FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Smoked Chicken, Smoked Andouille, Shrimp Gumbo

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
k.c.hawg
BBQ Super Pro


Joined: 17 May 2009
Posts: 1743

PostPosted: Thu Feb 21 13 6:35 am    Post subject: Smoked Chicken, Smoked Andouille, Shrimp Gumbo Reply with quote

Sunday was a beautiful day and I had planned a Smokey Gumbo. I fired up the Primo XL with some lump and small hickory chunks. I will smoke my Andoullie and Chicken in preperation for a Monday Gumbo.



I have some fresh Andouille made by one of our great local Sausage Markets and a 4.5 lb Chicken heading to the smoker. I rubbed the bird with a light coating of Olive Oil and gave it a good dusting of Tony Chacere's Creole Seasoning. I will smoke the chicken in a pan to gather juices for a broth.





It is a beautiful day in the low 50's and the Primo XL is dialed in and burning clean. I'll run 225-250 while the Sausage is on and run it up to 300 once they come off to finish the Chicken.





Andouille is browning up nicely and the Chicken is rendering fat. All is well.





I cooked the Andouille to just done leaving it full of juices as it will cook again in the Gumbo. I pulled the bird at 165 and it has beautiful color and great aroma. I will let the bird rest and pull it while it is still warm. I will pour up my juices and separate the fat tomorrow giving me a well seasoned smokey broth to add to the Gumbo. Today's work is done and I'm looking forward to Gumbo Monday.



Monday has arrived and it is a cool, gray, rainy day. It should be a good day for Gumbo. First thing first and I'll get to chopping, mincing and slicing.







For my stock I will be using fresh Chicken Legs and Necks, a link of Andouille, Green Bell Pepper, Red Bell Pepper, White Onion, Green Onion, Celery, Minced Garlic, 4 Bay Leaves, Creole Seasoning, Cayenne Pepper, Salt and Cracked Black Pepper.

While my stock is doing it's thing I am working on my Roux. For my Roux I'm using 1 cup of Canola Oil and 1.5 cups of Flour. I will take to paper bag brown and add reserved White Onion, Bell Pepper and Celery. I'm rather inexperienced with Roux preparing maybe 2x a year so I stay on the safe side and don't go too dark.





When the Roux is done I remove the chicken parts from the stock and add my Smoked Chicken, Andouille and the Roux. After simmering for about an hour I finish up my seasoning with Creole spices, Cayenne and a few splashes of Tabasco. I simmer for another 2.5 hours and add my Okra. Thanks to my friend k.a.m. for slime free Okra....his tip of a tablespoon of Vinegar worked like a charm.



Last but not least I add 1.5 lbs of Gulf Goodness. When I'm making a Gumbo with Shrimp I relate it to "putting the topper on the tree". At this point I can step back and admire the days work.





The finished product is nothing short of spectacular!! Louisiana cuisine is second to none. It is a festive celebration of food and life. Thank you Louisiana for all of your goodness that you share with all of the world. I paired it with Blackened Voodoo Lager from the Dixie Brewery in New Orleans 3rd Ward. Unfortunately the Dixie Brewery was one of the many, many casualties of Hurricane Katrina and Blackened Voodoo is currently being brewed in Wisconsin. Here is to Dixie Brewery hopefully returning to it's rightful home someday.





Thanks for looking. If you would like to read my story of this cook, great memories and my thoughts on Louisiana cuisine you can read more in my blog. It has No commercial application and is strictly for reading pleasure.
_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!


Last edited by k.c.hawg on Thu Feb 21 13 6:44 am; edited 1 time in total
Back to top
View user's profile Send private message Visit poster's website
Manana
BBQ Super Pro


Joined: 23 May 2012
Posts: 1279
Location: Greenville SC

PostPosted: Thu Feb 21 13 6:40 am    Post subject: Reply with quote

Now I'm hungry! That looks great.
_________________
The artist formerly known as Liar #95
(until beertooth whined) NOW Liar #96
Char-Griller Smokin Pro w/SFB
Char-Griller Akorn Kamado
Back to top
View user's profile Send private message
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Feb 21 13 6:48 am    Post subject: Reply with quote

Wow Mr.Hawg...that is some nice looking Gumbo.....that is just something we do not see in my neck of the woods(Canada Very Happy )...unless it comes out of a can.
I have seen so many truly great Gumbo recipes here on the Ring but have yet to make any from scratch for myself.......it's day will come. Very Happy
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
Back to top
View user's profile Send private message
TX727
BBQ Super Fan


Joined: 02 Sep 2012
Posts: 449
Location: Plano, TX

PostPosted: Thu Feb 21 13 7:01 am    Post subject: Reply with quote

GREAT looking spread!

Care to share the gumbo recipe Very Happy
_________________
BBQ, friends/family, a nice cigar and a fine glass of scotch. Sometimes the world comes together on its own.

Proud member of the "Easy Bake Oven and Old Milwaukee Clubâ„¢" since 2013
----------------------------------------
Weber 1 touch gold 22.5-Big Blue
MES 30" Digital
Back to top
View user's profile Send private message
Geronimo
BBQ Super Pro


Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)

PostPosted: Thu Feb 21 13 7:46 am    Post subject: Reply with quote

I made Gumbo (no shrimp) last Friday for Saturday dinner (Tastes better the second day) using this recipe K.A.M. posted here...

CHICKEN & SAUSAGE GUMBO

First start boiling the chicken, sausage and veggies.
6 quarts of water
1-chicken 4 to 5 lb, cut up
2lbs smoked sausage, sliced, reserve 1 cup cubed for Roux
1/2 cup parsley, finely chopped
1 cup green onion, chopped
1 cup white onion, diced
3/4 cup bell pepper, diced
1 cup celery, chopped
6 cloves of garlic, minced
4 bay leaves
2 Tbsp Tony Chachere's
Let chicken boil for 45 minutes, pull chicken, cool and then debone.

ROUX
1 cup vegetable oil
1 1/2 to 2 cups all purpose flour
Over medium heat in a cast iron skillet, heat oil, then slowly add flour,
stirring constantly, until you achieve a pancake batter consistency, cook until
paper bag brown and starting to smoke a little, reduce heat to simmer add:
1/8 cup parsley, finely chopped
1/4 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, diced
1/2 cup celery, chopped
1 cup sausage, cubed (that was reserved)
2 cloves garlic, minced
Then stirring occasionally until vegetables caramelize and Roux takes on
a deep dark rich color. (Don't Burn Your Roux!) Let Roux cool and add to
the chicken and sausage stock. Bring to a boil. Add deboned chicken then
bring down to a simmer. Simmer for 1 hr stirring often so it doesn't stick
to bottom. If at this point my Gumbo is to thick, I make up some chicken
stock from Bouillon Cubes. At this point I season to taste with Tabassco
Sauce,Gumbo File, Tony Chachere's, Red Pepper, and 4 fresh Cayenne
Peppers. From this point my Gumbo normally cooks for 5 hrs, it should
achieve a nice dark color.
This is the basics for my Gumbo. You can substitute chicken for shrimp,
crab, or turkey. I also like boiling eggs and then peeling them and dropping
them in my gumbo's


I even added the whole hard boiled eggs and everyone that tried them loved them Shocked

I had 4 large ziploc bags full for the freezer so the next time I want Gumbo, I will add some shrimp to it as we all love shrimp.
_________________
Where rumors end and legend lives forever...
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26010
Location: Southeast Texas.

PostPosted: Thu Feb 21 13 8:38 am    Post subject: Reply with quote

Todd, that my Friend is simply beautiful. Very Happy Man oh Man you nailed the gumbo from start to finish. Nicely done my man. Very Happy
With all my inside problems I have not made one in quite a while but you have lit a fire in me for sure. Very Happy
Thank You for sharing. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
TX727
BBQ Super Fan


Joined: 02 Sep 2012
Posts: 449
Location: Plano, TX

PostPosted: Thu Feb 21 13 8:47 am    Post subject: Reply with quote

Many thanks for that recipe!

Why is it, no matter what I ask, it always seems to filter back down to KAM, lol. I just need to address my questions to him and the Mrs Very Happy
_________________
BBQ, friends/family, a nice cigar and a fine glass of scotch. Sometimes the world comes together on its own.

Proud member of the "Easy Bake Oven and Old Milwaukee Clubâ„¢" since 2013
----------------------------------------
Weber 1 touch gold 22.5-Big Blue
MES 30" Digital
Back to top
View user's profile Send private message
k.c.hawg
BBQ Super Pro


Joined: 17 May 2009
Posts: 1743

PostPosted: Thu Feb 21 13 8:49 am    Post subject: Reply with quote

k.a.m. wrote:
Todd, that my Friend is simply beautiful. Very Happy Man oh Man you nailed the gumbo from start to finish. Nicely done my man. Very Happy
With all my inside problems I have not made one in quite a while but you have lit a fire in me for sure. Very Happy
Thank You for sharing. Very Happy


Thanks for that slime free Okra tip buddy!!! That is the first time I've ever not had to deal with a little bit of Okra residue in my Gumbo!!
_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!
Back to top
View user's profile Send private message Visit poster's website
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26010
Location: Southeast Texas.

PostPosted: Thu Feb 21 13 9:45 am    Post subject: Reply with quote

k.c.hawg wrote:
k.a.m. wrote:
Todd, that my Friend is simply beautiful. Very Happy Man oh Man you nailed the gumbo from start to finish. Nicely done my man. Very Happy
With all my inside problems I have not made one in quite a while but you have lit a fire in me for sure. Very Happy
Thank You for sharing. Very Happy


Thanks for that slime free Okra tip buddy!!! That is the first time I've ever not had to deal with a little bit of Okra residue in my Gumbo!!

Todd, I am very glad it worked out for you. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
GF
BBQ Super Pro


Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Thu Feb 21 13 10:20 am    Post subject: Reply with quote

k.c.hawg, that is some outstanding gumbo. Very Happy
I like smoking the ingredients the day before myself, otherwise it turns into on looong day. Shocked

You nailed that one brother, hope you enjoyed. Cool
Back to top
View user's profile Send private message
texbbqpits
BBQ Super Pro


Joined: 18 Oct 2006
Posts: 1203
Location: East Texas

PostPosted: Thu Feb 21 13 10:43 am    Post subject: Reply with quote

Spectacular indeed. I would say you nailed with a big nail. Super job. Tom
_________________
Klose Mobile
Home made offset
Bradley 6 Rack Digital


Last edited by texbbqpits on Fri Feb 22 13 9:06 am; edited 1 time in total
Back to top
View user's profile Send private message Send e-mail
BBcue-z
BBQ Super Fan


Joined: 14 Mar 2012
Posts: 466

PostPosted: Thu Feb 21 13 8:49 pm    Post subject: Reply with quote

Awesome looking Gumbo!!
I like integrating grilled/smoked items in all my dishes, and glad to see others do the same Very Happy
Awesome illustration and process, great job my friend!!
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Fri Feb 22 13 12:41 am    Post subject: Reply with quote

Looks like ya knocked that one out of the park! You're right about Louisiana cuisine - good stuff. I can't wait for crawfish season Laughing
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
Toga
BBQ Super Pro


Joined: 06 Aug 2008
Posts: 2736
Location: Southern Michigan

PostPosted: Fri Feb 22 13 2:55 am    Post subject: Reply with quote

That is some excellent looking gumbo sir!
_________________
"if you cant cook it in bacon grease it ain't worth eating"

UDS
ECB x2
Gasser
Back to top
View user's profile Send private message
1buckie
BBQ Super Pro


Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA

PostPosted: Fri Feb 22 13 9:09 am    Post subject: Reply with quote

"I'm rather inexperienced with Roux preparing maybe 2x a year so I stay on the safe side and don't go too dark."

what's that thing about "descretion is the better part of valor" ?

Intellegent move, I probably would have skidded across the linoleum & burnt it !!!

Great Lookin' Dish !!!!
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
Back to top
View user's profile Send private message
k.c.hawg
BBQ Super Pro


Joined: 17 May 2009
Posts: 1743

PostPosted: Fri Feb 22 13 7:02 pm    Post subject: Reply with quote

1buckie wrote:
"I'm rather inexperienced with Roux preparing maybe 2x a year so I stay on the safe side and don't go too dark."

what's that thing about "descretion is the better part of valor" ?

Intellegent move, I probably would have skidded across the linoleum & burnt it !!!

Great Lookin' Dish !!!!


Yeah....I remember about 10 years ago burning a Roux after stirrin it for 15 minutes. As I was making the second one and my arm was falling off I remember thinking the Roux looked real good......just before I burned it!!

Thanks to all for the kind words. The big pot of Gumbo came in handy.


_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!
Back to top
View user's profile Send private message Visit poster's website
jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sun Feb 24 13 7:40 pm    Post subject: Reply with quote

It doesn't get any better than that right there. You nailed it brother, nailed it! I've got one bag of gumbo left in the freezer....I got to make another run! Hope all is well brother.

--Dan
Back to top
View user's profile Send private message Send e-mail
Mikeydidit
Newbie


Joined: 27 Sep 2011
Posts: 68

PostPosted: Tue Feb 26 13 5:40 am    Post subject: Reply with quote

That does look like something we would put together here in Louisiana. I bet it taste as good as it looks too. Smile

I haven't tried smoking the chickens yet,.. I usually use that for my stock. But it looks like I'll have to try it.

Thanks for posting your gumbo..
_________________
Weekend cook
1 4 burner gas grill
1 42" x 22" homemade smoker
(working on 250 gallon tank with trailer)
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group