Langley said:

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Looks like the new kolache debate has arrived

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There's no debate. Sausage Kolach and Klobasnik can be used interchangeably since the first one came out of the oven.

schmellba99 said:

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Can it be done? Sure, it can. Somebody previous posted about undercooking it, then adding to the mix about 20 mins before serving and that is correct. I'd suggest blackening it myself, but that's me.

Is it ideal? Not really, thighs are a much better choice of meat for this application.

I've used pheasant instead of chicken plenty of times though, because that's what I had or I wanted to use them up. And a pheasant, dove and duck gumbo is damned good.

And if using chicken breast makes your gumbo terrible as the exalted fido said....imma give you a hint: using chicken thighs isn't going to magically make it good or awesome, it's probably terrible no matter what and probably started with crap roux, most likely made in an oven.

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And they probably cooked their chicken over charcoal........

I heard snappin turtle, mudcat and feelark made for a great gombo.......but don't use the birds breast

My 80yr old mother would only use chicken breast in chicken and dumplings…did not know there was dark meat chicken until I moved out on my own. I rather enjoy chicken thighs. I do the same thing for about 90% of chicken and dumplings, I like white meat C&Ds…

In her defense, maybe chicken breast was a cheap cut back when she started cooking and the habit stuck.

A mix of thighs and breast is the best combination. This gumbo purism is ludicrous. Put whatever you want in it; I can make gumbo 20 different ways and they all taste good.

My mom is second generation Baton Rouge born; neither her or her mom ever put chicken in gumbo, but they def used turkey.

Turkey and sausage gumbo was what I grew up on.

Just my $.02.

62strat said:

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My mom is second generation Baton Rouge born; neither her or her mom ever put chicken in gumbo, but they def used turkey.

Turkey and sausage gumbo was what I grew up on.

Just my $.02.

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TURKEY? Turkey in gumbo? Sumbody getta rope.........

Rattler12 said:

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62strat said:

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My mom is second generation Baton Rouge born; neither her or her mom ever put chicken in gumbo, but they def used turkey.

Turkey and sausage gumbo was what I grew up on.

Just my $.02.

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TURKEY? Turkey in gumbo? Sumbody getta rope.........

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As already mentioned earlier in the thread

Quote:

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When I asked my grandma what meat to use in gumbo she said whatever is available.

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Turkey is available after thanksgiving. So the carcass can make a stock/roux, and the meat goes in.

My grandma was born ~110 years ago. I'd imagine it was a bit different back then compared to the texags of today. I doubt neighbors circled around and talked smack about what everyone was putting in their gumbo.

If they did, they probably lived a few hundred miles west, in Texas.

schmellba99 said:

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Can it be done? Sure, it can. Somebody previous posted about undercooking it, then adding to the mix about 20 mins before serving and that is correct. I'd suggest blackening it myself, but that's me.

Is it ideal? Not really, thighs are a much better choice of meat for this application.

I've used pheasant instead of chicken plenty of times though, because that's what I had or I wanted to use them up. And a pheasant, dove and duck gumbo is damned good.

And if using chicken breast makes your gumbo terrible as the exalted fido said....imma give you a hint: using chicken thighs isn't going to magically make it good or awesome, it's probably terrible no matter what and probably started with crap roux, most likely made in an oven.

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Oven roux is the way to go. Who cares about the heat source? It's the same thing otherwise. It may not be "traditional," whatever than means, but neither is the gas stove you use (and I use in comp).

But yeah, thighs only for me if using chicken.

He also deglazes said pan after chicken and sausage have released all kinds of fat and fond, then scrapes it into the pot. While I'm a huge proponent of recovering all that flavor, I feel the appropriate place for all that fat is in the roux... Adding liquid fat to a pot of soup results in an oil slick you just skim off later. Might lend -some- flavor but not much.

Cook your chicken (with skin and bones) along with sausage in your gumbo pot, then use that fat, along with whatever addition volume of oil/butter is needed to make an appropriate roux. Actually use that fat for flavor instead of just floating it on your gumbo like a shot to Titos on whatever god forsaken cocktail bro might order at the bar.

Ornlu 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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I didn't wanna do this, but I feel like I gotta now....

On THE gumbo thread, which you YOURSELF started, you YOURSELF posted:
https://texags.com/forums/67/topics/2696814/replies/44782764

Quote:

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Season the chicken breasts with cajun seasoning and sear in a stainless steel pan. When the chicken is finished, give it a rough chop on a cutting board and toss in the soup pot. Now sear the andouille and add to the soup pot as well.

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So apparently..... you make terrible Gombo but are proud to brag about it.

HTH.

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your reading comprehension is terrible.

On this thread he says anyone who throws a chicken breast in a slow cooker would make terrible gumbo.

In his gumbo thread, he said sear the chicken in a stainless pan and cut, then throw in soup pot.

Those are two very different methods; and having a slow cooker cook the chicken is absolutely sub par to what fido instructed, which is sear the chicken.
Chicken cooked in slow cooker is rubbery texture and no sear.


Now, to point something out, on Fidos gumbo thread, he said
"I generally cut the heat around here. The cast iron will continue cooking the roux so it will finish a shade darker. I'm putting seafood in this one so I don't want it quite as dark as if this were a chicken and sausage only gumbo. "

yet he proceeded to make chicken and sausage gumbo.

Thanks for catching the typo. Try looking at the picture and see what's actually getting seared off in the pan

Saying "fido is wrong" without actually demonstrating I'm wrong has become the easiest path to blue stars on TexAgs.

I'd be surprised if either the op or the first reply was talking about a crock pot. It reads to me like cooking gumbo in a pot, like the Good Lord intended.

Velvet Jones said:

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I'd be surprised if either the op or the first reply was talking about a crock pot. It reads to me like cooking gumbo in a pot, like the Good Lord intended.

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Yeah, that was just chilidog going off on a tangent.

Lookie there another "gotcha" that also didn't look at the pictures or read my previous post ...and like clockwork blue stars are there

If this guy says you can put chicken in your gumbo,


then it's ok to put chicken in your gumbo.


Got one going at the moment. Disclaimer: no chicken in this gumbo (ducks)

Velvet Jones said:

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Put your thumb wherever you'd like!

I'm going to go have a delicious chicken fajita kolache.

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…with beans!

Yes I have used chicken breast in gumbo. It's gumbo.

Sethtevious said:

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FIDO*98* said:

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Lookie there another "gotcha" that also didn't look at the pictures or read my previous post ...and like clockwork blue stars are there

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It's almost like if you weren't an insufferable ass cursed with a lack of self-awareness, people wouldn't point out your moments of self-ownage.

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I have no dog in this fight, and just wish everyone could get along. But I want to point out that the recipe itself says chicken thighs, and the pic in the thread is clearly chicken thighs. The only source of "chicken breasts" is the typo.

fav13andac1)c said:

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Sethtevious said:

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FIDO*98* said:

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Lookie there another "gotcha" that also didn't look at the pictures or read my previous post ...and like clockwork blue stars are there

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It's almost like if you weren't an insufferable ass cursed with a lack of self-awareness, people wouldn't point out your moments of self-ownage.

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I have no dog in this fight, and just wish everyone could get along. But I want to point out that the recipe itself says chicken thighs, and the pic in the thread is clearly chicken thighs. The only source of "chicken breasts" is the typo.

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It does only say Chicken Thighs now that it was pointed out.

Everyone is entitled to a few typos...

Made a few gallons of chicken breast and sausage gumbo this weekend. Tastes great!

FYI: Gumbo freezes great. I usually put up around 20 containers worth in some small pyrex bowls with a small amount of rice in the bottom for ready to eat meals (use less rice than you normally would since it puffs up some more when re-heated).

javajaws said:

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Made a few gallons of chicken breast and sausage gumbo this weekend. Tastes great!

FYI: Gumbo freezes great. I usually put up around 20 containers worth in some small pyrex bowls with a small amount of rice in the bottom for ready to eat meals (use less rice than you normally would since it puffs up some more when re-heated).

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Cajun meal prep?