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The latest you started making a gumbo
Posted on 1/20/22 at 11:52 am
Posted on 1/20/22 at 11:52 am
Knocking out a chicken and sausage tonight with roux from scratch. Paul Prudhomme recipe. Don't get off til 5. Am I screwed?
This post was edited on 1/20/22 at 11:52 am
12
Posted on 1/20/22 at 12:05 pm to whatiknowsofar
PP's fried chicken gumbo?
Depends on how much you're making and when you plan to eat it.
Depends on how much you're making and when you plan to eat it.
Posted on 1/20/22 at 12:06 pm to Gris Gris
Same night. Standard fried chicken recipe with a whole chicken cut up into pieces
This post was edited on 1/20/22 at 12:07 pm
Posted on 1/20/22 at 12:10 pm to whatiknowsofar
You'll be eating pretty late, but the time you remove the skin on the chicken and fry it. The roux can be done quickly, but you still have to chop and debone the chicken, cut the sausage, cut the trinity and saute it in the roux and so on.
I'd suggest frying the chicken tonight and cutting/chopping everything. Make the roux tomorrow night and finish it all up. It doesn't have to simmer for long.
I'd suggest frying the chicken tonight and cutting/chopping everything. Make the roux tomorrow night and finish it all up. It doesn't have to simmer for long.
Posted on 1/20/22 at 12:26 pm to whatiknowsofar
My gumbo takes less than two hours if I do the roux on the stove instead of the oven.
Posted on 1/20/22 at 12:31 pm to Gris Gris
quote:
You'll be eating pretty late, but the time you remove the skin on the chicken and fry it.
Is that part of PP's fried chicken gumbo recipe? I can't remember. I use his recipe, but I don't take off the skin until later
Posted on 1/20/22 at 12:37 pm to whatiknowsofar
Just use jarred roux. Fat and flour is fat and flour. And grab a rotisserie chicken. No need to slave over a simple meal.
Posted on 1/20/22 at 12:50 pm to whatiknowsofar
quote:
Knocking out a chicken and sausage tonight with roux from scratch. Paul Prudhomme recipe. Don't get off til 5. Am I screwed?
I also make this recipe and it takes me about 4 hours from the time i start prepping veggies to the time its ready.
Posted on 1/20/22 at 1:05 pm to whatiknowsofar
Use a rotisserie chicken, BTB Chicken base and cook a 5 minute roux. You'll be eating by 8.
Posted on 1/20/22 at 1:10 pm to Irregardless
quote:
Just use jarred roux. Fat and flour is fat and flour
duck.
Posted on 1/20/22 at 1:13 pm to whatiknowsofar
2.5 making my own roux
Maybe 3 with prep work but I definitely Chop my trinity finer than it needs to be.
Maybe 3 with prep work but I definitely Chop my trinity finer than it needs to be.
Posted on 1/20/22 at 1:49 pm to jchamil
quote:
Is that part of PP's fried chicken gumbo recipe? I can't remember. I use his recipe, but I don't take off the skin until later
The recipe says
quote:. I've always removed it and fried it skinless. I don't want to be digging out limp skin from my gumbo and I don't want to eat that.
Remove excess fat from the chicken pieces.
I always interpreted that to mean to remove the skin, though maybe I've been wrong all these years.
I never noticed skin on the chicken when I had the gumbo in his restaurant.
Posted on 1/20/22 at 2:06 pm to whatiknowsofar
Karys Roux
Rotisserie chicken
guidry's trinity
Swanson stock
Can get home from work at 5:30 and have dinner ready for 7:30 and that's with a little time for it to simmer and thicken up.
Rotisserie chicken
guidry's trinity
Swanson stock
Can get home from work at 5:30 and have dinner ready for 7:30 and that's with a little time for it to simmer and thicken up.
Posted on 1/20/22 at 2:15 pm to Gris Gris
quote:
Remove excess fat from the chicken pieces.
quote:
I always interpreted that to mean to remove the skin, though maybe I've been wrong all these years.
I'm sure you're right, I'm not sure how else to remove excess fat from chicken (or really even how to determine what is excess)
I always took the skin off when cutting the meat off of the bone. Maybe I need to remove the skin before frying, I don't know why it's never occurred to me to do that
Posted on 1/20/22 at 2:30 pm to jchamil
quote:
I always took the skin off when cutting the meat off of the bone. Maybe I need to remove the skin before frying, I don't know why it's never occurred to me to do that
When you do that, have you simmered that fried skin in the gumbo first? There's nothing in his recipe about doing that which is also why I assumed it meant to remove all skin. When I fry the chicken skinless, it still gets a nice fried crust. Once I cut the chicken into bite size pieces, that crust dissolves into the gumbo adding a lot of flavor.
Posted on 1/20/22 at 4:52 pm to whatiknowsofar
You can make a stovetop pot in 2 hours if you have jarred roux.
Posted on 1/20/22 at 4:54 pm to jchamil
I remove the skin before frying. Better result.
Posted on 1/20/22 at 6:00 pm to whatiknowsofar
Kary’s roux and rotisserie chicken, can be done fast… papa beat me but that’s a good cheater gumbo
This post was edited on 1/20/22 at 6:02 pm
Posted on 1/20/22 at 6:05 pm to whatiknowsofar
This thread got me motivated. I started at 4:45. It’s ready to eat.
Bone in thighs
Smoked sausage
Kary’s dark roux
Better than bouillon
Guidry’s chop
Minced garlic
Maybe not my best ever offering ever, but it’s still really good
ETA: The in-laws just passed by to visit and eat some gumbo. I was asked if I took a 1/2 day to get home to cook. This may be the new method.
Bone in thighs
Smoked sausage
Kary’s dark roux
Better than bouillon
Guidry’s chop
Minced garlic
Maybe not my best ever offering ever, but it’s still really good
ETA: The in-laws just passed by to visit and eat some gumbo. I was asked if I took a 1/2 day to get home to cook.
This may be the new method. This post was edited on 1/20/22 at 7:02 pm
Posted on 1/21/22 at 9:16 am to whatiknowsofar
quote:
The latest you started making a gumbo
5:27pm
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