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Good call on the etouffe, I will do that next. I think a lot of the thickness factor was due to kind of ignoring the stock part. I ended up making about a quart of stock to add to the roux, since I didn't know how big a standard "box" was and I figured I could always add more stock if it's too thick. We ended up liking it but will probably add more stock next time so that it's a bit less stew-like. Still delicious either way!
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Oct 3, 2016 01:12
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Hed posted:Good call on the etouffe, I will do that next. I think a lot of the thickness factor was due to kind of ignoring the stock part. I ended up making about a quart of stock to add to the roux, since I didn't know how big a standard "box" was and I figured I could always add more stock if it's too thick. We ended up liking it but will probably add more stock next time so that it's a bit less stew-like. Still delicious either way! Yeah its pretty awesome stuff no matter the thickness. Glad it worked for you. Etoufee is my fave though so I always push people to try that over gumbo.
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Oct 3, 2016 01:47
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I love etouffee but it's so goddamn rich and thick I feel like my arteries are clogging as I eat it
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Oct 3, 2016 02:41
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Phil Moscowitz posted:I love etouffee but it's so goddamn rich and thick I feel like my arteries are clogging as I eat it That means you're doing it right.
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Oct 3, 2016 03:13
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Mushika posted:That means you're doing it right. My father in law makes etouffee 5-6 gallons at a time and freezes them in quart containers to stick the freezer. Great to pull out on a winter night.
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Oct 3, 2016 03:47
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Phil Moscowitz posted:My father in law makes etouffee 5-6 gallons at a time and freezes them in quart containers to stick the freezer. Great to pull out on a winter night. Smart man, that one. You married well. When can I come over for dinner?
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Oct 3, 2016 05:52
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Phil Moscowitz posted:My father in law makes etouffee 5-6 gallons at a time and freezes them in quart containers to stick the freezer. Great to pull out on a winter night. I never gave much thought to this but poo poo.
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Oct 3, 2016 18:58
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They have a full-sized freezer that is slammed to the gills with quart containers of gumbo, etouffee, maque choux, various stocks, purreed berries, gallon ziploc bags of fish and blue crabs, and not just a few shrimp and rice stuffed chickens. The man makes jambalaya in one of these: (not him obv. I got the pic from this site - http://www.anotherpintplease.com/home//2012/01/brew-day-jambalaya-edition.html) I tend to eat pretty well when I visit them.
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Oct 3, 2016 19:38
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Phil Moscowitz posted:They have a full-sized freezer that is slammed to the gills with quart containers of gumbo, etouffee, maque choux, various stocks, purreed berries, gallon ziploc bags of fish and blue crabs, and not just a few shrimp and rice stuffed chickens. The man makes jambalaya in one of these: That is awesome. My great-uncle does the same thing. My mom didn't cook as much but we did always have an extra freezer full of shrimp, fish, venison, ducks and generally a bunch of different kinds of stock.
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Oct 3, 2016 22:21
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I have been pointed towards this thread as the appropriate place to share these: Tasty, tasty gumbo recipes. I brought these up in the food pictures thread to explain the who gives a poo poo attitude concerning the specific items that go in cajun/creole food. I had specifically mentioned the second recipe on that page, the "diaspora gumbo." From what I understand, while my grandparents were in Vietnam in the 70's, my grandmother would give that recipe to those fleeing the country, and so it has that pick-and-choose section to account for them really having no idea what ingredients would be available wherever they ended up. On a gumbo-related note, bringing this up has me decided that I'm making gumbo next week. I've got no idea which of the 8 or so recipes I've got floating around I plan on using, or if I'm just going to make something up. I do know that I've got me and my roommates set to cook a poo poo-ton of bacon this week, at least until we've managed to save up a pounbd of lard for the roux. Also, according to OP, apparently my family's been doing gumbo slightly wrong. We've always served it like an etouffee, with the gumbo poured (or scooped, if it's leftovers) atop the rice. Will report and post pictures when I make it.
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Oct 7, 2016 19:48
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DO IT
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Oct 7, 2016 20:40
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LogicalFallacy posted:I have been pointed towards this thread as the appropriate place to share these: Hell yeah, do it! Will be neat to see how another former french colony ends up repurposing the dish. Also, I dunno that the OP method for how its served up is right or wrong. If it tastes good it's right?
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Oct 7, 2016 21:38
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Hed posted:Gotta say thanks to "me your dad" for pointing out a good butcher to get Andouille in the DC area. \ Wait what, where? MUST HAVE
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Oct 23, 2016 18:03
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the_chavi posted:Wait what, where? MUST HAVE Have you tried Harvey's at Union Market? They make a good andouille
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Oct 23, 2016 18:55
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drgitlin posted:Have you tried Harvey's at Union Market? They make a good andouille Nahh, I haven't been there in a while. Will check it out! My friend from Lafayette who normally keeps my freezer stocked hasn't been up to visit in several months.
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Oct 23, 2016 20:08
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Here's the post I was referring to:me your dad posted:For anyone in the DC metro area, Logan's Sausage in Alexandria makes a pretty good Andouille. I've also gotten a good Andouille from the butcher shop 'Let's Meat on the Avenue' in Del Ray, but his stock is unpredictable. Supposedly the Logan's Sausage stock is around grocery stores but my wife works near their main building so she just went in there and picked it up. I think it was pretty good. Anyone here make their own Andouille? I'm getting a meat grinder and all kinds of stuff, so I'll probably make an attempt soon.
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Oct 24, 2016 10:53
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Hed posted:Here's the post I was referring to: Someone posted a homemade Andouille once that looked awesome but it might have been in the charcutrie thread and not in here. I can't recall anymore. http://forums.somethingawful.com/showthread.php?threadid=3438423
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Oct 24, 2016 11:08
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Hey, that's probably me! I still do all the charcuterie stuff, though don't have much time to post anymore (new job that doesn't offer the time/privacy to do so)holttho posted:
holttho posted:So I decided I would make some gumbo. Though I live in Chicago with good access to somewhat real andouille, I figured buying things is for quitters: I'm gonna make it.
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Oct 26, 2016 00:37
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Oh god  Thanks man you are a treasure.
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Oct 26, 2016 00:49
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Now that it's approaching Thanksgiving, I'm starting to think in earnest about that Cajun turkey stuffing recipe idea that I had awhile back. I decided to use a mix of andouille and chorizo, and right now I'm trying to decide whether I should use cornbread or French bread. I'm also looking for a good stuffing recipe to use as a base, so anybody with a good stuffing recipe, post it here!  I'd kinda like to make this tomorrow for a party some of my friends are having, if possible.
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Nov 22, 2016 00:36
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Dirty rice is the best dressing but I don't think that's what you're looking for...though it could probably work with andouille and chorizo.
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Nov 22, 2016 04:16
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Phil Moscowitz posted:Dirty rice is the best dressing but I don't think that's what you're looking for...though it could probably work with andouille and chorizo. Yeah I'm looking for a more traditional bread-based stuffing, but my goal is to tailor it so it uses the full trinity instead of just the celery and onion, and add the sausage. Also I'd like to add a little liquor to it for flavor, because I like cooking with liquor.
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Nov 22, 2016 04:35
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I always think of Turducken as being Cajun/from Louisiana, so I'm putting this here because...I can't really think of anywhere else for it to go. someone taking Turducken to it's horrifying conclusion:
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Nov 22, 2016 06:23
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Well I made the stuffing. I used this recipe, substituting sage sausage for half andouille and half chorizo, and adding bay leaves, a green bell pepper, 3 tsp cayenne, and 1/4 cup Jack Daniels. It's in the oven right now. It's... okay, but it tastes like it's missing something. Maybe not enough salt? Also I think I should've either skipped the cayenne or used less. Apart from that it's not bad, but I wish I could figure out what seems to be missing.
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Nov 23, 2016 01:04
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Dr. Gitmo Moneyson posted:Well I made the stuffing. I used this recipe, substituting sage sausage for half andouille and half chorizo, and adding bay leaves, a green bell pepper, 3 tsp cayenne, and 1/4 cup Jack Daniels. It's in the oven right now. How was your stock? Try adding in a little garlic and salted butter maybe? Also if you have any giblets brown those up a little and melt your butter in that, whisk out add minced garlic until fragrant and roll all of that into the stuffing. I like having just a few caraway seeds in mine if the sausage doesn't already have some in it. Edit: maybe a little thyme also?
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Nov 23, 2016 01:09
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Shooting Blanks posted:I always think of Turducken as being Cajun/from Louisiana, so I'm putting this here because...I can't really think of anywhere else for it to go. someone taking Turducken to it's horrifying conclusion: As tempting as a Cthulhu joke would be right now, that thing just screams "Turkraken" to me.
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Nov 23, 2016 02:30
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Doom Rooster posted:Made a big bowl of red beans and rice with andouille on top. Lol Worth reading a few pages back to get the joke
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Nov 24, 2016 02:57
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That Works posted:How was your stock? Store-bought, low-sodium chicken broth. So not too good, but I didn't have a turkey on hand to get real stock from so it was the best I could do. That Works posted:Try adding in a little garlic and salted butter maybe? Also if you have any giblets brown those up a little and melt your butter in that, whisk out add minced garlic until fragrant and roll all of that into the stuffing. I like having just a few caraway seeds in mine if the sausage doesn't already have some in it. I already added more garlic than the recipe called for. Although I like garlic so I guess I could've still added more. Butter was already in the recipe. It's what I used to brown up the sausage. Again, I didn't have any turkey or giblets on hand, or I would've thrown those in too. That Works posted:Edit: maybe a little thyme also? I'll keep this in mind for next time. Probably throw in some msg, too.
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Nov 24, 2016 23:08
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So a friend came back from the state's and brought me andouille sausages! I invited them and a bunch of others over for gumbo on Sunday. I plan to cook the gumbo tomorrow, chicken and andouille. This time, I would like to make my own chicken stock from scratch, using the chicken meat in the gumbo. However, in Germany for making stock we use Suppenhuhn, which is a literal chicken, i.e. female., when roasting chicken, we use male chicken for better meat. I am not a native speaker, when a recipe for making stock and gumbo says chicken, do they mean a female or male? I.e. should I use a chicken I would roast in this case as I want more meat? My gut says yes but I wanted to ask before I start.
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Jan 13, 2017 10:35
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Hopper posted:So a friend came back from the state's and brought me andouille sausages! I invited them and a bunch of others over for gumbo on Sunday. I plan to cook the gumbo tomorrow, chicken and andouille. In the United States, practically all chickens consumed as food are female. But, you should use whatever chicken you think would taste better. I assume you are going to butcher the chicken first, and use only the bones to make the stock. Usually, I save the meat to add to the gumbo, in order to avoid leeching all of its flavor into the stock. Like TW says below either chicken will work. You are making soup so if there is a large price difference female is fine. Phil Moscowitz fucked around with this message at 16:00 on Jan 13, 2017 |
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Jan 13, 2017 15:48
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Phil Moscowitz posted:In the United States, practically all chickens consumed as food are female. But, you should use whatever chicken you think would taste better. I assume you are going to butcher the chicken first, and use only the bones to make the stock. Usually, I save the meat to add to the gumbo, in order to avoid bleaching all of its flavor into the stock. Yup, do this. Butcher 1st, use the meat in your gumbo later, boil down the carcass/bones for stock. I don't think there's really going to be much of a difference there for male vs female when the whole thing is said and done. If you've got a really nice sausage I'd suggest using 1/4 of it in the gumbo early as it cooks down and then adding the remainder in the last half hour or so of cooking. When I dump in all my sausage at once early it ends up cooking down a lot and getting rubbery and while it improves the flavor of the gumbo, the overall flavor/texture of the sausage loses out.
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Jan 13, 2017 15:56
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Thanks for the advice. I decided to get chicken thighs for the gumbo. Easier to brown and more meat. I'll buy a soup chicken and make stock separately, the rest of which I will freeze.
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Jan 13, 2017 19:26
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If your recipe calls for browning the chicken and using the rendered fat to make roux, keep in mind it's very easy for bits of chicken to burn, which (1) can throw off the roux and (2) can make it hard to distinguish the little black flecks that indicate you have burned the roux. In that case it's better to brown the chicken, deglaze and reserve your fond, and make the roux in a clean pot.
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Jan 13, 2017 19:49
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I am currently in New Orleans and got a roast beef po boy from Johnny's on a whim and it was amazeballs. What is the secret to the gravy? One thing I saw was something called "Kitchen Boutique." Minnesota pot roast deffo doesn't taste this good.
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Jan 13, 2017 21:53
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Paper With Lines posted:One thing I saw was something called "Kitchen Boutique." Was it this? https://en.m.wikipedia.org/wiki/Kitchen_Bouquet Lol if they are listing that as an ingredient.
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Jan 13, 2017 22:16
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Yeah that was one of the special ingredients folks can use at home according to one of the local papers.
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Jan 13, 2017 22:20
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Oh yeah for sure. I thought it was on their menu or something.
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Jan 13, 2017 22:33
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Yeah, people use that for coloring / a little MSG kinda like Maggi seasoning. You'll see people use it in their gumbo etc at times also but generally if you're doing the roux right and have some practice with that you shouldn't need it.
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Jan 13, 2017 23:11
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I use it in gumbo purely for color. I have brought a roux to essentially the color of dark chocolate, and once the stock is added to the gumbo, it lightens up significantly. I'm trying different things to get real dark final gumbo, but short of using roux in a jar it doesn't happen without bouquet.
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Jan 13, 2017 23:47
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Phil Moscowitz posted:I use it in gumbo purely for color. I have brought a roux to essentially the color of dark chocolate, and once the stock is added to the gumbo, it lightens up significantly. I'm trying different things to get real dark final gumbo, but short of using roux in a jar it doesn't happen without bouquet. I used to use it all the time. The last couple years though the stuff I've made has been dark enough or so close that I didn't bother. Can't really say why that was though but I definitely saw the same things you did.
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Jan 13, 2017 23:49
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