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Starting a gumbo tonight and finishing tomorrow - add the meat now or tomorrow?
Posted on 10/3/16 at 8:20 pm
Posted on 10/3/16 at 8:20 pm
I'm making a gumbo for dinner tomorrow night but won't have time to cook it after work tomorrow so I'm starting it tonight and making the base. My question is:
Should I add any or all of the chicken, duck, smoked sausage or tasso tonight or should I wait and add it all tomorrow?
I'll have about 1 to 1.5hr once I get home to finish it if that makes any difference.
Should I add any or all of the chicken, duck, smoked sausage or tasso tonight or should I wait and add it all tomorrow?
I'll have about 1 to 1.5hr once I get home to finish it if that makes any difference.
5
Posted on 10/3/16 at 8:26 pm to The Last Coco
Add the meat tonight. It can flavor the rest of the gumbo
Posted on 10/3/16 at 8:36 pm to The Last Coco
Add it all tonight if you have time. Let all that meat soak up the flavors of the gumbo and vice versa.
Posted on 10/3/16 at 9:02 pm to The Last Coco
Add sausage and tasso tonight and cook a little while. It will be easier to skin fat when it's cool. Add the chicken and duck about 30-40 minutes before serving so it won't cook apart and get rubbery.
Posted on 10/3/16 at 9:34 pm to The Last Coco
Add it all. Gumbo is always better the 2nd day.
Posted on 10/4/16 at 9:14 am to The Last Coco
I cooked my goose in the gumbo all Friday afternoon, added sausage the next morning before lunch 
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