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re: with all the gumbo talk, i have a question
Posted on 12/9/15 at 3:44 pm to LSUballs
Posted on 12/9/15 at 3:44 pm to LSUballs
quote:
Do you make the roux or the stock first in it?
Roux, that is if i'm buying stock, and i find that store bought stock is equitable to homemade chicken or seafood stock.
Now for my smoked duck gumbo, i make the stock the day before, in a bigger pot to be able hold the smoked ducks.
And gumbo des herbes is also a completely different story.
But my typical gumbos are made in one pot, like the OP said. Brown meat/sausage, scrape pot, remove, roux, veggies, stock, add back meat, cook 1 hour or more.
2
Posted on 12/9/15 at 3:47 pm to BugAC
Gotcha. Just trying to figure out how people can make stock, roux and everything else all in one pot. I can see it if you're using store bought stock...
Posted on 12/9/15 at 4:12 pm to BugAC
quote:
i find that store bought stock is equitable to homemade chicken or seafood stock.
What brands are you buying? I've never found one that is remotely similar. A low sodium base is pretty good.
How much gumbo are all of you making in this one cast iron pot? A few quarts?
Posted on 12/9/15 at 4:20 pm to LSUballs
quote:my stock is created from the chicken bones i put in the gumbo while it is cooking.
What pot you make your stock in?
Posted on 12/9/15 at 4:22 pm to Gris Gris
quote:need a bigger cast iron.
I made 4 1/2 gallons a few weeks ago and I can't fit that into my cast iron.
Posted on 12/9/15 at 4:36 pm to CarRamrod
quote:
need a bigger cast iron.
Nah...I like the method I use just fine.
In the past month, I've made 9 plus gallons. Full freezer Christmas gifts for neighbors and misc folks.
Posted on 12/9/15 at 6:03 pm to Gris Gris
Still. Waitin. On. Mine.
Thought we were having a trio swap w Martini. Never happened. #bummed.
Thought we were having a trio swap w Martini. Never happened. #bummed.
Posted on 12/9/15 at 6:04 pm to CarRamrod
quote:
my stock is created from the chicken bones i put in the gumbo while it is cooking.
Same, no need to get cute with multiple pots and pans. Simple is easy and makes a good gumbo.
Posted on 12/9/15 at 7:42 pm to Honky Lips
why cook roux when you can buy it already made?
Posted on 12/10/15 at 9:16 am to joeleblanc
quote:frick it, why even cook at all. Sysco sells everything.
why cook roux when you can buy it already made?
Posted on 12/10/15 at 1:08 pm to LSUballs
I use stock that I've made in the past and frozen from roasting chicken bones
Posted on 12/10/15 at 1:11 pm to The Levee
You make a 2 pot gumbo. Same as me
Posted on 12/10/15 at 1:25 pm to Mo Jeaux
I make my roux in a skillet while the trinity is cooking and after the protein is browned. one more pan to clean doesn't make much of a difference.
Posted on 12/10/15 at 1:47 pm to TH03
i dirty 3 of pots.
Brown the protein in a cast iron skillet. makes the roux in that same skillet, getting all of the goodies left behind during the browning process toss the trinity into the hot roux. heat the stock up in another pot while cooking the roux.trinity mix. transfer the roux/trinity to stock pot.
add stock a little at a time..
Brown the protein in a cast iron skillet. makes the roux in that same skillet, getting all of the goodies left behind during the browning process toss the trinity into the hot roux. heat the stock up in another pot while cooking the roux.trinity mix. transfer the roux/trinity to stock pot.
add stock a little at a time..
Posted on 12/10/15 at 2:06 pm to BugAC
quote:This.
I've always used 1 pot for gumbo
Plus, I'm done with making stock. I like my gumbos better since I started baking chicken thighs and using boxed stock.
Posted on 12/10/15 at 4:37 pm to CarRamrod
quote:
my stock is created from the chicken bones i put in the gumbo while it is cooking.
My family's always done it this way and it's the only way to go.
Posted on 12/10/15 at 4:47 pm to AlxTgr
What brand of stock are you using? I have been using Kitchen Basics. I am new to making gumbo and I have been using a modified version of this one pot nola.com recipe. The gumbo comes delicious but slightly too salty. Did not know if I should sub with a cup of stock with a little bit of water or if there were better brands out there.
Posted on 12/10/15 at 4:53 pm to MorbidTheClown
quote:
i dirty 3 of pots.
I'm only counting 2...
Posted on 12/11/15 at 7:06 am to SUB
quote:
I'm only counting 2
cast iron skillet
another pot to heat stock
stock pot to build gumbo in
Posted on 12/11/15 at 10:09 am to MorbidTheClown
You could use two pots if you heat the stock in the same pot you use to "build" the gumbo. Simply add the roux by spoonfuls to the stock rather than the stock by spoonfuls to the roux. I've never made gumbo by adding stock to the roux. I add roux to the stock. Either way works.
ETA: Roux. Roux. Roux. Roux. Roux. Roux. Dark Roux.
ETA: Roux. Roux. Roux. Roux. Roux. Roux. Dark Roux.
This post was edited on 12/11/15 at 12:42 pm
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