What Did You Cook For Dinner Tonight?

Discussion in 'Social Life, Food & Drink, Travel' started by NORE, Jul 28, 2012.

  1. NORE

    NORE Senior member

    Messages:
    5,495
    Likes Received:
    297
    Joined:
    Dec 3, 2010
    Location:
    Back On Here
    I have been experimenting with different dishes and decided to make gumbo. So I looked at a few youtube vids and over the past year or so have come up with my own conglomeration of a recipe. I use:

    Boneless chicken breasts
    Medium sized shrimp
    Blue crab claws
    Almost any sausage (sage, kielbasa, hot links, etc.) haven't found Andouille
    Green bell peppers
    Red bell peppers
    Scotch bonnet peppers
    Frozen cut okra
    Onion
    Garlic
    Celery
    Bay leaf or two
    Stewed or whole canned tomatoes
    Cajun spice
    Cayenne pepper
    Black pepper
    Salt
    Mustard powder
    Garlic pawder
    Chicken stock (or broth)
    Thyme
    Parsley
    Fresh cilantro
    EVOO
    Flour

    I dice up the onion, celery, bell peppers, garlic cloves, 1 Scotch bonnet pepper, and set aside. Then I cube the chicken breasts and cut the sausage into thin slices while it's still almost frozen (makes it easier to cut). Season the chicken cubes with salt, pepper, garlic powder, mustard powder, parsley, cayenne pepper & cajun seasoning and brown it in a skillet.

    In another skillet I brown the sausage. I use the oil rendered for the roux.

    Make a roux. EVOO, sausage oil rendering, and some flour. Constantly stir to a tan or peanut butter color.

    While that is happening, add the vegetables (not the okra) to the chicken in the skillet. So you have the cubed chicken in a large skillet browning with the veggies, the sausage in a smaller skillet browning, while constantly stirring your roux.

    When the sausage is done (I like mine almost burnt) add that to the chicken pan. Simmer on low while stirring your roux. Add water if necessary to keep it moist.

    When the roux is a tan or peanut butter color add some chicken stock. Keep stirring and bring that up to a low boil. Add the chicken/sausage/veggie mix and stir. Add more chicken stock to the desired consistency (liquid or thick, your choice. Note that this will get thicker as you cook it). Then add your can of stewed tomatoes. Stir.

    Add half of the shrimp. Stir.

    If you're like me you're drinking Scotch while you're making this so add some. :)

    Add 2 whole Scotch bonnets (if you pierce them the heat will go into the dish so leave them whole so you get the flavor).

    At this point your chicken should be almost fully cooked as well as your sausage. Your veggies have softened when you added them to the chicken pan so you are just making everything meld. Note: it's time to add the okra.

    Stir.

    Add the rest of the shrimp and the crab claws (I add crab claws for that seafood taste and visual effect).

    Let it cool and serve with white (or your choice of color) rice.

    My wife recently hosted a "girls night" where I was the maitre d' complete with towel and the gumbo was one of the items on the menu. This was from last night:

    [​IMG]

    Enjoy!
     
    Last edited: Jul 31, 2012
  2. coolpapa

    coolpapa Senior member

    Messages:
    1,670
    Likes Received:
    336
    Joined:
    Mar 4, 2007
    Location:
    Princeton
    I am from SW Louisiana so I make it in the traditional Cajun way:
    Roux, darker is better
    Trinity added to the roux
    Cold water or chicken stock
    Browned chicken, with bones
    Sausage, always smoked, sometimes add fresh also
    Andouille
    Seasoning
    Green onions to finish

    I will usually take the chicken out when it's done and debone, then add the meat back in.
     
  3. NORE

    NORE Senior member

    Messages:
    5,495
    Likes Received:
    297
    Joined:
    Dec 3, 2010
    Location:
    Back On Here
    I so wanted to make my latest one with bone-in chicken but thought I should just stick to boneless. But your way does sound worth a try. I think I will next time.

    Thanks for sharing.
     
  4. Renton

    Renton Senior member

    Messages:
    540
    Likes Received:
    24
    Joined:
    Nov 8, 2010
    Location:
    MS
    Try baking your roux instead of whisking on the stove. I went to a cooking class with Frank Brigsten and he explained that every night they make a giant batch of roux at the beginning of the night and let it bake through the end of dinner service.

    You have to stir every half hour or so, but you get even heat and very little chance of burning your roux. If you have the patience, you can leave the roux in the pan overnight and pour off the oil in the morning. It saves a lot of time skimming the oil off your gumbo.

    For the sake of stewing, I'd go with dark meat chicken on the bone over white.
     
  5. SkinnyGoomba

    SkinnyGoomba Senior member

    Messages:
    12,594
    Likes Received:
    1,654
    Joined:
    Jan 3, 2008
    Location:
    Princeton, NJ
    Looks good! I might give this a go this week.
     
  6. NORE

    NORE Senior member

    Messages:
    5,495
    Likes Received:
    297
    Joined:
    Dec 3, 2010
    Location:
    Back On Here
    

    Sounds good, I will def give the dark meat on the bone a try but with the heat we've been having I might have to hold off on baking the roux until late fall/winter.
     
  7. NORE

    NORE Senior member

    Messages:
    5,495
    Likes Received:
    297
    Joined:
    Dec 3, 2010
    Location:
    Back On Here
    Tonight I will be making Stew chicken Trini style. Will post pics later.
     
  8. tropics

    tropics Senior member

    Messages:
    1,202
    Likes Received:
    254
    Joined:
    Mar 22, 2009
    Location:
    Brooklyn NY / Cork IE
    why did you not put this in the existing dinner thread? are you angling for a "special flower" badge?
     
  9. b1os

    b1os Senior member

    Messages:
    9,472
    Likes Received:
    1,405
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    I think the original thread title was different?
    Just checked my history and it was in fact "How Do You Make Your Gumbo?", which I guess deserves its own thread because its about a specific meal... who changed the title? :puzzled: (edit: didn't see post #7 which may suggest that OP changed the title and #8 asks a legitimate question)
     
    Last edited: Jul 31, 2012
  10. NORE

    NORE Senior member

    Messages:
    5,495
    Likes Received:
    297
    Joined:
    Dec 3, 2010
    Location:
    Back On Here
    I did change the title because it originally focused on one specific dish and I thought I'd open it up to others, not knowing there was an existing thread.

    No pics of my stew chicken, it's all gone :)
     

Share This Page

Styleforum is proudly sponsored by