Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude
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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.
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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!
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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.
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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
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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
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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!
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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
Dr_Pain Chef I am a bit late to the table here after being offline for a good two weeks. Man that looks like good eating, spent 4 days around the Shreveport/Bossier City area eating some good local eats before my sabbatical. I learned lot from everyone here and you guys are helping me up my game. My chef brother is going to be surprised at the next brothers gathering.
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