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Message
My second attempt at gumbo (photos)
Posted on 7/30/13 at 1:20 pm
Posted on 7/30/13 at 1:20 pm
browned sausage and chicken (breast + thigh)
chopped and sauteed trinity
built the roux from lard this time instead of vegetable oil
really worked on the roux this time since that seemed to be my #1 failure last time (forgot to take pic of adding flour .. took a bit to get the right consistency).
added roux to veggies then added meat back in
filled with chicken stock
let cook for about an hour
done
hands down, 100000x better than my first attempt. flavor was fantastic, veggies were cooked down more and not as chewy, roux was deep with flavor and rich. wasn't over-seasoned as I didn't add any seasoning or salt to the gumbo besides a dash of file at the end .. got plenty of salt and spice from the andouille. chicken was tender, sausage was cut to better thickness. all in all I was very happy with it.
thoughts, comments, criticism, suggestions welcome
chopped and sauteed trinity
built the roux from lard this time instead of vegetable oil
really worked on the roux this time since that seemed to be my #1 failure last time (forgot to take pic of adding flour .. took a bit to get the right consistency).
added roux to veggies then added meat back in
filled with chicken stock
let cook for about an hour
done
hands down, 100000x better than my first attempt. flavor was fantastic, veggies were cooked down more and not as chewy, roux was deep with flavor and rich. wasn't over-seasoned as I didn't add any seasoning or salt to the gumbo besides a dash of file at the end .. got plenty of salt and spice from the andouille. chicken was tender, sausage was cut to better thickness. all in all I was very happy with it.
thoughts, comments, criticism, suggestions welcome
This post was edited on 7/30/13 at 1:22 pm
43
Posted on 7/30/13 at 1:21 pm to Rohan2Reed
That chicken ain't browned.
Posted on 7/30/13 at 1:21 pm to Rohan2Reed
Looks like a thick gumbo, my kind of gumbo
This post was edited on 7/30/13 at 1:23 pm
Posted on 7/30/13 at 1:24 pm to pooponsaban
quote:
That chicken ain't browned.
This
And roux could be darker. I'd eat tho
Posted on 7/30/13 at 1:24 pm to Rohan2Reed
Looks good r2r, it's one of those dishes that the more you cook it the better you'll get. Once fall gets here ill do 2-3 gumbos per month, and after 20 yrs of doing that, I can practically do it in my sleep. Keep on cooking man!
Posted on 7/30/13 at 1:26 pm to Rohan2Reed
Looks like crap. 
Posted on 7/30/13 at 1:26 pm to Rohan2Reed
That's a great fricking gumbo.
Posted on 7/30/13 at 1:26 pm to Rohan2Reed
IWEI
This post was edited on 7/30/13 at 1:28 pm
Posted on 7/30/13 at 1:27 pm to Rohan2Reed
How long did it take to stuff the casings?
Was the chicken stock made from free range or that cheap organic crap?
Store-bought Lard?
Was the chicken stock made from free range or that cheap organic crap?
Store-bought Lard?
Posted on 7/30/13 at 1:27 pm to Rohan2Reed
Only input I would say is to let the gumbo cook longer, maybe 2-3 hrs of slow simmering. Cooks the veggies down more and strengthens the flavor.
But I would eat the hell out of that
But I would eat the hell out of that
This post was edited on 7/30/13 at 1:33 pm
Posted on 7/30/13 at 1:28 pm to OldSouth
Posted on 7/30/13 at 1:28 pm to LSUEnvy
I like my chicken browned more and the veggies cooked down even more, but im a yankee so what the hell do I know.
This post was edited on 7/30/13 at 1:29 pm
Posted on 7/30/13 at 1:28 pm to Rohan2Reed
Homemade stock or no?
Posted on 7/30/13 at 1:29 pm to OldSouth
Well we know for sure he didn't use Tyson chicken.
ETA: Veggies look way under-cooked also. All in all a pretty pedestrian effort. And those plates are hideous.
ETA: Veggies look way under-cooked also. All in all a pretty pedestrian effort. And those plates are hideous.
This post was edited on 7/30/13 at 1:31 pm
Posted on 7/30/13 at 1:30 pm to Rohan2Reed
What... no peanut butter? 
Looks pretty good.
Looks pretty good.
Posted on 7/30/13 at 1:30 pm to Rohan2Reed
Looks good R2R. BUT, that chicken and sausage ain't browned near enough. You really want to have the protein products stick to the bottom of the pot so when you add the onions it will pick up some of that flavor.
A few things I do differently.
Cut the veggies up MUCH smaller, especially that celery.
I cook the onions on their own first, to allow carmelization, prior to adding the celery and peppers, which produce liquid.
I fry my chicken per Paul Prudhomme and it really gives it a nice taste.
Roux just a smidge darker.
Overall a great attempt for someone from Mississippi or wherever you're from.
A few things I do differently.
Cut the veggies up MUCH smaller, especially that celery.
I cook the onions on their own first, to allow carmelization, prior to adding the celery and peppers, which produce liquid.
I fry my chicken per Paul Prudhomme and it really gives it a nice taste.
Roux just a smidge darker.
Overall a great attempt for someone from Mississippi or wherever you're from.
Posted on 7/30/13 at 1:31 pm to pooponsaban
Given the sheer numbers of times you have crapped on threads on this board, I really hope you don't mind if I laugh at the fact that you are one your second gumbo in life.
Posted on 7/30/13 at 1:31 pm to Rohan2Reed
Nice shirt, Al Borland.
Posted on 7/30/13 at 1:34 pm to Rohan2Reed
Looks about 100x better than MD's red beans and rice
Posted on 7/30/13 at 1:38 pm to Neauxla
I'm with the previous posters; chop those veggies finer. Put the chopped onions directly into the hot roux until the onions take on some color, then add the rest of the chopped veg. You're infusing the fat with the flavor of the veg--will give a deeper, fuller flavor to the end result. The finished bowl is a bit too thick, but that's just personal preference. I don't like a lard roux unless I'm using an ultra lean meat (rabbit, venison). Try making a half butter, half veg oil roux some time--the butter solids brown and caramelize, lending a subtle nutty flavor that's good with chicken.
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