Proteins.... -approx 3 pounds of bone in whole chicken legs, skinned and separated -24 oz of andoille sausage
Veg... -approx 2 cup chopped onion, bell pepper, celery -approx 1/4 cup chopped garlic -2 chopped habanero peppers -approx half cup of chopped parsley -chopped green onion to garnish
Roux... -approx 1 cup olive oil -approx 1 cup seasoned AP flour
Seasonings... Cajun seasoning to taste, prepared and mixed according to the following: -1tbs cayenne pepper -1tbs smoked paprika -1tsp garlic powder -1tsp onion powder -1tsp white pepper -1tsp black pepper -1tsp oregano -1tsp thyme -salt to taste
Other... -approx 2 quarts of home made chicken stock
Who's in?
Nathaniel Wood
Skinned the chicken legs and separated the leg from the thighs. Dusted liberally with some of the Cajun seasoning and allowed to rest in the fridge for about a half hour. Chopped up the andoille.
Jack Martin
Veggies and Cajun seasoning mix.
Austin Nguyen
im following
Kayden Turner
The roux ratio is about 1 to 1 fat to flour, but it doesn't have to be exact. You can use more or less roux depending on your personal taste, but for this amount of veg and protein, 1 cup of flour to 1 cup of oil should be about right.
I'm using olive oil for the fat, but you can use any other oil, or even lard, but I wouldn't use butter as that has a very distinct flavor that doesn't really go along with a more traditional gumbo.
I'm adding seasoning to the flour, and a pinch of salt, to make the roux as flavorful as possible, along the lines of Chef Prudhomme.
Welcome aboard, user.
Joshua Reyes
Some recipes call for making the roux first, and then adding everything after, however, I prefer to brown the proteins first, as it adds more flavor and creates an opportunity to use the rendered fats and fonds to flavor the other ingredients.
I'm going to use just enough of the roux oil to keep the andoille from sticking to the bottom of the pan, and from there I should be able to use the rendered fats from the andoille to brown the rest.
Logan Collins
Adding some color, building some fond and rendering some fat. The chicken will be browned in this next.
Juan Bell
Chicken thighs go in.
Camden Anderson
reminds me of cooking in russia
continue pls
Juan Russell
Just cooking long enough to get some color, but they'll finish in the simmer.
Levi Cox
Now for the legs.
Kevin Price
By browning the proteins first, I get some nice fond and rendered fats that will be used to make the roux more flavorful than it would be with just oil and flour alone.
Carson Reed
To start the roux, you simply add the oil, and then slowly mix in the flour, being careful not to burn it in the process. You can see how the seasoning I added has already added some color. You don't need to be afraid of using some heat to speed up the process, as long as you stay right on top of it and keep stirring it so it doesn't burn, and I tend to go with a medium / medium high heat. If it does burn, you've got start all over, as your roux and gumbo will taste like burnt toast.
I think a metal whisk is the best tool to keep the roux moving, and when I start this process, I monitor and stir it until it's done, never leaving the pot.
Nicholas Green
The flour will start to bubble, then settle down, and it will slowly darken as you stir it, and it will thicken a bit as well, depending on the amount of oil you use. If you need to, you can add oil or flour to thin or thicken it as needed.
Angel Morgan
awhhh dat color
Jose Robinson
Thickening up, and getting some color.
Elijah Rivera
I just took a shit
Caleb Morgan
Almost there.
Ryan Lewis
When the roux gets to the point that it looks like dark chocolate or a dark red brick, it's pretty much done.
Jace Watson
When the roux is almost dark enough, you can turn down the heat, and when you add your veggies, it'll help stop the cooking process.
The roux will get a shade darker before the veggies cool them down, as you can see in this pic. Notice how dark the roux is compared to the veggies. That's the color you want to end up with for max flavor in your gumbo.
Michael Reed
You can see here how the veggies transfer their moisture to the roux. Now it's time to add the garlic and habaneros and sweat them down.
Wyatt Thomas
Once the garlic and habs have been sweated, it's time to add the proteins, and then top it up with some chicken stock for the simmer.
Asher Wood
In goes the stock, and after a good mix, it's time to simmer.
Jason Taylor
Bring it to a boil, and then skim off some of the excess fats that bubble up to the surface.
Zachary Gonzalez
After it comes to a boil, you can turn it down and let it simmer for at least an hour, but you can leave it on for pretty much as long as you want. Regardless, check for seasoning, and add spice and salt to taste.
Dylan Clark
About a half hour or so before you stop your simmer, add about a cup, or a half cup of chopped parsley.
Adam Martin
Gumbo is always better the next day, so if you're going to make it, you should make it the day before, and then heat it up to serve for the next day.
You can serve it with or without rice, and it's also great with either cornbread or garlic bread. I like to garnish with some fresh green onion, as in pic related, and sometimes will add a little file, but always to the bowl and never to the pot as a whole.
Give it a shot.
Colton Robinson
bravo and thank you
Colton Phillips
good thread
Dominic Roberts
you lose a point for no shrimp or crab meat, but good oc op. thx.
Colton Taylor
>no shrimp
I always manage to show up at the market when the seafood section is closed in the evenings, and that's the only place I can get decent shrimp. All the frozen stuff looks like ass. Maybe I'll find some and do a shrimp etoufee somewhere down the road.
Thanks regardless, anons.
Brayden Peterson
Will it taste the same if I substitute chicken legs with human feet?
