Cajun cooking, can you please help me.?!
The recipe also has brown sugar , can I add a little more brown sugar to balance it out or is there something else I can do to fix that?
thanks.
Answers: I'm making Gumbo it call for lemon juice I put a little to much in it how can I fix that?
The recipe also has brown sugar , can I add a little more brown sugar to balance it out or is there something else I can do to fix that?
thanks.
Maybe just add more meat and okra, too little or too much lemon shouldn't be a problem...
add more water
If you put in just a little bit too much you can probably ignore it without any significant change in the dish. Adding more sugar will turn your dish from gumbo into a sweet & sour dish - not the right flavor at all. By the way, are you sure you have an authentic gumbo recipe? Neither lemon juice nor sugar is traditional in gumbo.
If you're using brown sugar in Gumbo - toss it, that's not an ingredient in gumbo. Too much lemon juice is not your problem.
It would be helpful to know what kind of Gumbo you're trying to make. Seafood? Chicken/Sausage? Other?
A gumbo starts with a roux (browned flour and oil), now you can buy it in jars which certainly saves time. About 1/3 to 1/2 cup for a small gumbo. To the browned roux you add chopped onion, bell pepper, celery and garlic. When limp, add water (or chicken broth) to form the stew.
For a chicken/sausage gumbo you would now add the chicken (or hen) pieces and sliced smoked sausage (and/or andouille, and tasso). Cook simmering until chicken falling off the bone. I prefer to debone it at this stage, others serve in bowls with the pieces intact. Add Chopped green onion and parsley shortly before serving.
For seafood - simmer your roux/stew for about an hour or more before you add the seafood. The seafood will cook quickly so it should be added toward the end. Crab, crawfish, shrimp, oysters, fish pieces, lobster - about any combination that appeals to you. Again, add green onion and parsley shortly before servings.
Check for seasonings - chicken broth add salt. Salt, red pepper, etc.
Ladle your gumbo over hot white rice in large bowls. Serve with french bread.
If you have leftovers - gumbo is even better the next day.
We in Houston,Tx. are next door to the Cajun's. Never heard of brown sugar or lemon juice in gumbo. Hubby says he hopes a Cajun can help you, he was a cook on ship at one time. We like shrimp, tomatoes & okra in our gumbo.
Good luck to you & Blessings to you & the crew. ~~~~~