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<blockquote data-quote="Dannyalcatraz" data-source="post: 7884295" data-attributes="member: 19675"><p>BTW, the gumbo came out a carnivore’s delight. I used so much chicken that- when it disintegrated- the ham and sausages seemed to be nested in it. The roux was the color of chocolate brown, and I had a lot of it, so the gumbo is so thick it is almost creamy. The traditional rice isn’t strictly necessary, even.</p><p></p><p>I <strong>did</strong> dust off another traditional gumbo additive, or more accurately, a side- slices of buttered french bread. I haven’t done that in a looooong time, but it was a perfect complement to the dish.</p><p></p><p>Apparently, it went over well at Dad’s office as well. Almost everyone indulged in seconds.</p><p></p><p>•••••</p><p></p><p>After a night in the fridge, the gumbo...is THICK.</p><p></p><p>It’s like a chili consistency. Not my goal, but fun. In fact, it is so thick that some of my Dad’s staff ate theirs with a fork. TBH, I could slice it like lasagna, getting it out of the storage container.</p><p></p><p>Mom even started putting it ON her slices of French bread. Seeing that, I realized I’d inadvertently created the Sloppy Boudreaux, a.k.a. The Gumbo Boy/GumPoboy. She’s already talking about taking it further and trying to make it into a casserole.</p><p></p><p>And I know why and how to repeat it if so desired. I was being very controlled and precise in my adding liquid to the pot, but also:</p><p></p><p>1) because I didn’t use the seafood (by request), I decided to replace it with @50% more chicken AND a 3lb diced ham steak.*</p><p></p><p>2) I cooked my roux to an almost milk chocolate brown, which is good for flavor, but won’t thicken much...so a nearly doubled my amount of roux. I did this in part because I knew I was only sending a relatively small amount of rice to the office, so I wanted it to have extra thickness to offset that lack if they ran out. Which they did,</p><p></p><p></p><p>* the use of ham also helped eliminate the need for adding salt to the pot,</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7884295, member: 19675"] BTW, the gumbo came out a carnivore’s delight. I used so much chicken that- when it disintegrated- the ham and sausages seemed to be nested in it. The roux was the color of chocolate brown, and I had a lot of it, so the gumbo is so thick it is almost creamy. The traditional rice isn’t strictly necessary, even. I [B]did[/B] dust off another traditional gumbo additive, or more accurately, a side- slices of buttered french bread. I haven’t done that in a looooong time, but it was a perfect complement to the dish. Apparently, it went over well at Dad’s office as well. Almost everyone indulged in seconds. ••••• After a night in the fridge, the gumbo...is THICK. It’s like a chili consistency. Not my goal, but fun. In fact, it is so thick that some of my Dad’s staff ate theirs with a fork. TBH, I could slice it like lasagna, getting it out of the storage container. Mom even started putting it ON her slices of French bread. Seeing that, I realized I’d inadvertently created the Sloppy Boudreaux, a.k.a. The Gumbo Boy/GumPoboy. She’s already talking about taking it further and trying to make it into a casserole. And I know why and how to repeat it if so desired. I was being very controlled and precise in my adding liquid to the pot, but also: 1) because I didn’t use the seafood (by request), I decided to replace it with @50% more chicken AND a 3lb diced ham steak.* 2) I cooked my roux to an almost milk chocolate brown, which is good for flavor, but won’t thicken much...so a nearly doubled my amount of roux. I did this in part because I knew I was only sending a relatively small amount of rice to the office, so I wanted it to have extra thickness to offset that lack if they ran out. Which they did, * the use of ham also helped eliminate the need for adding salt to the pot, [/QUOTE]
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