GrillinFool
Full Fledged Farker
Ingredients:
1 chicken rubbed with Cajun spices
1.5 pounds smoked Andouille or spicy sausage
3 onions
2 cups celery, chopped
2 cups okra, chopped (optional)
3 yellow or red peppers
2 tbsp chopped garlic
8 cups chicken stock or broth
2 lbs shrimp
1 lb halibut, chunked
The Ingredients
Ingredients Part Deux
Roux:
1 cup (8 oz.) lard
1 cup flour
Directions:
First, apply a Cajun rub to the chicken (or your favorite rub):
The Chicken with the Cajun Spices
Put the chicken on the grill and cook it 275-300° to 170° internal temperature in the breast, flipping often to get a good flavor crust along the outside. This should take 60-90 minutes depending on the grill:
The Bird on the Big Green Egg
When the chicken is close to being done, add peppers, onions, and garlic to the grill, turning occasionally to char and introduce a nice smoky flavor:
Chicken is almost done, time for the veggies
Veggies and Chicken are Done
The charring really gives the veggies an added level of texture and taste!
Once charred and cooked through, for both the veggies and chicken, remove from grill and let them cool:
Veggies Chillin'
Rough chop the peppers:
Chopping the Fire Roasted Peppers
Make sure to take off the skin of the onion before chopping:
Chopping the Fire Roasted Onions
Put the peppers and onions into a bowl:
Peppers and Onions Waiting for the Celery
Then add the chopped celery:
The Trinity
Also, take the chicken off the bone and chop it to bite-sized pieces:
Chicken Pulled from the Carcass
Slice the sausage and put in a bowl for later:
Slicing the Sausage
Ready for the Gumbo
Now, on to the roux. Add the lard to the pan and let it melt:
Mmmmm, Lard
Slowly add the flour, a little bit at a time, whisking as you go:
Adding the flour slowly
Keep Stirring the Roux
Keep adding flour and stirring until the roux is brown color, almost the same color as a penny. Then you know you are ready for the next step which is to add the chopped onions, celery, and peppers (also known as the trinity). Also add in the garlic:
Adding the Trinity
Cook until the onions are translucent. This is going to give your gumbo its flavor base:
Simmering the Veggies
Cooking down nicely
Now, give the gumbo its heartiness–add the meat (chicken and Andouille) and the okra (if you prefer):
Time for the meat
Give it some kick! The heat really adds to the flavor palette of the gumbo, so go as hot as you dare, or leave it out if you aren’t so bold:
A little kick
Now it’s time to finish it up! Add the chicken broth slowly to roux:
Stock added and ready to simmer
Simmer on low heat for at least an hour, although the longer you cook it, the better it tastes!!
About 15 minutes before serving, add the uncooked shrimp and halibut. These ingredients don’t need as long to cook, so just add them at the end. This really gives the gumbo a nice fresh taste, particularly when you get it from Bob’s Seafood like we did:
Add the Shrimp and Halibut
Enjoy the flavors of the South y’all!!:
Time for a steaming bowlful
You can follow the Grillin Fools on our Facebook page where you can post your grillin own pictures or join the general grillin conversation. Or, you can follow us on Twitter @GrillinFool
1 chicken rubbed with Cajun spices
1.5 pounds smoked Andouille or spicy sausage
3 onions
2 cups celery, chopped
2 cups okra, chopped (optional)
3 yellow or red peppers
2 tbsp chopped garlic
8 cups chicken stock or broth
2 lbs shrimp
1 lb halibut, chunked
Roux:
1 cup (8 oz.) lard
1 cup flour
Directions:
First, apply a Cajun rub to the chicken (or your favorite rub):
Put the chicken on the grill and cook it 275-300° to 170° internal temperature in the breast, flipping often to get a good flavor crust along the outside. This should take 60-90 minutes depending on the grill:
When the chicken is close to being done, add peppers, onions, and garlic to the grill, turning occasionally to char and introduce a nice smoky flavor:
The charring really gives the veggies an added level of texture and taste!
Once charred and cooked through, for both the veggies and chicken, remove from grill and let them cool:
Rough chop the peppers:
Make sure to take off the skin of the onion before chopping:
Put the peppers and onions into a bowl:
Then add the chopped celery:
Also, take the chicken off the bone and chop it to bite-sized pieces:
Slice the sausage and put in a bowl for later:
Now, on to the roux. Add the lard to the pan and let it melt:
Slowly add the flour, a little bit at a time, whisking as you go:
Keep adding flour and stirring until the roux is brown color, almost the same color as a penny. Then you know you are ready for the next step which is to add the chopped onions, celery, and peppers (also known as the trinity). Also add in the garlic:
Cook until the onions are translucent. This is going to give your gumbo its flavor base:
Now, give the gumbo its heartiness–add the meat (chicken and Andouille) and the okra (if you prefer):
Give it some kick! The heat really adds to the flavor palette of the gumbo, so go as hot as you dare, or leave it out if you aren’t so bold:
Now it’s time to finish it up! Add the chicken broth slowly to roux:
Simmer on low heat for at least an hour, although the longer you cook it, the better it tastes!!
About 15 minutes before serving, add the uncooked shrimp and halibut. These ingredients don’t need as long to cook, so just add them at the end. This really gives the gumbo a nice fresh taste, particularly when you get it from Bob’s Seafood like we did:
Enjoy the flavors of the South y’all!!:
You can follow the Grillin Fools on our Facebook page where you can post your grillin own pictures or join the general grillin conversation. Or, you can follow us on Twitter @GrillinFool
