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:

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Boil the chicken thighs. Pull the meat off and put the bones back into the pot to make your chicken stock:

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The green onion sausage will work nicely in there:

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Simmering nicely with a dark roux, will be better after a few hours:

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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.

Thanks for sharing, looks great!!

Should I bring my own bowl, or will you furnish one? Looks scrumptious.

Looks like you are well on your way to becoming a Cajun, from the looks of that!

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Originally Posted by Spiderman

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........

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Originally Posted by Tracker123

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Boil the chicken thighs. Pull the meat off and put the bones back into the pot to make your chicken stock:

Attachment 222510


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.

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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!

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?

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.

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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Originally Posted by Pastor

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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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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Originally Posted by Tracker123

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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boiling those bones probably intensifies the flavor......there's a few ways to make gumbo....a few thousand.

The gumbo I made this week was a lil different it was a old home remedy for Peggy's cold. Grandma usta make this. It was a big hen cut in gumbo pieces and 5 lbs of onions cut in strings. a hole pod of garlic and way too much cajun seasoning and concentrated crab boil. Alos a qt of smothered okra for thickening ans some smoked sausage and andouille. This boiled for hours and I added parsley and green onions but it was a firey spicey mostly oniony soup. It was what grand ma called get well gumbo The overly spicy red pepper heat and heavy onion and garlic was considered medicinal. All I know is it is wonderful and I really shouldnt wait for some one to get sick to fix it.

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Originally Posted by fishervet

boiling those bones probably intensifies the flavor......there's a few ways to make gumbo....a few thousand.

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Ma in law was from Opelousas she made a dark sausage/chicken gumbo. My Mother (New Orleans)cooked a light seafood gumbo.

Both would make you slap ya Momma.