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.
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.