Chicken Gumbo

[Milkjug]

I'm gonna have to make up a batch for the winter. Only made seafood gumbo 2 or 3 times and it came out good, but not awesome. Get those gumbo cooking skills.

[FlatoutFishin]

Lurefisher...my roux was just that color...next time I fry my cheekin! Prolly used too much sausage now that i think about it...but the guy had deer sausage and was bugging me to throw it in.

Where'd you get that sausage from?

[lurefisher]

I get my from berts cajuin meat market its off I10 and waco by the fiesta,and its adouille .better than any sasuge you can use.

[FlatoutFishin]

I get my from berts cajuin meat market its off I10 and waco by the fiesta,and its adouille .better than any sasuge you can use.

I used some andouille...but it was store bought and didn't look near that good. I'm going to try that shrimp diane next!!!

[plugger]

Had that book for 28 years . The pork loin is great. I make my roux , but I had Cajuns tell me the bottled is just as good. Tried it and can't tell difference from scratch.

[Gilbert]

Had that book for 28 years . The pork loin is great. I make my roux , but I had Cajuns tell me the bottled is just as good. Tried it and can't tell difference from scratch.

which one in the bottle do you buy?

[lurefisher]

I cant agree i make my own roux,Then when you throw the treanity in there it stops the cooking...Where most folks go wroung is they dont make the seafood stock.I have had friends come over when im cooking stock and gross out at the shrimp heads,fish carcus, crabheads .i tell them thats the soup.

[lurefisher]

Newbie here. Bottled roux is the bomb,duck more greasy than chicken,I boil my chicken and debone it before adding to gumbo , and yes the Shrimp Diane is the money dish.

Have you made the cajuin meatloaf out of the bibble ...ITs the bomb also.

[FlatoutFishin]

Haven't tried the meat loaf . I'm the kind of person that likes to cook on Sunday's and experiment. LOL a 12 pack of suds and what ever is in the fridge. My favorite is what I call musgoes everthing in the gridge musgo into the pot . Sorry for the high jack I'll stop now. Now back to the rouxe .yes homemade is better , but you have to use real butter instead of oil . Fish stock is a must. Instead of crab meat I take redfish fillets in cheese cloth and boil it in crab boil. Put that in dat pot.

Last time I made the seafood stock, I threw all them carcasas in, the onion, the, garlic, and the celery, and then threw in 2 trout filets(didn't have any fish carcasas)...let it cook for 6 hours. Stuff was great...had the whole house smellin good!!!! Secret is the stock I tell you. Roux is just too easy to make, some use vegetable oil(Paul says this) some use butter, some swear by olive oil....so whats the best?

[lurefisher]

I will never go against PAUL he is the man who wrote the bibble FOF ,i cant start to tell you how much i cook out of that book have you ever made the green onion potato salad ,POPfly has won some cook off with that salad.EVERYTHING IN THAT BOOK IS GOOD.

[coachlaw]

Y'all know, I've never in my life made chicken and sausage gumbo. I only make seafood. Funny thing is, I haven't made a pot since I lived in Waco. I like to make stock with shrimp, crab, and crawfish carcasses. If you use crawfish, you gotta really strain the stock because it doesn't matter how many times you rinse and boil, you still have dirt in it. I haven't even made stock since I moved here. I like to put fish, oysters, crab, and scrimps in my gumbo.

You may not believe this, but gumbo was not something I had much of growing up. Mom doesn't like it, so she never cooked it. I only had it home cooked from my grandmother. She would slave over the stove for 2 days on a pot of gumbo.

If you want some advice on chicken/sausage gumbo, lurefisher and VJER both make great stuff.

[dbarham]

Lurefisher is da gumbo king in my book and my grand parents are 100% coonarse! I have had some good gumbo.

[ALP]

When I make C&S gumbo I fry the sausage to render out the fat then fry the chicken in the oil from the sausage. I then use this oil from the sausage and chicken for the roux. Depending on the amount of gumbo, I add jar roux to get the right consistenct of the gumbo. I then add chicken stock after the veggies cook. The stock is a key for any gumbo.

Allen

[lurefisher]

Lurefisher is da gumbo king in my book and my grand parents are 100% coonarse! I have had some good gumbo.

Thanks Barham,Yall its really not hard or no big seceret,First you got to make a good stock with out that your not going anywhere,Meaning if you are making seafood Gumbo all the meat you are putting in the gumbo has parts you need.Like the shrimp heads,shrimp peelings.The fish you clean save the Bones and what meat is left on them,the shell and fat from the heads of the crabs you clean also go in the pot,with onion,celery and garlic,never put green bell peppers.Boil it up to a boil then turn down to a simmer all the fat from the shrimp heads and crabs will come to the top like a pinkish orangey color spoon that off awhile then let it simmer a long timeThen strain it and you got your stock.
Next you make your roux pm me if you need help with that,after the roux is done bring you stock back to a boil and spoon in the roux with a wisk,making sure none sticks on bottem.Then its time for you sasuge boil that tell ther is no more flour smell coming out of pot .Then your there add your crabs if there whole for a bit then your fish and shrimp wait a bit then turn it off and add oysters and you got it. BAMB!

[lurefisher]

Thanks Barham,Yall its really not hard or no big seceret,First you got to make a good stock with out that your not going anywhere,Meaning if you are making seafood Gumbo all the meat you are putting in the gumbo has parts you need.Like the shrimp heads,shrimp peelings.The fish you clean save the Bones and what meat is left on them,the shell and fat from the heads of the crabs you clean also go in the pot,with onion,celery and garlic,never put green bell peppers.Boil it up to a boil then turn down to a simmer all the fat from the shrimp heads and crabs will come to the top like a pinkish orangey color spoon that off awhile then let it simmer a long timeThen strain it and you got your stock.
Next you make your roux pm me if you need help with that,after the roux is done bring you stock back to a boil and spoon in the roux with a wisk,making sure none sticks on bottem.Then its time for you sasuge boil that tell ther is no more flour smell coming out of pot .Then your there add your crabs if there whole for a bit then your fish and shrimp wait a bit then turn it off and add oysters and you got it. BAMB!

Coe you might want to spell check that for me.LOL