Any advice re: gumbo?

[ljt2r]

So being the idiot I am I invited some friends over tomorrow night for dinner--when I am making gumbo for the first time. I feel like I ought to be able to do this, but seeing is it involves a "spice" I've never used (file powder, not really spice but whatever), a veggie I've never touched (okra), and a method I've never tried (roux--but I have made white sauce), I feel maybe this was not my brightest idea ever. Any words of wisdom from successful gumbo makers? I am making a chicken and andouille gumbo, not seafood, from Donald Link's Real Cajun.

[cherylopal]

roux is easy just follow the directions! dont over or under cook- and have a glass of wine when cooking!!

[charley]

I cheat and used bottled roux. I don't like okra, so I never put it in gumbo. Don't care for file either. If you decide to use that add it at the very end after you remove the gumbo from the heat otherwise it'll turn stringy.

http://www.savoiesfoods.com/products_roux.html

http://karysroux.com/

Chicken and Sausage Gumbo


6 boneless thighs
Flour
Salt, pepper, and cayenne
Vegetable oil for frying
1/2 - 3/4 jar of Savoie's or Kary's dark roux
1 cup chopped onions

1 cup chopped green bell peppers

1 cup chopped celery
about 8 cups chicken stock, heated
½ pound andouille, cut into ¼-inch slices

2-3 teaspoons minced garlic
Hot cooked rice
green onions, sliced

Remove excess fat from the chicken pieces. Combine flour, salt, pepper, and cayenne in paper bag. Add thighs and shake to coat. 

In a large cast iron skillet heat about ½ inch of oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 6-8 minutes per side; drain on paper towels. Let oil cool, then remove from skillet, leaving as many of the browned particles in the pan as possible.

In a medium-size bowl combine the onions, bell peppers and celery.

Place the stock in a 5½-quart saucepan or large Dutch oven and let simmer while you cook the veggies.

Add roux to skillet over low heat and stir while it melts down. Then add veggies and cook till soft, stirring constantly. Takes about 10 minutes or so.

Bring stock to a slow boil, then add the roux mixture by spoonfuls, stirring until dissolved between additions. Add the garlic and sausage and let simmer for 40 minutes. Cut chicken into bite size pieces. Last 5 minutes add the chicken to the gumbo.

Serve over rice and top with green onions.

[sneezles]

So you don't need to use file powder if you are using okra (and it's not my favorite ingredient but works wonders in this dish).

And a roux is really, really child's play! Simple, simple, simple...really!

[ljt2r]

Originally Posted by sneezles

So you don't need to use file powder if you are using okra (and it's not my favorite ingredient but works wonders in this dish).

And a roux is really, really child's play! Simple, simple, simple...really!

My recipe calls for both--would this be a concern to you?

[charley]

Originally Posted by sneezles

And a roux is really, really child's play! Simple, simple, simple...really!

If you have the patience. I don't.

[sneezles]

Originally Posted by ljt2r

My recipe calls for both--would this be a concern to you?

Not really but unnecessary. You cannot reheat a gumbo to the boiling point if it has file in it...breaks down, so IMHO is a waste of money so you're better off with just okra.

[ljt2r]

Originally Posted by sneezles

Not really but unnecessary. You cannot reheat a gumbo to the boiling point if it has file in it...breaks down, so IMHO is a waste of money so you're better off with just okra.

Gotcha. Well I bought both today, so I guess we will see since I have it anyway.

PS do you mean it gets gross or do you mean it ceases to act as a thickening agent (when reheated to boiling)?

[sneezles]

Originally Posted by ljt2r

Gotcha. Well I bought both today, so I guess we will see since I have it anyway.

PS do you mean it gets gross or do you mean it ceases to act as a thickening agent (when reheated to boiling)?

It cause the gumbo to become very stringy and unappetizing. You could just put it on the table and let people add there own.

[avariell]

When I made gumbo for my history thesis, I served the file powder on the side. I think that was how it was recommended when I was doing my research. It reminded me of tea and I could barely taste it.

[ljt2r]

Cool, Josie, good to know. Thanks, Sneezles.

OK new question. This gumbo is "unabashedly rustic" w/ legs and skin of fried-first chicken. Normally would not bug me but am a little freaked out bc the gumbo has all that oil from the roux. Would you leave the chicken skin in? Bones are definitely staying it.

[charley]

Bones are a pain to eat around. Much nicer to have the meat in bite size pieces. Ditch the skin.

[sneezles]

Originally Posted by charley

Bones are a pain to eat around. Much nicer to have the meat in bite size pieces. Ditch the skin.

Agree! Why should eating a bowl of gumbo be work?

[TieKitty]

Laura, now all of you have me craving gumbo. Would you mind posting your recipe?

[ljt2r]

Originally Posted by TieKitty

Laura, now all of you have me craving gumbo. Would you mind posting your recipe?

As long as it comes out ok, haha, I will be typing up for blog and will post here then.

[madpots]

When I first made gumbo there were articles saying that file (made from sassafras) was not good to use. Eventually they stopped mentioning it - but you can use it or okra for thickening.
Roux is not hard to make - just time consuming and you must watch it.
I have been making roux in the microwave and it turns out just fine. After the 6 minutes you just keep watching it until you get the right color. Here is a recipe. I cook the vegetables separately.

MICROWAVE ROUX

2/3 c. oil
2/3 c. flour

Mix oil and flour together in a four cup measure. Microwave uncovered on high for 6-7 minutes. Stir at 6 minutes. Roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer, to reach the dark brown color. Add 2 cups onion, 1/2 cup bell pepper and cook on high 3 minutes longer.

[Jazzmatazz49]

This is late, Laura, but in Louisiana file is pretty much optional. I like the taste and texture it gives, even if okra is in the gumbo. Sometimes we use okra and sometimes we don't. I usually use the roux from a jar. It is darker than my homemade (I am afraid I will burn it and stop before it gets as dark as I would like) but I think the jarred gumbo has coloring in it to make it that dark! Personally, I don't even like crab in the shell in my gumbo. I have never had it with chicken bones. The best thing about gumbo is that everything is optional. As long as it has a dark roux and cajun seasoning of some kind, you are good to go.

[charley]

Originally Posted by Jazzmatazz49

T I usually use the roux from a jar. It is darker than my homemade (I am afraid I will burn it and stop before it gets as dark as I would like) but I think the jarred gumbo has coloring in it to make it that dark!

No coloring in Savoie's. Just checked my jar. And your reason for using jarred is mine too. I burned it once (all it takes is a minute too long) and had to start over. Too time-consuming!

[Jazzmatazz49]

Originally Posted by charley

No coloring in Savoie's. Just checked my jar. And your reason for using jarred is mine too. I burned it once (all it takes is a minute too long) and had to start over. Too time-consuming!

Savoie's is my brand. So I guess they have little old ladies with a lot of patience stirring that roux over low heat. The only thing worse than burned roux is burned popcorn.

[ljt2r]

So that was a disaster. Thank lord for the incredible easy and fast Indian curry I learned the other day (I posted it earlier this week) bc it was apparent with enough time left that my roux was a disaster so i dumped it and made curry.

Still not sure what went wrong. I stirred as instructed, but my recipe said to stir slow in a pan--I think whisking fast in a pot might work better because the roux was half sludge and half oil and it never mixed totally so when I put the stock in it was a thick layer of sludge at the top with stock under.

I will try again.

[KristiB]

Aww sorry to hear that.

Are you going to try the jarred roux?

[ljt2r]

Originally Posted by KristiB

Aww sorry to hear that.

Are you going to try the jarred roux?

Is tempting. Now I am feeling challenged (esp bc I know Josie did it ) so I might try to do it at least once w/out jarred stuff. Then who knows, bc I will say this, was stressful that I could not leave stove. DH would have to be home for kids. As it was I had to send him to grab the cookbook which I forgot to take to stove.

[charley]

What you have to spend 20 minutes stirring non-stop is the same as the roux you buy in a jar. And I seriously doubt you could tell the difference. That's why the stuff is so popular in Louisiana.

[ljt2r]

Originally Posted by charley

What you have to spend 20 minutes stirring non-stop is the same as the roux you buy in a jar. And I seriously doubt you could tell the difference. That's why the stuff is so popular in Louisiana.

I stirred nonstop for way longer than 20 minutes. That was not the problem.

[charley]

Originally Posted by ljt2r

I stirred nonstop for way longer than 20 minutes. That was not the problem.

I thought you said it was "half sludge and half oil and it never mixed totally."

[ljt2r]

Originally Posted by charley

I thought you said it was "half sludge and half oil and it never mixed totally."

It didn't. One reason I am rather perplexed and think maybe slow stirring in pan was useless. He called for a cast iron skillet and slow whisking, when on tv I have always seen much faster stirring in pot w/ minimum splash risk. Thought maybe that was why never came together.

[Canice]

Let me preface this by saying I know nothing about classical techniques, so forgive me my ignorance, but...roux takes over 20 minutes? I made one tonight and it was my usual 5-8 minutes. Does the quantity you're making have an impact, or am I using some "lazy man's" version that I picked up somewhere?

[ljt2r]

Originally Posted by Canice

Let me preface this by saying I know nothing about classical techniques, so forgive me my ignorance, but...roux takes over 20 minutes? I made one tonight and it was my usual 5-8 minutes. Does the quantity you're making have an impact, or am I using some "lazy man's" version that I picked up somewhere?

Well clearly I am no expert but my very authentic Cajun cookbook seemed to think it needed to take a while. Maybe your roux is not as dark (dark brown)? Or maybe there is something to low and slow in this case. Seeing as I have not done it successfully, haha, I can hardly comment.

[KristiB]

Originally Posted by Canice

Let me preface this by saying I know nothing about classical techniques, so forgive me my ignorance, but...roux takes over 20 minutes? I made one tonight and it was my usual 5-8 minutes. Does the quantity you're making have an impact, or am I using some "lazy man's" version that I picked up somewhere?

I recall on last seasons Top Chef one of the chefs attempted to make gumbo in a quickfire (for Emeril) and was criticized because he couldn't have made a roux in the time allotted. It has to get really dark.

[sneezles]

I make a roux quite often and don't find it cumbersome (not leaving the stove, standing in one place stirring). Now I don't always take it to the chocolate brown stage but I get it pretty dark.

I use my 5 qt Dutch/French oven. Use half butter/half oil and wait till the butter quits foaming and then shake in the flour using a whisk to combine. Then the heat goes either up or down a bit to keep a simmer going. As it begins to darken I will turn the heat down to keep it from darkening too fast.

What was your roux ratio flour to fat?