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Smoked chicken&sausage gumbo for Christmas eve.

 
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k.a.m.
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PostPosted: Dec 24 2015    Post subject: Smoked chicken&sausage gumbo for Christmas eve. Reply with quote

Gonna cook up a little smoked chicken and sausage gumbo for tonight. Debbie bought a 6 lb. Pilgrim pride bird just rubbed it down with a little Tony Chacherie's. Hickory is the choice of smoke for today. Very Happy

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Smokin Mike
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PostPosted: Dec 24 2015    Post subject: Reply with quote

Looks like the beginnings of a wonderful thing! Merry Christmas to you Kevin and Debbie!
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k.a.m.
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Thank You Mike. Very Happy Merry Christmas to you and yours Brother. Very Happy

The bird is cooked and ready to rest a bit. Very Happy



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jeepdad
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Looking good brother! Merry Christmas to You and your Bride and family!

--Dan
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Canadian Bacon
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Hey kevin looking real good my man....give me the full pictorial and method for this gumbo post....
I will be trying my first gumbo attempt after the new year and you seem to be the gumbo king here on the Ring. Laughing
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k.a.m.
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Thank You Dan. Very Happy Merry Christmas to you and the family Brother. Very Happy

Thank You Rick. Very Happy Not sure about the king Brother I just like to cook gumbo's. Very Happy

Well it is all together and simmering.
Got the bird and sausage boiling.


Then I started the roux.


I let the sausage and chicken boil for about 30 minutes then rest 30 minutes before removing the chicken to cool and de-bone.


Roux is looking happy. Very Happy I added the trinity and a little sausage along with a couple bay leaves.


The roux is ready to meat the gumbo. Very Happy


Added12 boiled eggs and let her cook down. Very Happy

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halftimer
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PostPosted: Dec 25 2015    Post subject: Reply with quote

I run with some 100% Cajuns south of i10 and never seen the boiled eggs in the gumbo but always have potatoes salad with it or that's what they call it no onions or relish
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k.a.m.
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PostPosted: Dec 25 2015    Post subject: Reply with quote

If you ran with 100% CoonA$$'s halftimer you would have eggs in your gumbo. Wink It is a CoonA$$ thing that reaches in all directions in Louisiana. Very Happy
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k.a.m.
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Now it is simmering and getting happy. Very Happy

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Canadian Bacon
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Kevin am I reading this right.....the water that you boil the chicken and sausage in is a keeper....or the gumbo part of the gumbo.....the stock.
Kevin this is totally all new to me so i hope these questions are not that crazy.....what does your roux consist of.
I dont think there are to many Canucks that even know what true Gumbo is.
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brutus1964
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PostPosted: Dec 25 2015    Post subject: Reply with quote

KAM, that gumbo looks good. Looks like it would taste great. Enjoy the gumbo and have a Merry Christmas with your family.
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Canadian Bacon
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PostPosted: Dec 25 2015    Post subject: Reply with quote

I was researching some gumbo recipes online...and noticed that most were served over a bed of white rice...
I guess the rice is an optional thing.
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k.a.m.
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Thank You Rick. Very Happy Yes the stock that the smoked chicken and sausage made went into the dutch oven with the roux.
Gumbo is usually served over rice but some folks use crackers. It is a personal choice once it hits the bowl. Very Happy

Thank You brutus1964. Very Happy
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Canadian Bacon
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PostPosted: Dec 25 2015    Post subject: Reply with quote

I was reading some of your older Gumbo posts Kevin....I like the way you break up the cook......
Smoke your chicken or Turkey the day before and then put it together the following day.....
Once ringing in the New Year is outta the way....I going to give Gumbo a try.

I guess I can use any kind of good smoked sausage because Andouille is a little harder to find around me.
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k.a.m.
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Yes Rick any smoked sausage you like like will go well with your gumbo. The reason I started smoking my chickens or turkey was because good heavy smoked sausage is hard to find in my area of south south east Texas.
Here is a good start for you on a gumbo. I rarely measure mine but one day I did measure out stuff and created a recipe for others to try. Debbie uses it when she cooks one.
Here is a link to it. Very Happy
http://thesmokering.com/forum/viewtopic.php?t=22174
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Canadian Bacon
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PostPosted: Dec 25 2015    Post subject: Reply with quote

Thanks Kevin....looks like a great starting point...can't wait to try it.
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missionsusmc
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PostPosted: Dec 26 2015    Post subject: Reply with quote

Oh man. If my gumbo next week looks half that good, I'll be stoked.
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k.a.m.
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PostPosted: Dec 26 2015    Post subject: Reply with quote

You are very welcome Rick. Very Happy I look forward to seeing some pics. Very Happy

Thank You missionsusmc. Very Happy I look forward to seeing some pics of your cook. Very Happy
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BUGSnBBQ
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PostPosted: Dec 26 2015    Post subject: Reply with quote

Looks great (as usual Laughing ). I have a question - Do you brown your chicken and/or sausage in the oil you use for the roux before you boil it? Somehow I think I've asked you this before, but I'm having another fit of CRS right now Laughing
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k.a.m.
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PostPosted: Dec 26 2015    Post subject: Reply with quote

BUGSnBBQ wrote:
Looks great (as usual Laughing ). I have a question - Do you brown your chicken and/or sausage in the oil you use for the roux before you boil it? Somehow I think I've asked you this before, but I'm having another fit of CRS right now Laughing

Thank You Bugs. Very Happy
I reserve a cup of my sausage or tasso that goes in the roux Bugs. Very Happy
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