How To Make A Good Gumbo Better
After an overwhelming increase in views of my gumbo tutorial, I’ve decided to share some tips to help you develop a bigger flavor! We’ll start with the “Trinity” which is the combination of onions, celery, and bell peppers. In the video I don’t use it simply because my husband doesn’t care for chopped veggies. As I always say cook according to your household.
Sauté the Trinity until its caramelized, if you have sticky stuff at the bottom THAT’S GOLD! Deglaze the bottom of the pot with stock, water, beer or wine. Just 1 cup will do the trick.
Next up! The Sausage
This is hickory smoked sausage and andouille sausage after being cooked on a low heat to draw out the fat so it can bond well with the liquid and the texture of the sausage is more enjoyable to some who may not care for sausage textures. Now contrary to what the YouTube police proclaim, leaving this fat in until the end is a plus, it only takes a few minutes to remove the fat at the end anyway! And yes, I still add the hot sausage in the gumbo when I use the two other types.
Pre-Cooked Rotisserie Chicken
I always tell people that textures and flavors create a “Home” feeling and shredded Chicken does the trick! Roast your own chicken or purchase one from the store , pull the dark and white meat off of that bone and add that flavored goodness to the pot along with drippings that could be left over!
Bonus Tips and Tricks
- Grill meats or roast garlic on the grill before adding to the pot for a good rustic flavor
- When using wild meats cut the game taste with beer or white wine
- Add crawfish tails or oysters
- Add crabmeat if you don’t want to peel the crabs
- Food process veggies to hide them in the gumbo
- Adding smoked turkey necks adds a dynamite flavor as well!
Most of all, do what you want with gumbo, it’s your pot, your work, money, and your time!