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Will a gumbo made tonight (Sunday) still be great for Thanksgiving?
Posted on 11/22/15 at 12:57 pm
Posted on 11/22/15 at 12:57 pm
Like Étouffée, I understand that it will actually taste better the following day after a night in the fridge. What about four days in the fridge? Will it hold up? Asking because tonight would be the best time for me to make it.
6
Posted on 11/22/15 at 12:58 pm to Degas
Yes
Posted on 11/22/15 at 1:00 pm to Degas
We talking seafood or chicken?
Either way, yes.
Just realize you don't want to go warm cold warm then back cold again. One rewarm is all I would do.
Either way, yes.
Just realize you don't want to go warm cold warm then back cold again. One rewarm is all I would do.
Posted on 11/22/15 at 1:05 pm to fightin tigers
This won't have any seafood, strictly chicken and andouille. Good advice on not to go warm cold warm cold. I agree. I'm very strict about food safety and won't even put it into the fridge if hot at all. Sometimes I'll even drop a food saver ice pack into it to help plunge the temp.
Tonight's definitely gumbo weather, and I've got the time. Looks like a go.
Tonight's definitely gumbo weather, and I've got the time. Looks like a go.
Posted on 11/22/15 at 1:12 pm to Degas
Yes it will still be good on thanksgiving.
Posted on 11/22/15 at 1:16 pm to Degas
quote:
Sometimes I'll even drop a food saver ice pack into it to help plunge the temp.
I put the pot in the sink with lots of ice and water.
Posted on 11/22/15 at 3:59 pm to Kim Jong Ir
quote:
I put the pot in the sink with lots of ice and water.
I have two of these stashed in the freezer.
Posted on 11/22/15 at 5:12 pm to Degas
It should be fine by Thursday. I just finished making Chef Paul Prudhomme's fried chicken gumbo. It's my first time doing it this way, and while good, I think I prefer to make it the traditional way.
Way too many pots to clean to justify making it that way again.
Way too many pots to clean to justify making it that way again.
Posted on 11/22/15 at 5:17 pm to ruzil
8 piece from Popeyes saves a lot of pots and time.
When I get tired and ready for bed mine goes in the icebox no matter what temp.
When I get tired and ready for bed mine goes in the icebox no matter what temp.
Posted on 11/22/15 at 5:33 pm to Martini
Grandpa, tell me again.
What's an icebox?
What's an icebox?
Posted on 11/22/15 at 5:44 pm to 81Tiger
I'm sitting on my Davenport and too lazy to give you a history lesson son. I'm guessing product of public school?
Posted on 11/22/15 at 6:45 pm to ruzil
I do t use more PTSD than with regular gumbo. Fry the chicken in the same cast iron skillet I use for the roux. Put the fried chicken on paper towels over a piece of foil. Toss when done. What's extra?
Posted on 11/22/15 at 7:13 pm to Gris Gris
I made my first oven roux yesterday, Gris. Gumbo is awesome! Thanks. 
{Short hijack, sorry.)
{Short hijack, sorry.)
Posted on 11/22/15 at 7:35 pm to Gris Gris
finished a fried chicken gumbo. 1 Dutch oven dirty. No extra dishes dirty.Posted on 11/22/15 at 7:40 pm to Gris Gris
I usually cook everything in the same pot. I used a separate cast iron for frying the chicken as well as a screen to prevent spatter and tongs to handle the chicken.
Yes you do you that same pan to make your roux, but you have to measure hot oil in a large pyrex measuring cup and then discard the unused oil.
I will admit, that chicken was damned good and I really liked it in the gumbo (I used skinless boneless thighs). I don't really think it was worth the additional effort for a end product that was slightly better than I usually make.
Not hating on Chef Prudhomme, I just feel it is a lot less hassle for me to put it together my traditional way.
Yes you do you that same pan to make your roux, but you have to measure hot oil in a large pyrex measuring cup and then discard the unused oil.
I will admit, that chicken was damned good and I really liked it in the gumbo (I used skinless boneless thighs). I don't really think it was worth the additional effort for a end product that was slightly better than I usually make.
Not hating on Chef Prudhomme, I just feel it is a lot less hassle for me to put it together my traditional way.
Posted on 11/22/15 at 7:44 pm to Martini
quote:
8 piece from Popeyes saves a lot of pots and time.
I thought of doing that, but Khan closed my favorite Popeyes. Also, isn't frying the chicken and using the same oil to make the roux what gives this recipe it's magic?
If I used the Popeye's chicken, I guess I could have gone all in and used jarred roux and Swanson's broth. Hell, a little peanut butter and tomatoes would put the cherry on top!
This post was edited on 11/22/15 at 7:45 pm
Posted on 11/22/15 at 7:47 pm to Geaux2Hell
I wish you hadn't cropped that image. I bet that dutch oven is not the only thing that got dirty.
Posted on 11/22/15 at 8:02 pm to Degas
Posted on 11/22/15 at 8:05 pm to Degas
quote:
strictly chicken and andouille.
good in fridge up to 8 days or so
Posted on 11/22/15 at 8:22 pm to Breesus
You should not let your food cool before putting it in the fridge. This is a myth that just lets the bacteria grow. It actually makes the food more dangerous
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