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Started By
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re: Share Your Gumbo Tips?
Posted on 10/26/17 at 11:06 am to TigerstuckinMS
Posted on 10/26/17 at 11:06 am to TigerstuckinMS
interesting take. can i do this
even if i use stock instead of water?
quote:
Save that skin and bones. Make a cheesecloth bouquet out of that stuff and drop it in right at the beginning when you marry the roux and veggies to the water.
even if i use stock instead of water?
1
Posted on 10/26/17 at 11:14 am to hobotiger
I must be old fashion and do it the way Mom did- I do everything in one pot...brown thighs in pot, remove, brown sausage in pot, remove...make roux in pot, add trinity cook until soft, add seasonings and a dash or three of Lea and Perrins, add stock and sausage and let simmer for 45 minutes, add chuncked thigh meat and there you have it
Posted on 10/26/17 at 11:23 am to TigerstuckinMS
quote:
Now that that's out of the way, who's going to be the first to say something that turns this into a Gumbo Fight Thread(tm)?
Me.
quote:
The sausage builds out the flavor profile
Wrong. The sausage adds flavor. The stock is the controlling flavor factor.
quote:
Debone and skin the chicken if you wish. I do. Cut the chicken into bite sized pieces? Awesome. Save that skin and bones. Make a cheesecloth bouquet out of that stuff and drop it in right at the beginning when you marry the roux and veggies to the water
Or skip the cheesecloth, bouquet and that other nonsense and just make a badass stock. No way in hell putting raw chicken in a sack and adding it to roux and water is going to yield a more flavorful gumbo than one made with a stock consisting of roasted bones and vegetables.
Posted on 10/26/17 at 11:34 am to JudgeHolden
Make your stock in an instant pot or pressure cooker to cut down time. Chop up a rotisserie chicken. Bones skin and all. Add three carrots. 1 large onion, 4 cloves garlic. 4 stalks of celery. Fresh parsley thyme and basil if you have fresh. Add enough water to cover or about 2 quarts. Set to high for 45 minutes. Let the pressure come down by itself if you want clear broth or just hit the pressure release. Test for flavor. Maybe go another 20 minutes if you like. Strain through cheesecloth and begin your gumbo. Makes a great stock. I don't add salt or seasonings until I'm almost finished with the gumbo but add whenever you want. 
This post was edited on 10/26/17 at 11:37 am
Posted on 10/26/17 at 11:41 am to convertedtiger
Posted on 10/26/17 at 11:56 am to MorbidTheClown
quote:
even if i use stock instead of water?
I do it all the time.
Posted on 10/26/17 at 12:03 pm to LSUballs
quote:
Or skip the cheesecloth, bouquet and that other nonsense and just make a badass stock.
Agree completely on a stock being superior to water. Riddle me this: What are you making when you slow simmer leftover bones, skin, and vegetables for several hours?
You don't have to make the stock before hand. You make it right in the pot as you go. I do agree that roasting the bones before they go into the pool might be better, but I just don't find the juice is worth the squeeze on that.
This post was edited on 10/26/17 at 12:13 pm
Posted on 10/26/17 at 12:04 pm to LSUballs
quote:
Or skip the cheesecloth, bouquet and that other nonsense and just make a badass stock. No way in hell putting raw chicken in a sack and adding it to roux and water is going to yield a more flavorful gumbo than one made with a stock consisting of roasted bones and vegetables.
It's kind of the same. He's making his stock in the pot instead of before hand.
Posted on 10/26/17 at 12:15 pm to TigerstuckinMS
quote:
What are you making when you slow simmer leftover bones, skin, and vegetables for several hours?
In a sack in a half made gumbo? A mess.
Posted on 10/26/17 at 12:28 pm to LSUballs
quote:
In a sack in a half made gumbo? A mess.
That's a funny way to spell "stock".
Posted on 10/26/17 at 12:46 pm to OTIS2
I fry my chicken skin and make chillin crackling for a gumbo topper.
Posted on 10/26/17 at 12:58 pm to TigerstuckinMS
now i'm completely confused.. 
Posted on 10/26/17 at 1:01 pm to JudgeHolden
I like to sauté the sausage after putting a bit of oil in pot. I take sausage out when not quite all the way cooked, really doesn’t matter. Then I add more oil and let heat up to make my roux. Seems I add a little over a cup more of oil and slowly stir in 1.5 cups of flour.
I also add a poblano pepper cut up to my mix.
I also add a poblano pepper cut up to my mix.
This post was edited on 10/26/17 at 1:01 pm
Posted on 10/26/17 at 1:45 pm to GeauxGoose
quote:
Save some rotesserie chicken bones and make your own stock!!!! Put in crockpot and let go for a day, makes all the difference in world over store bought
Do this and add any vegetable clippings into the stock with the bones. The best/most fragrant piece to add to the stock is the top of the celery stalk.
YEP I know where my Sunday is going!
Posted on 10/26/17 at 2:05 pm to Pintail
Now y'all have me wanting to cook some gumbo. I might give it a whirl on Saturday.
Posted on 10/26/17 at 2:10 pm to windshieldman
quote:
also add a poblano pepper cut up to my mix.
Ooh. I might have to try that one.
I personally enjoy a heavy smokiness to my gumbos. I use 2lb smoked sausage and a lb of Tasso per 6qts stock on top of the roughly 2 chickens.
I agree with earlier posters that smoked sausage from the right places are a key component to flavorful gumbo.
I have started putting about 1/8 cup of worcheshire sauce in a big pot and it brings another layer of flavor out very well.
Posted on 10/26/17 at 2:19 pm to TU Rob
quote:
I will give it a whirl on Saturday
Posted on 10/26/17 at 2:23 pm to MorbidTheClown
quote:
MorbidTheClown
Might be Saturday. Might be Sunday.
Posted on 10/26/17 at 2:27 pm to OTIS2
When I make turkey gumbo, I use the skimmed off grease from the drippings from the smoker. Takes a while longer to make my roux as the water needs to be "boiled" off first.
Posted on 10/26/17 at 3:19 pm to Jibbajabba
I tried Veron's andouille sausage for the first and last time this week. The casing was straight up plastic and I didn't realize this until my lovely assistant sliced, browned, and put it in the pot with the other sausage. We have been fishing out inedible casings for three days now.
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