- 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
re: My humble Chicken and Sausage Gumbo recipe with a bonus How To w/pics
Posted on 10/14/18 at 12:14 pm to Aubie Spr96
Posted on 10/14/18 at 12:14 pm to Aubie Spr96
quote:
I’ve never been much of a gumbo fan.
Why did you open the thread then?
quote:
Would this be considered representative of the dish? Noticed a number of downvotes, but no negative comments.......
Well...he used a rotisserie chicken, jar roux and store-bought stock. The "purists" consider this sacrilege and cheating. I have no problem with it. It's his way of doing it and his end product looked great. Personally, I don't cook mine that way but to each his own.
I enjoy making a roux from scratch, cutting up and browning my chicken and using stock that I made.
2
Posted on 10/14/18 at 12:18 pm to GeauxTigers0107
I’m in Alabama. Maybe the gumbos here suck? I made the Gonzales style jam that’s posted here and enjoyed it. Again, if this is representative, maybe I’ll give gumbo another shot.
Posted on 10/14/18 at 12:33 pm to Aubie Spr96
quote:
I’ve never been much of a gumbo fan. Would this be considered representative of the dish? Noticed a number of downvotes, but no negative comments.......
The downvoted are undoubtedly ignorant folks that believe roux should not come from a jar. They can get a little obnoxious about it but whatever. I can’t tell the difference in flavor from when I make the roux from scratch. There may be a difference if the roux is made with duck fat or butter but plain ole oil and flour tastes just like it came from a jar.
Posted on 10/14/18 at 12:40 pm to Aubie Spr96
Unlike the OT, this board is pretty polite. They may not agree with you, but they won't openly criticize.
Posted on 10/14/18 at 12:49 pm to Jibbajabba
I don’t have anything against jar roux. I just don’t wanna spend the money on it.
The only thing that might be worth a downvote would be all that Swanson’s broth. Maybe. I don’t know. It’s like they say,
The only thing that might be worth a downvote would be all that Swanson’s broth. Maybe. I don’t know. It’s like they say,
Posted on 10/14/18 at 12:51 pm to Aubie Spr96
OP’s gumbo looks plenty fine to me.
But I’m an actual ethnic cajun who doesn’t fetishize gumbo as some special holy thing—it’s just everyday food to me, not a ceremonial experience that must be performed by a set of rules. For a lot of cooks in LA (and elsewhere), it’s become a ritual performance, rather than just something you whip up on a random Tuesday night out of whatever protein happens to be on hand.
There’s no one true gumbo....rather, many different personal, family, and regional styles, and plenty of innovation and adaptation.
But I’m an actual ethnic cajun who doesn’t fetishize gumbo as some special holy thing—it’s just everyday food to me, not a ceremonial experience that must be performed by a set of rules. For a lot of cooks in LA (and elsewhere), it’s become a ritual performance, rather than just something you whip up on a random Tuesday night out of whatever protein happens to be on hand.
There’s no one true gumbo....rather, many different personal, family, and regional styles, and plenty of innovation and adaptation.
Posted on 10/14/18 at 12:51 pm to BRgetthenet
Lol. I love that pic. The ingredients are chicken, water, parsley, carrots, etc. there are no preservatives or weird chemicals. I use that 100% natural chicken broth/stock for all sorts of things.
Posted on 10/14/18 at 1:02 pm to BRgetthenet
I stopped using store bought stock out of a box. If I do not have homemade stock I will use Better Than Boullion or the equivalent from Rest. Depot. Last longer and is cheaper.
I also like making roux after frying off the sausage and chicken. Once the oil is smoking add the flour and mix. Does not take very long and there is no preservatives. For very large batches I will use the oven method.
I also like making roux after frying off the sausage and chicken. Once the oil is smoking add the flour and mix. Does not take very long and there is no preservatives. For very large batches I will use the oven method.
This post was edited on 10/14/18 at 1:03 pm
Posted on 10/14/18 at 1:21 pm to NOLATiger71
I use store bought chicken broth half the time but I have never lived low enough to use roux out of a jar. Just my preference of course.
Posted on 10/14/18 at 1:30 pm to Jibbajabba
(no message)
This post was edited on 10/12/22 at 8:04 am
Posted on 10/14/18 at 3:24 pm to Jibbajabba
I like the way you browned the vegetables.
Two questions:
Why no bell pepper? I ask because I love it.
Why does it need to simmer so long? I've never simmered gumbo that long once the meats are added since they're all cooked and the vegetables have been sauteed already. I've had some long simmered gumbos in which the sausage ends up a bit dry.
Nice job!
Two questions:
Why no bell pepper? I ask because I love it.
Why does it need to simmer so long? I've never simmered gumbo that long once the meats are added since they're all cooked and the vegetables have been sauteed already. I've had some long simmered gumbos in which the sausage ends up a bit dry.
Nice job!
Posted on 10/14/18 at 3:32 pm to Gris Gris
1. I like bell pepper too but I have found that I prefer the flavor of gumbo without it. As you can tell, I enjoy heavy onion flavor and just a touch of celery. I have used bells before but in general, I just prefer without.
2. As for the simmer, I have 2 reasons. 1. I find the flavors don’t marry properly until the 2-3 hour mark, and they come together more the longer they simmer. 2. The Tasso gets a better mouth feel at 3-4 hours. It is downright tender after 4 hours and it falls apart at 6ish. That is really just personal preference.
2. As for the simmer, I have 2 reasons. 1. I find the flavors don’t marry properly until the 2-3 hour mark, and they come together more the longer they simmer. 2. The Tasso gets a better mouth feel at 3-4 hours. It is downright tender after 4 hours and it falls apart at 6ish. That is really just personal preference.
Posted on 10/14/18 at 3:42 pm to Jibbajabba
Thanks.
Posted on 10/14/18 at 4:04 pm to Jibbajabba
quote:
The downvoted are undoubtedly ignorant folks
Don’t sweat it, just a bunch of dumb asses. It would be more relevant if they responded instead of just being a douche.
Posted on 10/14/18 at 4:29 pm to Jibbajabba
Add a can of diced tomatoes and I’ll pull up a chair.
Posted on 10/14/18 at 8:50 pm to Martini
quote:
Add a can of diced tomatoes and I’ll pull up a chair.
Posted on 10/14/18 at 8:59 pm to Martini
(no message)
This post was edited on 10/19/21 at 5:06 pm
Posted on 10/15/18 at 8:17 am to lsutiger2010
I like how dark it is. What kind of roux is that?
Posted on 10/15/18 at 9:37 am to Jibbajabba
No green bell pepper?
Posted on 10/15/18 at 10:29 am to Janky
quote:
What kind of roux is that
It is a new one that I just tried for the first time. Roux Garoux is what is is called. It tastes fine but it did have a “funny” consistency when blending it with the stock. It was very sticky. Karys and Richards are both “creamier” if that makes sense. Once the roux and stock incorporated, there was no difference in flavor.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News