Expanding on the Gumbo Thread..............

Since we are out of Gumbo in the freezer I made a pot today. This is just Deer Smoked Sausage & Rotisserie Chicken Gumbo. I have my processor make this double smoked deer sausage for me to use as a seasoning meat. Generally low in pork fat I normally have to use bacon grease to cook down but today for breakfast we has Lemon Ricotta Pancakes & Bacon so I had a iron skillet ready for the sausage. I cook the sausage slow till it dehydrates and crusts. Later in the boiling process it plumps back up with the chicken stock. The slices are 1/4-3/8in thick, natural casings were used.
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Rotisserie Chickens are great for me making Gumbo since they are cheaper than buying hens. Fryers just don't have the taste yet so I use Chicken stock instead with the Rotisserie Chicken from Walmart.
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I personally run a lot of aromatics in cooking here a entire celery bunch, 5 yellow onions, and a ton of fresh garlic is chopped and added. I pre-slice the celery longways so I get a course chop when cross cutting. Thyme is used in this combination as it accents the chicken and deer sausage. Once the sausage is cooked, the pan cleared, I use my aromatics to de-glaze the skillet. Sweating the aromatics partially with the thyme brings out the dried herb well.
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While the ground work was being done I had my flour & oil in the oven at 350 degrees parching the flour into Roux. Since no seafood is included here I toast the flour till dark chocolate in color.
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Assembling everything starts with the Aromatics, beginning seasonings, chicken stock, & sausage added to the pot and brought to a rolling boil. If you do not have a rolling boil the dark toasted Roux will not hydrate but stay separated on top throughout the rest of the process. Once your Roux is in do not let up on the boil for at least 30 minutes so your Roux stays emulsified. I only add the Chicken after the Roux is set, all seasoning is done, and then boil only 10 minutes or so since the chicken is so tender already. Here is a picture of the built in seasonings storage in our kitchen.
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Finally a hearty winter gumbo when fishing on Ross Barnett or anywhere else. I get cold after winter fishing all day and this Gumbo provides the BTU's to help me warm up.
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Wow what an awesome post. Great pics and tasty looking gumbo. Now….. do we get a taste?

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As always. Very impressive.

Looks great.....and I know it is

Wow, wish you were closer I’d be over for lunch!!


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What a spice rack! Looks delicious

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Originally Posted by BuckeyeCrappie

What a spice rack! Looks delicious

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He cooks like he means it.

Very nice, well done. Did the same today in this cold weather. I make a big batch because it is best leftover to me once all is soaked in. Thanks for posting, I enjoyed it.

Wow!! Looks delicious ?


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This thread and the cold wet weather has me wanting to make a pot of gumbo and another of chili

"G" next trip to New Albany to see the kids we need to connect so I can hand off some Gumbo, tamales, etc. Next batch of Tamales I run I plan to post up here. We have another graduation in May.

Those sound awesome as well

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Originally Posted by rojoguio

"G" next trip to New Albany to see the kids we need to connect so I can hand off some Gumbo, tamales, etc. Next batch of Tamales I run I plan to post up here. We have another graduation in May.

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I love tamales, back in the 60's my dad and I found a man that made them. We would go to his house from time to time and buy a dozen (they were large) and my they were delicious.
I've bought many tamales since but none that matched those memories.

Alan

Great write up. Do you deliver?


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Quote:

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Originally Posted by rojoguio

"G" next trip to New Albany to see the kids we need to connect so I can hand off some Gumbo, tamales, etc. Next batch of Tamales I run I plan to post up here. We have another graduation in May.

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I go to New Albany all the time

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Originally Posted by Slab

Great write up. Do you deliver?


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If he delivers I will take several dozen!

Alan

I had been working on my tamale recipe for 25 years but hit on "The Batch" about 5 years ago. It's interesting, who doesn't like a good tamale. Now I just follow the recipe. It makes about 140 at a time. I used to batch out 400-500 at a time steaming them as they do in Texas but a Mississippi Tamale Trail boiled Tamale will spoil you...........so all mine get boiled now. I will make some soon as it's a staple table fair here in winter.

Sounds awesome

Do you have to constantly check the roux in the oven? I always made it on the stove and it was a long constant stirring process. This would be a game changer!!


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Originally Posted by chippewa

Do you have to constantly check the roux in the oven? I always made it on the stove and it was a long constant stirring process. This would be a game changer!!


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An Easier Way to Make Roux (Without the Nonstop Stirring) | America'''s Test Kitchen

I do equal halves AP Flour to Oil, whisk together in an iron skillet cold, then pop in a 350 degree oven (no fan). When mine reaches milk chocolate or so I move to the Induction cooktop to darken it up more if needed. Now the roux will continue to darken off the heat as the excess oil separates a bit to float on top. I pour that off. When I want a "Morgan City, La." dark gravy I allow the roux to fully develop off the heat before adding to the boiling soup base, it gets almost black. Just a spoon at a time so the roux emulsifies before adding more. The oven is just great for "Seafood Colored Roux", super easy.

I recently smoked some andouille sausage and now I am going to make some gumbo with your method of making the roux. I will post how it turns out.


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Cook the whole thing in the Oven. If you bring your pot to a boil and cover with a lid it can be placed in a Oven at 300F. It will simmer perfectly for however long you want it to.The beauty of this is nothing will ever stick to the bottom and burn, because the bottom never gets hot enough.

While working in the North Sea we had a Scottish Cook who like most cooks over there could not bring themselves to really "Brown" anything. It took me close to 1/2 a day to teach him how to make a Roux. First I made Gumbo for the entire crew, that put the Pressure on Him to learn. Anyway Creole Cuisine became a big hit on that vessel. However you get to "Parched Flour & Oil" learning to get there is fun in my book.