Can be done, with great results. Go ahead and boil it, roast it, rotisserie it, however you cook your chicken for gumbo, just do NOT overcook it. Use a thermometer and pull when slightly underdone. Then hand pull it. Do not try to use forks or anything else, into bite size chunks. Add it back 20 min or so before ready to serve. Also, force feed them thighs until they understand what they are missing, but don't fight a losing battle if it can't be won, just make the most of it and enjoy.

People who make the social media recipes with chicken breasts in the slow cooker need to be kicked in the gooch.

chilidogfood said:

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People who make the social media recipes with chicken breasts in the slow cooker need to be kicked in the gooch.

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I literally could not have articulated it any better than this. Wish I have more stars to give.

Anyone who says it can be done, especially with great results, makes terrible Gombo

chilidogfood said:

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People who make the social media recipes with chicken breasts in the slow cooker need to be kicked in the gooch.

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Can we add pork tenderloin to that list?

FIDO*98* said:

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chilidogfood said:

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People who make the social media recipes with chicken breasts in the slow cooker need to be kicked in the gooch.

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I literally could not have articulated it any better than this. Wish I have more stars to give.

Anyone who says it can be done, especially with great results, makes terrible Gombo

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What is this Gombo of which you speak?

Chicken & sausage gumbo is pretty tasty;however, thighs over breast all day long.

Rattler12 said:

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What is this Gombo of which you speak?

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Even though it was a typo, Gombo is the African word for Okra in which evolved into Gumbo. It's not uncommon to see the stew spelled that way today. You can bet it you see gombo on a menu, it's not made with boneless skinless chicken breast

FIDO*98* said:

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Rattler12 said:

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What is this Gombo of which you speak?

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Even though it was a typo, Gombo is the African word for Okra in which evolved into Gumbo. It's not uncommon to see the stew spelled that way today. You can bet it you see gombo on a menu, it's not made with boneless skinless chicken breast

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Check out the big brain on FIDO! Yes, chicken breast goes in gumbo…….along with the rest of the whole bird.

Just because someone is from Louisiana, doesn't mean they can cook. There's ****ty cooks in every state and every country on the planet, and yes, that includes Italian and Czech grandmas.

Bruce Almighty said:

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Just because someone is from Louisiana, doesn't mean they can cook. There's ****ty cooks in every state and every country on the planet, and yes, that includes Italian and Czech grandmas.

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False. Every Louisianan I've ever met was the best cook around and everyone else was doing things wrong or subpar.....even if they were from Louisiana also....

Wait, is Fido from Louisiana?

htxag09 said:

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Bruce Almighty said:

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Just because someone is from Louisiana, doesn't mean they can cook. There's ****ty cooks in every state and every country on the planet, and yes, that includes Italian and Czech grandmas.

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False. Every Louisianan I've ever met was the best cook around and everyone else was doing things wrong or subpar.....even if they were from Louisiana also....

Wait, is Fido from Louisiana?

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Gumbo arguments always crack me up because you know every Boudreaux from Larose to Kinder and anything within an hour or two from that range just knows his maw maw makes the best whatever and it's been passed down from generation to generation and all that when really you know back in the day anything they could kill and mostly clean was going in the pot.

superunknown said:

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htxag09 said:

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Bruce Almighty said:

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Just because someone is from Louisiana, doesn't mean they can cook. There's ****ty cooks in every state and every country on the planet, and yes, that includes Italian and Czech grandmas.

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False. Every Louisianan I've ever met was the best cook around and everyone else was doing things wrong or subpar.....even if they were from Louisiana also....

Wait, is Fido from Louisiana?

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Gumbo arguments always crack me up because you know every Boudreaux from Larose to Kinder and anything within an hour or two from that range just knows his maw maw makes the best whatever and it's been passed down from generation to generation and all that when really you know back in the day anything they could kill and mostly clean was going in the pot.

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So true! My Cajun family traces its roots back to Acadia and originally France. When I asked my grandma what meat to use in gumbo she said whatever is available. Back in the day that was primarily fish and shellfish or squirrel, rabbit, turkey, and duck. Mostly it was whatever my grandfather brought back from hunting or fishing over the weekend. I'll make a gumbo with chicken thighs and andouille from time to time but most of the time my gumbo is shrimp, oysters, crawfish, and crab, and file instead of okra, because that's what I grew up on from my grandma Landry.

jcbaggie04 said:

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FIDO*98* said:

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chilidogfood said:

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People who make the social media recipes with chicken breasts in the slow cooker need to be kicked in the gooch.

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I literally could not have articulated it any better than this. Wish I have more stars to give.

Anyone who says it can be done, especially with great results, makes terrible Gombo

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But I've seen so many influencers on TikTok with a chicken breast in a crock pot or instant pot making amazing food! All those girls can't be wrong right? Right??

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step 1: uninstall tiktok.
step 2: there is no step 2

HUEY04 said:

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superunknown said:

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htxag09 said:

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Bruce Almighty said:

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Just because someone is from Louisiana, doesn't mean they can cook. There's ****ty cooks in every state and every country on the planet, and yes, that includes Italian and Czech grandmas.

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False. Every Louisianan I've ever met was the best cook around and everyone else was doing things wrong or subpar.....even if they were from Louisiana also....

Wait, is Fido from Louisiana?

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Gumbo arguments always crack me up because you know every Boudreaux from Larose to Kinder and anything within an hour or two from that range just knows his maw maw makes the best whatever and it's been passed down from generation to generation and all that when really you know back in the day anything they could kill and mostly clean was going in the pot.

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So true! My Cajun family traces its roots back to Acadia and originally France. When I asked my grandma what meat to use in gumbo she said whatever is available. Back in the day that was primarily fish and shellfish or squirrel, rabbit, turkey, and duck. Mostly it was whatever my grandfather brought back from hunting or fishing over the weekend. I'll make a gumbo with chicken thighs and andouille from time to time but most of the time my gumbo is shrimp, oysters, crawfish, and crab, and file instead of okra, because that's what I grew up on from my grandma Landry.

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The gatekeeping by some on this forum is always amusing, it's a stew, let people put in it what they want. If you're not eating it, why do you care?

Sethtevious said:

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The gatekeeping by some on this forum is always amusing, it's a stew, let people put in it what they want. If you're not eating it, why do you care?

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This. Nobody cares what you eat at home. If you're a crappy cook, just don't share your recipes on the internet

Looks like the new kolache debate has arrived