BD Makes a Roux . Fall Is In The Air!

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bdskelly

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Feb 3, 2013
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DFW North Texas
When I was a kid, Summer was absolutely my favorite time of the year. I loved to be outdoors. I did lots of fishing for cats and blue gills. I could not wait to get up in the morning and hit the creek with some freshly dug worms or perhaps a raw piece of bacon (Bacon..The best sunfish and blue gill bait in the world by the way.)  But now that Im older ( much older), I'm more of a fall kind of guy.  ...The anticipation of the holidays. College football. And for me, some foods are just meant to be enjoyed when the air crisps up a bit. 

Gumbo is certainly one of my favorites in the fall. My good buddy FoamHeart brought my gumbo to the next level. And for that I am truly grateful. 

In a large pot I brown 1 pound of andouille sausage. After it is lightly browned remove it and set in the fridge on some paper towels. 


Lets do the chop chop on some veggies. First The Trinity 2  parts Onion to  1 part Celery and 1 part Green Bell Pepper.  Mince up a few garlic cloves. and a bay leaf. 


2 pounds of Boneless Skinless chicken thighs are dusted with Creole Seasoning and browned. Remove and put it in the fridge.  


Now lets make a Roux. 1 cup of flour and 1/2 cup of oil. Stir constantly over a medium heat. Never ever stop stirring. It's going to take you about 20 minutes of stirring to make a good dark roux.


About half way. 


When the roux is about the color of dark chocolate quickly dump in the onions to cool it off. Note the dark color.  Keep stirring until the oinions begin to become clear. 


Time to toss in the peppers, celery, garlic, one bay leaf and and the sausage Hey!  Nobody told you to stop stirring! Keep it up. 


3 cartons of chicken stock . 1 Tbls of worcestershire.


Bring to a boil. Turn down the heat and let simmer for one hour. 


After an hour I toss in the browned chicken thighs and simmer for ....one more hour. 


Now this is the point were Kev AKA Foam says Pffft! I load up the rice cooker. Use Medium grain for Gumbo.


Push the button and it will be dinner time soon!

 
I love this sort of cooking.Great thing is it fits into the nose to tail section so sweetly.You & Kevin have done such great renditions of authentic Southern cooking that I can't get here unless I cook it myself.
 
Thats some good looking gumbo! Hey if the rice cooker works for you, I'd use it too. I can get it tio work when I need a big pot or two but never just enough for a small pot. But I have been making rice all my life without Uncle Ben's or a rice cooker. Mom finially got where she'd just boil it, it works fine that way too.

Now you need to start making some of your own sausage or andouille to go with it.

Good lookin stuff ya got there Brian.

<whispers> Hey, whats that spoon in the roux?
 
I love this sort of cooking.Great thing is it fits into the nose to tail section so sweetly.You & Kevin have done such great renditions of authentic Southern cooking that I can't get here unless I cook it myself.
Nothing to it Mike. I'm really not sure where to post a gumbo... So I put it in nose to Tail!  Thank you! Brian
 
 
Thats some good looking gumbo! Hey if the rice cooker works for you, I'd use it too. I can get it tio work when I need a big pot or two but never just enough for a small pot. But I have been making rice all my life without Uncle Ben's or a rice cooker. Mom finially got where she'd just boil it, it works fine that way too.

Now you need to start making some of your own sausage or andouille to go with it.

Good lookin stuff ya got there Brian.

<whispers> Hey, whats that spoon in the roux?
Thank you my good friend.  I really thought I'd get more of a rise outaa you with my  new space age rice cooker. (Har!) 

<whispers back> Yes chef. I actually used the egg flipper to make the roux just as instructed. ..But thought the stainless spoon made for a better photo. Nice color don't ya think? ...2 beers.

 ... Zen Roux therapy. Overwhelmed with coonass consciousness at the moment. 

B
 
 
Thank you my good friend.  I really thought I'd get more of a rise outaa you with my  new space age rice cooker. (Har!) 

<whispers back> Yes chef. I actually used the egg flipper to make the roux just as instructed. ..But thought the stainless spoon made for a better photo. Nice color don't ya think? ...2 beers.

 ... Zen Roux therapy. Overwhelmed with coonass consciousness at the moment. 

B
<whispers> I thought you were just holding the secret........ <chuckles>

I have had gumbo that was better than other gumbos but I can't recall ever having a bad gumbo. They are like Mac & cheese, chowdar, chicken & dumplins, stew, soup, chili, when its cold or nasty outside it just feels good to be in the house with a warm bowl. When your eyes are watering, chest conjested, muscles sort, its good to have a warm bowl.

You keep this up, we gonna have to change your last name to Boudreaux or Fontenot or Louviere.
 
Terrific looking Gumbo, Brian. You are right it is time to make some! Thanks for the inspiration.

Just a thought. Be careful giving Kevin kudos. He might get a swollen head.

Disco
 
 
Terrific looking Gumbo, Brian. You are right it is time to make some! Thanks for the inspiration.

Just a thought. Be careful giving Kevin kudos. He might get a swollen head.

Disco
Between you n me... I have noted a change in hat size depending on how the LSU game turned out! b
 
Well I am late to the party. It looks very good Brian. As soon as it cools off a little I am going to make a pot of gumbo. I am an old school rice cooker and don't use a lid ( I am the one who has to wash it). Maybe I can score a little wild meat to add 
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.

Happy smoken.

David
 
Good looking gumbo. For me fall is mainly red beans and rice. Big pot made on Sunday and eaten thru the week after it sits for a day or two. I'll make my seafood gumbo for special occasions since it doesn't last to long. Brother in laws sister comes up from new orleans for thanksgiving with andouille and tasso as my care package. Usually lasts till Christmas when she comes back again. Can't wait.
 
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