Too much garlic in gumbo, how to dilute?

Question

The recipe called for 2 cloves, I used pretty much two bulbs, didnt know the little things on the garlic were the cloves, thought the whole garlic was a clove. Now my gumbo is too garlicy. I used i box of chicken bullion (or stock) as main liquid. If I put in more bullion, should I add more roux? And more rotel tomoato? I need help cause I really dont feel like starting all over again.

Used chicken broth from box

Answer 1

i'm sorry hun, but you will have to start over. once you add that garlic, especially so much then it's pretty much down hill. however, you can take all of your ingredients out of the pot...shrimp, sausage, chicken, etc...and start a new base. add your ingredients back in and let the garlic taste dissolve into your new base. don't add anymore garlic. the flavor from your meat will put the garlic flavor back. let it simmer for about half and hour or so, taste it, if it taste better then you can add the rest of your seasonings..salt pepper, etc. not too much though. it helps when you cook to go on your own taste than what the directions say cuz you never know how weak, strong, spicy, sweet something is gonna be. next time add a little at a time, simmer, then taste, if it isn't to your liking, add a little at a time, simmer, taste. continue this until YOU think it taste right. but, start that gumbo base over.

Answer 2

I sort of did the same thing last month when I made a pot of gumbo. I mixed up some roux and that worked. Also try to add some seasoned water and let it cook down.

P.S
If all else fails you can try an old school remedy by adding a potato before it cooks all the way remove it

Answer 3

I LOVE garlic too, but two heads of garlic is pretty much over the top.......You can try to broth it down and add some canned tomatoes, but, that much garlic.........I think you're gonna have to start again.......Sorry about that, but the difference between two cloves and two heads of garlic is like comparing a kayak to the Titanic.........Best of luck, and Enjoy!!!

Christopher

Answer 4

i suppose you could dilute it by adding equal amounts of everything else in the recipe with respect to the garlic, or donate this batch to a garlic loving friend and start over.

Answer 5

Unfortunately you are moving away from the recipe but try a little coconut cream

Answer 6

My motto is -- there can NEVER be TOO MUCH GARLIC.
I love garlic...........leave it alone :)
I'd eat it!!!
Or try spicing it up with some regular pepper -- that might help. Plain and simple......

Answer 7

more tomato, watre it down and add more roux.