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Ratio of chicken to sausage in Chicken Andouille gumbo?
Posted on 7/26/19 at 6:40 pm
Posted on 7/26/19 at 6:40 pm
I've just thawed out some CA gumbo I made back in April and for the first time, I may have put too much Andouille in it.
I know different Andouilles have different amounts of fat. But has anybody done a percentage weight chicken to andouille comparison?
I know different Andouilles have different amounts of fat. But has anybody done a percentage weight chicken to andouille comparison?
6
Posted on 7/26/19 at 6:53 pm to real turf fan
I go 4 or 5 to 1...but never think about it.
Posted on 7/26/19 at 7:09 pm to real turf fan
In the neighborhood of 3:1 in favor of chicken.
Posted on 7/27/19 at 1:54 am to real turf fan
i like chicken to be 2-1 for sausage and roughly 50/50 solids to liquids
i dont like soupy gumbo
i dont like soupy gumbo
Posted on 7/27/19 at 7:01 am to real turf fan
A family pack of deboned thighs
2 pounds of smoked sausage
1 1/2 pounds of andouille
2 pounds of smoked sausage
1 1/2 pounds of andouille
Posted on 7/27/19 at 7:31 am to real turf fan
One pound of sausage per whole chicken.
Posted on 7/27/19 at 8:02 am to Y.A. Tittle
What he said.
Posted on 7/27/19 at 9:46 am to LNCHBOX
quote:I think that’s where I am at
In the neighborhood of 3:1 in favor of chicken.
For a gumbo where I use 8 cups of stock I use about 1.5 lbs of sausage and around 3lbs of chicken
I usually just pull apart about 2 rotisserie chickens
This post was edited on 7/27/19 at 9:47 am
Posted on 7/27/19 at 10:04 am to real turf fan
If making it for the house and to put some up, I'll wind up with about 2 1/2 gallons of finished product. For that I'll use a whole chicken that is in the 4 1/2 to 5 lb. range and about 2 lbs. of Andouille.
As for the fat content in the gumbo, between making the roux, the chicken and sausage cooking down rendering fat, I'll use a ladle to skim as much of the fat off the top of the pot as it cooks to keep that at a minimum when done. I can easily get 2 cups of fat skimmed off the gumbo before I'm done.
Oh, and there's no such thing as "too much andouille".....
As for the fat content in the gumbo, between making the roux, the chicken and sausage cooking down rendering fat, I'll use a ladle to skim as much of the fat off the top of the pot as it cooks to keep that at a minimum when done. I can easily get 2 cups of fat skimmed off the gumbo before I'm done.
Oh, and there's no such thing as "too much andouille".....
Posted on 7/27/19 at 6:33 pm to gumbo2176
How do you use the ladled off fat?
I've used it in the next gumbo (for the roux) and for doing the rice for Mexican style red rice (with a few added veg)
There must be some obscure soups out there that really sing with this as an addition.
I've used it in the next gumbo (for the roux) and for doing the rice for Mexican style red rice (with a few added veg)
There must be some obscure soups out there that really sing with this as an addition.
Posted on 7/27/19 at 8:55 pm to real turf fan
quote:
How do you use the ladled off fat?
I just toss it. I save my bacon grease to use for making roux and also when I fry chicken I'll strain the oil and then use it to make a roux to put in jars to use when I need.
The last time I fried chicken I had enough roux to fill 2 quart jars.
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