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Posted on 12/10/22 at 5:06 am to liz18lsu
quote:
We add basil to ours.
You making gumbo or pho-bo?
Posted on 12/10/22 at 5:11 am to StringedInstruments
quote:
You making gumbo or pho-bo?
Oh, the horror of adding ingredients you enjoy. Your adaptability is lacking. If something improves the taste, to my liking, and you don't have to eat it, why do you care?
Posted on 12/10/22 at 9:28 am to KosmoCramer
I make a two beer roux. No more, no less... But when I make a gumbo it's my activity for the day. So I enjoy it.
Posted on 12/10/22 at 9:33 am to JohnDoe00
Hear you. I'm hot-n-fast unless it's a fried chicken gumbo.
Posted on 12/10/22 at 3:31 pm to GeauxTigers0107
Made Donald Link's potato salad (with addition of minced pickle) to go with it
Posted on 12/10/22 at 3:59 pm to KosmoCramer
Looks good. That’s not close to a dark burnt roux tho. Check out prudhomes cook book for a dark roux. How he nailed it is insane.
Posted on 12/10/22 at 5:26 pm to Jibbajabba
I was coming to mention this very thing. If your dish is a lil salty don't add any salt when you cook your rice
Posted on 12/10/22 at 7:35 pm to KosmoCramer
quote:
What are the dangers of this aside from the obvious that's its easier to burn?
Be careful not to burn your tongue or fingers
For a first time cooking gumbo ? I commend your efforts as it looks good. Write down your cooking process and ingredients so you can tweak the recipe and fine tune it to your taste. Paul Prudhomme didn’t become a master chef in one day. He spent years as a young boy learning in his moms kitchen perfecting cooking styles and techniques.
Cajun and creole cooking involves layering food ingredients & flavors that all blend together. My advice, buy quality food items and seasonings, and make sure you cook slow and low to incorporate the flavors. Over time, you will learn what to use and how much. Once you perfect the roux, the rest of the cooking comes easy. Browning the meat (chicken, sausage, andouille, Tasso, etc..) also creates flavor in the bottom of the iron skillet. You can deglaze using the chopped vegetables , cooking until translucent. Making a home made stock will definitely enhance the flavor of your gumbo whether it’s C&S or seafood.
Two thumbs up brother … Ol’ Kosmo is becoming a “baw”
This post was edited on 12/10/22 at 7:48 pm
Posted on 12/10/22 at 7:51 pm to Got Blaze
Thanks for the feedback my friend!
I only have minor burns on the tips of two fingers from molten veggie roux.
I've cooked an authentic gumbo now and jamb (Rat's Gonzales style) more than a few times. Definitely on the road to flavortown.
I was skeptical about how the potato salad would go with the gumbo, but I must say I'm a big fan.
Definitely could get a better depth of flavor (browning the andouille, getting a bit darker roux, simmering longer, perhaps som fresh herbs). I'm a big believer in homemade stock so incorporated that on the first go.
Deglaze with veges when? After the browning of the andouille, then add back into the roux?
I only have minor burns on the tips of two fingers from molten veggie roux.
I've cooked an authentic gumbo now and jamb (Rat's Gonzales style) more than a few times. Definitely on the road to flavortown.
I was skeptical about how the potato salad would go with the gumbo, but I must say I'm a big fan.
Definitely could get a better depth of flavor (browning the andouille, getting a bit darker roux, simmering longer, perhaps som fresh herbs). I'm a big believer in homemade stock so incorporated that on the first go.
Deglaze with veges when? After the browning of the andouille, then add back into the roux?
Posted on 12/10/22 at 8:13 pm to KosmoCramer
Add a few Tablespoons of oil to skillet and brown sausage and cut up chicken thighs, breasts. You want that cooked browned coating in bottom of skillet.
You can remove meat, set aside. Then add chopped vegetables to the skillet which will loosen the burnt food flavorings and make a little gravy. Add stock to skillet if you need more liquid.
It’s easier to use a magnalite for the browning of meat and cooking down vegetables. I then add the stock and roux … mix and add more roux or stock as needed
FYI- I make the roux first and will add several tablespoons as needed into the magnalite pot. It’s a matter of taste and flavor if you need to add more roux.
You can remove meat, set aside. Then add chopped vegetables to the skillet which will loosen the burnt food flavorings and make a little gravy. Add stock to skillet if you need more liquid.
It’s easier to use a magnalite for the browning of meat and cooking down vegetables. I then add the stock and roux … mix and add more roux or stock as needed
FYI- I make the roux first and will add several tablespoons as needed into the magnalite pot. It’s a matter of taste and flavor if you need to add more roux.
Posted on 12/10/22 at 8:21 pm to Got Blaze
So the browned veges just get added at some point, they aren't the trinity they gets added to the roux to stop the cooking process correct?
Also generally speaking, once the roux is off the fire and the trinity is added, stirred, and cooled, it could sit for an indefinite amount of time? It doesn't need to immediately be incorporated into the stock, correct?
Also generally speaking, once the roux is off the fire and the trinity is added, stirred, and cooled, it could sit for an indefinite amount of time? It doesn't need to immediately be incorporated into the stock, correct?
Posted on 12/10/22 at 8:28 pm to KosmoCramer
I’ll add 1/2 the trinity of vegetables to the roux to stop the cooking process. (See below)
I’ll use the remaining 1/2 of trinity to deglaze the browned meat in the pot
There’s no right or wrong way. The trinity of vegetables will eventually get cooked down during the “slow and low” cooking process. Cook however you feel most comfortable as you will perfect it over time
I’ll use the remaining 1/2 of trinity to deglaze the browned meat in the pot
There’s no right or wrong way. The trinity of vegetables will eventually get cooked down during the “slow and low” cooking process. Cook however you feel most comfortable as you will perfect it over time
Posted on 12/10/22 at 8:29 pm to Got Blaze
Got it, thanks!
Posted on 12/14/22 at 12:35 am to KosmoCramer
Lots of good advice here so I'll just add two items that are simple but make a big difference:
1.) I always use equal parts flour and oil by weight, not volume; and
2.) when finished with the roux, always add the roux by spoonfulls to the boiling hot stock, not the other way around.
As you can tell, cooking a gumbo is a popular topic of conversation in Louisiana.
1.) I always use equal parts flour and oil by weight, not volume; and
2.) when finished with the roux, always add the roux by spoonfulls to the boiling hot stock, not the other way around.
As you can tell, cooking a gumbo is a popular topic of conversation in Louisiana.
Posted on 12/15/22 at 3:38 pm to KosmoCramer
You’ll see the same thing if you used coarsely ground black pepper in the flour you used for the chicken and then the roux….(if you’re following Paul Prudhomme’s recipe)
Posted on 12/16/22 at 9:09 am to Got Blaze
quote:
I’ll add 1/2 the trinity of vegetables to the roux to stop the cooking process. (See below)
I’ll use the remaining 1/2 of trinity to deglaze the browned meat in the pot
There’s no right or wrong way. The trinity of vegetables will eventually get cooked down during the “slow and low” cooking process. Cook however you feel most comfortable as you will perfect it over time
I don't like moving stuff around in different pans that much. I just make my roux in the pan I'm making gumbo. I add all my veggies. It looks like Got Blaze's picture. I turn down the fire...not off. When the veggies are the way I want, I add my stock. You stir a bunch and it looks clumpy and weird, but comes together. I add my seasonings and let it simmer while I saute my chicken and sausage. I use some kind of Cajun seasoning on my chicken. I dump in the browned meat and let it simmer till it tastes all married together...30-45 minutes, adding stock if needed. I add whatever grease or bits there were in the meat pan as well. I add green onions towards the end.
I only need 2 pots and pans. The one I cook my gumbo in and the one I cook my meat in. I don't like washing dishes.
I don't think it changes the tase. It's just a little less moving stuff around.
Posted on 12/16/22 at 2:08 pm to KosmoCramer
If I, a Yankee with no southern roots, can learn to make a dark roux in less than ten minutes then you can as well.
This post was edited on 12/16/22 at 2:09 pm
Posted on 12/17/22 at 10:16 am to gerald65
quote:
first time you make the roux in the microwave, it will take you longer to get it made. But once you get a better “feel” for how to do this, it gets much easier.
I have made probably 100 pots of gumbo in the last few years using this method. It's stupid easy and fast and I can focus on the rest of the prep while it's getting to the right color.
Pull out the pyrex when done..better be careful because it's nuclear hot..and dump in the onions and watch it fizz.
Then a couple minutes later I dump the rest of the Trinity in and stir it until I have a chocolatey clump of veggies and using a ladle or slotted spoon slowly add it one scoop at a time to the boiling stock pot until done then turn the heat down.
Added bonus...wiping the sides of the roux bowl with my finger for a little Cajun treat.
Yes I love the way roux tastes by itself. Fight me.
This post was edited on 12/17/22 at 10:19 am
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