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Started By
Message
Need some gumbo help.......
Posted on 11/14/10 at 8:05 pm
Posted on 11/14/10 at 8:05 pm
OK guys here is the deal. I am cookng 5 gallons gumbo next sunday for a benefit. Making the roux and figuring out how much chicken (15lbs) and sausage (6lbs) is not a problem. Also, have no problem cutting up 6 lbs of onions, stalk of celery, 4 bell pepper and putting a bunch of green onions at the right time.
I will also use some chicken stock and bullion cubes along the way. But here is the question:
What to season with other than Tony Cacherie's (may have misspelled that)????
P.S. Will be using okra as well
I will also use some chicken stock and bullion cubes along the way. But here is the question:
What to season with other than Tony Cacherie's (may have misspelled that)????
P.S. Will be using okra as well
6
Posted on 11/14/10 at 8:10 pm to Daygo85
thats a lot of onions to chop! why not use the pre-chopped stuff? we used some "better than bouillion" a few months ago, and i'll never use those cubes again. make sure to cook your rice in it too. that adds flavor.
Posted on 11/14/10 at 8:12 pm to Daygo85
quote:
What to season with other than Tony Cacherie's
Old Bay
Posted on 11/14/10 at 8:13 pm to Daygo85
Worcestershire.
Posted on 11/14/10 at 8:20 pm to Daygo85
Garlic?
I add bay leaves and thyme, black pepper.
Definitely go with the better than bouillon if you don't have enough stock or broth.
I add bay leaves and thyme, black pepper.
Definitely go with the better than bouillon if you don't have enough stock or broth.
Posted on 11/14/10 at 8:22 pm to Daygo85
I never use Tony's in gumbo and I certainly wouldn't use it with bouillon cubes as you could end up with a salty mess. The sausage has salt in it, as well, so keep that in mind. Some sausages are saltier than others. Taste it AFTER you've degreased and then decide if you need a little extra salt, but don't over salt it.
Gumbo does not need a lot of seasonings/flavors. They compromise the good gumbo flavor which comes from the roux, the chicken and the sausage and, in your case, the okra, as well. If you're feeding a lot of folks, you don't want to put out a salty hot spiced product. Salt and hot sauce can easily be added by individuals to their bowls. If you want just a little heat and believe all your eaters are fine with that, add some cayenne, but carefully. If you're using andouille, it's generally spicy. Taste the sausage for salt and heat properties before adding it and you'll have some idea of what you're working with.
Add the green onions to the top after degreasing and just before serving or you can have them out as a garnish and allow folks to add the onions, themselves.
I made about 5 gallons twice in the past several weeks, with not a lot of time to make it. I used the chopped fresh veggies from Sam's. They work very well. I used about 3-4 as the containers are pretty large. That was plenty. I used about 12-13 pounds of chicken and probably 4 pounds of andouille. There was plenty of meat. In fact, there was meat left in the bottom of the pot.
Gumbo does not need a lot of seasonings/flavors. They compromise the good gumbo flavor which comes from the roux, the chicken and the sausage and, in your case, the okra, as well. If you're feeding a lot of folks, you don't want to put out a salty hot spiced product. Salt and hot sauce can easily be added by individuals to their bowls. If you want just a little heat and believe all your eaters are fine with that, add some cayenne, but carefully. If you're using andouille, it's generally spicy. Taste the sausage for salt and heat properties before adding it and you'll have some idea of what you're working with.
Add the green onions to the top after degreasing and just before serving or you can have them out as a garnish and allow folks to add the onions, themselves.
I made about 5 gallons twice in the past several weeks, with not a lot of time to make it. I used the chopped fresh veggies from Sam's. They work very well. I used about 3-4 as the containers are pretty large. That was plenty. I used about 12-13 pounds of chicken and probably 4 pounds of andouille. There was plenty of meat. In fact, there was meat left in the bottom of the pot.
Posted on 11/14/10 at 8:31 pm to Gris Gris
quote:
12-13 pounds of chicken
What kind of chicken? Let Quarters? Whole chicken? Bnls thights?
Posted on 11/14/10 at 8:32 pm to GRITSBabe
quote:
better than bouillon
Tell me more about this. Have not heard of it before.
Posted on 11/14/10 at 8:41 pm to Daygo85
It comes in a small jar, in the same section as canned broth and bouillon cubes. It's concentrated. I use the beef and chicken all the time.
Posted on 11/14/10 at 8:43 pm to GRITSBabe
It's good; I just bought a jar of beef and compared it to my beef bouillon. It's saltier and it turns the broth a darker color.
Posted on 11/14/10 at 8:50 pm to Daygo85
I used whole chickens, but they were very meaty.
Better Than Bouillon is good, but it's salty as well, though not as bad as cubes.
Better Than Bouillon is good, but it's salty as well, though not as bad as cubes.
Posted on 11/14/10 at 8:52 pm to Gris Gris
quote:
I used whole chickens
Do you debone at some point?
Posted on 11/14/10 at 9:04 pm to Daygo85
i season and smoke my chickens.....debone and add to the gumbo....usually warm up the sausage on the pit as well, to crisp the casing.....cut and add to 'bo
better than bouillon is good, so is the bouillon jelly.....but i use chicken stock.....you may not be able to do this with 5-6 gallons
seasoning: garlic salt, onion powder, granulated garlic, bay leaves, pinch of cayenne
fresh: garlic, onions, green onions, celery, bell pepper, little parsley
better than bouillon is good, so is the bouillon jelly.....but i use chicken stock.....you may not be able to do this with 5-6 gallons
seasoning: garlic salt, onion powder, granulated garlic, bay leaves, pinch of cayenne
fresh: garlic, onions, green onions, celery, bell pepper, little parsley
This post was edited on 11/14/10 at 9:05 pm
Posted on 11/14/10 at 9:43 pm to Daygo85
Yes, I deboned, of course. I don't put bones in my gumbo. The chicken went into the gumbo in bite size pieces.
Posted on 11/15/10 at 2:35 am to Daygo85
quote:
What to season with other than Tony Cacherie's (may have misspelled that)????
Salt, pepper, thyme, basil, cayenne...
quote:
P.S. Will be using okra as well
In a non-seafood gumbo?
Posted on 11/15/10 at 6:23 am to jeepfreak
I have seen no mention of a Stock........... 
Posted on 11/15/10 at 12:07 pm to TreeDawg
I use smoked chickens. The bones and some skin I use to make a stock along with some gumbo crabs.
Posted on 11/15/10 at 12:14 pm to Nawlens Gator
seasonings:
-salt...be careful as any chicken stock/base has plenty already in it
-fresh black pepper
-cayenne
-chili powder
-white pepper
-paprika
-file
-salt...be careful as any chicken stock/base has plenty already in it
-fresh black pepper
-cayenne
-chili powder
-white pepper
-paprika
-file
Posted on 11/15/10 at 12:29 pm to Geaux2Hell
salt
pepper
garlic and onion powder
cayenne
bay leaves
thyme
pepper
garlic and onion powder
cayenne
bay leaves
thyme
Posted on 11/15/10 at 12:36 pm to gmrkr5
Only seasoning I put in C & S Gumbo
Salt
Black Pepper
Cayenne pepper
Garlic Powder
File when served
Salt
Black Pepper
Cayenne pepper
Garlic Powder
File when served
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