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Daddywoods
Member since Nov 2017
39 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
watery


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30
Rando
USA Fan
When IPs were Visible
Member since Apr 2015
18972 posts
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re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

I'm not sure I've ever had chicken, sausage, AND shrimp gumbo, but it looks fine to me



It's what I always grew up on.


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52
TH03
Iowa State Fan
Member since Dec 2008
166851 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
There have been worse gumbos posted here.

Color isn’t terrible, but should be darker. Let your roux go longer/use more roux. It’s pretty watery.

Most prefer chicken and sausage or seafood, not mixed. I wouldn’t mix.

Chop your trinity finer, especially that celery. All 3 should be equal sized dices. If you slice the celery longways into skinny sticks, it’s easier to get the right size. Then cook the veggies down more into the roux. Yours look boiled instead of browned first. A lot of flavor comes from browning not only the meats but also the veggies.

Add parsley to the end of the simmer then garnish with both parsley and chives.


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EveryoneGetsATrophy
LSU Fan
Member since Nov 2017
1710 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Should a good gumbo be more like a soup (watery) or thick like a stew?


Watery.


Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
8678 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Watery

WRONG

Watery gumbo tastes watery. Gumbo needs some body.


EveryoneGetsATrophy
LSU Fan
Member since Nov 2017
1710 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Watery gumbo tastes watery


Maybe you need to learn to use seasoning? Body doesn't give it flavor.
This post was edited on 8/2 at 10:56 am


TH03
Iowa State Fan
Member since Dec 2008
166851 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Body doesn't give it flavor.


In the case of gumbo, the body comes from a roux. The darker the roux is, the more flavorful it becomes.

So yes, body absolutely gives gumbo flavor. It doesn’t have to be a full on stew, but it absolutely needs enough roux to thicken and provide depth of flavor.


Loup
McNeese State Fan
Ferriday
Member since Apr 2019
1765 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Should a good gumbo be more like a soup (watery) or thick like a stew?


I've always made mine pretty thick. Not stew thick, but not soup thin.


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30
HandGrenade
LSU Fan
Member since Oct 2010
11104 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Question:

Should a good gumbo be more like a soup (watery) or thick like a stew?


Somewhere in between. Like a soupy stew or a stewy soup.


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20
Athis
LSU Fan
Member since Aug 2016
5618 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
Cut your sausage..then cook off the grease in the oven..Cook down your vegetables more...


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SUB
LSU Fan
Member since Jan 2009
14439 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Should a good gumbo be more like a soup (watery) or thick like a stew?


It really depends on your preference. I think most like it somewhere in between...thicker than a soup but not super thick either.

I'd make / use more roux and try and get it a tad darker.


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10
Cold Drink
LSU Fan
Member since Mar 2016
3138 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
There are different styles. Very broadly speaking (with tons of exceptions), country-style gumbo is usually more watery while the gumbo you get at a nice New Orleans restaurant will be thick asf. Paul Prudhomme popularized the super thick gumbo back in the 80s.

The best answer I can give is that generally you want the consistency of gumbo to be such that it creates an argument as to whether it's a soup or a stew.


TH03
Iowa State Fan
Member since Dec 2008
166851 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Cut your sausage..then cook off the grease in the oven.


I like to do it in the same skillet I use to make my roux.

Brown the sausage without any extra cooking oil. Just let it render out of the sausage. Remove sausage and set aside in a paper tower lined bowl. Brown chicken in the grease leftover, and add more if needed. Remove and set aside just like the sausage. Add enough oil to have 3/4 of a cup total then add a cup of flour to make the roux.

The only “oil” I use is the grease rendered from the sausage and bacon grease that I save.


TH03
Iowa State Fan
Member since Dec 2008
166851 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

The best answer I can give is that generally you want the consistency of gumbo to be such that it creates an argument as to whether it's a soup or a stew.


Perfect and easy way to put it.

It’s like a gravy on the thinner side. Thicker than chicken noodle soup, but thinner than a white country gravy for biscuits/chicken fried steak.


Boudreaux35
BR
Member since Sep 2007
17949 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
Definitely seen worse. I'd eat it. At least you didn't have a big lump pf tomato right on top! :)

'Dat's a little teeny bowl!


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CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
51460 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

My main critique would be to brown that sausage more next time


and cook down those vegetables.


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CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
51460 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

It doesn’t have to be a full on stew, but it absolutely needs enough roux to thicken and provide depth of flavor.

Gumbo is a soup....not a stew.


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CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
51460 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

The best answer I can give is that generally you want the consistency of gumbo to be such that it creates an argument as to whether it's a soup or a stew.


Perfect and easy way to put it.

It’s like a gravy on the thinner side. Thicker than chicken noodle soup, but thinner than a white country gravy for biscuits/chicken fried steak.


but thats the funny part.... you can prefer it any way you want. But Gumbo is a soup....thats a fact.


SUB
LSU Fan
Member since Jan 2009
14439 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
quote:

Brown the sausage without any extra cooking oil. Just let it render out of the sausage. Remove sausage and set aside in a paper tower lined bowl. Brown chicken in the grease leftover, and add more if needed. Remove and set aside just like the sausage. Add enough oil to have 3/4 of a cup total then add a cup of flour to make the roux.


This is where it's at. You can also render the fat out of your chicken skins if you have those. It's a lot of work but it will make the roux much more rich.

Doing the above and using a good chicken stock / broth is what brought my gumbo to the next level.


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oldcharlie8
LSU Fan
Baton Rouge
Member since Dec 2012
6773 posts

re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
not thick enough for me.



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