Smoked chicken&sausage gumbo for Christmas eve.

[k.a.m.]

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.

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Smokin Mike]

Looks like the beginnings of a wonderful thing! Merry Christmas to you Kevin and Debbie!
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My current cookers: 80 gallon vertical tank
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[k.a.m.]

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

The bird is cooked and ready to rest a bit.



_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[jeepdad]

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

--Dan

[Canadian Bacon]

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.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[k.a.m.]

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

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

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. I added the trinity and a little sausage along with a couple bay leaves.


The roux is ready to meat the gumbo.


Added12 boiled eggs and let her cook down.

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[halftimer]

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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my smoker build

[k.a.m.]

If you ran with 100% CoonA$$'s halftimer you would have eggs in your gumbo. It is a CoonA$$ thing that reaches in all directions in Louisiana.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[k.a.m.]

Now it is simmering and getting happy.

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Canadian Bacon]

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.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[brutus1964]

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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Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie

"If you always do what you have always done, you will always get what you have always got"- Henry Ford

[Canadian Bacon]

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.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[k.a.m.]

Thank You Rick. 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.

Thank You brutus1964.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Canadian Bacon]

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.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[k.a.m.]

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.
http://thesmokering.com/forum/viewtopic.php?t=22174
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Canadian Bacon]

Thanks Kevin....looks like a great starting point...can't wait to try it.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[missionsusmc]

Oh man. If my gumbo next week looks half that good, I'll be stoked.
_________________
"Never trust a skinny cook."
"Real men pass gas and use hickory."
"Happiness is...a belt-fed weapon."

Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!

[k.a.m.]

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

Thank You missionsusmc. I look forward to seeing some pics of your cook.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[BUGSnBBQ]

Looks great (as usual ). 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
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[k.a.m.]