookmarked.
Posted on 11/28/12 at 10:41 pm to Gris Gris
is this the thread where all you foodies are fighting over grease and stuff? i might just belly up to the bar..
oh, btw rohan, nice lookin' pics..
oh, btw rohan, nice lookin' pics..
Posted on 11/28/12 at 10:42 pm to Gris Gris
I brown, but then don't add back until late. I agree that blowing the sausage up with a one to two hour cook is unnecessary and detrimental.
Posted on 11/28/12 at 10:45 pm to OTIS2
When I browned all of it once to try it, I felt like I lost a lot of the andouille flavor in exchange for the browned flavor. Since I'm not a chicken lover, I do like a good bit of the pork flavor in mine. Felt like I lost the juices of the meat. That's when I tried half and half and I may do that when I make it again in the next few weeks.
Page 1 of 5
Back to top
Follow TigerDroppings for LSU Football News