Lets face it nearly everything started on a fire. Some meals just didn't take much of that smokey goodness.Wet and damp foods just don't absorb that much smoke.Well you know that, but unless you use smoked foods to produce the finished product.
I have been saving turkey cooking down Thanksgiving turkey leftovers most of my life. AND now at a dollar a pound, if I could just find them in the grocer's more often (I did put two in the freezer).
That beautiful broth I cleared and reduced off that turkey last week I made soup with today. Turkey veggie. All that apple smoke OMG! what a great tasting .....I hate to call it a broth, it has much too much gelatine to be a broth. I'll call it a comsumee. The soup its completely over the top. I decided to do soup instead of gumbo with it this time.
So there is lots of smokey taste in the gumbo. And I am sure hamrhead would agree, all the best jambalaya's are cooked outside and in quantity. you should walk thru the rows of large pots at the Jambalaya festival, or the church benefits or the sports team's benefit, weddings receptions (if its not crawfish season), etc etc.....
Realize there are over 100 entrants usually, this is just the end four. You've got to make a good jambalaya if you expect to get your pot emptied. I think its now up to 7.50/plate for charity.
Here's what the champions cook.
It gets a little smoke flavor, but not too much, you have to cover it to cook the rice.