Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude
-
Ingredients for the roux:
- 3 cups of AP flour
- 2 cups of vegetable oil (usually it is a 1:1 ratio but that makes for a greasy end product)
Process:
- On a medium flame, and stirring constantly, bring your mixture together and stir until you get the desired color. As you can see I use a heavy bottom pot and a wooden spoon which gives me the grade of darkness I want.
NOTE: If you fail to stir properly it will burn and might as well restart because you will never salvage it. If it smells burnt, it is burnt. If it smells like a dark toast then you did it right
Ingredients for the gumbo:
- 3 lbs of chicken
- 2 lbs of smoked Cajun sausage
- Trinity (onion, bell pepper, celery in equal amounts) based on 2 large onions
- 4 cloves of garlic smashed and chopped
- 4 bay leaves
- About 3 quarts (or more) of chicken stock. I had some leftover from my jambalaya
- 2-3 green onions for topping
- Salt to taste
- Black pepper to taste
- Cayenne pepper to taste
- Tabasco to taste (vinegar cuts the fat)
- Gumbo File (optional)
Process to assemble the gumbo:
- First warm up your stock
- Once the roux is at the right color, add your trinity a handful at a time (being careful not to spatter and burn yourself). This will serve to “fry” your vegetables and cool it stopping some of the cooking process. Make sure you stir constantly and all surfaces.
- Add your garlic and stir well
- Add your chicken thighs and cook for a little while.
- Add your sausages and cook for a little while longer
- Once the roux appears to be back to temperature, add your stock one ladle at a time making sure to stir well (otherwise your roux will clump or separate)
Note: Hot roux and Hot stock, and add stock to roux… and not the other way around. Adding the vegetables will also help your roux not separate.
Part II to follow in the next comment
-
Process to assemble the gumbo (Part II):
- Bring your gumbo to boil and skim all the scum from the top of the gumbo
- Once at a boil, let it cook for a few minutes
- Skim any scum that forms and remove as much oil as you can
- Bring to a simmer (covered) and periodically skim the oil (that’s how you make a diet gumbo LOL!)
- Cook for 3-4hrs on simmer
- Add green onions and all your seasoning to taste
Note: It should be on the saltier side (almost too much) to compensate for the bland rice. It should also have good black pepper heat and some nice tingling from the cayenne and Tabasco. You should also have a bright flavor from the vinegar in the Tabasco
Serve with rice and German potato salad and some good bread on the side
NOTE: Some of the Cajuns down here love to put hard boiled eggs in their gumbo.
NOTE 2: There are 2 schools of thoughts with the potato salad- Potato salad dollop in the bowl
- Potato salad dollop on a plate on the side.
I do not have a picture of the finish product because we make the gumbo and then put it in the fridge to marry the flavors. We should be eating it tonight so I will update the post with a nice picture (if I am not starving to death and don’t remember to take a picture)
I wonder what Chef has to say about it
ND Mike I will be using my paddle spoon to serve the rice LOL!!
RON PARRISH I hope this gets you motivated to make your first roux -
Process to assemble the gumbo (Part II):
- Bring your gumbo to boil and skim all the scum from the top of the gumbo
- Once at a boil, let it cook for a few minutes
- Skim any scum that forms and remove as much oil as you can
- Bring to a simmer (covered) and periodically skim the oil (that’s how you make a diet gumbo LOL!)
- Cook for 3-4hrs on simmer
- Add green onions and all your seasoning to taste
Note: It should be on the saltier side (almost too much) to compensate for the bland rice. It should also have good black pepper heat and some nice tingling from the cayenne and Tabasco. You should also have a bright flavor from the vinegar in the Tabasco
Serve with rice and German potato salad and some good bread on the side
NOTE: Some of the Cajuns down here love to put hard boiled eggs in their gumbo.
NOTE 2: There are 2 schools of thoughts with the potato salad- Potato salad dollop in the bowl
- Potato salad dollop on a plate on the side.
I do not have a picture of the finish product because we make the gumbo and then put it in the fridge to marry the flavors. We should be eating it tonight so I will update the post with a nice picture (if I am not starving to death and don’t remember to take a picture)
I wonder what Chef has to say about it
ND Mike I will be using my paddle spoon to serve the rice LOL!!
RON PARRISH I hope this gets you motivated to make your first rouxDr_Pain hahaha! It looks great!
-
Process to assemble the gumbo (Part II):
- Bring your gumbo to boil and skim all the scum from the top of the gumbo
- Once at a boil, let it cook for a few minutes
- Skim any scum that forms and remove as much oil as you can
- Bring to a simmer (covered) and periodically skim the oil (that’s how you make a diet gumbo LOL!)
- Cook for 3-4hrs on simmer
- Add green onions and all your seasoning to taste
Note: It should be on the saltier side (almost too much) to compensate for the bland rice. It should also have good black pepper heat and some nice tingling from the cayenne and Tabasco. You should also have a bright flavor from the vinegar in the Tabasco
Serve with rice and German potato salad and some good bread on the side
NOTE: Some of the Cajuns down here love to put hard boiled eggs in their gumbo.
NOTE 2: There are 2 schools of thoughts with the potato salad- Potato salad dollop in the bowl
- Potato salad dollop on a plate on the side.
I do not have a picture of the finish product because we make the gumbo and then put it in the fridge to marry the flavors. We should be eating it tonight so I will update the post with a nice picture (if I am not starving to death and don’t remember to take a picture)
I wonder what Chef has to say about it
ND Mike I will be using my paddle spoon to serve the rice LOL!!
RON PARRISH I hope this gets you motivated to make your first rouxDr_Pain Okay, Chef has to comment. Roux - place the flour and the oil in the oven at 350’F stir every 30 to 45 minutes. You will never bure it this way. You can get as deep a roux without fear of any burn flavor.
No true coon a s s would put this goodness on potato salad or eggs. This is a mutation over the last few years. It is about the same as adding tomatoes to gumbo which is NOT gumbo.
Good gumbo should be served over rice. FRESH rice just cooked. I use Chef’s Choice Basmati rice because it is very reliable to not clump together.
I add about three times the garlic and twice the bell pepper. I mix 1/2 green and red bell pepper.
add also thyme, and Gumbo Filé; It will not kill you. If it would my great grandparents would not have lived into their late 90’sI also add chicken base. It is a chef’s greatest secret. I use Minor’s chicken base, no MSG added. It is a great item to have on hand for flavor.
-
Dr_Pain Okay, Chef has to comment. Roux - place the flour and the oil in the oven at 350’F stir every 30 to 45 minutes. You will never bure it this way. You can get as deep a roux without fear of any burn flavor.
No true coon a s s would put this goodness on potato salad or eggs. This is a mutation over the last few years. It is about the same as adding tomatoes to gumbo which is NOT gumbo.
Good gumbo should be served over rice. FRESH rice just cooked. I use Chef’s Choice Basmati rice because it is very reliable to not clump together.
I add about three times the garlic and twice the bell pepper. I mix 1/2 green and red bell pepper.
add also thyme, and Gumbo Filé; It will not kill you. If it would my great grandparents would not have lived into their late 90’sI also add chicken base. It is a chef’s greatest secret. I use Minor’s chicken base, no MSG added. It is a great item to have on hand for flavor.
-
Righteous food p0rn. The pictures say it all.
-
mdseaside said in Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude:
It’s all about the roux. Gumbo with potato salad now that is for sure from cajunland.
Absolutely!!
-
Righteous food p0rn. The pictures say it all.
processhead said in Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude:
Righteous food p0rn. The pictures say it all.
Thank you Paul
-
Process to assemble the gumbo (Part II):
- Bring your gumbo to boil and skim all the scum from the top of the gumbo
- Once at a boil, let it cook for a few minutes
- Skim any scum that forms and remove as much oil as you can
- Bring to a simmer (covered) and periodically skim the oil (that’s how you make a diet gumbo LOL!)
- Cook for 3-4hrs on simmer
- Add green onions and all your seasoning to taste
Note: It should be on the saltier side (almost too much) to compensate for the bland rice. It should also have good black pepper heat and some nice tingling from the cayenne and Tabasco. You should also have a bright flavor from the vinegar in the Tabasco
Serve with rice and German potato salad and some good bread on the side
NOTE: Some of the Cajuns down here love to put hard boiled eggs in their gumbo.
NOTE 2: There are 2 schools of thoughts with the potato salad- Potato salad dollop in the bowl
- Potato salad dollop on a plate on the side.
I do not have a picture of the finish product because we make the gumbo and then put it in the fridge to marry the flavors. We should be eating it tonight so I will update the post with a nice picture (if I am not starving to death and don’t remember to take a picture)
I wonder what Chef has to say about it
ND Mike I will be using my paddle spoon to serve the rice LOL!!
RON PARRISH I hope this gets you motivated to make your first roux -
Dr_Pain Making your roux on the stove vs in the oven is more difficult to obtain without “burning”. Good job. I could only get it that dark or darker in the oven.
-
Process to assemble the gumbo (Part II):
- Bring your gumbo to boil and skim all the scum from the top of the gumbo
- Once at a boil, let it cook for a few minutes
- Skim any scum that forms and remove as much oil as you can
- Bring to a simmer (covered) and periodically skim the oil (that’s how you make a diet gumbo LOL!)
- Cook for 3-4hrs on simmer
- Add green onions and all your seasoning to taste
Note: It should be on the saltier side (almost too much) to compensate for the bland rice. It should also have good black pepper heat and some nice tingling from the cayenne and Tabasco. You should also have a bright flavor from the vinegar in the Tabasco
Serve with rice and German potato salad and some good bread on the side
NOTE: Some of the Cajuns down here love to put hard boiled eggs in their gumbo.
NOTE 2: There are 2 schools of thoughts with the potato salad- Potato salad dollop in the bowl
- Potato salad dollop on a plate on the side.
I do not have a picture of the finish product because we make the gumbo and then put it in the fridge to marry the flavors. We should be eating it tonight so I will update the post with a nice picture (if I am not starving to death and don’t remember to take a picture)
I wonder what Chef has to say about it
ND Mike I will be using my paddle spoon to serve the rice LOL!!
RON PARRISH I hope this gets you motivated to make your first rouxDr_Pain Will be trying it soon. Thanks!
-
Dr_Pain it looks great
-
Process to assemble the gumbo (Part II):
- Bring your gumbo to boil and skim all the scum from the top of the gumbo
- Once at a boil, let it cook for a few minutes
- Skim any scum that forms and remove as much oil as you can
- Bring to a simmer (covered) and periodically skim the oil (that’s how you make a diet gumbo LOL!)
- Cook for 3-4hrs on simmer
- Add green onions and all your seasoning to taste
Note: It should be on the saltier side (almost too much) to compensate for the bland rice. It should also have good black pepper heat and some nice tingling from the cayenne and Tabasco. You should also have a bright flavor from the vinegar in the Tabasco
Serve with rice and German potato salad and some good bread on the side
NOTE: Some of the Cajuns down here love to put hard boiled eggs in their gumbo.
NOTE 2: There are 2 schools of thoughts with the potato salad- Potato salad dollop in the bowl
- Potato salad dollop on a plate on the side.
I do not have a picture of the finish product because we make the gumbo and then put it in the fridge to marry the flavors. We should be eating it tonight so I will update the post with a nice picture (if I am not starving to death and don’t remember to take a picture)
I wonder what Chef has to say about it
ND Mike I will be using my paddle spoon to serve the rice LOL!!
RON PARRISH I hope this gets you motivated to make your first roux -
Chef I knew I could count on you. I do find it therapeutic to stir the roux. I have made dry roux in the oven but never a wet one. May have to try it
A mutation I would agree but it is so good
Dr_Pain One other thing for people wanting to make Gumbo. The color Roux you made is about the color my grandmother would make. Bless her heart, burns on her arms and all, she could get a roux that color in about 10 minutes without burning. I can’t do that.
It should be pointed out that as the roux gets darker, the thickening ability dramatically goes down. There is an increase in flavor as it darkens and a decrease in thickening power. People compensate with okra or Filé (which is my preference).
Everyone finds their happy medium. For me, I go for a hazelnut brown, a bit lighter than what you make. Great flavor, while still possessing the thickening ability I prefer.
I am experimenting with Ultra-Tex products for thickening. Have successfully used it in gravies and soups, as well as cream fillings. So far, the results are very favorable. It produces a very stable thickening over all temperature ranges without any change in texture or flavor.
-
Dr_Pain Will be trying it soon. Thanks!
RON PARRISH said in Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude:
Dr_Pain Will be trying it soon. Thanks!
Feel free to reach out if you have any questions
-
Dr_Pain - WOW!
lkrfletcher said in Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude:
Dr_Pain - WOW!
Thanks. The WOW should apply to the taste more than the process LOL!!! It is/was DELICIOUS
-
Dr_Pain One other thing for people wanting to make Gumbo. The color Roux you made is about the color my grandmother would make. Bless her heart, burns on her arms and all, she could get a roux that color in about 10 minutes without burning. I can’t do that.
It should be pointed out that as the roux gets darker, the thickening ability dramatically goes down. There is an increase in flavor as it darkens and a decrease in thickening power. People compensate with okra or Filé (which is my preference).
Everyone finds their happy medium. For me, I go for a hazelnut brown, a bit lighter than what you make. Great flavor, while still possessing the thickening ability I prefer.
I am experimenting with Ultra-Tex products for thickening. Have successfully used it in gravies and soups, as well as cream fillings. So far, the results are very favorable. It produces a very stable thickening over all temperature ranges without any change in texture or flavor.
Chef said in Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude:
Dr_Pain
It should be pointed out that as the roux gets darker, the thickening ability dramatically goes down. There is an increase in flavor as it darkens and a decrease in thickening power. People compensate with okra or Filé (which is my preference).I am experimenting with Ultra-Tex products for thickening. Have successfully used it in gravies and soups, as well as cream fillings. So far, the results are very favorable. It produces a very stable thickening over all temperature ranges without any change in texture or flavor.
I am so glad you mentioned it. The amount of flour I made was definitely for that dark roux (less thickening power). With a hazelnut or lighter roux you definitely need to reduce the flour or increase the ingredients including the stock.
HAHA, you are getting fancy there. Next thing you know we will be doing Cajun molecular gastronomy
-
Process to assemble the gumbo (Part II):
- Bring your gumbo to boil and skim all the scum from the top of the gumbo
- Once at a boil, let it cook for a few minutes
- Skim any scum that forms and remove as much oil as you can
- Bring to a simmer (covered) and periodically skim the oil (that’s how you make a diet gumbo LOL!)
- Cook for 3-4hrs on simmer
- Add green onions and all your seasoning to taste
Note: It should be on the saltier side (almost too much) to compensate for the bland rice. It should also have good black pepper heat and some nice tingling from the cayenne and Tabasco. You should also have a bright flavor from the vinegar in the Tabasco
Serve with rice and German potato salad and some good bread on the side
NOTE: Some of the Cajuns down here love to put hard boiled eggs in their gumbo.
NOTE 2: There are 2 schools of thoughts with the potato salad- Potato salad dollop in the bowl
- Potato salad dollop on a plate on the side.
I do not have a picture of the finish product because we make the gumbo and then put it in the fridge to marry the flavors. We should be eating it tonight so I will update the post with a nice picture (if I am not starving to death and don’t remember to take a picture)
I wonder what Chef has to say about it
ND Mike I will be using my paddle spoon to serve the rice LOL!!
RON PARRISH I hope this gets you motivated to make your first rouxDr_Pain Diet Gumbo, that’s a new one!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
