3
- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: TIL - You don;t cook your chicken first for Gumbo? (Halloween Edition)
Posted on 11/1/26 at 3:07 pm to WWII Collector
Posted on 11/1/26 at 3:07 pm to WWII Collector
I always season the chicken and brown it off in some tallow I make out of beef fat and just cook it enough to brown the outside a bit. Then I will make my roux in the same pot, add my trinity, stocks and toss the chicken back into the pot to cook for about 1 1/2 hours on a low boil.
Then remove the chicken, let it cool a bit and take the meat off the bone and discard the bones and fat. The chicken is then pulled apart in bite size pieces and put back in the gumbo at the end so it doesn't cook more and break apart to nothing in the pot.
Then remove the chicken, let it cool a bit and take the meat off the bone and discard the bones and fat. The chicken is then pulled apart in bite size pieces and put back in the gumbo at the end so it doesn't cook more and break apart to nothing in the pot.
Posted on 11/1/26 at 3:25 pm to djrunner
quote:
One's from Mississippi and the other from New York...
Double Whiff
Posted on 11/1/26 at 4:34 pm to duckblind56
quote:
quote:
I tried the rotisserie chicken thing in my last gumbo and was pleasantly surprised. Very pleasantly surprised!
RC is the GOAT chicken for gumbo...especially the huge one at Sam's for $4.98.
Side note: Has to be just plain rotisserie chicken, not some lemon pepper or herb and garlic flavored yard bird.
This is what I do.
Posted on 11/1/26 at 7:45 pm to bearded grandpa
quote:
Double Whiff
Waa? Neither of those two chefs grew up making a gumbo.
Posted on 11/1/26 at 7:54 pm to fightin tigers
quote:
Neither of those two chefs grew up making a gumbo.
Neither are from new york or mississippi either.
Posted on 11/1/26 at 7:56 pm to bearded grandpa
quote:
Neither are from new york or mississippi either
Gotcha....
Did I say that? Or you are just arguing someone else against what I didn't say?
Justin was a shite chef/personality compared to how you should cook.
Posted on 11/1/26 at 8:29 pm to WWII Collector
I brown my sausage, pull it off, and throw my cut chicken in to brown afterwards, pull and throw a tab of butter throw my trinity on after the roux is done
This post was edited on 11/1/26 at 8:30 pm
Posted on 11/2/26 at 12:50 am to WWII Collector
There's a huge difference when roasting (or not) chicken stock in flavor and color, but when I make gumbo, I'm not bothered by that slight lack of extra flavor as the finished gumbo flavors are incredible on their own, coupled with the fact that I simply don't want to turn my oven on just for the sake of roasting.
Posted on 11/2/26 at 8:39 am to gumbo2176
quote:
gumbo2176
Checks out.
Also, that is pretty much exactly what I do.
Posted on 11/2/26 at 8:56 am to gumbo2176
This is pretty much my method as well. One thing I also do is take the skin off the chicken when I debone it and process it with some of the liquid with an immersion blender and add it back to the gumbo.
Posted on 11/2/26 at 4:15 pm to t00f
quote:
I brown my sausage, pull it off, and throw my cut chicken in to brown afterwards, pull and throw a tab of butter throw my trinity on after the roux is done
Similar. Brown sausage, pull. Brown chicken, pull. Make roux, add onion to brown. Add rest of trinity and cook down. Add garlic. Add stock, simmer. Add sausage and chicken back in and continue to simmer.
This post was edited on 11/2/26 at 4:17 pm
Posted on 11/2/26 at 9:50 pm to gumbo2176
quote:
I always season the chicken and brown it off in some tallow I make out of beef fat and just cook it enough to brown the outside a bit. Then I will make my roux in the same pot, add my trinity, stocks and toss the chicken back into the pot to cook for about 1 1/2 hours on a low boil.
Then remove the chicken, let it cool a bit and take the meat off the bone and discard the bones and fat. The chicken is then pulled apart in bite size pieces and put back in the gumbo at the end so it doesn't cook more and break apart to nothing in the pot.
This is how I usually do it... Right or wrong. It's WWII Collector way.
I start my chicken in salt water with onion, celery, oregano and thyme... While that's cooking I usually cook my andouille to render out the oil first, then remove the andouille and then add the oil and flour to start the roux in the andouille oil. Sometimes I cook some bacon too for extra oil flavor.
After the trinity is added and cooked down.. I de-bone and add the chicken, Andouille and the seasoned stock and let it cook with a couple bay leaves..
More salt, pepper, Cayenne is added to this. My only problem is that it can never get the Gumbo dark enough, no matter how dark I make my roux.
I guess that is where either kitchen bouquet of Worschitishire come into play.
WWIIC
Posted on 11/3/26 at 1:11 pm to djrunner
Justin Wilson was from Roseland, Louisiana. Well, he was from Fluker just up Hwy 51. He was not Cajun.
Roseland, home to Justin Wilson and the Smitty’s fire.
Roseland, home to Justin Wilson and the Smitty’s fire.
Posted on 11/3/26 at 2:31 pm to WWII Collector
i made a stock out of a whole chicken plus some thighs (may switch to all thighs next one). I strain the stock, pick the meat off the bones and set it to the side. Stock goes in the gumbo. Chicken goes in near the end to warm up. Ive been able to keep white meat from being stringy using this method
Posted on 11/3/26 at 6:23 pm to OldCat55
quote:
Justin Wilson was from Roseland, Louisiana. Well, he was from Fluker just up Hwy 51. He was not Cajun.
Buried in Port Vincent, La.
Posted on 11/4/26 at 9:59 am to WWII Collector
I have gone to baking chicken thighs on parchment paper. Eliminates a lot of extra grease that way.
Posted on 11/4/26 at 11:19 am to WWII Collector
There's nothing wrong with throwing in raw chicken, especially if you are making a big batch of gumbo and don't have the equipment to brown a lot of the chicken at once. It would take a considerable amount of time unless you have a big griddle to brown everything on.
When I do brown my meat, this is what I do, all in one cast iron skillet:
- Lightly season sliced sausage and brown one side (personal preference). Remove sausage but leave the rendered fat in the skillet.
- Remove skin from bone-in chicken thighs and toss or fry down the skins if you have the time and want some chicken skin cracklin for snacking. Season the chicken lightly and fry it down in the rendered fat from the sausage. Add more oil if needed. Brown both sides of chicken and remove, leaving the rendered fat from sausage and chicken.
- Add however much oil needed for your roux, then cook your roux.
- After you've cooked the roux and incorporated in the stock and it is mixed well, add your meat back to the stock and cook for an hour or more.
When I do brown my meat, this is what I do, all in one cast iron skillet:
- Lightly season sliced sausage and brown one side (personal preference). Remove sausage but leave the rendered fat in the skillet.
- Remove skin from bone-in chicken thighs and toss or fry down the skins if you have the time and want some chicken skin cracklin for snacking. Season the chicken lightly and fry it down in the rendered fat from the sausage. Add more oil if needed. Brown both sides of chicken and remove, leaving the rendered fat from sausage and chicken.
- Add however much oil needed for your roux, then cook your roux.
- After you've cooked the roux and incorporated in the stock and it is mixed well, add your meat back to the stock and cook for an hour or more.
This post was edited on 11/4/26 at 11:32 am
Posted on 11/4/26 at 12:15 pm to AlxTgr
quote:
I have gone to baking chicken thighs on parchment paper. Eliminates a lot of extra grease that way.
I do this as well. Heavily season the thighs, get them around 130 internal, dice them up, and throw them in the pot. I add the drippings as well for flavor though.
Posted on 11/4/26 at 2:02 pm to Btrtigerfan
I found this video a while ago and use it all the time... it is great.
the consommé was more difficult to do than he made it out, as it took forever to thaw in the fridge i has to take it out and let it just thaw that way. Still havent figured out what to so with it.
the consommé was more difficult to do than he made it out, as it took forever to thaw in the fridge i has to take it out and let it just thaw that way. Still havent figured out what to so with it.
This post was edited on 11/4/26 at 2:04 pm
Posted on 11/4/26 at 2:07 pm to fightin tigers
quote:
Justin was a shite chef/personality
Everything about him was fake. Especially that stupid accent.. I garrontee.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News