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re: Worst gumbo mistakes you've seen
Posted on 7/14/09 at 8:16 am to Loubacca
Posted on 7/14/09 at 8:16 am to Loubacca
quote:When I read that, kind of wondered if it might be good if drained. When PP fries does he use flour, or naked? The fried crust if cooked with flour would tend to thicken the consistency, right?
recipe actually calls for frying the chicken
1
Posted on 7/14/09 at 8:34 am to Ole Geauxt
it's fried with seasoned flour and it's pan fried not deep fried. then you drain some of the oil out but try to keep all the gradeaux on the bottom of the pot....add the rest of the seasoned flour to make your roux
Posted on 7/14/09 at 9:47 am to Eddie Vedder
quote:
i seems like one would discover this mistake while still making the roux
For a sober person, yes, I agree
Posted on 7/14/09 at 1:36 pm to Zach
Gumbo w/ tomatoes and/or crawfish tails. Not a fan.
Posted on 7/14/09 at 1:44 pm to OC Tiger
Re: fried chicken. Part of the taste of Gumbo comes from the bone of the chicken. You then take the meat off the bone at the end of the process. If you fry chicken first you don't get that effect.
Posted on 7/14/09 at 1:53 pm to Zach
That's not true. I brown my chicken before adding it to gumbo... in the same pot if possible so you get the gratons.. It adds flavor.
A quick doesn't impact the bone's ability to flavor the broth.
A quick doesn't impact the bone's ability to flavor the broth.
Posted on 7/14/09 at 2:26 pm to Y.A. Tittle
quote:
weiner spaghetti
DO NOT INSULT WEINER SPAGHETTI- it is frickin delicious.
Anywho- I've seen several "chefs" on morning shows make a "gumbo" and they threw in beans and/or corn.
That is NOT a gumbo- and Paula Deen was guilty of this as well, so I lost respect for her as a "southern cook". If you don't know how, don't do it.
As for me- I do the creole gumbo with Rotel tomatoes in it, I just like it better that way.
This post was edited on 7/14/09 at 2:29 pm
Posted on 7/14/09 at 2:38 pm to TigerBabeNtheWoods
Some people can't afford to put certain things in a Gumbo. I know that gumbo translates to okra, but the spirit of a gumbo is using what you have to make something that feeds serveral people. My dad said that he grew up on hot dog and boiled egg gumbo. People don't realize how much of a luxury chicken and sausage gumbo can be.
Also, we were at the camp one weekend and I was planning on making a gumbo, but forgot the flour. I didn't want to do it, but I let my boys talk me into using Pioneer pancake mix. It was edible, but I would never recommend it.
Also, we were at the camp one weekend and I was planning on making a gumbo, but forgot the flour. I didn't want to do it, but I let my boys talk me into using Pioneer pancake mix. It was edible, but I would never recommend it.
Posted on 7/14/09 at 3:12 pm to DeafValley
quote:Oh yeah...you're a moron.
Oh yeah by the way, Shreveport is East Texas.
Posted on 7/14/09 at 3:19 pm to Zach
Actually, I fry the chicken for gumbo, most of the time, ala Paul Prudhomme. I used the frying oil to make the roux. Fabulous flavor there.
I take the meat off the bones and I simmer them in the chicken stock, while I make the roux. I remove the bones before adding the roux. Works great. Tastes great.
I take the meat off the bones and I simmer them in the chicken stock, while I make the roux. I remove the bones before adding the roux. Works great. Tastes great.
Posted on 7/14/09 at 3:26 pm to Gris Gris
I tried something new one weekend when I was bored. Grilled the chicken on the charcoal grill. Then put the pieces (bone still in) in chicken stock and simmered for about an hour before making the gumbo. Definitely a different taste, but it really wasn't that bad.
Posted on 7/14/09 at 3:31 pm to slaughlin
I like smoked meats in gumbo. Grilled meats, not so much. Tasted some. Wasn't good enough to eat to me. Too many good gumbos out that to eat sub par.
Posted on 7/14/09 at 3:31 pm to slaughlin
quote:
weiner spaghetti
wife makes it, kids love it. not bad. quick and easy.
Posted on 7/14/09 at 4:27 pm to Zach
quote:
Wieners in gumbo is not as strange as you might think
quote:
no roux
Posted on 7/14/09 at 4:28 pm to TexasTiger05
quote:
the gumbo tasted like total arse
How would someone know what arse taste like?
Posted on 7/14/09 at 4:51 pm to danfraz
I don't really think you want to go there. I know I don't want the answer. :asskisser: 
Posted on 7/14/09 at 4:55 pm to danfraz
had a friend experiment with Popeyes spicy chicken for a new gumbo
needless to say he added the fried chicken pieces with crust on directly to the pot of gumbo near the end of the process (the chicken was already cooked )
10 min later he had Popeyes chicken gumbo pudding.
needless to say he added the fried chicken pieces with crust on directly to the pot of gumbo near the end of the process (the chicken was already cooked )
10 min later he had Popeyes chicken gumbo pudding.
Posted on 7/14/09 at 4:58 pm to chackbay
quote:
--------------------------------------------------------------------------------
weiner spaghetti
--------------------------------------------------------------------------------
wife makes it, kids love it. not bad. quick and easy.
When I was growing up, my mom sometimes made pepperoni spaghetti. It was actually quite good. In fact, my wife and three kids are out of town for the week - think I might make it tonight.
Posted on 7/14/09 at 5:11 pm to Dorothy
quote:
put whole boiled eggs in their gumbo
quote:
We do this sometimes, but only in chicken & sausage gumbo. Never in seafood gumbo
I do the opposite, sometimes in shrimp gumbo, but never in chicken and sausage gumbo.
Posted on 7/14/09 at 8:05 pm to Gris Gris
quote:
Actually, I fry the chicken for gumbo, most of the time, ala Paul Prudhomme. I used the frying oil to make the roux. Fabulous flavor there.
But that means overcooked chicken if you're doing a low and slow traditional cajun gumbo. Ain't gonna taste the same throwing the already cooked chicken in at the last minute.
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