Hey y'all I'm making a gumbo for about 40 tomorrow and I was hoping someone could check over my recipe and offer any advice. I'm using a recipe similar to Isaac Toups that i have made before in smaller quantities, but just scaled up. Thanks!
Roux - 3.5 cups oil, 3.75 cups flour
Trinity - 10 ribs celery, 5 bell peppers, 6 yellow onions
Liquid - 2 cups chicken stock + 36 oz amber beer
Spice/veg - 20 cloves garlic, 2 jalapeno, 20 bay leaves, 5 tsp thyme, 2 lbs chopped Okra, file on the side
Meat - 7 lbs chicken thighs, 5 lbs andouille, chopped and browned
My plan is: Make roux, add in trinity, add in liquid, add in spice and veg, simmer for a few hours, then add in browned meat about an hour before serving.
Does anyone have any recommendations or see any issues that might arise? Is this enough? Also how long is too long to let it simmer? I'm worried I might be using too much roux or my liquid ratios may be off.
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