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Your go to Gumbo recipe
Posted on 10/11/19 at 9:03 am
Posted on 10/11/19 at 9:03 am
Whatcha got? I am also talking Cajun not Creole. Do you prefer any type of oils or flours over others? I have always just been a whatever is in the pantry guy but curious as to y’all thoughts.
3
Posted on 10/11/19 at 9:09 am to SATNIGHTS
Prudhomme's fried chicken gumbo recipe is my go to.
Posted on 10/11/19 at 9:11 am to SATNIGHTS
I use Donald Link's Fried Chicken Gumbo as a guide.
Posted on 10/11/19 at 10:05 am to LNCHBOX
quote:
Prudhomme's fried chicken gumbo recipe is my go to.
That gumbo is amazing. His seafood gumbo recipe tastes very similar to my mom's so I really like that one too.
Posted on 10/11/19 at 11:50 am to SATNIGHTS
I'm making one tonight and considering trying '0,0' flour that I use for my pizzas instead of usual all purpose for the roux. Has anyone on here tried this or any other kind of flours?
Posted on 10/11/19 at 11:56 am to MountainTiger
No recipe, cook it pretty similar to what Mom used to do. I use LouAna or Crisco vegetable oil and whatever flour we have (either store brand or Gold Medal). Get the roux peanut butter color then add chopped onions, celery and bell pepper.
If I have a lot of time, I'll make a chicken stock from scratch. Sometimes I'll use Better than Bullion. Sometimes I use boxes of chicken stock. Sometimes I'll just simmer raw chicken pieces in water and add the roux to that - that's what Mom did. I find that it doesn't make a difference.
I usually saute sausage and okra together, then add them to the gumbo once the meat is browned.
I add seasonings after the gumbo has been simmering and the chicken is cooked. I just add salt, black pepper, red pepper and hot sauce to taste. I have a pretty light hand with the seasoning.
If I have a lot of time, I'll make a chicken stock from scratch. Sometimes I'll use Better than Bullion. Sometimes I use boxes of chicken stock. Sometimes I'll just simmer raw chicken pieces in water and add the roux to that - that's what Mom did. I find that it doesn't make a difference.
I usually saute sausage and okra together, then add them to the gumbo once the meat is browned.
I add seasonings after the gumbo has been simmering and the chicken is cooked. I just add salt, black pepper, red pepper and hot sauce to taste. I have a pretty light hand with the seasoning.
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