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Posted on 7/22/25 at 1:38 pm to Professor Dawghair
quote:that was my first comment... sounds like a tiny amount of roux.
Hard to tell if this is enough roux because you don't say how big of a gumbo you're making. Pictures of your gumbo would help.
And all you roux snobs can kiss my arse.... Unless you are using all animal fat(chicken fat, duck fat, lar, tallow) you arent making anything better than old Mrs Savoie.
Posted on 7/22/25 at 2:19 pm to CarRamrod
quote:
chicken fat
Speaking of.. T Moise harvests chicken fat and sells it in jars.. they occasionally have it at the BR Farmers Market, downtown on Saturdays.
Posted on 7/22/25 at 2:58 pm to JRE1980
Gumbo isn’t meant to be fancy.
Kary’s roux
Boneless thighs and legs
Truly smoked sausage
A lot of onions
A lot of green onions
Add some chicken broth
Season it with some all purpose seasoning
That’s it
Key being the smoked meat
Kary’s roux
Boneless thighs and legs
Truly smoked sausage
A lot of onions
A lot of green onions
Add some chicken broth
Season it with some all purpose seasoning
That’s it
Key being the smoked meat
Posted on 7/22/25 at 3:50 pm to thermal9221
I agree, but you need a good blend of seasoning and some nice smoked andouille and smoked chicken to give it great flavor. Roux and veggies are just roux and veggies.
Unless you burn the roux....
Unless you burn the roux....
This post was edited on 7/22/25 at 3:52 pm
Posted on 7/22/25 at 4:39 pm to Lambdatiger1989
quote:
Unless you burn the roux....
lol
Burning it once was enough for me
Are you talking about real andouille or what non Cajuns refer to as sausage?
Posted on 7/22/25 at 4:55 pm to JRE1980
Bro posting gumbo recipe during a heat wave, I’ll look for your favorite snoball recipe in February.
Posted on 7/23/25 at 5:55 am to CarRamrod
Made one of my best gumbos yet during snowmegadon making my roux out of bacon fat, grilled/smoked the thighs on the weber for flavor, and used a good laplace andouille. Saw a few down votes on posts mentioning smoked the thighs but I'm definitely a fan!
Posted on 7/23/25 at 8:12 am to JRE1980
Thank you everyone for your replies and tips/tricks. Even the ones who down-voted the original post.
Seasoning is as follows: I season my chicken with smoked paprika, garlic/onion powder, salt, black pepper. Bake it in the oven and for the last 15 mins add butter. Pour the drippings into the gumbo after done baking.
Seasoning is as follows: I season my chicken with smoked paprika, garlic/onion powder, salt, black pepper. Bake it in the oven and for the last 15 mins add butter. Pour the drippings into the gumbo after done baking.
Posted on 7/23/25 at 9:25 am to JRE1980
Doesn't look too bad, but I stand by my not enough seasoning comment after your last post. Dumping the drippings from roasting the chicken is a good move though, so at least you didn't waste any of that flavor.
quote:
The gumbo came out ok. My kids ate 2 bowls each so I guess it was edible?
Doing better than me then. Can't get my kids to eat mine. One day they'll learn
Posted on 7/23/25 at 9:59 am to JRE1980
All I can say about gumbo, is don't stress about it too much. I've oficially reached the "making gumbo for decades" stage, and I'm still not sure I "love" my gumbo all of the time. So much is dependent on the sausage you use and honestly the flavor of the chicken (they're not all raised the same way).
I've thrown a quickie together with Costco rotisserie chicken and Kary's that turned out phenomenal. I think what you're missing is just depth of flavors, and you list no real seasonings.
1.) Brown your sausage a bit for the gradu on the bottom of the dutch oven. Same with the chicken. Season the chicken first with even just some run of the mill cajun seasoning first - Slap, Tony's, etc. Just use something.
2.) Make sure you like the sausage first! If you're not smoking your chicken, make sure your sausage has the type of smokiness you like.
3.) Trinity mixes like Guidry's don't, in MY opinion, have enough bell pepper. If I use that, I'll still throw in an extra green bell pepper, plus a little more garlic (fresh), and some green onion.
4.) Don't discount the power of a bay leaf or two. Makes everything better IMO.
5.) Season your water a little bit. Depending on my mood, I'll use any or all: a few bloops of Tabasco or Tiger Sauce, a pinch of cayenne, oregano, thyme, parsley, garlic powder, just whatever floats your boat.
Good luck! Remember to taste, adjust, and enjoy the process.
I've thrown a quickie together with Costco rotisserie chicken and Kary's that turned out phenomenal. I think what you're missing is just depth of flavors, and you list no real seasonings.
1.) Brown your sausage a bit for the gradu on the bottom of the dutch oven. Same with the chicken. Season the chicken first with even just some run of the mill cajun seasoning first - Slap, Tony's, etc. Just use something.
2.) Make sure you like the sausage first! If you're not smoking your chicken, make sure your sausage has the type of smokiness you like.
3.) Trinity mixes like Guidry's don't, in MY opinion, have enough bell pepper. If I use that, I'll still throw in an extra green bell pepper, plus a little more garlic (fresh), and some green onion.
4.) Don't discount the power of a bay leaf or two. Makes everything better IMO.
5.) Season your water a little bit. Depending on my mood, I'll use any or all: a few bloops of Tabasco or Tiger Sauce, a pinch of cayenne, oregano, thyme, parsley, garlic powder, just whatever floats your boat.
Good luck! Remember to taste, adjust, and enjoy the process.
Posted on 7/23/25 at 9:41 pm to JRE1980
A million cajun recipes for gumbo online and you still manage to frick it up.
Posted on 7/28/25 at 4:13 pm to JRE1980
Mine are always, Chicken, Green Onion Smoked Sausage, Andouille and Tasso. I get all my smoked products from Bergerons in Port Allen. Highway 415.
They smoke using Pecan.
I made a Alfredo Pasta with Andouille and Tasso, folks raved about it. It was for a birthday in Houston, Tx.
They smoke using Pecan.
I made a Alfredo Pasta with Andouille and Tasso, folks raved about it. It was for a birthday in Houston, Tx.
Posted on 7/28/25 at 8:21 pm to MAROON
quote:
Use bone-in chicken thighs with the skin on. Season them well with some sort of cajun seasoning _ Tony's etc. Brown them well in a pot. Plate them. Then brown your sausage well and then plate. Now use all that grease to make you roux (adding oil as needed). Once you have made the roux and softened the trinity and added the stock you then put the thighs back in and simmer for a long while. Then you can take the thighs out, debone the chicken and discard the skin and bones as you wish.
This is almost exactly what I do. I just lightly dredge the thighs in a bit of flour before browning.
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