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re: Gumbo: how unhealthy is it?
Posted on 2/9/10 at 12:26 pm to Dallas Tiger
Posted on 2/9/10 at 12:26 pm to Dallas Tiger
i'd guess most of that fat content is from the sausage, correct?
3
Posted on 2/9/10 at 1:24 pm to Dallas Tiger
Oil-Less Roux
2 cups all purpose flour
Preheat oven to 375 degrees F. Spread flour evenly across the bottom of a 15-inch cast iron skillet. Bake, stirring occasionally, for approximately 1 hour. Make sure to stir well around the edges of the skillet so flour does not scorch. Cook flour until light or dark color is achieved, depending on use. The roux will become darker when liquid is added. When desired color is reached, cool on a large cookie sheet, stirring occasionally. Store in a sealed jar for future use. 1 cup of oil-less roux will thicken 1 1/2 quarts of stock to a proper gumbo consistency.
2 cups all purpose flour
Preheat oven to 375 degrees F. Spread flour evenly across the bottom of a 15-inch cast iron skillet. Bake, stirring occasionally, for approximately 1 hour. Make sure to stir well around the edges of the skillet so flour does not scorch. Cook flour until light or dark color is achieved, depending on use. The roux will become darker when liquid is added. When desired color is reached, cool on a large cookie sheet, stirring occasionally. Store in a sealed jar for future use. 1 cup of oil-less roux will thicken 1 1/2 quarts of stock to a proper gumbo consistency.
Posted on 2/9/10 at 1:31 pm to SlowFlowPro
quote:
i'd guess most of that fat content is from the sausage, correct?
Sausage..... and chicken stock probably has more fat than seafood stock.
Posted on 2/9/10 at 1:32 pm to SlowFlowPro
Butter roux or oil roux (which type-some are higher in sat fats than others)?
To skim or not to skim?
Skin on the chicken or not?
All breasts or thighs, included?
It's as healthy as you make it and as unhealthy as you make it, with some of those variables.
It has lots of vegetables that are good for you, especially, if you use celery.
To skim or not to skim?
Skin on the chicken or not?
All breasts or thighs, included?
It's as healthy as you make it and as unhealthy as you make it, with some of those variables.
It has lots of vegetables that are good for you, especially, if you use celery.
Posted on 2/9/10 at 2:04 pm to Martavius
quote:
Eating 1 bowl = good
Eating 4 bowls = bad
Posted on 2/9/10 at 2:10 pm to SlowFlowPro
You can make short cuts for health. For example, use olive oil instead of corn oil. Trim the fat off the chicken. Yep, there is fat there on raw chicken.
Go easy on the salt. Most gumbos I've had are too salty. That = high blood pressure.
Go with the lowest fat sausage you can find. If you can't do that, boil the sausage in water after poking holes in the casing to release fat. Then slice and add to gumbo near the finish.
If you're using andouille you can't boil the fat out but you can use less per pot.
Go easy on the salt. Most gumbos I've had are too salty. That = high blood pressure.
Go with the lowest fat sausage you can find. If you can't do that, boil the sausage in water after poking holes in the casing to release fat. Then slice and add to gumbo near the finish.
If you're using andouille you can't boil the fat out but you can use less per pot.
Posted on 2/9/10 at 2:17 pm to Dallas Tiger
quote:
i'd guess most of that fat content is from the sausage, correct?
Sausage..... and chicken stock probably has more fat than seafood stock.
There's a cup of oil in most roux recipes. I've never pulled a cup of oil out of a pound of smoked sausage, and chicken stock might have a tablespoon or two floating around in it.
Posted on 2/9/10 at 2:21 pm to coloradoBengal
quote:
There's a cup of oil in most roux recipes
Whoa, Lordy. I've never used more than 1/2 cup of oil in a dutch oven. When I make gumbo for parties of 50 I used two pots with 1/2 cup of oil in each.
Posted on 2/9/10 at 2:26 pm to lakeviewtiger
quote:
If not using oil to start the roux....you better be patient and diligent
This should instead read "If not using oil to start the roux, move to Seattle to get the granola you obviously crave."
Posted on 2/9/10 at 2:28 pm to Kajungee
quote:
Oil-Less Roux
quote:
cast iron skillet
will a regular skillet work? I'd like to give this a shot, but I own no cast iron skillet.
Posted on 2/9/10 at 2:28 pm to Dallas Tiger
quote:
Seafood gumbo is much healthier....and the only gumbo I eat.....only 9 grams of fat per 1 cup serving.
where is everyone getting gumbo nutritional facts from?
Posted on 2/9/10 at 2:59 pm to SW2SCLA
quote:
will a regular skillet work? I'd like to give this a shot, but I own no cast iron skillet.
No type of skillet will work. It has to be a deep pot. Cast Iron is best. Magnalite is good. But you can't make gumbo in a skillet. It's too shallow.
Posted on 2/9/10 at 3:02 pm to Zach
quote:
But you can't make gumbo in a skillet. It's too shallow
Yeah I know you can't make gumbo in a skillet. Talking about browing the flour in something other than cast iron. I've made gumbo several times before, it's the oil-less part I want clarification on.
Posted on 2/9/10 at 4:38 pm to SW2SCLA
quote:
Yeah I know you can't make gumbo in a skillet. Talking about browing the flour in something other than cast iron. I've made gumbo several times before, it's the oil-less part I want clarification on.
im pretty sure you will be fine without cast iron. it's in an oven so it will be fairly evenly heated no matter what you use. but heavier would be better i'd think.
Posted on 2/9/10 at 5:08 pm to SlowFlowPro
I just made chicken and andouille sausage (Jacob's) gumbo this afternoon. Used 1/2 cup of olive and flour for the roux, skinless/boneless chicken thighs browned in the stock pot, quartered the sausage and browned it, then drained the chicken and sausage of fat, made 2+ gallons of gumbo. There are 100's of meals with more fat than gumbo, Jacob's andouille has much less fat than Savoie's or other to begin with. I wouldn't worry about it, it's not like your eating a rack of baby back ribs...
Posted on 2/9/10 at 5:33 pm to coloradoBengal
quote:
There's a cup of oil in most roux recipes. I've never pulled a cup of oil out of a pound of smoked sausage, and chicken stock might have a tablespoon or two floating around in it.
Sausage has a lot of fat. But 18g of fat for chick $ sausage gumbo vs. 9 g for seafood. Where else would the fat be coming from?
Posted on 2/9/10 at 5:38 pm to TheKingfish
quote:
This.
Pretty much applies to most food. Moderation.
Obviously Huey Long knows some shite since this is the correct answer.
Posted on 2/9/10 at 5:56 pm to Zach
quote:
use olive oil instead of corn oi
massive fail in a gumbo, IMO.
Posted on 2/9/10 at 5:56 pm to SlowFlowPro
I always brown my sausage and drain all excess fat. I roast two chickens and pick all fat and skin off. I then roast the chicken bones on top of a traditional french mirepoux. The dry heat of roasting the bones takes away a lot of fat. I never have to skim any fat off of my chicken and sausage/andouille gumbo.
Posted on 2/9/10 at 6:43 pm to TigerSpy
I guess I am an infidel as I too use olive oil and have to add okra as well. Have to get some healthy stuff in the dish once in a while. 
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