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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-13-2012, 10:13 AM   #1
GrillinFool
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Default Grilled Gumbo - Yeah, We Grilled Soup **Pr0n Warning**

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





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Unread 06-13-2012, 10:30 AM   #2
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Dang that looks terrific
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Unread 06-13-2012, 10:36 AM   #3
basuraman
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Looks tasty..
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Unread 06-13-2012, 11:40 AM   #4
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Great post! I am going to have to give this one a try for sure .
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Unread 06-13-2012, 11:51 AM   #5
bluetang
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Dayum, that sounds GOOD!
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Unread 06-13-2012, 11:53 AM   #6
BigBlock
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Garontee thats goodness
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Unread 06-13-2012, 12:13 PM   #7
chingador
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Looks really good, but next time, let that roux go much longer than that. Let it go to dark brown. At the very least, let it go to peanut butter color.
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Unread 06-13-2012, 12:24 PM   #8
GrillinFool
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Quote:
Originally Posted by chingador View Post
Looks really good, but next time, let that roux go much longer than that. Let it go to dark brown. At the very least, let it go to peanut butter color.
Yeah, the cam didn't quite capture the color there. I was there when he made it. It was darker than in the pic.
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Unread 06-13-2012, 12:29 PM   #9
sash501
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So much Roux. I should add more to mine.
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Unread 06-13-2012, 12:51 PM   #10
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Great stuff goin on there.
I like to add some lump or claw crab meat about 15 min before serving.
Thanks for the pron !!!!!!!!!!!!
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Unread 06-13-2012, 01:32 PM   #11
fingerlickin'
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Looks fantastic, love the charred veggies. Looks like another for the to-do list!
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Unread 06-13-2012, 01:35 PM   #12
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Quote:
Originally Posted by chingador View Post
Looks really good, but next time, let that roux go much longer than that. Let it go to dark brown. At the very least, let it go to peanut butter color.
Gotta agree. That is a pale looking gumbo.Bet it was still good.
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Unread 06-13-2012, 02:45 PM   #13
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St. LOUIS???? I would have sworn you "wuz frum dowwnn heeyahhh" ....GREAT lookin eats!!!
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Unread 06-13-2012, 03:03 PM   #14
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Impressed as a native from Nawlins.... I love the idea of smoking the chicken and trinity for the gumbo... now if you could smoke the roux we would had a revolution....
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Unread 06-13-2012, 03:40 PM   #15
Big George's BBQ
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WOW I could really get into a bowl of that
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