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Lord_Muddbutter on
I am so very sorry for what you had to witness on your way to post this here.
FoxTenson on
OP, I lived in new orleans for years and was trained by a new orleans chef. That looks good. I have to suggest to you to try to make a seafood gumbo. Blue crab might be hard to get for you, maybe not, but it is worth it. Do NOT toss the shells of the shrimp, don’t toss any fish bones, don’t toss any crab shells. Cook them in the oil, butter, etc before you make it into a roux. There was a place off Jefferson Highway in metarie that made the best seafood gumbo ever and they did that. It adds so much flavor!
If you make this again go for skin on chicken thighs. Salt the skin and fat after removing it from the meat. Fry it alone for a bit first to draw out all that fat. Add the butter/oil after. You can fry it longer or in separate oil to make crispy skin for a treat or topping but the important thing is you can replace much of the oil in the recipe with rendered chicken fat. Hell I would add some of the sausage to add some of that fat too! Some can be crispy pre cooked and the rest cooked like you have it.
Then you make the roux with that and the normal stuff. It adds INTENSE layers of flavor,same as the seafood! More people appreciating REAL New Orleans food I can always get behind. Remember, don’t throw out that skin and fat, render it and use it for things. Same with shrimp shells and tails, lobster shells, crab shells, etc.
You can get shrimp shells, crab shells, chicken fat and skin, bones, etc for free from most butchers and grocery stores because nobody buys them or wants them usually, and they trim things for sale. Just ask them to hold some for you! Even if they charge it is usually crazy cheap, and well worth the flavor. Oh and if you use whole shrimp or crawfish? don’t be afraid to fry the heads too to make the roux, and add in cheese cloth or a strainer as you make the stock if you like rich flavor. It may turn things pinker, but the flavor is next level.
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I am so very sorry for what you had to witness on your way to post this here.
OP, I lived in new orleans for years and was trained by a new orleans chef. That looks good. I have to suggest to you to try to make a seafood gumbo. Blue crab might be hard to get for you, maybe not, but it is worth it. Do NOT toss the shells of the shrimp, don’t toss any fish bones, don’t toss any crab shells. Cook them in the oil, butter, etc before you make it into a roux. There was a place off Jefferson Highway in metarie that made the best seafood gumbo ever and they did that. It adds so much flavor!
If you make this again go for skin on chicken thighs. Salt the skin and fat after removing it from the meat. Fry it alone for a bit first to draw out all that fat. Add the butter/oil after. You can fry it longer or in separate oil to make crispy skin for a treat or topping but the important thing is you can replace much of the oil in the recipe with rendered chicken fat. Hell I would add some of the sausage to add some of that fat too! Some can be crispy pre cooked and the rest cooked like you have it.
Then you make the roux with that and the normal stuff. It adds INTENSE layers of flavor,same as the seafood! More people appreciating REAL New Orleans food I can always get behind. Remember, don’t throw out that skin and fat, render it and use it for things. Same with shrimp shells and tails, lobster shells, crab shells, etc.
You can get shrimp shells, crab shells, chicken fat and skin, bones, etc for free from most butchers and grocery stores because nobody buys them or wants them usually, and they trim things for sale. Just ask them to hold some for you! Even if they charge it is usually crazy cheap, and well worth the flavor. Oh and if you use whole shrimp or crawfish? don’t be afraid to fry the heads too to make the roux, and add in cheese cloth or a strainer as you make the stock if you like rich flavor. It may turn things pinker, but the flavor is next level.