Gumbo

[Etexhorn13 3015]

It’s that moths fuckin time of the year...

There was actually more chicken than sausage in the pot... that wasn’t a great scoop, all the sausage from the top got in there  

Edited November 8, 2020 by Etexhorn13

[jimmyjazz 45206]

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

[Anastasis 23214]

9 minutes ago, jimmyjazz said:

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

Cross posting Turkey thread:

 

Summary:

Use the carcass to make a stock and the left over dark meat.

[jimmyjazz 45206]

What's "leftover dark meat"?

[dcbc 14282]

Just now, jimmyjazz said:

What's "leftover dark meat"?

Further summary:  If there is any left, you don't add to the gumbo until close to the end of the cook since it's already cooked.  If there's not, you don't make Turkey Gumbo.

[Bozo_Casanova 25903]

2 minutes ago, Anastasis said:

 left over dark meat.

I 

[Bozo_Casanova 25903]

15 minutes ago, jimmyjazz said:

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

It's gumbo, you put what you want to eat in it. 

Use the carcass to make stock prior, though. Instant pot works great. 

[elfenix 34123]

Instant pot makes great stock in about an hour. If you spatchcock your turkey you'll have stock in time to use for gravy.

[South Austin 51681]

2 minutes ago, elfenix said:

Instant pot makes great stock in about an hour. If you spatchcock your turkey you'll have stock in time to use for gravy.

Probably good for saving time. But don’t you want a longer simmer — couple hours or so — to get better flavor for the stock?

[Bozo_Casanova 25903]

2 minutes ago, South Austin said:

Probably good for saving time. But don’t you want a longer simmer — couple hours or so — to get better flavor for the stock?

Not really- that being said I do mine for about 2 hours, with a little vinegar, and the resulting stock has so much collagen it’s like jello. 

[jimmyjazz 45206]

Just the usuals for the stock -- bones, water, onion, carrot, celery, salt & pepper, etc.?

[HouTex 1838]

So long as you know it’s salted then go ahead and add salt to the stock. Otherwise, it’s like salted butter. If you aren’t careful you can over salt a dish. I think it’s easier to not salt my stock so I can more easily control the salt content of the final dish.

[Bozo_Casanova 25903]

2 hours ago, jimmyjazz said:

Just the usuals for the stock -- bones, water, onion, carrot, celery, salt & pepper, etc.?

Yep, minding the above.a little apple cider vinegar helps. I like silky broth, I try to include more connective tissue- joints, knuckles, wing tips, spine etc etc the better. 

[dcbc 14282]

Just found a couple of picked over turkey leg quarters we froze after Easter.  Tossed them in the pot with 6 qts of water, onion, carrot, et al. and am giving some homemade stock a try for the dressing. If all goes well, tomorrow's carcass will be getting done for the gumbo.  Skimmed the top for a bit, and we're off to the races.

Edited November 26, 2020 by dcbc

[elfenix 34123]

6 hours ago, jimmyjazz said:

Just the usuals for the stock -- bones, water, onion, carrot, celery, salt & pepper, etc.?

i've always heard not to salt stock as you tend to concentrate it later. 

[Anastasis 23214]

Doing the roux using the @ERhine method.

[Anastasis 23214]

Stock made last night. Very drinky. 

[Anastasis 23214]

[Anastasis 23214]

[dcbc 14282]

Getting started on mine in about 1 beer or so from now. 

[huge 3774]

Turkey carcass stock
3 link andouille
HEB rotisserie chicken to be added at the end

Decided no okra this time. Will add File.

[dcbc 14282]

We're at the first good part where I can sit down for a couple of hours.

[huge 3774]

[Anastasis 23214]

[Anastasis 23214]

10 minutes ago, huge said:

damn that looks perfect. 

[dcbc 14282]

Close.

[dcbc 14282]

Not bad at all.

[huge 3774]

damn that looks perfect. 

For chicken and sausage this was a very good batch.

I fried up the sausage in the Dutch oven and then made the roux in the residual drippings. I was worried about it burning as I made the roux on pretty night heat. In the end it all worked out swimmingly and I was able to get a dark roux in maybe 25 min. Usually takes me closer to 45.

[Anastasis 23214]

The darker the berry the sweeter the juice.  I feel like I am pussying out too early. Nice stuff guys. 

Edited November 28, 2020 by Anastasis
isweatergod

[ERhine 1894]

You’re using an oven. So, of course you are.

[Gatorubet 29762]

Dark roux or gtfo. Good job guys.

[Anastasis 23214]

1 minute ago, ERhine said:

You’re using an oven. So, of course you are.

 

FTR I finish on the stove top. 

[South Austin 51681]

It has begun. Roux is browning, turkey stock is simmering, and the beer is flowing.

 

[South Austin 51681]

Now I wait. And drink.

 

[South Austin 51681]

Added the turkey and andouille for the home stretch.

[HouTex 1838]

Am I the only guy that scrapes the sides of the pot as it cooks?

[RMac5 1547]

I do it as well, it’s my ocd.

[South Austin 51681]

6 minutes ago, HouTex said:

Am I the only guy that scrapes the sides of the pot as it cooks?

As you can see from the pics, I do at the beginning, but after 3-4 beers I slack off.

[dcbc 14282]

I do, too.  But not well.

[South Austin 51681]

Finished product slammed. Turkey stock was a game-changer.

[Brisketexan 103647]

Finished product slammed. Turkey stock was a game-changer.

You love to see it.

[Bozo_Casanova 25903]

Im about an hour behind you

https://i.imgur.com/ag06sqL.jpg
 

 

Edited November 28, 2020 by Bozo_Casanova

[HouTex 1838]

As you can see from the pics, I do at the beginning, but after 3-4 beers I slack off.

By the way, it looks fantastic. I would nail that gumbo.

[South Austin 51681]

I know some folks like to be all secretive and shit about their gumbo, but I’ll pass along a great tip from my Cajun friend in Breaux Bridge — a few dashes of Worcestershire and/or soy sauce go a long way to give it a nice unami kick.

Edited November 29, 2020 by South Austin

[South Austin 51681]

4 minutes ago, HouTex said:

By the way, it looks fantastic. I would nail that gumbo.

Thanks, man. It’s my first offering on this thread after lurking for so long. Credit to my Cajun friend who passed along her method about 15 years ago, and to @Brisketexan who also emphasized several years ago the importance of homemade stock.

[Bozo_Casanova 25903]

Fish sauce does too. 

7 minutes ago, South Austin said:

I know some folks like to be all secretive and shit about their gumbo, but I’ll pass along a great tip from my Cajun friend in Breaux Bridge — a few dashes of Worcestershire and/or soy sauce go a long way to give it a nice way unami kick.

Fish sauce, too.

[fuggled 576]

Smoked turkey and andouille.

I've used the Prudhomme recipe in the past that involves rubbing down chicken with blackening spice and browning it all, pulling it out and then adding it back to cook through. Man, it's way easier when the meat is already cooked ahead of time.

Sent from my Pixel 5 using Tapatalk

[BearCountry11 1234]

This thread inspired me.

Made several quarts of stock from the leftover fried turkey carcass. Thanks to y’all, instead of doing the typical turkey noodle soup we opted for gumbo. Damn, the homemade stock really brings it home. Disappeared quickly.







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[AustinMT 952]

Last night’s effort

[irishtexan 11414]

Second time ever making gumbo. Plating/presentation was for shit. But this was good.