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Message
re: Worst gumbo mistakes you've seen
Posted on 7/16/09 at 9:34 am to tavolatim
Posted on 7/16/09 at 9:34 am to tavolatim
Tav, I've never had a slimy texture from frying the chicken pieces first (skin removed before frying). The "breading" is only flour and seasonings-no flour, egg wash, flour routine, which would be WAY too much. Gumbo is not overly thick, either, which I don't care for.
Gumbo is a matter of taste. I don't think okra or tomatoes are wrong and have no place in gumbo. They just have no place in my gumbo.
I use a bit of "table" file' in seafood gumbo, but I don't care for it in chicken gumbo. Might use it, on occasion in turkey gumbo, oddly enough, but not much. Martini, on the other hand, cooks the file in the gumbo, before serving.
Gumbo is a matter of taste. I don't think okra or tomatoes are wrong and have no place in gumbo. They just have no place in my gumbo.
I use a bit of "table" file' in seafood gumbo, but I don't care for it in chicken gumbo. Might use it, on occasion in turkey gumbo, oddly enough, but not much. Martini, on the other hand, cooks the file in the gumbo, before serving.
2
Posted on 7/16/09 at 3:13 pm to Gris Gris
--------------------------------------------------------------------------------
No no...what I was refering to was the okra giving it a slimy texture...no problem frying the chicken...just a little harder to Debone.
quote:
Tav, I've never had a slimy texture from frying the chicken pieces first
No no...what I was refering to was the okra giving it a slimy texture...no problem frying the chicken...just a little harder to Debone.
Posted on 7/16/09 at 3:52 pm to tavolatim
Gotcha. I must have misread it when you talked about the "breading".
Those skinless pieces of fried chicken take no time to debone. Just pull the chicken off in hunks and toss them in the stock. If they have a little meat still on them, it cooks off into the stock. I don't toss in the teeny tiny breast bones. Just the bigger pieces. Sometimes, I fry some backs and throw them in the stock whole.
Occasionally, I make it with the boiled chicken, but the fried is easier to deal with, quite honestly, for me.
Those skinless pieces of fried chicken take no time to debone. Just pull the chicken off in hunks and toss them in the stock. If they have a little meat still on them, it cooks off into the stock. I don't toss in the teeny tiny breast bones. Just the bigger pieces. Sometimes, I fry some backs and throw them in the stock whole.
Occasionally, I make it with the boiled chicken, but the fried is easier to deal with, quite honestly, for me.
Posted on 7/16/09 at 4:02 pm to Gris Gris
In N. VA I ordered gumbo, tasted it, and then called the waitress over
"Uh, there's no okra in this, are you sure it's gumbo?"
She said that was how the cook made it
It was quite an I'm-not-in-Kansas-anymore moment
"Uh, there's no okra in this, are you sure it's gumbo?"
She said that was how the cook made it
It was quite an I'm-not-in-Kansas-anymore moment
Posted on 7/16/09 at 4:07 pm to Gris Gris
Posted on 7/16/09 at 9:13 pm to DEANintheYAY
That's pretty much it. I don't necessarily use his measurements. In fact, I can't think of anything I actually measure in that recipe. I probably use a bit more stock to roux than he does.
I take all the fact all the chicken before I fry it and you can buy the chicken pieces without the skin. I used breasts and thighs rather than the whole chicken and I fry some backs, sometimes, just to simmer in the stock while I make the roux.
Actually, when I make it, I usually make about 24 quarts or so at a time. Because of this, I will fry the chicken the day before, in two cast iron skillets, so the oil drippings don't burn. I let the oil cool and the fying residue settle to the bottom of the pot overnight to make sure it's all included when I make the roux.
I take the oil off the top after I simmer the andouille and I add a bunch of chopped green onions after that.
I take all the fact all the chicken before I fry it and you can buy the chicken pieces without the skin. I used breasts and thighs rather than the whole chicken and I fry some backs, sometimes, just to simmer in the stock while I make the roux.
Actually, when I make it, I usually make about 24 quarts or so at a time. Because of this, I will fry the chicken the day before, in two cast iron skillets, so the oil drippings don't burn. I let the oil cool and the fying residue settle to the bottom of the pot overnight to make sure it's all included when I make the roux.
I take the oil off the top after I simmer the andouille and I add a bunch of chopped green onions after that.
Posted on 7/16/09 at 9:15 pm to gizmoflak
That's interesting, giz, because I can't recall the last place I ordered gumbo that had okra in it. Some years ago, I was with a group of folks and we ate at Landry's. Not my choice. Gumbo was on the menu and you could order it with or without okra. I thought that was interesting.
Posted on 7/17/09 at 12:20 am to gizmoflak
quote:
In N. VA I ordered gumbo, tasted it, and then called the waitress over
"Uh, there's no okra in this, are you sure it's gumbo?"
She said that was how the cook made it
It was quite an I'm-not-in-Kansas-anymore moment
You'd have a problem in St.Landry Parish.
Posted on 7/17/09 at 1:29 am to Gris Gris
quote:
Gris Gris
I made that recipe tonight and I have to say I really like frying the chicken. Next time I will use a lil' more stock but overall I liked the effect of frying the chicken. The roux got dark FAST and the crunchies at the bottom of the pan made a big difference! Next time I will modify the recipe a bit and make double the amount. Overall, this may be the best gumbo I ever made. Thanks for you help on the stock as well!!!
Posted on 7/17/09 at 2:43 pm to Gris Gris
quote:
you can buy the chicken pieces without the skin
I make mine pretty much like yours, except I pull the skin off and fry it before the chicken. I'm using it for the taste, and throw it away. Of course, I am only guessing that I've added more flavor.
Posted on 7/17/09 at 4:27 pm to Good Times
Not a bad idea, but I'd have to eat all of that crispy fried skin.
Posted on 7/17/09 at 4:46 pm to DEANintheYAY
quote:
quote:
Gris Gris
I made that recipe tonight and I have to say I really like frying the chicken. Next time I will use a lil' more stock but overall I liked the effect of frying the chicken. The roux got dark FAST and the crunchies at the bottom of the pan made a big difference! Next time I will modify the recipe a bit and make double the amount. Overall, this may be the best gumbo I ever made. Thanks for you help on the stock as well!!!
I'm so glad you liked it. After you make it once, you can adjust the method to suit your own tastes and textures. I always add more stock than he calls for and it makes more than what the recipe says it does. I also use more andouille than he does. Tweak it to your liking!
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