Jonathon The pineapple did help to tenderize your chicken, it is a natural tenderizer with the Bromelain that it contains. Just don’t try using fresh pineapple in sausage, it eats the casings, and turns the meat to mush. I have experienced that a couple of time with my pineapple infused sausage experiments.
Gumbo
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Garry Tarpley I normally do not add the File Gumbo until the individual dish is served. Another words, not adding it to the gumbo mix, but the serving.
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Garry Tarpley I have never tried using beer in my Gumbo, that is interesting. I do make a whole lot of good us of the Red Wine though or even Sauterne if I can get it.
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bocephus I still just like making my roux in the pot. Something about the experience, etc.
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calldoctoday I understand, nothing wrong with that, just letting you know of another way.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Garry Tarpley I put beer in my chili, I’ll have to give gumbo a shot.
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calldoctoday Absolutely & no problem. I have seen a few folks doing that too. I think I tried it once myself, but there was just something about getting that roux all made up in the pot. They also make some store bought rouxs I found when on assignment in Louisiana Like Mrs, Savoys & a few others. I will have to admit, I tried a few of them, just to see what they were like, even though I have kidded a few folks about using them, like the oven roux. Most of the folks that use that method swear by it as being easier, safer, etc. & I would have to agree with that too, but it leaves out the experience & the challenge.
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At the NOLA kitchen I learned to use lard not oil in the roux, and stir, stir, stir (don’t answer the phone, door, etc.) just stir. Once it was as dark as Mississippi mud, then add the trinity, then the pope (garlic)…
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Ok after reading I understand that I WAS doing it wrong thanks you guys for explaining it so clearly. That’s what I like about Meatgistics, you dont get trolled you get taught.
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Amen to stirring,its a pain, and,calldoctoday,is right I read that the file can go in your own bowl, but the receipt I was following did it this way ,I am sure not as good as the NOLA folks and don’t claim to be lol
The whole blue crabs are kind of more for looks as there so hard to pick the good stuff out of ,I bought a pint of crab meat from our local guy to put in. Plus you really have to soak and rinse those whole ones a lot to get the shells pieces out. -
alanburkholder Oh yes, that is the good stuff. I use just a little bacon grease in my recipe to just kick the flavor up a notch before adding the holy trinity & all the other good stuff.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Garry Tarpley man that looks great
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