Hi everyone! I tried a "shortcut" to an existing gumbo recipe and ended up with an oily, salty disaster. I'm wondering if there is any way to salvage it. First let me describe the original recipe, then what I did to "shorten" it, and then maybe you can help me fix this mess.
Original recipe in brief:
- simmer duck covered in water in large pot 3-4 hrs
- remove duck, hand shred the meat and discard the skin bones etc
- put broth in wide-mouthed containers and refrigerate overnight
- use slotted spoon to remove the thick layer of fat from the refrigerated broth
- combine the duck fat with flour (1.25 cups fat to 2 cups flour) and begin cooking to make the roux
- in large pot, toast 3 cloves garlic
- puree one green bell pepper, one red onion, 3 sticks celery, and add to pot
- when roux is chocolate brown, add to pot, slowly stirring in broth
- add the shredded duck meat (and some andouille sausage if you like) and simmer 3-4 hours, let it cook down quite a bit, add spices
My ex used to do a shortcut, 1-day version of this using chicken instead of duck. I can't remember exactly how she did it but here's what I altered in order to make a quick recipe:
- buy pre-cooked rotisserie chicken and hand-shred the meat
- buy pre-packaged low-sodium chicken broth
- substitute corn oil (never olive oil!) for the duck fat and make the roux, 1.25 cups oil to 2 cups flour
- puree veggies as above; add roux as above; add in the chicken broth and shredded chicken, some andouille, and cook down 3-4 hrs
I knew it would taste different, but what I was not prepared for was how salty and oily the result is. I tend to use Tony Chachere's fairly liberally and clearly should not have this time since it does include salt.
I'm wondering - is there any way to salvage the gumbo? I read a few suggestions online and tried a few the next day, including:
- after refrigerating overnight, spooned as much oil as possible from the top
- added some lemon juice (maybe helped the saltiness a little bit? original recipe calls for squeezing a fresh lemon over the gumbo right before serving to brighten the flavors)
- added several cups of water
- added a "slurry" using more flour
The above have cut the oilness / saltiness back a little bit, but it still just isn't great.
I would greatly appreciate any suggestions on how I can save this.
A completely separate question would be, how can I do a proper one-day shortcut of the original recipe that wouldn't come out like this mess!
Any help appreciated - thank you!