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Started By
Message
The 4 gallon Gumbo w/ pics
Posted on 11/26/21 at 3:47 pm
Posted on 11/26/21 at 3:47 pm
Did a big chicken and sausage gumbo last night and figured it would be good to document it for another pictorial recipe.
The Groceries
-2 lbs andouille, skinned and sliced
-4 lbs skinless chicken thighs
-4 cups flour
-2.5 cups canola oil
-10 qts chicken stock
-5c yellow onion, diced
-3c red bell pepper, diced
-1c yellow bell pepper, diced
-3c celery, diced
-3 bunches green onion, chopped
-5 tsp garlic, minced
-Cayenne
-Garlic powder
-Salt
-Black pepper
-White pepper
-Bay leaves
-Fresh thyme
Get your ingredients ready
Warm some stock
Heat the oil for your roux
Add your flour and get to stirring
Peanut butter
Penny
Mahogany
Chocolate
Add about 2/3 of your trinity snd keep stirring
Add some of your warmed stock to cool the roux, creating a slurry…
Once you get everything homogenous, start ladling the slurry into your stock pot, mixing along the way
Add the rest of your trinity
Add your chicken and bay leaves
Start rendering your andouille on medium low heat
Add fresh thyme
Once the andouille has rendered off a good bit of fat, remove and drain
Once your chicken has been in the pot 45 minutes or so, add your andouille and cook another 15-20 minutes, skimming off any fat
Add your green onions, cut the heat and fold them into the gumbo. Cover the pot and let things mingle
Season to taste and make your rice. You’re almost there.
Serve over rice (or potato salad) with a few dashes of red dot. Enjoy!
The Groceries
-2 lbs andouille, skinned and sliced
-4 lbs skinless chicken thighs
-4 cups flour
-2.5 cups canola oil
-10 qts chicken stock
-5c yellow onion, diced
-3c red bell pepper, diced
-1c yellow bell pepper, diced
-3c celery, diced
-3 bunches green onion, chopped
-5 tsp garlic, minced
-Cayenne
-Garlic powder
-Salt
-Black pepper
-White pepper
-Bay leaves
-Fresh thyme
Get your ingredients ready
Warm some stock
Heat the oil for your roux
Add your flour and get to stirring
Peanut butter
Penny
Mahogany
Chocolate
Add about 2/3 of your trinity snd keep stirring
Add some of your warmed stock to cool the roux, creating a slurry…
Once you get everything homogenous, start ladling the slurry into your stock pot, mixing along the way
Add the rest of your trinity
Add your chicken and bay leaves
Start rendering your andouille on medium low heat
Add fresh thyme
Once the andouille has rendered off a good bit of fat, remove and drain
Once your chicken has been in the pot 45 minutes or so, add your andouille and cook another 15-20 minutes, skimming off any fat
Add your green onions, cut the heat and fold them into the gumbo. Cover the pot and let things mingle
Season to taste and make your rice. You’re almost there.
Serve over rice (or potato salad) with a few dashes of red dot. Enjoy!
10
Posted on 11/26/21 at 3:54 pm to GeauxldMember
Was going to razz you about not making the stock (assuming you didn’t) but the end result looks really good
IWEI
IWEI
Posted on 11/26/21 at 4:02 pm to GeauxldMember
Everyone makes gumbo a little different, but your technique is really close to mine, looks great
Posted on 11/26/21 at 4:57 pm to GeauxldMember
How many servings does that make?
Posted on 11/26/21 at 5:11 pm to GeauxldMember
I’m not a fan of not browning the chicken. Browning provides so much flavor that I don’t feel you get by boiling raw chicken.
Posted on 11/26/21 at 5:29 pm to SixthAndBarone
quote:
I’m not a fan of not browning the chicken. Browning provides so much flavor that I don’t feel you get by boiling raw chicken.
This.
But that is one good looking Gumbo.
Posted on 11/26/21 at 5:30 pm to GeauxldMember
That's an excellent gumbo.
All I would say is brown your chicken in the stock pot before you dump your stock into it. That chicken film and the gratin adds just a touch of roasted richness IMO.
All I would say is brown your chicken in the stock pot before you dump your stock into it. That chicken film and the gratin adds just a touch of roasted richness IMO.
Posted on 11/26/21 at 11:00 pm to GeauxldMember
That looks awesome
Posted on 11/26/21 at 11:07 pm to GeauxldMember
Pretty similar to how I do mine. Only difference is I usually bake the chicken in the oven first to brown but you're definitely going to get a good brown how you did it. I'll try it this way on my next batch. Looks really good.
Posted on 11/26/21 at 11:11 pm to thegreatboudini
quote:
All I would say is brown your chicken in the stock pot before you dump your stock into it. That chicken film and the gratin adds just a touch of roasted richness IMO.
Or just throw it in before the stock. The Cajun napalm will get a good enough crust. I think we're splitting hairs though. That still look like a great gumbo and any of us who have cooked a few know that tastes great and better than you're getting in a restaurant.
Posted on 11/26/21 at 11:15 pm to GeauxldMember
Damn fine gumbo, baw.
I like my green onions added when plating, but would eat the hell out of that.
I like my green onions added when plating, but would eat the hell out of that.
Posted on 11/26/21 at 11:21 pm to GeauxldMember
I prefer to brown my chicken and cook down all of my trinity (onions first, then I add the rest), but that’s a good looking bowl
Posted on 11/27/21 at 10:01 am to SixthAndBarone
quote:
I’m not a fan of not browning the chicken. Browning provides so much flavor that I don’t feel you get by boiling raw chicken.
There was a time when I felt the same. I do a fried chicken gumbo, another where I brown the chicken, then andouille and deglaze, and this one— I have to say, I don’t get a whole lot of distinction between the last two. I will say I still deglaze the pan after the andouille though.
Posted on 11/27/21 at 10:27 am to GeauxldMember
Looks good. Only thing I do different is boil the chicken first to make the stock. And pick it off the bone to put in the gumbo.
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