Saturday Gumbo. …Clarissa made me do it

Discussion in 'Nose to Tail' started by bdskelly, Jan 4, 2014.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Today… I was focused. I had a task. Had been planning an inaugural smoke of WINGS in my newly built Mini Weber Smokey Mountain

    I started my morning by reading a few posts on SMF about making hot dogs. A formidable task indeed. The complexities to make a humble red hot are ...well a bit intimidating.  Which is what I posted.  ….and maybe I said something about if sausage is this much of a fuss maybe I should take my Christmas presents of a grinder and stuffer back to the store and trade them on a stick burner or pair of wool socks or something useful.  

    … Thats when it happened. My friend Clarissa says " Brian, you really need to get off your butt and on with this sausage thing so you can put it your GUMBO."   Gumbo I think to myself…  Ever had a song in your head that you couldnt get out?  Gumbo… So I finished my morning Joe hit the shower and dressed. ...Gumbo. Went to town and to the grocery store. ...Gumbo…. Bought the items I need for my wing project.  …Gumbo.  

    Oh what the heck. Wings and Gumbo tonight…  rummaging around in the refrigerator I see Chicken Thighs, Sausage ( Not made by me Clarissa) and left over Prime Rib Roast.

    I chop up the trinity, 2 parts onion to one part celery and bell pepper. 3 garlic toes brutalized. 


    Brown the andouille sausage.


    Next the chicken thighs cut into 1 inch pieces are dusted with creole seasoning and browned


    Lets make that roux!  1/2 cup of oil add to it a little at a time 1/2 cup of flour. Stir continually on a medium heat. 


    After 10 minutes of stirring you can see the roux began to change color and start thickening. Continue working the spoon  Don't stop!


    20 minutes of stirring the roux gets darker and thickens.  I  like the color and give it a few more moments of stirring.


    Dump in the onion to cool it off. Continue to stir and sweat the onions 


    Once the onion become translucent dump in the celery, bell pepper, garlic, 2 bay leafs and sausage. And you guessed it. Stir! 


    Stir in cool chicken stock.  Mix well. 


    Bring this to a boil then turn down the heat to a slow simmer.  Let it simmer for about an hour skim the fat before adding the chicken and beef. 

    Be back in a bit.  Have to get those wings on the smoker.  See ya in the poultry section.

    Brian
     
    Last edited: Jan 4, 2014
    mdboatbum and snorkelinggirl like this.
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Oh, man. You had to pass the gumbo urge on, didn't you. Tsk. However, that looks great.

    Disco
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Highly contagious my friend. 
     
  4. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Brian!

    LOL! Sorry to switch up your plans for the day. But dang, that looks like some great gumbo, and your step-by-step is really helpful and easy to follow. Between this super post and Kevin's magnum opus on gumbo, I've got no excuse now not to try making it myself. Plus, I've got a bunch of duck fat in the freezer that you say would be great in this.

    Looking forward to seeing the finished pics, and also the inaugural mini-WSM wings!!
    Clarissa
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Let me get this straight… You've  got extra duck fat and have been holding out on on Kevin and I?

    I thought we were friends? 

    b
     
  6. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    :wink:

    SMF definitely needs a way to share ingredients and meals. I could really go for a bowl of your gumbo right now, along with some of Disco's sourdough biscuits.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    BD.... great lookin' gumbo.... makes me hungry.....
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OMG! You talking to Clarissa nekkid and dirty! Disco you talk to him, I obviously have just been negligent in his up-bringing.

    LOL

    BY GEORGE! I think he's got it! Excellent gumbo thread, and the gumbo looks fantastic. A few more and you'll get your honorary Official Coonass card. 

    Looks good, just like I'd go it. [​IMG]
     
  9. papap

    papap Smoke Blower

    Impressed. Gumbo looks great.
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member


    Satisfaction.  Thanks for the suggestion Clar...
     
  11. moikel

    moikel Master of the Pit OTBS Member

    Great authentic,honest,regional cookery.Every bit as worthy as French farm house.Italian cucina povera, or anywhere else.
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I am humbled by your comments.  I'm just cooking up a pot of leftovers. Thank you Michael.

    Brian
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Have I crossed the line Kev???  Lordie I hope not. This is a G rated site!

    Disco… I need straightening out!  Send Canadian Bacon and I'll be good. 

    Thanks Kev. An Irish Cowboy in the Coonazz Club? Not sure I've got the pedigree fro that high brow crowd. 
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Pap. I appreciate the kind words.

    B
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Dave. Your aberrations are always appreciated! It was pretty dang good. 
     
  16. moikel

    moikel Master of the Pit OTBS Member

    It's about tradition isn't it? Food that has been handed down from generation to generation,food that has roots in the history of people & places. It's my kind of food always will be .
    I went to a little joint last night where there was baccala ( salt cod) with tomato & black olives ,stuffed cuttlefish & tripe stew on the menu. Old Italians were eating it because it reminded them of the old country. Makes sense to me. So does gumbo!
     
  17. Such beautiful photos and a fantastic "step by step" tutorial - not to mention one incredible "power of suggestion" story, prompted by the very talented chef, Clarissa! That is sensational!!!!!!! The whole thing!

    I love this site and all the different flavors and feasts that abound!!! AMAZING!!!!

    Great job!!!

    Cheers! - Leah
     
  18. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    This finished picture is a beauty! I didn't mean to derail your Saturday, but the finished result looks like it was worth it. :drool

    Hope the mini-WSM run went well, and have a great Sunday!
    Clarissa
     
  19. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Oh man that looks good!! With the recent weather a pot of Gumbo might be just what the doctor ordered. Hope the inaugural mini smoke went well!
     
  20. Yes, that finished picture is really beautiful too! Cheers! - Leah
     

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