BD Makes a Roux . Fall Is In The Air!
- Thread starter bdskelly
- Start date
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Always good to see you David. Thanks for the nice words. Not sure if your a big game or waterfowl hunter. But if you ever drive over to Stuttgart,,, those ducks make a pretty good gumbo. And save the fat for the roux! b
Well I am late to the party. It looks very good Brian. As soon as it cools off a little I am going to make a pot of gumbo. I am an old school rice cooker and don't use a lid ( I am the one who has to wash it). Maybe I can score a little wild meat to add.
Happy smoken.
David
Oh there are plenty of rice and bean lover on this site. You're in good company Wimpy. Count your blessings that the relatives visit with gifts from your home land. Mine just show up with appetites!
I'm requesting you post that next gumbo. I'm sure we can all learn a thing our two. B
You know there is a load of most excellent andouille/tasso makers here on the boards. A bunch of great Q-View from the pro's, I know I have learned alot.
Once you make your own, you'll throw rocks at that store bought stuff!
Brian 'Remi' Skelly is just a fixin to get started down that path of enlightenment!
Once you make your own, you'll throw rocks at that store bought stuff!
Brian 'Remi' Skelly is just a fixin to get started down that path of enlightenment!
themule69
Epic Pitmaster
It is a road of no return, other than great eats. I guess what I am saying is once you get started....... He who throws stones should... ....Oh heck Foam said it best. .............
OH crap....
Happy smoken my friends!
David
jmgreen
Fire Starter
Good looking Gumbo, bet it tastes good too. My only variation is I cut up a whole chicken, brown it in the pot after the andoulle then add water and boil. Pull out the chicken and let cool then pull the meat off and chop. the broth makes my stock. I make the roux in a cast iron skillet and add to the broth.
I prefer thighs for dishes like this for a few reasons. I should mention that I like bone in as I feel you get a richer stock. Pound for for pound you get more meat than a whole chicken. The bone on the thigh slips right out after boiling if it already hasn't while boiling. Prior to boiling I save the fat and skin for making schmaltz. Which you could use the schmaltz to make your roux, adding even more depth to the flavor profile. Then you use the schmaltz to make some flakey biscuits and pour your gumbo over them instead of rice! Okay I know improbably crossed the line there, but hey we do things however we want on the Left Coast!
Last edited:
jmgreen
Fire Starter
I can highly recommend duck fat for the roux. I've also used butter, turkey fat, bacon fat and goose fat. I agree with the bone in for a richer stock.
My good friend Foamheart says duck fat is the wonderful for roux. I gotta believe him.
Case, There are very few things that I wouldn't eat on a biscuit . I'lll give it a try! b
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