I'd estimate 12-14oz per person. That's what a typical "large" bowl of soup at a restaurant will be. Assuming you serve it with rice, you should have more than enough for 15. My math says you need about 1.5-2 gal. You should end up with close to 3 once you add the roux and meat. Another option would be to reduce the stock down. Maybe you have a few carcasses there, but, I typically end up with less than a gallon of stock from a single bird
Fido's guide to Gumbo
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Last: 17 hrs ago by LB12Diamond
Thanks for the insight. Stock was made with 2 large carcasses, but the last half gallon is pretty blonde. Ill hold it for as needed use.
Bump for cooler weather and why the heck not?!
Made some for the LSU game. Outstanding. Added some
Cubed redfish at same time as 1/2lb shrimp. Will make again. Damn roux took damn near 1 hour to make though, I was prob too conservative, but was damned if I was gonna get that long into it and burn it. Wife stirred the majority of the time lol
Cubed redfish at same time as 1/2lb shrimp. Will make again. Damn roux took damn near 1 hour to make though, I was prob too conservative, but was damned if I was gonna get that long into it and burn it. Wife stirred the majority of the time lol
Man... I've made this probably 15+ times in the last 3 years and never taken more than 15 mins to do the roux. Mine's not black, but its definitely brick. I just leave the heat at 8 and stir like a Red Raider bell ringer. Why is it taking y'all so long?
Ornlu said:
Man... I've made this probably 15+ times in the last 3 years and never taken more than 15 mins to do the roux. Mine's not black, but its definitely brick. I just leave the heat at 8 and stir like a Red Raider bell ringer. Why is it taking y'all so long?
It takes me forever bc I'm always careful not to burn the roux. Would suck to do so at that point.
Beer in one hand, wood spatula in the other. What's the rush?
Exactly, the longer it takes the more beers I drink!
I feel like I have my process down almost perfect now for chicken and sausage.
Cut up three pounds of chicken thighs into bite size pieces. Make up some emeril's essence, season the chicken liberally and then add a fair amount of crystals hot sauce. I then dust the chicken pieces with just a little flour to give them a slight coating.
I heat a fair amount of oil in a Dutch oven and brown the chicken, not cooked through. Once done I set aside in the fridge. The oil you used should be red now from all your chicken spice. I strain that and use for roux. I do 1 1/3 cups of seasoned oil and same of flour. I find this works well for 3Q stock. I cook my roux slow and long, super dirty and dark. When roux is ready I throw in a mess of trinity and a little more seasoning. Cook for a few minutes and then put in cut up andoullie. Let that cook a bit and then put in stock. One tip I've learned is that everything combines better if the stock is warm, I usually put it next to the pot I'm cooking the roux in and it gets plenty warm that way.
I bring this to a boil and then simmer for half hour or so. Then put chicken back in, bring to boil and then simmer for at least and hour. Boom, done. It's legit and coonass approved.
I feel like I have my process down almost perfect now for chicken and sausage.
Cut up three pounds of chicken thighs into bite size pieces. Make up some emeril's essence, season the chicken liberally and then add a fair amount of crystals hot sauce. I then dust the chicken pieces with just a little flour to give them a slight coating.
I heat a fair amount of oil in a Dutch oven and brown the chicken, not cooked through. Once done I set aside in the fridge. The oil you used should be red now from all your chicken spice. I strain that and use for roux. I do 1 1/3 cups of seasoned oil and same of flour. I find this works well for 3Q stock. I cook my roux slow and long, super dirty and dark. When roux is ready I throw in a mess of trinity and a little more seasoning. Cook for a few minutes and then put in cut up andoullie. Let that cook a bit and then put in stock. One tip I've learned is that everything combines better if the stock is warm, I usually put it next to the pot I'm cooking the roux in and it gets plenty warm that way.
I bring this to a boil and then simmer for half hour or so. Then put chicken back in, bring to boil and then simmer for at least and hour. Boom, done. It's legit and coonass approved.
Essence Seasoning below. I think you can buy it made but I always do it myself. It's a great all around spice I use on lots of things, totally replaced Tony Cs for me long ago.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Bump! Making Gumbo today!
I've switched to baking the roux in a cast iron skillet. Stir every 45 min. It never burns. A lot less stirring.
The greatest argument ever made against democracy is a 5 minute conversation with the average voter.
What temp are you using for baked roux?
350 for 1.5 to 2 hours, depending on darkness desired. Stir every 30 minutes.
I bake at 325. About 6 hours for seafood gumbo (almost black) or 3 hours for chicken/sausage (dark brown).
The greatest argument ever made against democracy is a 5 minute conversation with the average voter.
I've done baked roux twice. The first time came out great, the second was a hot mess. No idea why.
What do you boys want for breakfast BBQ ?.....OK Chili.
I tried the baked roux this weekend, worked well and allowed time to get everything else done. Will do again!
~350 for 3hr, finished on stove top to coast to near black.
Okra: i was given a tip to par bake the okra to eliminate the slime. I have done this whole and pre sliced, it works great. 350 for about 45min.
Hot Sauce: I use Crystal at the start and a couple dashes of Tabasco at the very end. The Tabasco has more vinegar and just a couple dashes make a huge difference to me in balancing the final taste without adding heat.
Sausage: I have tried several LA andouille from specialty meat markets, all horrible. Either taste is off or the grind is too course. I am still looking for a go to pork or pork/beef link, I tried Holmes on my last batch and maybe the rounds were too thin but most fell apart before during the cook. The taste was ok but presentation was off.
~350 for 3hr, finished on stove top to coast to near black.
Okra: i was given a tip to par bake the okra to eliminate the slime. I have done this whole and pre sliced, it works great. 350 for about 45min.
Hot Sauce: I use Crystal at the start and a couple dashes of Tabasco at the very end. The Tabasco has more vinegar and just a couple dashes make a huge difference to me in balancing the final taste without adding heat.
Sausage: I have tried several LA andouille from specialty meat markets, all horrible. Either taste is off or the grind is too course. I am still looking for a go to pork or pork/beef link, I tried Holmes on my last batch and maybe the rounds were too thin but most fell apart before during the cook. The taste was ok but presentation was off.
I used Zummo's andouille and it was fine.
What do you boys want for breakfast BBQ ?.....OK Chili.
I plan on making this tonight for the NC game for some friends that are coming over. I'm considering using an aoudad top round in place of the chicken thighs just to do something different. Just went to HEB and bought a package of the Beaumont andouille, a package of HEB Heritage pecan smoked pork and venison sausage, and all the remaining fixins. Haven't decided which sausage I'm going to use yet. I also have 2 quarts of homemade wild turkey stock (frozen) that I made back during the spring, hopefully it's still good.
Still the best gumbo I've ever had.
Fido has made me the go to gumbo hero.
Salute!
Fido has made me the go to gumbo hero.
Salute!
The Opa's Jalapeo Sausage works great. (I'm not sure every HEB has this - it's made here in Fbg.) But there is a decent brand of Andouille that they carry.
Hell I generally use the German Deer Sausage my processor makes. Freezer is full of it. It's not andouille by any stretch (very lean), but it works and it's already paid for.
Hell I generally use the German Deer Sausage my processor makes. Freezer is full of it. It's not andouille by any stretch (very lean), but it works and it's already paid for.
The greatest argument ever made against democracy is a 5 minute conversation with the average voter.
I've only seen the Cajun Hollar Andoille at our HEB. But then again we have tons of local stuff like Opas.
The greatest argument ever made against democracy is a 5 minute conversation with the average voter.
I use wild hog sausage in gumbos, red beans, any cajun dish that calls for it. If I could get a solid andouille I would but the few I've tried from grocery stores have been underwhelming compared to what I've eaten in NOLA.FbgTxAg said:
The Opa's Jalapeo Sausage works great. (I'm not sure every HEB has this - it's made here in Fbg.) But there is a decent brand of Andouille that they carry.
Hell I generally use the German Deer Sausage my processor makes. Freezer is full of it. It's not andouille by any stretch (very lean), but it works and it's already paid for.
BarryProfit said:Ornlu said:
Man... I've made this probably 15+ times in the last 3 years and never taken more than 15 mins to do the roux. Mine's not black, but its definitely brick. I just leave the heat at 8 and stir like a Red Raider bell ringer. Why is it taking y'all so long?
It takes me forever bc I'm always careful not to burn the roux. Would suck to do so at that point.
First, crack open a frosty beverage.
Second, start hot and stir like crazy, as it gets darker turn the heat down. I've burnt one roux in 20 years with this method
Bump. Making this tonight. Homemade shrimp and chicken stock is on the stove now.
I'm gonna do the whole "blend half the veggies" thing for the first time. I've made gumbo 50+ times over the years, and never blended them. I'm still a bit hesitant but the more I think about it the better it sounds.
I'm gonna do the whole "blend half the veggies" thing for the first time. I've made gumbo 50+ times over the years, and never blended them. I'm still a bit hesitant but the more I think about it the better it sounds.
Stumbled onto this over the weekend and made it yesterday - incredible. I only used about half of the roux, and the gumbo still came out thicker than I expected - but was delicious. We'll be saving this recipe for future use for sure.
Which isn't bad...FbgTxAg said:
I've only seen the Cajun Hollar Andoille at our HEB. But then again we have tons of local stuff like Opas.
Anybody tried toasting the flour in a 350 oven on a cookie sheet ? Stir it on occasion until it gets a dark copper penny color or the color you want. It will keep in a glass jar forever and sure is handy when your pressed for time. It's not as good as stove top roux but it pretty tasty. Some one mentioned toasting the okra to get rid of the slime..... I always thought the slime from the okra helped to thicken the gumbo ????
Made this for the first time today and first time ever for gumbo. Turned out great!
One question: I skimmed off a cup of oil /grease. Does this mean I didn't skim the roux enough or just par for the course? I used chicken thighs and sausage only. Thanks.
One question: I skimmed off a cup of oil /grease. Does this mean I didn't skim the roux enough or just par for the course? I used chicken thighs and sausage only. Thanks.
I already made a dang good gumbo if I do say so myself, but I just made a batch the other day and incorporated the pured veggie idea in the recipe in the OP.
I think it's a genius addition. Not only because it adds another layer of flavor, but it also makes the gumbo more palatable for kids who say they don't like onions or green peppers. They see less chunks and don't know it's still in there.
A few additional suggestions to the recipe in the OP:
- Go with Alton Brown's baked roux cheat, which is the only way I do roux anymore. The flavor is just as good, and it makes timing everything up so simple, because you can do everything else while your roux is baking. Not only is it super-easy and almost impossible to burn, but it makes it very easy to reduce the oil in the roux (see below).
- To make it really easy to skim your oil from your gumbo, bake your roux and plan to stir it a couple times in the last 15 minutes before you combine with your stock and veggies. Before each of those last two stirs, the oil can easily be poured off or scooped off with a ladle first. This leaves you without nearly as much oil to skim off from your gumbo, to the point you can really skip skimming any more entirely. But you still have the right proportions for your roux for almost the entire bake.
- Brown your andouille first and then brown your chicken in the caramelized andouille goodness. If you're going to add shrimp or other seafood try deglazing your browning pan with sherry and then adding to the pot. Adds a great flavor but better w seafood gumbo IMO.
- when doing the trinity puree, press and drain the liquid straight into the stock pot before adding the pure to the browning pan for a quick soften
I think it's a genius addition. Not only because it adds another layer of flavor, but it also makes the gumbo more palatable for kids who say they don't like onions or green peppers. They see less chunks and don't know it's still in there.
A few additional suggestions to the recipe in the OP:
- Go with Alton Brown's baked roux cheat, which is the only way I do roux anymore. The flavor is just as good, and it makes timing everything up so simple, because you can do everything else while your roux is baking. Not only is it super-easy and almost impossible to burn, but it makes it very easy to reduce the oil in the roux (see below).
- To make it really easy to skim your oil from your gumbo, bake your roux and plan to stir it a couple times in the last 15 minutes before you combine with your stock and veggies. Before each of those last two stirs, the oil can easily be poured off or scooped off with a ladle first. This leaves you without nearly as much oil to skim off from your gumbo, to the point you can really skip skimming any more entirely. But you still have the right proportions for your roux for almost the entire bake.
- Brown your andouille first and then brown your chicken in the caramelized andouille goodness. If you're going to add shrimp or other seafood try deglazing your browning pan with sherry and then adding to the pot. Adds a great flavor but better w seafood gumbo IMO.
- when doing the trinity puree, press and drain the liquid straight into the stock pot before adding the pure to the browning pan for a quick soften
My first gumbo batch ever turned out pretty good. I did try the Alton Brown oven roux, but an hour and a half at 350 didn't get me anywhere close to the right darkness, so I ended up finishing it on the stove.
Thanks for sharing the recipe!
Turkey and sausage gumbo, first attempt at the oven roux method. I was worried it might not be dark enough but once combined with the turkey stock, it was a lot darker.
Great success!
