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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Nov 12 2008 Post subject: Chicken and sausage gumbo |
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First start boiling the chicken, sausage and veggies.
6 quarts of water
1-chicken 4 to 5 lb, cut up
2lbs smoked sausage, sliced, reserve 1 cup cubed for Roux
1/2 cup parsley, finely chopped
1 cup green onion, chopped
1 cup white onion, diced
3/4 cup bell pepper, diced
1 cup celery, chopped
6 cloves of garlic, minced
4 bay leaves
2 Tbsp Tony Chachere's
Let chicken boil for 45 minutes, pull chicken, cool and then debone.
ROUX
1 cup vegetable oil
1 1/2 to 2 cups all purpose flour
Over medium heat in a cast iron skillet, heat oil, then slowly add flour, stirring constantly, until you achieve a pancake batter consistency, cook until paper bag brown and starting to smoke a little, reduce heat to simmer add:
1/8 cup parsley, finely chopped
1/4 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, diced
1/2 cup celery, chopped
1 cup sausage, cubed (that was reserved)
2 cloves garlic, minced
Then stirring occasionally until vegetables caramelize and Roux takes on a deep dark rich color. (Don't Burn Your Roux!) Let Roux cool and add to the chicken and sausage stock. Bring to a boil. Add deboned chicken then bring down to a simmer. Simmer for 1 hr stirring often so it doesn't stick to bottom. If at this point my Gumbo is to thick, I make up some chicken stock from Bouillon Cubes. At this point I season to taste with Tabassco Sauce, Gumbo File, Tony Chachere's, Red Pepper, and 4 fresh Cayenne Peppers. From this point my Gumbo normally cooks for 5 hrs, it should achieve a nice dark color.
Note: When the gumbo is put together and simmering if you have a lot of oil come to the top skim it with a ladle.
This is the basics for my Gumbo. You can substitute chicken for shrimp, crab, or turkey. I also like boiling eggs and then peeling them and dropping them in my gumbo's
Enjoy.
Last edited by k.a.m. on Feb 27 2012; edited 1 time in total |
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Fatrat BBQ Super Pro

Joined: 24 May 2008 Posts: 1551 Location: Lockport, Il
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Posted: Nov 14 2008 Post subject: |
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think I'll have to give this one a try. Thanks k.a.m.
Ray _________________ Only when humor is married with intelligence does it become wit, until then it's just another dumb assed thing better left unsaid...
Brinkmann Southfork Smoker
Weber One Touch gold
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UDS
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Nov 14 2008 Post subject: |
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Ray, your welcome. I have never really ever put a recipe together I always just wing it but several members have asked on previous times and some of my friends around here have as well so as I was making this one I kept notes. I hope you enjoy it. |
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bootlegbbq BBQ Super Fan
Joined: 04 Feb 2010 Posts: 400 Location: Floyd, VA
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Posted: Feb 18 2010 Post subject: |
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Never made a gumbo. Do you cut your chicken into quarters or smaller? Why not boil it whole? Does it matter? _________________ UDS
Thermos
Cinder Block Spit/Smoker
250gal. Offset Smoker
84 Lang Kitchen
Ya know how ya git to Carnegie Hall don't cha...practice
www.thesmokering.com/forum/viewtopic.php?t=36580 |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Feb 20 2010 Post subject: |
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bootlegbbq, most of the time I smoke the chicken or turkey the day before I cook the gumbo, then the day I cook the gumbo the bird is cut up into quarters and placed in the pot to boil I reserve the water for my stock and de-bone the chicken. If I am cooking a regular gumbo I still cut the bird into quarters before boiling it is easier to handle it when I pull it out of the stock to cool before de-boning. _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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dukefan4life BBQ Fan

Joined: 26 Nov 2009 Posts: 133 Location: Winston Salem,NC
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Posted: Mar 30 2010 Post subject: |
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great recipe and it's close to what I make. If you want tho you can use chicken legs, thighs and bone in breasts instead of the whole chicken. I brown my chicken pieces in the skillet before I put them in the gumbo instead of boiling them. I also use Zatarains Creole seasoning. And I agree with you about DON'T BURN YOUR ROUX!!!! If you start seeing blacks specks in it you need to throw it out and start over. Burnt roux will ruin your gumbo. And also be careful with that roux-they don't call it Cajun Napalm for nothing!!!!!!! |
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Cat797 BBQ Pro

Joined: 18 Feb 2010 Posts: 717 Location: El Paso, IL
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Posted: Nov 26 2017 Post subject: |
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Just made this k.a.m., can't believe I waited this long to try making it! Thanks for the recipe.....
Ed _________________ Insulated Offset RF:
UDS:
Weber 22.5 OTG
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SHELLFISH Newbie
Joined: 24 Mar 2008 Posts: 37 Location: Wilton CT, New Smyrna Beach Florida
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Posted: Apr 22 2020 Post subject: |
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This sounds really good! Thanks for the recipe! _________________ Shellfish, Q and beer! My trilogy! |
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SHELLFISH Newbie
Joined: 24 Mar 2008 Posts: 37 Location: Wilton CT, New Smyrna Beach Florida
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Posted: Apr 22 2020 Post subject: Chicken Gumbo |
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This sounds really good! Thanks for the recipe! _________________ Shellfish, Q and beer! My trilogy! |
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Alex Caro

Joined: 10 Aug 2020 Posts: 8
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Posted: Aug 19 2020 Post subject: |
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Never tried Gumbo. Sounds good, thanks for sharing! _________________ The more you know |
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