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Started By
Message
gumbo question, for simmering all day...
Posted on 3/19/24 at 8:58 am
Posted on 3/19/24 at 8:58 am
Having some folks over for dinner in a couple weeks, for logistical reasons, I really need to do most of the heavy lifting on my gumbo earlier in the day.
Am i good to let the roux and veggies just simmer in the stock for several hours, and add the sausage and chicken at the appropriate times prior to dinner? Could I potentially go ahead and add the sausage with the veggies, and just hold off on the chicken til an hour or so before?
Am i good to let the roux and veggies just simmer in the stock for several hours, and add the sausage and chicken at the appropriate times prior to dinner? Could I potentially go ahead and add the sausage with the veggies, and just hold off on the chicken til an hour or so before?
7
Posted on 3/19/24 at 9:01 am to 45acp
I'd add it all at the regular times. Let that stuff simmer all day with it all in it.
Posted on 3/19/24 at 9:02 am to 45acp
quote:
Am i good to let the roux and veggies just simmer in the stock for several hours, and add the sausage and chicken at the appropriate times prior to dinner?
Yes
quote:
Could I potentially go ahead and add the sausage with the veggies, and just hold off on the chicken til an hour or so before?
Yes, but sausage will break down eventually. I would add at same time as chicken. You will have to do some grease skimming the last hour.
Posted on 3/19/24 at 9:08 am to 45acp
Make the "heavy lifting" items now. FREEZE.
Day of, take out and reheat to get out of the danger zone asap. Then incorporate your proteins as you see fit.
Day of, take out and reheat to get out of the danger zone asap. Then incorporate your proteins as you see fit.
Posted on 3/19/24 at 9:40 am to jmon
I would wait to add the sausage. It may be overcooked if it simmers all day. Along with the cooked chicken
Posted on 3/19/24 at 9:44 am to 45acp
Why not make it the day before and reheat?
Posted on 3/19/24 at 10:14 am to Boudreaux35
quote:
I'd add it all at the regular times. Let that stuff simmer all day with it all in it.
chicken will fall apart, and the sausage can overpower the broth. I'd wait to add those during the final hour of cooking
Posted on 3/19/24 at 10:16 am to KosmoCramer
quote:
Why not make it the day before and reheat?
This is the best option. Gumbo is always better the next day anyway
Posted on 3/19/24 at 10:26 am to 45acp
I have never cooked gumbo all day long with or without the meats in it. It's not necessary and with the meats, the chicken will be stringy and the sausage will be dry.
You could make it now and freeze it. It freezes really well. The other alternative is to make it the day before or a few days before. It will taste better than the day of anyway.
You could make it now and freeze it. It freezes really well. The other alternative is to make it the day before or a few days before. It will taste better than the day of anyway.
Posted on 3/19/24 at 11:32 am to Midget Death Squad
quote:
chicken will fall apart,
Huh?
Posted on 3/19/24 at 12:25 pm to SixthAndBarone
quote:
Huh?
He's right. The chicken will almost disintegrate as it is cooked longer, as will the sausage if cooked too long. Most people remove the chicken meat from the bone and pull it apart in bite size pieces for their gumbo.
Posted on 3/19/24 at 12:32 pm to 45acp
Thanks guys for all the input.
Posted on 3/19/24 at 12:41 pm to 45acp
It'll be good no matter what. You want shredded chicken simmer everything for hours.
Posted on 3/19/24 at 12:46 pm to gumbo2176
quote:
He's right. The chicken will almost disintegrate as it is cooked longer, as will the sausage if cooked too long. Most people remove the chicken meat from the bone and pull it apart in bite size pieces for their gumbo.
That's what I do. I do not want shredded chicken in my gumbo. I add the cooked chicken late in the making.
Posted on 3/19/24 at 1:20 pm to SixthAndBarone
quote:
chicken will fall apart,
Huh?
quote:
SixthAndBarone
yup, I wouldn't expect you to understand
Posted on 3/19/24 at 1:49 pm to Gris Gris
quote:
I add the cooked chicken late in the making.
I add mine, cook it, pull it out and debone it. Then if I'm serving it later I will throw the deboned chicken in the fridge until needed. Usually put it back in the gumbo about 10 minutes before serving.
Posted on 3/19/24 at 6:39 pm to Midget Death Squad
My bad, I completely missed that. I read chicken fat will fall apart, no idea why I saw that.
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