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Message
gumbo question, for simmering all day...
Posted on 3/19/24 at 8:58 am
Posted on 3/19/24 at 8:58 am
Having some folks over for dinner in a couple weeks, for logistical reasons, I really need to do most of the heavy lifting on my gumbo earlier in the day.
Am i good to let the roux and veggies just simmer in the stock for several hours, and add the sausage and chicken at the appropriate times prior to dinner? Could I potentially go ahead and add the sausage with the veggies, and just hold off on the chicken til an hour or so before?
Am i good to let the roux and veggies just simmer in the stock for several hours, and add the sausage and chicken at the appropriate times prior to dinner? Could I potentially go ahead and add the sausage with the veggies, and just hold off on the chicken til an hour or so before?
7
Posted on 3/19/24 at 9:01 am to 45acp
I'd add it all at the regular times. Let that stuff simmer all day with it all in it.
Posted on 3/19/24 at 9:02 am to 45acp
quote:
Am i good to let the roux and veggies just simmer in the stock for several hours, and add the sausage and chicken at the appropriate times prior to dinner?
Yes
quote:
Could I potentially go ahead and add the sausage with the veggies, and just hold off on the chicken til an hour or so before?
Yes, but sausage will break down eventually. I would add at same time as chicken. You will have to do some grease skimming the last hour.
Posted on 3/19/24 at 9:08 am to 45acp
Make the "heavy lifting" items now. FREEZE.
Day of, take out and reheat to get out of the danger zone asap. Then incorporate your proteins as you see fit.
Day of, take out and reheat to get out of the danger zone asap. Then incorporate your proteins as you see fit.
Posted on 3/19/24 at 9:44 am to 45acp
Why not make it the day before and reheat?
Posted on 3/19/24 at 10:26 am to 45acp
I have never cooked gumbo all day long with or without the meats in it. It's not necessary and with the meats, the chicken will be stringy and the sausage will be dry.
You could make it now and freeze it. It freezes really well. The other alternative is to make it the day before or a few days before. It will taste better than the day of anyway.
You could make it now and freeze it. It freezes really well. The other alternative is to make it the day before or a few days before. It will taste better than the day of anyway.
Posted on 3/19/24 at 12:32 pm to 45acp
Thanks guys for all the input.
Posted on 3/19/24 at 12:41 pm to 45acp
It'll be good no matter what. You want shredded chicken simmer everything for hours.
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