ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 10-23-2011, 05:19 PM   #1
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default Chix & Sausage Gumbo

Cooked up a batch today. I pulled an audible and boiled the chix instead of my usual smoking method. I used the broth from the boil and it turned out great.
Here's the start.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Unread 10-23-2011, 05:20 PM   #2
Crazy Harry
is Blowin Smoke!

 
Crazy Harry's Avatar
 
Join Date: 07-08-09
Location: Deer Park, Wa
Downloads: 4
Uploads: 3
Default

looking good
__________________
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced.

When all else fails just ask yourself, WWGALD???
Crazy Harry is offline   Reply With Quote


Unread 10-23-2011, 05:21 PM   #3
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

Here's a few more pics.
Flavor was outstanding. Roux had a great color. Took about 35 min to achieve the color I wanted. it's amazing how the flavor changes with the darker roux.
Time for another bowl and settle down for the Saints v Colts pre-game.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Thanks from:--->
Unread 10-23-2011, 05:51 PM   #4
Twelvegaugepump
is one Smokin' Farker

 
Join Date: 08-21-11
Location: Menasha, WI
Downloads: 1
Uploads: 0
Default

Wow, that looks great. Care to share the recipe? The roux looked perfect!
Twelvegaugepump is offline   Reply With Quote


Unread 10-23-2011, 06:10 PM   #5
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Twelvegaugepump View Post
Wow, that looks great. Care to share the recipe? The roux looked perfect!
Check back in the morning. I'll post it before i hit the road for work. I'm currently at a Saints party getting ready for the game.
The roux was great. prob the best one yet.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Unread 10-23-2011, 06:28 PM   #6
Smokeadelic
On the road to being a farker
 
Join Date: 09-18-10
Location: Georgetown, MA
Downloads: 0
Uploads: 0
Default

That looks great. Go Saints!
__________________
JS - Smokeadelic BBQ - KCBS CBJ
Smokeadelic is offline   Reply With Quote


Unread 10-23-2011, 07:09 PM   #7
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

Im stuffed. Time for the game.
Who dat! Time to get busy and put some points on da board.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Unread 10-23-2011, 08:57 PM   #8
smokainmuskoka
is one Smokin' Farker

 
smokainmuskoka's Avatar
 
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
Downloads: 0
Uploads: 0
Default

All I can say is yumm!
smokainmuskoka is offline   Reply With Quote


Unread 10-23-2011, 09:06 PM   #9
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

Just like Mom used to make, cept... can't tell if there is okra in there???
Hope ya didn't thicken it with file'.
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is offline   Reply With Quote


Unread 10-24-2011, 05:29 AM   #10
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cholloway View Post
Just like Mom used to make, cept... can't tell if there is okra in there???
Hope ya didn't thicken it with file'.
No okra this time. My wife doesn't like okra so didn't use it. I love okra but figured I would make it her way THIS time.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Unread 10-24-2011, 05:34 AM   #11
Will32Rod
Full Fledged Farker
 
Join Date: 09-19-10
Location: Cleveland, Texas
Downloads: 0
Uploads: 0
Default

Outstanding, is that Andouille sausage you used?
Will32Rod is offline   Reply With Quote


Unread 10-24-2011, 05:34 AM   #12
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Twelvegaugepump View Post
Wow, that looks great. Care to share the recipe? The roux looked perfect!
Here's the recipe. I boiled my chicken and I have to say that I was impressed with the way it turned out. I used the stock and it was much better than the can version. If you boil the chix, I added salt & pepper, 1 onion, three stalks celery, two cloves garlic and 1 carot sliced.

Ingredients:
1 (5-pound) chicken
1 pound smoked sausage
1 cup oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
1 bay leaf
sprig of thyme
1 tbsp chopped basil
salt and cracked black pepper to taste
Louisiana hot sauce to taste (I use Tiger Sauce & Louisiana Gold Pepper Sauce)
½ cup chopped parsley
steamed white rice
Method:
NOTE: You may wish to boil chicken 1–2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo. Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible. Cut smoked sausage into ½-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved (approx 35 min in a cast iron pot). Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to surface. Stir in green onions, bay leaf, thyme and basil. Season with salt, pepper and hot sauce. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over steamed white rice.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Thanks from: --->
Unread 10-24-2011, 07:24 AM   #13
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Will32Rod View Post
Outstanding, is that Andouille sausage you used?
Yes. I actually used a mix of andouille and smoked.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Unread 10-25-2011, 12:13 AM   #14
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Downloads: 0
Uploads: 0
Default

This looks great and yall know I love me some gumbo. :)
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote


Unread 10-25-2011, 04:50 AM   #15
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Looking good!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked andouille sausage and chicken gumbo - A step by step Pron guide Saiko Q-talk 58 03-20-2012 08:58 PM
Leftover Turkey and Sausage Gumbo with pr0n caseydog Q-talk 23 12-01-2011 10:35 AM
Beer Can Chicken, Smoked Sausage Gumbo heavy PRON Bluesman Q-talk 10 01-16-2011 09:46 AM
Chicken and Andouille Sausage Gumbo on the Egg cbagby64 Q-talk 4 02-15-2010 01:35 PM
today's pron -chix ,burg & italian sausage blues_n_cues Q-talk 12 01-18-2008 10:40 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:46 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts