+
Home Cooking

Help! gumbo came out too oily / too salty

hodgepodge22 | Dec 7, 201411:24 AM     18

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:
Day 1:
- 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
Day 2:
- 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
- enjoy!

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!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Navigate Cheap Wine and Score the Perfect Bottle
Guides

How to Navigate Cheap Wine and Score the Perfect Bottle

by Amy Schulman | There is no shortage of cheap wine in this world, but if you want good cheap wine, there are a few...

15 Creamy Soup Recipes for Warding Off Cold Winter Weather
Recipe Round-Ups

15 Creamy Soup Recipes for Warding Off Cold Winter Weather

by Jen Wheeler | Is there anything more perfect than a steamy bowl of soup to fortify you on a bone-chilling winter...

5 Icons of the French Pastry Case That'll Make You Say J'Adore
Guides

5 Icons of the French Pastry Case That'll Make You Say J'Adore

by Patty Lee | The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes...

How to Feel Right at Home at a Fancy Restaurant
Guides

How to Feel Right at Home at a Fancy Restaurant

by Pamela Vachon | If you're not accustomed to fancy restaurants and are nervous about exactly how to act or what to...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.