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The Water Cooler
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I need me some Gumbo
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<blockquote data-quote="BoomerShooter" data-source="post: 1331831" data-attributes="member: 14248"><p>Guys the real trick is the Roux.</p><p></p><p>The trick to making a good roux as said before is KEEP STIRRING!!!!</p><p></p><p>Roux is 1 part flour to 1 part oil - it keeps GREAT in the fridge so I normally make a pot full - use about 2 - 3 cups of flour and 2 - 3 cups of oil. Just cook it on med-high and stir constantly. You are wanting it to come out a little lighter than the color of a snickers - here is the catch - once it starts going brown it goes FAST and remember it will continue to cook in the pot even after you turn the heat off. The best thing to do is to have a plate ready on the side to put it on once it hits the ideal color.</p><p></p><p>-I normally start with a lb or so of chicken - use a CAST IRON pot to brown it in. Sprinkle tony's or some other "cajun" seasoning on the chicken and brown it on each side - the seasoning will stick to the bottom of the pot - this helps with flavor.</p><p></p><p>-After that I take the chicken throw on a plate on the side and add some smoke deer sausage - you can also use andouille if you can find it - I think crest carries it.</p><p></p><p>- Once that is good to go take the sausage out - and throw some onions in the pot and cook till they are clear - what I normally do at this point is add a good heating of the roux to the pot and use the bag of frozen chopped onions - this works for me.</p><p> </p><p>-Once your onions look cooked - you wanna start adding water - DONT ask me how much cuz I DONT KNOW. Remember as the gumbo cooks down it WILL THICKEN so just add to your likings.</p><p></p><p>-After you get the water and roux mixed together add back your chicken and sausage - this is the point where I normally season too - some Tabasco, some more Tony's, some other seasoning. My mom throws in a bay leaf or two. Just do it to your tastings - you can add more later.</p><p></p><p>- SIMMER AWAY - the longer you simmer the more tender your chicken will be.</p><p></p><p>Serve over RICE and ENJOY!!!!!</p></blockquote><p></p>
[QUOTE="BoomerShooter, post: 1331831, member: 14248"] Guys the real trick is the Roux. The trick to making a good roux as said before is KEEP STIRRING!!!! Roux is 1 part flour to 1 part oil - it keeps GREAT in the fridge so I normally make a pot full - use about 2 - 3 cups of flour and 2 - 3 cups of oil. Just cook it on med-high and stir constantly. You are wanting it to come out a little lighter than the color of a snickers - here is the catch - once it starts going brown it goes FAST and remember it will continue to cook in the pot even after you turn the heat off. The best thing to do is to have a plate ready on the side to put it on once it hits the ideal color. -I normally start with a lb or so of chicken - use a CAST IRON pot to brown it in. Sprinkle tony's or some other "cajun" seasoning on the chicken and brown it on each side - the seasoning will stick to the bottom of the pot - this helps with flavor. -After that I take the chicken throw on a plate on the side and add some smoke deer sausage - you can also use andouille if you can find it - I think crest carries it. - Once that is good to go take the sausage out - and throw some onions in the pot and cook till they are clear - what I normally do at this point is add a good heating of the roux to the pot and use the bag of frozen chopped onions - this works for me. -Once your onions look cooked - you wanna start adding water - DONT ask me how much cuz I DONT KNOW. Remember as the gumbo cooks down it WILL THICKEN so just add to your likings. -After you get the water and roux mixed together add back your chicken and sausage - this is the point where I normally season too - some Tabasco, some more Tony's, some other seasoning. My mom throws in a bay leaf or two. Just do it to your tastings - you can add more later. - SIMMER AWAY - the longer you simmer the more tender your chicken will be. Serve over RICE and ENJOY!!!!! [/QUOTE]
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I need me some Gumbo
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