Reply With QuoteThanks for sharing, looks great!!
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Gumbo
I'm giving the smoker/grill a break this weekend. Decided to make a gumbo. Chicken and sausage this time around. Slice and dice the veggies, love the sweet bell peppers in there. Got to have lots of veggies for the flavor:
Boil the chicken thighs. Pull the meat off and put the bones back into the pot to make your chicken stock:
The green onion sausage will work nicely in there:
Simmering nicely with a dark roux, will be better after a few hours:
Will be dropping a few hard boiled eggs in there shortly to simmer as well. This will work for us this week. Not bad for a fella from West Texas. Time for me to stop fooling around and get busy. Thought I'd share.
Randy Andres
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Thanks for sharing, looks great!!
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Should I bring my own bowl, or will you furnish one? Looks scrumptious.
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Looks like you are well on your way to becoming a Cajun, from the looks of that!
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just add the okra and he is certified........Originally Posted by Spiderman
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This could be the Day....
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Why do you pull the meat off and then throw the bones back in the water to make your stock? I always use the water that I boiled them in for my stock. Just curious. Looks good though!
Boil the chicken thighs. Pull the meat off and put the bones back into the pot to make your chicken stock:
Will be dropping a few hard boiled eggs in there shortly to simmer as well. This will work for us this week. Not bad for a fella from West Texas. Time for me to stop fooling around and get busy. Thought I'd share.
Dwyane
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Really don't know why Dwayne. The best gumbo I ever had was the way they did it, so I replicated the process. I guess that step isn't necessary then?
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Looks good. When is supper? LOL. I always make a seafood, chicken, and sausage gumbo for Christmas dinner for our family. Most of us are tired of turkey and dressing by then. I will, still, smoke a turkey for the one or two who don't eat gumbo.
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My son in law's mother does the same thing every Christmas Paster, a tradition for them. Apparently lots of folks do that around here. I get a half of a ribeye rack (the good end) from my favorite butcher and smoke it for Christmas. Have done that for probably 20+ years. Ann coats it with a mustard based peppercorn glaze using the red, yellow, and black peppercorns. It's serious.
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I love gumbo of most any kind, but I declare before the world that I NEVER get tired of Sylvia's chicken dressing! There is no such thing as too much.
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