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/ck/ - Food & Cooking

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15771135 No.15771135 [Reply] [Original]

Calling all Cajunfags!

https://m.youtube.com/watch?v=76JXtB7JFQY

Is this a good gumbo recipe? I’m looking to try it for the first time ever. I live in a small town in the UK so I can probably only get chorizo instead of andouille. Would that be alright or should I order some andouille online?

Or is this recipe fucking shit anyway? Please enlighten me.

>> No.15771161

>>15771135
Yes it's a good recipie. kielbasa, andouille and chorizo are as similar as a cello, double bass and violin are, so yeah, chorizo will be fine.

>> No.15771240
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15771240

>>15771135
I love cajun food. Cook it all the time. Any sausage that's heavy in garlic should be an okay replacement for andouille sausage. His recipe seems pretty standard. Here's a couple things I do that he didn't.
>I season two whole chicken breasts with paprika and pepper and salt and I don't sear/blacken it. I submerge them in the gumbo and let them cook low for two hours, then pull them apart with forks.
>You could also just throw in leftover chicken from a previous dinner. Now that's authentic cajun.
>I use onion stock instead of chicken stock, but that's just my preference for gumbo
>I don't use any beer in my gumbo, but if I did I'd use something like Guinness, and only a little dash
>instead of "30 cracks" of black pepper I'd season it with a generous dash of hot sauce and a Tablespoon of Worcestershire sauce. You can always add more hot sauce after serving.
The roux is the most important part, though. You want a dark roux but not a burnt roux. So a medium heat and constant stirring is a must. And a dark roux made with oil smells pretty bad. You may think you fucked up, but once you add the veggies the smell will vanish and everything will be fine.

I don't know what the fuck he was talking about at the beginning with eating cold gumbo. That's fucking awful.

>> No.15771268

>>15771135
toups is legit, very similar to how I learned gumbo, but i deglaze with brandy or bourbon instead of beer

>> No.15771313

I've made this recipe a couple of times. It's good. Just be careful not to burn the roux and you can't mess it up.

>> No.15771394

>>15771135
I don't particularly care for beer in gumbo, but at least it's not fucking tomatoes.

If you can't find andouille I would try to find kielbasa. Chorizo is far too greasy and may cause your roux to break.

>> No.15771396

>>15771135
Toups is legit, personally I'd use a good kielbasa instead of andouille but chorizo will work fine.

>> No.15771407

>>15771135
https://www.google.com/amp/s/www.southernkitchen.com/recipes/soup/oven-roux.amp
This is a great way to make your roux easily, without worrying about fucking it up

>> No.15771436
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15771436

>>15771135
This is a good recipe and the one I use is very similar, and as some others have said chorizo should be fine, but kielbasa would better. If its not smoky enough from the chorizo/kielbasa to your liking just add some smoked paprika, and if its your first time making a roux:
a) don't worry if you fuxk it up you can always start over, and
b) shoot for a darker roux (think milk chocolate in color) for a gumbo, you don't want a blonde roux

Picrel is some gumbo I made a few weeks ago

>> No.15771459

>>15771436
Looks great, anon.
t. usually overly critical cajunfag

>> No.15771675

Thanks for the tips and advice all, I’lll be making it tomorrow. If the thread is still up I’ll post a pic.

>> No.15771696

>>15771407
im going to second this, half flour oil just ends in a very oily stew. you can feel it passing through your guts

>> No.15771714
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15771714

i made gumbo for the first time recently and i found this article really helpful since i had never eaten it before and there's no cajun community where i live to try it

https://www.finecooking.com/article/get-your-gumbo-on

i was never able to find file but it still turned out pretty good

>> No.15771843

does everyone use skin on or skinless chicken thighs? my assumption is skin on is tastier but could make it oily

>> No.15771874

>>15771843
I always do skinless and I agree, I feel like there's already a lot of oil in there and you don't need more, you get plenty of chicken flavor from the stock as well

>> No.15772158

>>15771843
buy skin on, remove skin, fry it in a pan seperately, and top your gumbo with crispy chicken skin

>> No.15772299
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15772299

just a heads up, do not buy this

>> No.15772694

>>15771843
Plop an entire (seasoned) chicken in that bitch, let it simmer til it's basically falling apart. Take it out, remove the meat from the carcass, and add it back to the gumbo. It's great.

>> No.15772758

>>15771135
Part of me really wants to go to new orleans but another, perhaps smarter part knows id probably hate it because its one giant ghetto with good food

>> No.15773994

>>15772758
after the Event Horizon oil spill all the seafood in that city has been poisoned. The seabed is covered in chemical agents and all the shrimp and oysters and crabs and shit have been rolling around in it for over 10 years now.

>> No.15774071

>>15772758
New Orleans is a blast, stay in the quarter, go to frenchman and bourbon street, get fuckin lit and eat good food, it's not particularly ghetto at all.

>> No.15774081

>>15771135
made this exact recipe for a DND session, i had a panic attack half way through making it and didnt end up eating any of it because of that, but all my friends loved it