Chicken Gumbo

[FlatoutFishin]

Okay, so I made a big arse pot Sunday at work,prolly like 3 gallons worth. It came out okay but was greasy/oily as a some of a gun. I made my roux from scratch, using the 1/2 cup flour, 1/2 cup oil method. Used 2 whole chickens to make and 2 pounds of andoulle sausage and 1 pound of deer sausage. In the end, I scraped 3 cups of oil off the top before we ate it. Like I said it was good, just not great. I brought 1 1/2 gallons home and put it in the refrigerator. Today I got it out and removed another 1 cup of couagulated fat/grease off the top before heating.....the result........



This stuff is bad arse! Question to you gumbo experts....what brand sausage you use and what technique can I do different to keep the oil/ grease/fat down. Sandy, you got your ears on boy?

[michelle]

Okay, so I made a big arse pot Sunday at work,prolly like 3 gallons worth. It came out okay but was greasy/oily as a some of a gun. I made my roux from scratch, using the 1/2 cup flour, 1/2 cup oil method. Used 2 whole chickens to make and 2 pounds of andoulle sausage and 1 pound of deer sausage. In the end, I scraped 3 cups of oil off the top before we ate it. Like I said it was good, just not great. I brought 1 1/2 gallons home and put it in the refrigerator. Today I got it out and removed another 1 cup of couagulated fat/grease off the top before heating.....the result........



This stuff is bad arse! Question to you gumbo experts....what brand sausage you use and what technique can I do different to keep the oil/ grease/fat down. Sandy, you got your ears on boy?

not enuf roux for that much gumbo. how much of the holy trinity (celery, onion, bell pepper did you use) did you use the water left over from boiling your chicken? if so, you gained alot of oil since the dark meat will render at least 1/2 to 3/4 cup of oil too.
to rescue it i'd probably skim off the oil like you were going to. make another cup of roux and add some fresh veges to the roux. get the roux dark as possible and adding the veggies stops the cooking process. add your already cooked gumbo to this (it should be warm to hot) and let it simmer an hour or so. you should be in better shape. hope this helps.
michelle

[lurefisher]

Flatoutfishen me and my friends call this cook book the bibble,it has taught me every thing i no about http://www.chefpaul.com/site.php?pageID=300&view=122coonask cooking.get the book called louisanna kitchen its in ther.

[lurefisher]

By the way he fries his chicken its takes care of alot of the fat from boiling it...

[lurefisher]

here ya go...http://www.chefpaul.com/site.php?pageID=300&view=122

[FlatoutFishin]

not enuf roux for that much gumbo. how much of the holy trinity (celery, onion, bell pepper did you use) did you use the water left over from boiling your chicken? if so, you gained alot of oil since the dark meat will render at least 1/2 to 3/4 cup of oil too.
to rescue it i'd probably skim off the oil like you were going to. make another cup of roux and add some fresh veges to the roux. get the roux dark as possible and adding the veggies stops the cooking process. add your already cooked gumbo to this (it should be warm to hot) and let it simmer an hour or so. you should be in better shape. hope this helps.
michelle

I was estimating the amount,but I did make that roux mixture 3 times and used 4 cups of onion and bell pepper, plus 3 cups celery. I believe the problem might of been that deer sausage and maybe too much chicken(dark meat). Like I said, after letting it sit and cool in a frigerator and then peeling off that top fat layer...it tasted pretty darn good. I just wish I had duck instead of chicken!!!! Oh yeah, and I did make a dark roux....just that damn fat/grease killed it for me.... fresh anyways.

[lurefisher]

http://www.chefpaul.com/site.php?pag...ductID=31Sorry here it is...

[FlatoutFishin]

http://www.chefpaul.com/site.php?pag...ductID=31Sorry here it is...

I've been using his cookbook since 1987....this was his recipe! LOL
My faves, Trout with menuire sauce and pecan butter is bad arse, and don't over look his barbque shrimp recipe that you actually do in the oven with butter....oh man, you hurt yoself fo sho!!!

[FlatoutFishin]

I've been using his cookbook since 1987....this was his recipe! LOL
My faves, Trout with menuire sauce and pecan butter is bad arse, and don't over look his barbque shrimp recipe that you actually do in the oven with butter....oh man, you hurt yoself fo sho!!!

Forgot, I didn't fry my chicken like he said too....that could be the problem!

[lurefisher]

If you boiled your chicken you didnt do it his way ...

[caz]

this thread is making me HUNGRY!!!

[FlatoutFishin]

If you boiled your chicken you didnt do it his way ...

I know, but I needed the broth/stock and didn't have time to debone the chicken...I was at work. The rest was his recipe. How to make the roux, how much to use, what ingrediants. Figured it wouldn't matter. I guess it did.
Last gumbo I made, I boiled shrimp carcas'es for like 6 hours and made a seafood gumbo that came out excellent. First time I ever skimped on his way...guess theres a reason for everything.
That cookbook was given to me by my kids for Father Day back in 87...they were 2 and 1 at the time...they sure did know how to pick a gift out back then!

[lurefisher]

Heres the starting of a batch i made Coach for the camp one day.

[Gilbert]

this thread is making me HUNGRY!!!

me too.

[lurefisher]

I know, but I needed the broth/stock and didn't have time to debone the chicken...I was at work. The rest was his recipe. How to make the roux, how much to use, what ingrediants. Figured it wouldn't matter. I guess it did.
Last gumbo I made, I boiled shrimp carcas'es for like 6 hours and made a seafood gumbo that came out excellent. First time I ever skimped on his way...guess theres a reason for everything.
That cookbook was given to me by my kids for Father Day back in 87...they were 2 and 1 at the time...they sure did know how to pick a gift out back then!

Im tellen ya that book is the besti have ,i really like the shrimp dianne...