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cindy_lou_who_1982 OP t1_iv3kc4a wrote

Reply to comment by logic_is_a_fraud in New member! Been lurking for a while! Just bought my daughter her first small gumbo pot! It’s a vintage Magnalite 5qt! These puppies last forever! by cindy_lou_who_1982

I am from SE Louisiana. We wash that by hand. I JUST recently moved to a home with a dishwasher. It’s life changing.

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Snuggledtoopieces t1_iv67ylc wrote

Honest question, why are you only making 5 quarts of gumbo? It takes almost 2 days if you make everything from scratch and doesn’t seem worth the trouble in that quantity.

I literally don’t even know a recipe that’s under 3 gallons.

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iscurred t1_iv6jnub wrote

Been making gumbo my whole life. It's never taken me 2 days. Do you butcher the pig yourself?

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Snuggledtoopieces t1_iv6lv3r wrote

??? To make the chicken stock and let it simmer overnight ???

You boil whole chickens then debone the meat and set it aside a couple hours in then simmer the bones over night. That’s the traditional method. If you make the sausage from scratch yeah you could butcher the pig yourself I guess.

Should take at absolute minimum 6 hours and that’s cutting corners left and right.

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iscurred t1_iv7lk3s wrote

Lol, you do not need to kill yourself (and 2 whole chickens!) on the stock. A good chicken stock could be made with the discards of a chicken, some veggie throwins, and a few hours of simmering.

All that work for chicken stock? Ruining 2 whole chickens!? Why not do a seafood stock, at least. That way, after sweating all day you at least create a unique flavor profile for your gumbo.

Anyways, even your method isn't two whole days.

Made gumbo today. Cooked from 9am to 2pm. That includes the time it took to prep a seafood stock from scratch. And was slowed down from teaching my kids. It's not like you have to do everything sequentially. Make the roux while the stock is simmering, etc.

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Snuggledtoopieces t1_iv7puda wrote

You use the chicken for the gumbo. You just also make the necessary stock as well, whole chickens are cheap. And the recipe feeds 14+

“The discards of a chicken” yeah that’s why you boil the chicken remove the meat then boil the bones. You get bone broth. That’s also how I make chicken noodle soup.

It doesn’t take 48 hours to make, you just make it the day before you actually want to eat it.

Seafood gumbo isn’t the same thing, and the roux for that is much harder and infinitely more complex to get the cooking times of all the ingredients correct. otherwise it ends up with a “fishy” taste.

The base is made the day or more before cooking down seafood, and then fresh seafood is added and cooked for a very short time in the soup base.

Also seafood gumbo is almost always disgusting because most restaurants don’t bother cooking it right and the ones that do charge out the nose for it. It also makes your house reek if you cook it at home.

Seafood gumbo is a derivative of a bouillabaisse, and yeah that takes at least 2 days to be considered authentic.

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cindy_lou_who_1982 OP t1_iva38nb wrote

It’s a starter pot for my daughter. I have a MUCH larger one myself and gumbo taking 2 days? I have never heard of that.

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