This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Slightly Different Approach to Making Gumbo

  • Filter
  • Time
  • Show
Clear All
new posts

    Slightly Different Approach to Making Gumbo

    This past weekend I made a pot of chicken and ham gumbo using John Folse’s recipe for chicken and sausage gumbo as a guide. It was a big hit with the family, probably because I used rich homemade chicken stock. I substituted ham for sausage as my wife doesn’t tolerate sausage well. This recipe has a lot of liquid in it. If you want a less soupy product, I would suggest doubling the amount of both meats.


    Instead of sautéing the veggies and chicken in the roux, I seasoned and roasted the chicken, along with the veggies (including a whole head of garlic), at 400O F for one hour.

    While the chicken and veggies were roasting I made a medium to dark roux in a stainless steel skillet with a thick multilayered bottom and rounded sides.

    I then put the veggies into a blender, along with some chicken stock and pureed them.

    I deboned and chopped/shredded the chicken before adding them to the pot and then used the bones and skin, along with some bones I had in the freezer, to make stock for my next adventure.

    The rest of the procedure was pretty much as described by Chef Folse.
    Last edited by gcdmd; November 4, 2021, 01:54 PM.

    Sounds Yummo, Brother!


      Now that’s downright inspirational. Gonna have to add this to the cool weather to-do list … and I like the idea of substituting ham. Thanks!


      • gcdmd
        gcdmd commented
        Editing a comment
        You bet. I would have used tasso ham if I could have gotten some. I guess that in the future I should make my own.
        Last edited by gcdmd; November 5, 2021, 05:21 AM.

      Wow! You hit my buttons at roasting bird & veggies. It will be on my to do list. 👍


        Adding this one to my mix for sure. Thank you for sharing!


          Why did you puree the Trinity veggies? Had you had it made that way somewhere? I'm assuming you did not puree the mushrooms and green onions.

          I bet that sauce was super rich. Your twist on the recipe sure sounds interesting enough to try. Thanks for posting it!



          • LA Pork Butt
            LA Pork Butt commented
            Editing a comment
            Those would be my questions, too.

          fzxdoc @LA Pork Butt
          I left the veggies (trinity plus garlic) that would normally be chopped either whole or in thick slices or chunks. After roasting I was able to squeeze the garlic cloves out of their wrapping rather than peel a whole head of garlic. I left the celery stems whole and laid them across the chicken and other veggies for roasting but coarsely chopped them after roasting for ease of handling in the blender.

          As you might gather, much of my motivation was laziness, but pureeing the veggies also helped thicken the soup. I used chicken hind quarters, and roasting them made them much easier to de-bone and shred and gave me some roasted bones for making stock later. We eat a lot of roasted chicken; so, I've become a bit of a bone collector, as well as a saver of vegetable trimmings for stock.

          You're right, Kathryn, I did not roast and puree the mushrooms and green onions, or the parsley, either.


            When I started making gumbo years ago, I was told that gumbo without file' is not gumbo, but lately most of the recipes I see for gumbo leaves it out. What happened?


            • LA Pork Butt
              LA Pork Butt commented
              Editing a comment
              Actually the word gumbo comes from the African word for okra. So, technically if it doesn’t have okra it isn’t gumbo. Creole gumbos typically have okra while Cajun ones don’t and add the file’.

            • klflowers
              klflowers commented
              Editing a comment
              LA Pork Butt I know about the okra, but the only way I can eat okra is fried. Everybody tells me the okra slime factor goes away in gumbo, but I don't believe them lol

            • LA Pork Butt
              LA Pork Butt commented
              Editing a comment
              Try it. You will like it.


          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          The Pit Barrel Cooker May Be Too Easy

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them

          Blackstone Rangetop Combo: Griddle And Deep Fryer In One

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order

          Finally, A Great Portable Pellet Smoker

          Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order

          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal