BBQ Themed Gumbo

austinl · Mar 25, 2012

Been thinking about doing a home-smoked-meat gumbo for a while and I finally did it this weekend. I don't live around very fresh seafood so I decided to do a country-style gumbo with sausage and chicken.

A whole chicken, italian sausage, and andouilee sausage ready to go in the smoker.

Got the smoker warmed-up.

In with the meat.

Sausage done.

A little later the chicken.

Chicken pulled apart and saved some bones to cook in the gumbo.

Sausage cut up; didn't use all the sausage shown in the smoker, some was eaten on bread. :)

Now onto the stove-top to make the roux.

Finished roux after an hour of stirring and cooking. It didn't get as dark as I thought it would but I might need more practice and/or more heat, only my second roux.

Okra, sausage, chicken, and bones into the slow-cooker.

Cut-up veggies next.

And finally broth, spices, wine, roux, etc.

4 hours on high and this is the final product, served over rice in the traditional fashion. It smelled ridiculously good and guests approved, can't wait to try it as left-overs tomorrow.

luv2q · Mar 25, 2012

It looks like you did a great job! I LOVE GUMBO!!!

scarbelly · Mar 26, 2012

Looks mighty tasty

africanmeat · Mar 26, 2012

It looks great

chef jimmyj · Mar 26, 2012

That looks Great...Your Roux looks really oilly. You only need equal amounts of oil and flour. The consistency should be like thick melted Chocolate, thick but slow flowing. It will Brown up a lot faster that way too...JJ

alblancher · Mar 26, 2012

Thanks for the Demo,

As a true bleed Cajun I might be able to offer you a couple of suggestions on the gumbo if you don't mind.

Rouxs are a lot easier if made in a large skillet. Cast iron is better but any heavy good quality skillet will do. Equal amounts of oil and AP flour. Cook it slow and stir it often preferably with a wooden spoon. The large surface area of the skillet applies the heat more evenly to the flour and oil

Once the roux is almost done, dump your well diced vegetables into the skillet and saute them until most of the moisture is drawn. Remember if that roux pops on you it can burn worse then bacon grease. This technique is a bit tricky if you have never done it before so it is OK to saute the vegs first in a bit of oil and then add them to the roux.

The smoked meats look great and they add a great flavor. If the sausage still had some grease in it you may consider sauteing it in a separate pan, drain the extra grease and then scrape the bottom of the pan and add that to the gumbo.

The okra will thicken the roux for you so if you use a good roux you don't need alot of okra

Just trying to offer some helpful tips,

Good luck and the smoked meats look great, I normally don't do that with my gumbo but I will next time.

Al

austinl · Mar 26, 2012

Thanks for the tips on the roux. I did use equal parts oil and flour however, I do have a large cast iron skillet I will try that method the next time I need some.

big sexy · Mar 27, 2012

I'd like a bowl.

luv2q · Mar 27, 2012

alblancher said:
Remember if that roux pops on you it can burn worse then bacon grease.

Please, everyone, HEED THIS WARNING! When preparing my first-ever roux a few months ago, I turned around to kiss goodbye to a family member and when I turned, the roux accidentally splashed up and landed on my left ring and middle finger. It was a nasty burn which has left some scarring. I'm not worried about all that, but the pain was terrible!

shoneyboy · Mar 27, 2012

alblancher said:
Thanks for the Demo,

As a true bleed Cajun I might be able to offer you a couple of suggestions on the gumbo if you don't mind.

Rouxs are a lot easier if made in a large skillet. Cast iron is better but any heavy good quality skillet will do. Equal amounts of oil and AP flour. Cook it slow and stir it often preferably with a wooden spoon. The large surface area of the skillet applies the heat more evenly to the flour and oil

Once the roux is almost done, dump your well diced vegetables into the skillet and saute them until most of the moisture is drawn. Remember if that roux pops on you it can burn worse then bacon grease. This technique is a bit tricky if you have never done it before so it is OK to saute the vegs first in a bit of oil and then add them to the roux.

The smoked meats look great and they add a great flavor. If the sausage still had some grease in it you may consider sauteing it in a separate pan, drain the extra grease and then scrape the bottom of the pan and add that to the gumbo.

The okra will thicken the roux for you so if you use a good roux you don't need alot of okra

Just trying to offer some helpful tips,

Good luck and the smoked meats look great, I normally don't do that with my gumbo but I will next time.

Al

To add another trick, once you feel comfortable with doing this, is to get your oil hot before adding the flour. I have been making a roux for a while now and usually make it on HIGH heat and just keep it moving. It is a fast pace process and it has taken some practice to get to this point. I like to have everything prepared in advance…… so all I have to do is stir the roux, once I get it dark brown, I’ll add the seasonings (onions, bell peppers, celery, ect....) to stop the roux's cooking process. I stir the veggies in and allow the roux to "sweat" the veggies a little, then I’ll add some chicken stock....I like to boil the chicken bones after picking them clean....the bones just have so much flavor to add...I can't waist it......BTW The Gumbo looks great !!!!!!!!!! The only problem is I could eat a bowl right about now…….

scrappynadds · Mar 27, 2012

looks like i'll be having some some gumbo soon myself .........looks great and by the way your roux look's perfect.............

smokinhusker · Mar 27, 2012

Oh my that looks great!

eman · Mar 27, 2012

Shoneyboy said:
To add another trick, once you feel comfortable with doing this, is to get your oil hot before adding the flour. I have been making a roux for a while now and usually make it on HIGH heat and just keep it moving. It is a fast pace process and it has taken some practice to get to this point. I like to have everything prepared in advance…… so all I have to do is stir the roux, once I get it dark brown, I’ll add the seasonings (onions, bell peppers, celery, ect....) to stop the roux's cooking process. I stir the veggies in and allow the roux to "sweat" the veggies a little, then I’ll add some chicken stock....I like to boil the chicken bones after picking them clean....the bones just have so much flavor to add...I can't waist it......BTW The Gumbo looks great !!!!!!!!!! The only problem is I could eat a bowl right about now…….

Feel VERY comfortable before you start trying to make a high heat roux. Once it starts browning a few seconds of not stirring can burn the roux.

Make sure and have your veggies and stock or water sitting right there by you to add when it's time.

I have been making a roux for many years and most of the time i still use med heat and stir for a while.

austinl · Mar 27, 2012

I'll work my way into a "high heat roux". Not too long ago I got burned by the thickened sauce of a beef roast and it hurt like hell. The meat was more tender than I anticipated and it slid off the fork as I was removing it and splashed back into the pot and all over me and everything within 5 feet, lol! At least it was tender.

alblancher · Mar 27, 2012

I'll deny that I ever said this but I have browned flour in the oven on a cookie sheet, stir it once a while. When it is about the color you want you finish it in the skillet with the oil. Another thing is if you are trying to cut the fat in your diet you can go ahead and just add the browned flour to the chicken stock, meat and sauteed vegs. My mom did this quite a bit when she didn't have time to prepare the Roux properly, It works pretty well and is a neat trick.

Don't forget, on a rainy day when there is nothing to do outside you can make a big batch of roux and store it in a mason jar on the counter. A couple of tablespoons will thicken a gravy.

One more thing, next spaghetti gravy you make, start with a roux. Really mellows out the tomato

That's the end of my Roux Rant. Light colored Blond roux, peanut butter colored roux, milk chocolate roux, dark chocolate roux.

eman · Mar 27, 2012

I'll deny that I ever said this but I have browned flour in the oven on a cookie sheet, stir it once a while.

We have just revoked you Cajun card!!!! LOL

alblancher · Mar 27, 2012

Removing the Cajun card will require a "Card"iologist. HeHe

eman · Mar 27, 2012

alblancher said:
Removing the Cajun card will require a "Card"iologist. HeHe

Bah da bing - Bah da boom, 2 shows nightly folks. LOL

shoneyboy · Mar 27, 2012

eman said:
I'll deny that I ever said this but I have browned flour in the oven on a cookie sheet, stir it once a while.

We have just revoked you Cajun card!!!! LOL

Al

We may have to revoke you La driver’s licenses for admitting that!!!!!!!! jk

No really I have heard many people that make a Roux this way and are very happy with it...I just haven't had time to try it yet, but I hope to soon......

austinl · Apr 29, 2012

Did another batch today and had much better results with the roux; thanks all.

BBQ Themed Gumbo

Smoking Fanatic

Smoke Blower

Gone but not forgotten. RIP

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Smoking Fanatic

Smoke Blower

Smoke Blower

Master of the Pit

Smoking Fanatic

Legendary Pitmaster

Gone but not forgotten. RIP

Smoking Fanatic

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Smoking Fanatic

Similar threads

Hot Threads