The boy wanted some gumbo so we did some experimenting on a "deconstructed" version.
Started with some thighs that were de-boned and de-veined and fat scraped skin, then seasoned with Cajun creole all around and under the skin.... Nice little meat biskets!
Next onto the RT 1250 at 225....
So now the experimenting after after about 20 and they were starting to set, I took 4 of them and put them in a pan for the "competition" treatment.....
They ran for an hour skin side down they were flipped over.....
I used the pan sauces to baste the non-pan ones at the hour mark......
I pulled them at a IT of 180.......oh man yum....
The non-pan.....
Both versions were covered then put in the warming oven and held at 165 while the rest of the gumbo parts were made......This rest was also focused on the final softening of the skin to make it "non" chewy...... Success!!!!!
Now the gumbo base.....My wife made a roux (the by hand version....ie 15+ min of flower and butter/sausage oil) in the pan after searing some sausage.....
Now the deconstructed elements.......
The seared sausage....
The some old bay shrimp....
Garlic peppers and GO....
Now the construction......
Then the bowl was built with a ring of rice, roux, and all the goodies in the middle...... with a dash of chopped parsley over the top.....
Pure smoked chicken gumbo money right here!
My wife usually won't eat gumbo cause she doesn't like the seafood, but this version she loved.....she also doesn't like chicken thighs but the "competition" version with bite through skin she gobbled up.......Needless to say we will be doing this again!
Started with some thighs that were de-boned and de-veined and fat scraped skin, then seasoned with Cajun creole all around and under the skin.... Nice little meat biskets!
Next onto the RT 1250 at 225....
So now the experimenting after after about 20 and they were starting to set, I took 4 of them and put them in a pan for the "competition" treatment.....
They ran for an hour skin side down they were flipped over.....
I used the pan sauces to baste the non-pan ones at the hour mark......
I pulled them at a IT of 180.......oh man yum....
The non-pan.....
Both versions were covered then put in the warming oven and held at 165 while the rest of the gumbo parts were made......This rest was also focused on the final softening of the skin to make it "non" chewy...... Success!!!!!
Now the gumbo base.....My wife made a roux (the by hand version....ie 15+ min of flower and butter/sausage oil) in the pan after searing some sausage.....
Now the deconstructed elements.......
The seared sausage....
The some old bay shrimp....
Garlic peppers and GO....
Now the construction......
Then the bowl was built with a ring of rice, roux, and all the goodies in the middle...... with a dash of chopped parsley over the top.....
Pure smoked chicken gumbo money right here!
My wife usually won't eat gumbo cause she doesn't like the seafood, but this version she loved.....she also doesn't like chicken thighs but the "competition" version with bite through skin she gobbled up.......Needless to say we will be doing this again!
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