First good cold front passed through last friday night, Low of 48 Saturday night so perfect gumbo weather! Pulled out a 10# bag of leg quarters and 3# Cajun smoke sausage from the freezer to thaw then around lunch time I rolled some hickory smoke to them @ 200*F for about 2-3 hours.
Brought the chicken to the firehouse. We picked the meat and added the bones and skin to a pot along with some chicken stock to pull the smokey goodness out of the bones.
Let that go for about 1.5 hours while we got some color on the veggies and fried the sausage.
Next we added 3 cups of home made dark brown Cajun roux to the strained smokey chicken stock. Brought that to a boil to incorporate the roux good, then added the meat and veggies to the stock.
Let that simmer for about an hour while we made potato salad and cooked some rice. Finished the gumbo with some file' powder and it's time to eat!
*I like a lot of file' in my bowl!!!
Brought the chicken to the firehouse. We picked the meat and added the bones and skin to a pot along with some chicken stock to pull the smokey goodness out of the bones.
Let that go for about 1.5 hours while we got some color on the veggies and fried the sausage.
Next we added 3 cups of home made dark brown Cajun roux to the strained smokey chicken stock. Brought that to a boil to incorporate the roux good, then added the meat and veggies to the stock.
Let that simmer for about an hour while we made potato salad and cooked some rice. Finished the gumbo with some file' powder and it's time to eat!
*I like a lot of file' in my bowl!!!
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