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bhtigerfan
LSU Fan
Baton Rouge
Member since Sep 2008
26363 posts
 Online 

Settle this argument for me. Brown the Trinity before putting in a gumbo or not?

My wife insists it doesn’t matter. She just dumps the Trinity into the gumbo after adding the roux and bringing to a boil.

I always brown the Trinity before adding to the gumbo while it’s boiling.

I find the onions don’t cook down as well if they’re not browned.

Settle this once and for all. Thanks.


slinger1317
Houston Astros Fan
Northshore
Member since Sep 2005
4993 posts

I add the trinity to the roux before mixing with the stock.


SixthAndBarone
Tampa Bay Rays Fan
Member since Jan 2019
4594 posts
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I brown, but don’t go all the way with them like I would a jambalaya.

Whatever works for you…


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28
KamaCausey_LSU
Member since Apr 2013
11404 posts
 Online 

Roux, trinity. The vegetables cook down in the roux.

Then you add the stock to make gumbo.

I was taught you cook your roux to the desire color and immediately add trinity to stop it from further browning/darkening.
This post was edited on 9/24 at 5:38 pm


Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
35567 posts
 Online 

quote:

I always brown the Trinity before adding to the gumbo while it’s boiling.



I've never heard of doing this. The roux cooks the trinity and then the boiling/simmering after stock is added cooks the trinity even more.


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162
StringedInstruments
Auburn Fan
Member since Oct 2013
15803 posts

quote:

I add the trinity to the roux before mixing with the stock.


There is no better smell in the world than when the trinity hits the roux.


LSUmomma
LSU Fan
Member since Sep 2007
7075 posts

Doesn't settle your argument, but I have gone with either way... Just dumping in uncooked trinity to the boiling broth before adding the cooled roux, or hitting the roux with the trinity to stop the cooking. I don't think it makes a huge difference in the final taste, but I always have a little more plain roux to add later if I put raw trinity in the broth, because it waters down the gumbo when it cooks.


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15
t00f
Tulane Fan
Not eating with a mask on
Member since Jul 2016
72407 posts
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Add to roux


Twenty 49
LSU Fan
Shreveport
Member since Jun 2014
16773 posts

Cooks Illustrated did a test with soup made with raw veg just dumped in the broth versus sautéed veg. The sautéed version was deemed better with more flavor.

In gumbo, the difference may not be as noticeable because of the other strong flavors.

I always sautée my trinity in the roux, then add stock, etc.


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100
jamboybarry
LSU Fan
Member since Feb 2011
31352 posts

You put the raw trinity into the hot roux

What kind of shite is this?


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HeadyMurphey
LSU Fan
Los Santos
Member since Jan 2008
17049 posts

quote:

You put the raw trinity into the hot roux

What kind of shite is this


I thought everyone did this. When making a darker roux, it helps stop the roux from cooking further and possibly burning.

I also add the onions first for about 5 minutes before adding the rest


Parallax
Pacific Fan
Member since Feb 2016
1431 posts
 Online 

If you aren't adding the trinity to the roux, you don't get one of the most wonderful smells out there. I

I thought this was a mandatory part of gumbo making.


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190
AmosMosesAndTwins
New Orleans Saints Fan
Lake Charles
Member since Apr 2010
17626 posts
 Online 

quote:

I always brown the Trinity before adding to the gumbo while it’s boiling




It’s a little different, but my process:
Brown sausage, Tasso, remove.
Brown chicken, remove.
Beer.
Brown onion, deglaze gradu.
Beer.
Add remaining trinity and jalapeños.
Build roux on trinity to color and tackiness.
Beer.
Return meats and stock it up, few good shakes of hot sauce for acidity.
Beer.
Beer.
Nap.
Make potato salad.
Crack eggs directly in when you’re ready to serve.


Joshjrn
LSU Fan
Baton Rouge
Member since Dec 2008
22627 posts
 Online 

quote:

I also add the onions first for about 5 minutes before adding the rest


Same. I find the water released by the rest of the trinity interferes with my onion browning.


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50
VeniVidiVici
USA Fan
Gaul
Member since Feb 2012
1667 posts

quote:

jalapeños.

WTF


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161
jbgleason
LSU Fan
BTR, suck it all you haters
Member since Mar 2012
17386 posts

quote:

Build roux on trinity to color and tackiness. Beer. Return meats and stock it up, few good shakes of hot sauce for acidity. Beer. Beer. Nap. Make potato salad. Crack eggs directly in when you’re ready to serve


What kind of voodoo is this? Pretty sure if you do this naked in the moonlight with a dead chicken at some point in the process you will summon the devil. Be careful with this.


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70
RummelTiger
LSU Fan
Texas
Member since Aug 2004
87397 posts

quote:

Roux, trinity. The vegetables cook down in the roux.

Then you add the stock to make gumbo.

I was taught you cook your roux to the desire color and immediately add trinity to stop it from further browning/darkening.



This.


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70
RummelTiger
LSU Fan
Texas
Member since Aug 2004
87397 posts

quote:

Add remaining trinity and jalapeños.




liz18lsu
LSU Fan
Naples, FL
Member since Feb 2009
15627 posts

Everything gets cooked separate. Trinity, fully cooked, gets added to a 5 minute totally dark roux.


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18
McVick
Michigan Fan
Member since Jan 2011
4270 posts
 Online 

quote:

When making a darker roux, it helps stop the roux from cooking further and possibly burning.

I also add the onions first for about 5 minutes before adding the rest


This is the way I was taught. I'm also a Yankee and didn't have a Mee Maw or Paw Paw teach me how to build a gumbo. I'm also a one-pot person so my roux is made in a dutch oven and not in a separate pan.

To those that do it any other way, I favor the stance that it's your gumbo and there's no one way to make one. But after prep mine goes roux>onions>BP&C>seasoning>stock>protein and it come out great without complaints.


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