Btron said:
Exited to try this today.
About how long and stirring will it take to get that dark roux? 1 hour?
Ours takes maybe 30 minutes. Wife does the roux while I start the sausage, chicken, and veggies.
Fido's guide to Gumbo
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Last: 21 hrs ago by B-1 83
Ours takes maybe 30 minutes. Wife does the roux while I start the sausage, chicken, and veggies.
MookieBlaylock said:
Nice fake chili
Turned out pretty damn good!
Happy thanksgiving!
Happy thanksgiving!
I'll say it. Gumbo > chili. I love chili, but very few things beat a good gumbo.OldArmyAggie94 said:MookieBlaylock said:
Nice fake chili
Did it this weekend and followed the recipe completely. We added about 2 cups of roux which I think was too much. Maybe cut that in half. But the flavor was great and not too challenging.
Bump. Used this recipe multiple times. Tried and true.
Gathering ingredients for this today
+1
Making it for a Texas Bowl watching party
Making it for a Texas Bowl watching party
Made a pot today. Good eats!
Few notes, mostly for myself for next time:
1. Five pots: roux in the big sauce pan, veggies and gumbo in stock pot, meat in a big skillet, okra in the gratin dish, rice in little sauce pan or dutch oven for a crowd
2. 2 cups roux was too much, but thin ratio was nice. Half OP's roux ingredients and plan to use 1.5C
3. Whole recipe is very big. To reduce, use 1/4 recipe of roux, 4C stock, 3lb meat, keep veggies the same.
4. Cook the sausage before the chicken, and cook the chicken in the sausage drippings
5. I ended up with very little veggie chunks. Kids and wife liked it this way. I would have liked more. Did I chop them too small? Did I brown them too long and break them down too much? I got very little browning after adding pured veggies because of high water content. It was pretty well ready to add stock when I added pure.
6. Mine was a little underseasoned. My homemade stock was unsalted. Start with 1T salt and 1T black pepper for a full recipe, and adjust from there.
7. I used lump blue crab meat and not crawfish this time. Crab meat was good. May try shrimp, crawfish, crab, and sausage next time. Chicken thighs were kinda meh.
Few notes, mostly for myself for next time:
1. Five pots: roux in the big sauce pan, veggies and gumbo in stock pot, meat in a big skillet, okra in the gratin dish, rice in little sauce pan or dutch oven for a crowd
2. 2 cups roux was too much, but thin ratio was nice. Half OP's roux ingredients and plan to use 1.5C
3. Whole recipe is very big. To reduce, use 1/4 recipe of roux, 4C stock, 3lb meat, keep veggies the same.
4. Cook the sausage before the chicken, and cook the chicken in the sausage drippings
5. I ended up with very little veggie chunks. Kids and wife liked it this way. I would have liked more. Did I chop them too small? Did I brown them too long and break them down too much? I got very little browning after adding pured veggies because of high water content. It was pretty well ready to add stock when I added pure.
6. Mine was a little underseasoned. My homemade stock was unsalted. Start with 1T salt and 1T black pepper for a full recipe, and adjust from there.
7. I used lump blue crab meat and not crawfish this time. Crab meat was good. May try shrimp, crawfish, crab, and sausage next time. Chicken thighs were kinda meh.
TTT given it is almost Feb
I've adopted the 2 batch Trinity method first highlighted in OP
I'm also doing frozen okra and tomatoes (sacrilege, I know!) as part of the second dump.
Made from scratch stock Is now a requirement for me so I've sought shortcuts elsewhere. Mostly things that I won't mention here to spare additional ridicule
I've adopted the 2 batch Trinity method first highlighted in OP
I'm also doing frozen okra and tomatoes (sacrilege, I know!) as part of the second dump.
Made from scratch stock Is now a requirement for me so I've sought shortcuts elsewhere. Mostly things that I won't mention here to spare additional ridicule
DV04
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I did this two weeks ago.
I used the two method for the trinity and have love the added flavor.
This time around I also used my smoked turkey carcass from Christmas (Stored in the freezer) and made a turkey stock from that.
It was the most amazing gumbo I've ever made. The cajun seasoning with andouille sausage coupled with the smoked turkey stock was absolutely amazing. I'll probably make it again with regular chicken stock but damn that smoked turkey stock was awesome.
I can't wait until I get me another greenberg for Thanksgiving/Christmas!
I used the two method for the trinity and have love the added flavor.
This time around I also used my smoked turkey carcass from Christmas (Stored in the freezer) and made a turkey stock from that.
It was the most amazing gumbo I've ever made. The cajun seasoning with andouille sausage coupled with the smoked turkey stock was absolutely amazing. I'll probably make it again with regular chicken stock but damn that smoked turkey stock was awesome.
I can't wait until I get me another greenberg for Thanksgiving/Christmas!
Btron said:
Exited to try this today.
About how long and stirring will it take to get that dark roux? 1 hour?
About 3 beers.
DV04
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Photos from the OP aren't showing up. Are they important to the process or just follow the text.
Thanks
Thanks
Looking to do Fido's gumbo for friends this weekend but his pictures are now gone! I need his pictures as visuals.
I love the recipe and have dialed it in over the past few years. So when I saw a post for a gumbo cook off I signed up. They said 3 gallons so i figured 3 gallons of stock, so 6x the recipe.
I make homemade stock while I make the roux so that means pealing and de-veining 6lbs of shrimp into a pot
I trim my celery and onions and the scraps go in the pot. If I was making a normal batch, I would de-bone the thighs and the bones and skin would go in the pot. For 6lbs of chicken I took a short cut and went with boneless skinless and used chicken wings in the stock. I added more veg, some pork scraps from the freezer, 3 gallons of water and brought it to a simmer
Fido is right and you only need a 2/3rd of the roux. That still meant 12 cups of flour( practically a bag) 6 cups of oil, 2 lbs of butter and two pans and 2.5 hours to cook it. 1 beer my ass.
I took it a few shades darker before cutting the heat and it coasted to a dark chocolate.
I pre-cooked the chicken(covered in cajun and other seasonings) and andouille sausage
cut it up and foil pan for transport
Brown the trinity/pureed trinity
add in the chicken and sausage
Deglaze the pan and added in your stock and seasonings
Add the roux in tasting between each addition
Simmer for an hour, then add in the seafood and in my case okra 10 minutes before flame out and service.
get a complaint that the gumbo is greasy and skim off 2 quarts of oil (this should be an added step the the base recipe)
Then win first for people's choice and first in judges.
I make homemade stock while I make the roux so that means pealing and de-veining 6lbs of shrimp into a pot
I trim my celery and onions and the scraps go in the pot. If I was making a normal batch, I would de-bone the thighs and the bones and skin would go in the pot. For 6lbs of chicken I took a short cut and went with boneless skinless and used chicken wings in the stock. I added more veg, some pork scraps from the freezer, 3 gallons of water and brought it to a simmer
Fido is right and you only need a 2/3rd of the roux. That still meant 12 cups of flour( practically a bag) 6 cups of oil, 2 lbs of butter and two pans and 2.5 hours to cook it. 1 beer my ass.
I took it a few shades darker before cutting the heat and it coasted to a dark chocolate.
I pre-cooked the chicken(covered in cajun and other seasonings) and andouille sausage
cut it up and foil pan for transport
Brown the trinity/pureed trinity
add in the chicken and sausage
Deglaze the pan and added in your stock and seasonings
Add the roux in tasting between each addition
Simmer for an hour, then add in the seafood and in my case okra 10 minutes before flame out and service.
get a complaint that the gumbo is greasy and skim off 2 quarts of oil (this should be an added step the the base recipe)
Then win first for people's choice and first in judges.
Nicely done. Where was the contest?
At Spindletap Brewery in North East Houston. Really friendly.Great Beers, Horrible weather to start, but turned into a great day
awesome congrats!
2 quarts of oil?
Dug deep for Fidos gumbo recipe and got rave reviews for it. Would use again and came out great for my first from scratch gumbo attempt... Homemade stock and quality andouuille really made the difference!
Going to be a staple for Mardi gras season.
Going to be a staple for Mardi gras season.
Getting rolling early for Game Day
BTHONCState!
First pic at 6:38
Now at 7:26, 3 Shiners down, Roux will still coast to a shade or two darker
Got an enamled cast iron pot for Christmas and was eager to make gumbo for the first time. Made it today and I'm very thankful for the recipe and subsequent discussion in this thread. It turned out great! Total time was from 5 pm to about 830-9 pm so 3.5-4 hours. Could have sped things up some but I think someone asked earlier in this thread and I never saw a response.
I ended up using some jalepeno cheese venison sausage in place of andoiulle because I had some I needed to use. Won't be doing that again, the cheese melted out and burned while searing and just was a bit of a mess. Overall it turned out great for a first attempt and I would proudly serve it to anyone wanting to try gumbo.
I ended up using some jalepeno cheese venison sausage in place of andoiulle because I had some I needed to use. Won't be doing that again, the cheese melted out and burned while searing and just was a bit of a mess. Overall it turned out great for a first attempt and I would proudly serve it to anyone wanting to try gumbo.
Only thing I would add is don't salt heavily if using homemade broth and Cajun seasoning on thighs... I found many there was good salt from all the components and salt to taste aster stewing for a while. It can easily get overly salty. If in doubt, rice will cut over seasoning when serving.
Can we get an update on the original photos?
Here it is
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Well I picked the wrong night to make gumbo but I used the leftover turkey meat I smoked and got a link of Praseks sausage. This was the first time I have ever made a roux and I didn't it burn it for sure.
After the family left on TG I used the carcass to make the stock. So tonight I went with 2 qt of turkey stock to 2 cups of roux.
Turned out great!
After the family left on TG I used the carcass to make the stock. So tonight I went with 2 qt of turkey stock to 2 cups of roux.
Turned out great!
Shife said:
Well I picked the wrong night to make gumbo but I used the leftover turkey meat I smoked and got a link of Praseks sausage. This was the first time I have ever made a roux and I didn't it burn it for sure.
After the family left on TG I used the carcass to make the stock. So tonight I went with 2 qt of turkey stock to 2 cups of roux.
Turned out great!
So it's your fault we're getting blown out!!
I made a Turkey stock from the leftovers. Had planned to make Gumbo, but, thought better of it when I thought of the LSU game. Ended up making a Mojo marinated and injected Pork Butt, Arroz con Gandules, and Maduros. Didn't seem to make a difference in the game though
Bump for Gumbo season!
you missed the first half of it!aTm_bomb said:
Bump for Gumbo season!
How do yall figure portioning for gumbo? I am planning to cook for 10-15 this weekend, and unsure how much to make. I have 2.5 gallons of stock on hand, 5lbs of turkey, and plan to make 3 lbs of andouille. Does this sound about right, overkill, not enough?
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