I decided to make some chicken and sausage gumbo, and to give credit where credit is due, I found Saiko's gumbo thread here: http://www.bbq-brethren.com/forum/showthread.php?t=61129&highlight=Gumbo+recipe
First, I decided to smoke my chickens and andouille sausages
Then I deboned the chicken, threw them in the crockpot to make stock base, and throw in the gumbo seasonings: paprika, fresh ground black pepper, oregano, cayenne, bay leaves, onion powder and garlic powder, celeries, and onions
Strain and squeeze all that gooey marrow stuff
Crisp up bacon, crush em, and use for extra zing
Chop up the holy trinity of cajun cookin: onions, green peppers, and celeries
Make my roux: 1 cup peanut oil, 1 cup flour, put in cast iron pan, turn heat to high and whisk away.
Getting browner, whisk whisk ...
Getting thicker, whisk whisk ...
Just when it's dark brown and about to burn, put in your veggies, and chicken ...
Mix roux with stock and add salt and sugar to taste ...
Plated up. My family love to eat it with bakenettes hot and spicy pork rhinds ...
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First, I decided to smoke my chickens and andouille sausages
Then I deboned the chicken, threw them in the crockpot to make stock base, and throw in the gumbo seasonings: paprika, fresh ground black pepper, oregano, cayenne, bay leaves, onion powder and garlic powder, celeries, and onions
Strain and squeeze all that gooey marrow stuff
Crisp up bacon, crush em, and use for extra zing
Chop up the holy trinity of cajun cookin: onions, green peppers, and celeries
Make my roux: 1 cup peanut oil, 1 cup flour, put in cast iron pan, turn heat to high and whisk away.
Getting browner, whisk whisk ...
Getting thicker, whisk whisk ...
Just when it's dark brown and about to burn, put in your veggies, and chicken ...
Mix roux with stock and add salt and sugar to taste ...
Plated up. My family love to eat it with bakenettes hot and spicy pork rhinds ...
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