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Ann is in town doing a fund raiser at Bark In The Park. I wanted to make chili due to this cool weather, but no she wanted gumbo. A Kentucky girl apparently likes mine. Boiled the chicken thighs for a serious broth:
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Sauté the veggies:
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Chicken and sausage ready to go:
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Low and slow right now:
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Not nearly as good as you folks do, but it works though.
Go ahead and move this Bruce to off topic - sorry.
Chicken and sausage gumbo is always a serious topic for me. Looking good.Quote:
Originally Posted by Tracker123
Looks good, youraking me hungry!
I don't consider it off topic personally. :Rofl
Its gonna be good
That's the same way I do mine Randy. Prefer the broth made by myself than that you can buy at the store. Looks great!
Looks good to me shah:)
Man, that stuff looks gooe.
Man......... Now is when I wish we had smell-o- vision, That looks tasty........ If you want to try something different use the same recipe as above but add 1-2 cups of parboiled rice, that makes a lowcountry rice purlow...........
Now I'm hungry.......:biggrin
Smells good. Did you do a roux?
Gives us a detailed recipe please. That looks delicious!
it's moved but I didn't do it.....we got lots of help here willing to pitch in.....Quote:
Originally Posted by Tracker123
It looks really good the way it is. The great thing about gumbo is it is so varied. I like to thicken mine with a roux, and or smothered okra. Also smoking the chicken adds a great flavor.
Purlow, that is Carolina food. Here we make Jambalaya. Close to the same but with Cajun seasonings and no O'Bay. I've got friends near Charleston, they used to live off the road to Edisto Beach.Quote:
Originally Posted by midcarolina
"gene"
People that use old bay don't know how to use seasoning..................:ThumbsUp...........Tha t's like using canned okra
LOOKiNG GOOD !!!:yikes
about the same as a South Carolinian giving advise on how to cook a CAJUN CUISINE !!!:ThumbsUp:RoflQuote:
Originally Posted by midcarolina
Well taken. It all depends what you ate growing up. No canned okra please, that can be used to grease your wheel bearings.
"gene"
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.Quote:
Originally Posted by jig rig
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.
It is wonderful!!!!
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!Quote:
Originally Posted by Tracker123
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.
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! lolQuote:
Originally Posted by Tracker123
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&vid...id=Qr1bsvuneOM
Randy, looks good. By the way, even though my name ends in a vowel, I never heard of orageno in gumbo.:dono 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. :biggrin
If you like Bones in the Gumbo add 4 or 5 Squirrels to the Pot ,,,, Just Kidding -- :Rofl
I've had squirrel gumbo. Real good, but my all time favorite was a dove and sausage gumbo.
I grow oregano and like the way it smells and it's not too over-powering. Only use File' when I need to thicken it up, didn't need it this time. Don't care for the green bell peppers too much because they seem bitter to me, that's why I use the colored ones (besides they're pretty :)). I figure if I like them raw, I'll use them. Otherwise not. I know, it's somewhat different. Then again, when I make a seafood gumbo, clams are included.Quote:
Originally Posted by dpisani
Dwayne - had the cracked eggs in there one time. Was good, but prefer it this way. The whole hard boiled eggs in there are best after a day or two sitting in there, dark brown in color. I know the old timers like the bones in the gumbo, not me. Too much of a hassle.
No such thing as a small batch around here, that's like smoking a 1/2 of a brisket - just teasing :).Quote:
Originally Posted by midcarolina
Yep............. but with all the kids grown and gone except one, unless it's a get together it's just small batches here now...........
Hey MC,Quote:
Originally Posted by midcarolina
Ya need to buy a freezer:biggrin.
That's a waste of shrimp IMO. Ether make a seafood gumbo or a chicken sausage gumbo, but don't mix the two.IMOQuote:
Originally Posted by dpisani
JR, that's what makes the world go round. We always had plenty of shrimp around home growing up as we always had a shrimp boat or my dad worked on one. I've even had fish and crawfish in gumbo's, but did not care much for it.Quote:
Originally Posted by jig rig