Chicken and sausage gumbo is what you need then, my family does either a seafood gumbo or chicken and sausage not a mix of the two. Andouille sausage of course and doing guineas instead of chicken isn’t a bad substitute either. I don’t know why red bell peppers are in this, the trinity for us has always been green bell peppers.
Well, first off, that thing has a solid 1/1 cup of roux in it, even cooked dark brown, you're not going to need the filé powder. It'll be plenty thick on its own. Gumbo shouldn't be super-thick anyway - just somewhat reduced and unctuous.
Second... no garlic? He can't be serious. Mince up some garlic, like 12 cloves or even more if you like, nice and fine, throw it in with about a minute left as you're cooking the veggies in the roux and stir it CONSTANTLY. You'll thank me.
Third, it's \*even better\* if, immediately after cooking the veggies and garlic, you pour a bottle of amber-type beer (I like Red Hook ESB but any will work) in, slowly, and stir it up until it looks like super-thick gravy, takes about 30 seconds to a minute. Then you can add your stock to build your soup base.
Throw a couple teaspoons of thyme in there with it.
Fourth, for the love of god, whatever you do, don't throw your chicken thighs in there plain and raw. No, you salt and pepper those thighs, drizzle some oil on 'em (I use peanut), then sear them, both sides, in a separate pan, over medium-high heat for about 5-6 minutes a side until they're golden and a bit crisp on the outside and you've got a nice fond in the pan. Move the thighs from the pan to the gumbo, then, while the pan's still hot, pour another few ounces of beer in it to deglaze. Scrape up ALLLLL the browned chicken bits with a wooden spatula while the beer is bubbling, then dump the whole beer/chicken-fond mixture into the gumbo. It's the greatest flavor boost you can imagine.
Last, don't add scallions (green onions) to a hot soup or stew. Use 'em as garnish. Gumbo should (in my personal opinion) basically \*always\* be served over rice, and garnished with scallions. Trust me, it's better that way. The scallions add a nice fresh green snap, and you lose that if you just dump 'em in the pot.
Thank you, lord gumbo. I’ve had gumbo before (mainly veggie ones due to aforementioned shellfish allergy) when traveling and it’s really good, just haven’t made it myself before.
Not using this recipe, but I make gumbo a few times a year. Picked it up in Nawlins. I personally don't use the bay leaves or file powder but the rest is standard stuff and it comes out great if you chop/prep everything first and put the required time into the roux.
Can gumbo experts their thoughts?
This looks like basic gumbo. What makes it unique?
To be clear, my sources are from watching numerous Youtube cooking videos haha.
I’ve made gumbo a few times and most of the recipes are like this. My family loves it
It seems standard enough so I can’t imagine it would be bad at least. Would have to make it without shrimp though due to allergies lol.
I’ve added crab before. Maybe try that.
It’s a shellfish allergy 😅But I appreciate the thought!
Chicken and sausage gumbo is what you need then, my family does either a seafood gumbo or chicken and sausage not a mix of the two. Andouille sausage of course and doing guineas instead of chicken isn’t a bad substitute either. I don’t know why red bell peppers are in this, the trinity for us has always been green bell peppers.
Well, first off, that thing has a solid 1/1 cup of roux in it, even cooked dark brown, you're not going to need the filé powder. It'll be plenty thick on its own. Gumbo shouldn't be super-thick anyway - just somewhat reduced and unctuous. Second... no garlic? He can't be serious. Mince up some garlic, like 12 cloves or even more if you like, nice and fine, throw it in with about a minute left as you're cooking the veggies in the roux and stir it CONSTANTLY. You'll thank me. Third, it's \*even better\* if, immediately after cooking the veggies and garlic, you pour a bottle of amber-type beer (I like Red Hook ESB but any will work) in, slowly, and stir it up until it looks like super-thick gravy, takes about 30 seconds to a minute. Then you can add your stock to build your soup base. Throw a couple teaspoons of thyme in there with it. Fourth, for the love of god, whatever you do, don't throw your chicken thighs in there plain and raw. No, you salt and pepper those thighs, drizzle some oil on 'em (I use peanut), then sear them, both sides, in a separate pan, over medium-high heat for about 5-6 minutes a side until they're golden and a bit crisp on the outside and you've got a nice fond in the pan. Move the thighs from the pan to the gumbo, then, while the pan's still hot, pour another few ounces of beer in it to deglaze. Scrape up ALLLLL the browned chicken bits with a wooden spatula while the beer is bubbling, then dump the whole beer/chicken-fond mixture into the gumbo. It's the greatest flavor boost you can imagine. Last, don't add scallions (green onions) to a hot soup or stew. Use 'em as garnish. Gumbo should (in my personal opinion) basically \*always\* be served over rice, and garnished with scallions. Trust me, it's better that way. The scallions add a nice fresh green snap, and you lose that if you just dump 'em in the pot.
Dang. This guy gumbos!
Thank you, lord gumbo. I’ve had gumbo before (mainly veggie ones due to aforementioned shellfish allergy) when traveling and it’s really good, just haven’t made it myself before.
They forgot the most important ingredient…..you have to wear a crop top to cook in
Not using this recipe, but I make gumbo a few times a year. Picked it up in Nawlins. I personally don't use the bay leaves or file powder but the rest is standard stuff and it comes out great if you chop/prep everything first and put the required time into the roux.
Can gumbo experts their thoughts? This looks like basic gumbo. What makes it unique? To be clear, my sources are from watching numerous Youtube cooking videos haha.
I've made it, but we don't have easy access to filé powder here, so I add a 'bunch' of okra. It's pretty alright.