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re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...
Posted on 8/1/20 at 10:05 pm to finchmeister08
Posted on 8/1/20 at 10:05 pm to finchmeister08
watery
0
Posted on 8/1/20 at 11:19 pm to Salmon
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.
Posted on 8/2/20 at 10:07 am to finchmeister08
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.
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.
Posted on 8/2/20 at 10:34 am to finchmeister08
quote:
Should a good gumbo be more like a soup (watery) or thick like a stew?
Watery.
Posted on 8/2/20 at 10:38 am to EveryoneGetsATrophy
quote:
Watery
WRONG
Watery gumbo tastes watery. Gumbo needs some body.
Posted on 8/2/20 at 10:50 am to Trout Bandit
quote:
Watery gumbo tastes watery
Maybe you need to learn to use seasoning? Body doesn't give it flavor.
This post was edited on 8/2/20 at 10:56 am
Posted on 8/2/20 at 11:56 am to EveryoneGetsATrophy
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.
Posted on 8/3/20 at 6:31 am to finchmeister08
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.
Posted on 8/3/20 at 8:09 am to finchmeister08
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.
Posted on 8/3/20 at 9:34 am to finchmeister08
Cut your sausage..then cook off the grease in the oven..Cook down your vegetables more...
Posted on 8/3/20 at 10:04 am to finchmeister08
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.
Posted on 8/3/20 at 11:52 am to finchmeister08
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.
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.
Posted on 8/3/20 at 12:08 pm to Athis
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.
Posted on 8/3/20 at 12:12 pm to Cold Drink
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.
Posted on 8/3/20 at 1:22 pm to finchmeister08
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!
'Dat's a little teeny bowl!
Posted on 8/3/20 at 1:56 pm to Salmon
quote:and cook down those vegetables.
My main critique would be to brown that sausage more next time
Posted on 8/3/20 at 1:58 pm to TH03
quote:Gumbo is a soup....not a stew.
It doesn’t have to be a full on stew, but it absolutely needs enough roux to thicken and provide depth of flavor.
Posted on 8/3/20 at 1:59 pm to TH03
quote:but thats the funny part.... you can prefer it any way you want. But Gumbo is a soup....thats a fact.
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.
Posted on 8/3/20 at 2:01 pm to TH03
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.
Posted on 8/3/20 at 2:03 pm to finchmeister08
not thick enough for me.
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