Smoked Chicken & Sausage Gumbo with Q-View

nedtorious

Smoke Blower

Original poster

Nov 30, 2012

130

30

Sherwood, TN

• Feb 13, 2013

• #1

First, let me say I have never made gumbo before, but I decided to go for it and see what happens. We don't have a lot of fresh sea food in middle TN, so I decided to do a chicken & sausage gumbo. I hope no Cajuns were offended by this gumbo,

 I'm just a country boy trying to expand his knowledge one dish at a time. Any tips, tricks, hints, or suggestions are more than welcome.

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• nedtorious
• Feb 13, 2013

First I butterflied 2 whole chickens.

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• nedtorious
• Feb 13, 2013

Sprinkled them with some Butt Rub.

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• nedtorious
• Feb 13, 2013

After 2 1/2 hours, I took them off and pulled them.

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• nedtorious
• Feb 13, 2013

Now for the hard part, Making the roux, I read some where this could be done in the oven @ 350 for 1 1/2 hours.

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• nedtorious
• Feb 13, 2013

While the roux is cooking I mixed some spices. Salt, paprika, garlic, onion, black pepper, cayenne, oregano, thyme, and two bay leaves.

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• nedtorious
• Feb 13, 2013

Roux in the oven.

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• nedtorious
• Feb 13, 2013

Mixed the spices with 2 boxes of chicken stock.

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• nedtorious
• Feb 13, 2013

After 1 1/2 hours in the oven.

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• nedtorious
• Feb 13, 2013

Then I mixed the Holy Trinity (Onion, bell pepper, celery) in with the roux and cooked for about 10 minutes.

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• nedtorious
• Feb 13, 2013

Added the andouille sausage and a couple cloves of garlic, then cooked about 5 minutes.

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• nedtorious
• Feb 13, 2013

Then I added the roux mixture to the stock and spice mixture.

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• nedtorious
• Feb 13, 2013

I added the pulled chicken, then cooked for around 1 hour.

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• nedtorious
• Feb 13, 2013

Then I added the okra and cooked for about 30 minutes.

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• nedtorious
• Feb 13, 2013

Served over rice.

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• nedtorious
• Feb 13, 2013

mmmmmmmm good!

If I said it was the best gumbo I have ever eaten, I would be lying, but it was pretty darn good! Thanks for looking.

 

fagesbp

Smoking Fanatic

Oct 23, 2012

351

18

South Lousiana

• Feb 13, 2013

• #2

It looks good. I'd give it a shot for sure. I have never heard of making roux in the oven though. We pretty much cook it on the stove over high heat stirring constantly til its a chocolate brown. One of my friends grandfather makes an oilless roux in the microwave by heating it for like 45 minutes, stirring every minute. It comes out good but not really roux to me.

 

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Feb 13, 2013

• #3

fagesbp said:

It looks good. I'd give it a shot for sure. I have never heard of making roux in the oven though. We pretty much cook it on the stove over high heat stirring constantly til its a chocolate brown. One of my friends grandfather makes an oilless roux in the microwave by heating it for like 45 minutes, stirring every minute. It comes out good but not really roux to me.

Click to expand...

Are you sure this is your first gumbo, it's perfect start to finish. While a roux can be made in the oven, I prefer to make it stove top so I can stand there and stir with one hand and drink a beer with the other. A light roux is one beer, slightly darker is two beers, and a dark roux is a four beer roux.

                                                                                                                                                      

 

nedtorious

Smoke Blower

Original poster

Thread starter

Nov 30, 2012

130

30

Sherwood, TN

• Feb 13, 2013

• #4

Yup, Defiantly my first gumbo. Thanks for the kind words, you guys. I'm gonna try that "Beer" method next time! 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Feb 13, 2013

• #5

Please!!!!!  Send me a big bowl of that!  Looks wonderful!  

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Feb 13, 2013

• #6

Good looking first Gumbo. I'd agree with Linguica about the roux. Also, it's very Zen like.....you MUST stay with the pan and stir, stir, stir especially as it starts to darken. So, you are trapped to just relax and concentrate on the roux. I'd suggest some you-tube Cajun music to also get ya in the mood along with those beers....lol. Carry on....

 

smoke happens

Smoking Fanatic

Nov 20, 2012

520

37

Arlington, WA

• Feb 13, 2013

• #7

Looks better than the Zataran's box mix I normally use, although it's not too bad if you put the right meat in it.

 

candycoated

Meat Mopper

Dec 17, 2012

206

14

Northern Louisiana

• Feb 13, 2013

• #8

I love chicken and sausage over seafood gumbo. And your looks delicious! Ooowee, look at them okras!

Here's two tips when making a dark gumbo roux... cook it outside, that mess will stink up your house for a week. Be lazy with the stirring, stopping intermittently, let it burn a little bit. ;)

 

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Feb 13, 2013

• #9

Chef Willie said:

Good looking first Gumbo. I'd agree with Linguica about the roux. Also, it's very Zen like.....you MUST stay with the pan and stir, stir, stir especially as it starts to darken. So, you are trapped to just relax and concentrate on the roux. I'd suggest some you-tube Cajun music to also get ya in the mood along with those beers....lol. Carry on....

Click to expand...

A six pack of Abita Amber and

 

bbqbrett

Master of the Pit

Jan 17, 2013

1,656

593

About 10 miles from the blue turf!

• Feb 13, 2013

• #10

Looks pretty good to me!  Were you celebrating Mardi Gras?

 

nedtorious

Smoke Blower

Original poster

Thread starter

Nov 30, 2012

130

30

Sherwood, TN

• Feb 13, 2013

• #11

BBQBrett said:

Looks pretty good to me!  Were you celebrating Mardi Gras?

Click to expand...

Yep, Now no more BBQ durring Lent, except in emergency situations, like weekends.

 

bbqbrett

Master of the Pit

Jan 17, 2013

1,656

593

About 10 miles from the blue turf!

• Feb 13, 2013

• #12

No BBQ for awhile. Oh, that is tough!  I am pretty lucky, the guy that sits next to me at work is from New Orleans and him and his wife always make all sorts of good stuff.  She tends to make too much and he often brings some into work so I have got to try some pretty good cajun style cooking.  Have not attempted making it myself though.

 

Last edited: Feb 13, 2013

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Feb 13, 2013

• #13

Dang that sure looks good to me. Pass me a bowl  or two.

 

nwohiosmoke

Smoke Blower

Feb 5, 2013

78

13

Northwest Ohio

• Feb 13, 2013

• #14

You can't get more country than that! Okra and all!!!

 

nedtorious

Smoke Blower

Original poster

Thread starter

Nov 30, 2012

130

30

Sherwood, TN

• Feb 14, 2013

• #15

Thanks for all the nice complements you guys! 

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• Feb 15, 2013

• #16

NEDtorious, EXCELLENT work on the gumbo!

Now I admit, the Roux method is different and okra is not in mine.  But other than that, my grannie would be proud to have a bowl of your gumbo. 

You keep up the good work!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Feb 15, 2013

• #17

Looks great, Ned. I haven't seen Roux made in the oven , my Ex's Mom taught me to do it in a CI pan and not leave it alone. You stir your arm off ,  but it 's always great.

I love an Upland Gumbo. My favorite is Seafood . It kinda lacks something without all those Crustaceans and such. Like a Lobster Boil without Potatoes and Corn.

Have fun and...

 

hogrider47

Fire Starter

Feb 16, 2012

67

15

Central Penna. Philipsburg

• Feb 15, 2013

• #18

Gonna have to try that beer timer method sounds

 as good as that gumbo looked

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Feb 15, 2013

• #19

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• sqwib
• Feb 15, 2013

 

nedtorious

Smoke Blower

Original poster

Thread starter

Nov 30, 2012

130

30

Sherwood, TN

• Feb 16, 2013

• #20

Thanks you guys! Can anyone tell me the difference between using okra and file powder? Is one more traditional than the other? Is one or the other really necessary? I personally, really like the okra, but some other members of my family, eh not so much.