BD Makes a Roux . Fall Is In The Air!

Discussion in 'Nose to Tail' started by bdskelly, Oct 25, 2014.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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!

     
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great b
     
  4. moikel

    moikel Master of the Pit OTBS Member

    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.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks super tasty B! Have a pot of chorizo potato chowder on right now! I love cold weather cooking!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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?
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you. It turned out pretty dang good. Really hits the spot this time of year. 
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Case. Chorizo is good any way you prepare it. Thanks for stopping by. Brian
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <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.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I resemble that remark!
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Between you n me... I have noted a change in hat size depending on how the LSU game turned out! b
     
  15. Wow Brian! You gentlemen with your step by step fantastic dinners are just a treat! This looks terrific! Happy new week to you! Cheers! - Leah
     
  16. 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 [​IMG].

    Happy smoken.

    David
     
  17. bear55

    bear55 Master of the Pit

    Brian,

    Nothing much better than a pot of gumbo.  Yours looks outstanding.
     
  18. That is some great looking gumbo. I want to give Foamy's gumbo a try next but yours looks great too.
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Awww shuckins.........you guys is a spoofing me.
     
  20. 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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