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Sausage and Gumbo
Posted on 10/30/21 at 11:48 am
Posted on 10/30/21 at 11:48 am
I've only been making gumbo for a couple of years, but I generally get great reviews. I always use more meat and trinity than what is usually called for. I also do my roux from scratch every time. I baby it for an hour or more to get it to that nice dark chocolate color. IMO, if you don't have that deep dark roux flavor, it can't reach that depth of flavor that a good gumbo requires. Just my opinion, your mileage may vary.
My question has to do with sausage. Let's say I'm making chicken and sausage gumbo. After I've gotten my trinity and roux cooked down, I start slowly incorporating warm chicken stock, one ladle at a time. After I've added a little more than a quart, I'll just start adding the rest until I have "enough". I will bring that to a boil, and then simmer for a few minutes just to combine the flavors. Then I will add my browned chicken thighs ( I don't use boiled chicken...the thought makes me vomit) and browned smoked sausage. Bring to boil, and simmer for one and a half to two hours.
Someone who ate my gumbo says I shouldn't add the sausage until right before I serve it because the slices of sausage have no flavor, and are just rubbery slices of pork. I disagree.
I say that without the flavor of the smoked sausage, the entire foundation and consistency of the gumbo would change. And, I think the sausage retains plenty of flavor.
What say the wise people of the FDB?
My question has to do with sausage. Let's say I'm making chicken and sausage gumbo. After I've gotten my trinity and roux cooked down, I start slowly incorporating warm chicken stock, one ladle at a time. After I've added a little more than a quart, I'll just start adding the rest until I have "enough". I will bring that to a boil, and then simmer for a few minutes just to combine the flavors. Then I will add my browned chicken thighs ( I don't use boiled chicken...the thought makes me vomit) and browned smoked sausage. Bring to boil, and simmer for one and a half to two hours.
Someone who ate my gumbo says I shouldn't add the sausage until right before I serve it because the slices of sausage have no flavor, and are just rubbery slices of pork. I disagree.
I say that without the flavor of the smoked sausage, the entire foundation and consistency of the gumbo would change. And, I think the sausage retains plenty of flavor.
What say the wise people of the FDB?
7
Posted on 10/30/21 at 11:52 am to LuckySo-n-So
I don’t think you need to cook any part of the gumbo for 2 hours, after it all is incorporated. Your chicken will be a stringy mess. Just use your method and cut the cook time in half
Posted on 10/30/21 at 11:53 am to LuckySo-n-So
I always do mine this way and have plenty of sausage flavor. Hell I brown my sausage in my roux pan before I make my roux
Posted on 10/30/21 at 11:59 am to LuckySo-n-So
I agree with you I think the sausage needs to cook in the gumbo for at least an hour or more. Never heard of adding it at the end. Also I make my roux in less than 15 minutes. When I start the roux I set my timer for 15 minutes and it's usually done before the timer goes off. And it's a dark chocolate color. You wouldn't want it any darker or it would burn. I just do it on medium high heat. I've made roux's slowly and I've made them fast and I don't think it makes any difference in the taste. I've also used the Kary's jar roux and I don't think you can tell the difference.
Posted on 10/30/21 at 12:14 pm to LSUballs
quote:
I don’t think you need to cook any part of the gumbo for 2 hours, after it all is incorporated. Your chicken will be a stringy mess. Just use your method and cut the cook time in half
This. Sausage can get dry if simmered too long especially if it's been browned first. The flavor doesn't get deeper, the longer you simmer. It releases quickly. I simmer it maybe 30 minutes. Take a look at Paul Prudomme's recipe. He simmers no longer than 45 minutes.
LINK
I've had lots of gumbo made by folks who think it needs to simmer a long time after the meats are added. Stringy chicken and dry sausage result. Not my cup of tea.
This post was edited on 10/30/21 at 12:30 pm
Posted on 10/30/21 at 12:28 pm to LuckySo-n-So
Depth of flavor comes more from a good stock.
Posted on 10/30/21 at 1:39 pm to Gris Gris
quote:
I simmer it maybe 30 minutes.
Same here. Just enough to warm it and cook a little fat out of to flavor the gumbo.
Sometimes I also throw a hunk of sausage in at the beginning, just for flavor, and pull it out before serving. It will be pretty bland and cooked to death.
Posted on 10/30/21 at 3:40 pm to LuckySo-n-So
quote:
Someone who ate my gumbo says I shouldn't add the sausage until right before I serve it because the slices of sausage have no flavor, and are just rubbery slices of pork. I disagree.
I say that without the flavor of the smoked sausage, the entire foundation and consistency of the gumbo would change. And, I think the sausage retains plenty of flavor.
What say the wise people of the FDB?
you are correct, ask them where the hell they think all that sausage flavor went? it flavored the whole pot and thats the best way to do it. i think sausage tastes better after its cooked in and has also absorbed the extra flavor of the gumbo in it.
those people are idiots and if thats what they want they should just eat a sausage link with their soup because thats all they are getting if the sausage isnt cooked into the gumbo
when i do it the sausage goes in with the trinity and the chicken gets added right at the very end so it doesnt fall apart. i also only use the dark meat chicken so its not dry and wont get stringy
This post was edited on 10/30/21 at 3:43 pm
Posted on 10/30/21 at 6:22 pm to LuckySo-n-So
For red beans it’s a must… you can’t simmer the beans for several hours til they’re soft with the sausage in there… for red beans, I brown and then put in fridge until the last 30-45 minutes or so. Gumbo doesn’t need to simmer longer than a hour so sausage should be fine from the beginning
Posted on 10/31/21 at 5:39 am to LuckySo-n-So
I’m just a stupid Yankee so what do I know? But, assuming you’re using andouille, that’s a fatty sausage and needs some cooking time to release that fat. If it’s getting rubbery, try slicing it thicker.
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