Thread: A Texan does gumbo

Originally Posted by Tracker123

Dark roux in this batch. Like I posted, also did the broth. After I peeled off the chicken, boiled the bones in the broth for a while as well for a rich flavor. Lots of vegies as you can probably tell. Onions, red bell peppers, sweet yellow and orange peppers, fresh garlic, celery, green onion tops, and parsley (cooked down with butter). Spices include black pepper, paprika, oregano, cayenne, thyme, Tony's (salt), Louisiana hot sauce, and Worchester sauce. Over the years I have found that the chicken thighs are best, for some reason the breasts don't work so well. This batch I used Richard's green onion sausage.

I also prepare some hard boiled eggs, peel them, and drop them in. They turn a nice brown color. Ann likes those a lot and always have a couple in her bowl each time.

I still need a good detailed recipe. I want to make this next week for deer season. Man that looks delicious! I gotta have it. Please!

It's all there............ Just expeirment with different amounts if the spices and ingredients till you get it to your families liking..............

Asking someone for a detailed recipe that is either a long family secret or many years of perfecting is like asking someone for the coordinates of their favorite fishing spot that they have spent years improving...................just sayin

Try this BB,

HTH

Ingredients:

1 (5-pound) stewing hen
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
24 button mushrooms
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
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. 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 mushrooms, 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.

Originally Posted by Tracker123

Dark roux in this batch. Like I posted, also did the broth. After I peeled off the chicken, boiled the bones in the broth for a while as well for a rich flavor. Lots of vegies as you can probably tell. Onions, red bell peppers, sweet yellow and orange peppers, fresh garlic, celery, green onion tops, and parsley (cooked down with butter). Spices include black pepper, paprika, oregano, cayenne, thyme, Tony's (salt), Louisiana hot sauce, and Worchester sauce. Over the years I have found that the chicken thighs are best, for some reason the breasts don't work so well. This batch I used Richard's green onion sausage.

I also prepare some hard boiled eggs, peel them, and drop them in. They turn a nice brown color. Ann likes those a lot and always have a couple in her bowl each time.

Hey Randy, try it like this for the eggs (if you haven't already).......Bring the gumbo to a boil, crack the egg and drop it in the boiling gumbo. It sucks up the juice of the gumbo and still boils the egg. Looks a little different but you will be able to tell where the eggs are. I have tried it both ways but like it this way a tad bit more. Supposed to be cold this weekend, may have to make me a pot. I use leg quarters myself and they do work better than the breasts like you have mentioned. I boil them whole to make the broth and then pull them out and debone them......Pisses my father in law off EVERY TIME! He likes the bones in the gumbo! lol

Wings work well if you are making a small batch............ but are too expensive here to make a large batch, I boil the meat off the bones in my pressure cooker can do in a few minutes what takes 1-1.5 hours in a pot............

Peggy heard this Buffett song and dug through our pictures and set some gumbo pictures to it. We often smoke ducks and hens as we did a couple days ago and boil them off the bone and use the stock. This is a fun collection of pictures over a few years all put together.<strong>
https://www.youtube.com/edit?o=U&amp;vid...id=Qr1bsvuneOM

Randy, looks good. By the way, even though my name ends in a vowel, I never heard of orageno in gumbo. I do use File'. I also use only green bell peppers. My main ingredients are chicken, sausage, okra and shrimp. That's my favorite and also how my momma cooked it. And she was so Cajun, her birth certificate has no town of birth, just Lafourche Parish.

If you like Bones in the Gumbo add 4 or 5 Squirrels to the Pot ,,,, Just Kidding --