Today… I was focused. I had a task. Had been planning an inaugural smoke of WINGS in my newly built Mini Weber Smokey Mountain…
I started my morning by reading a few posts on SMF about making hot dogs. A formidable task indeed. The complexities to make a humble red hot are ...well a bit intimidating. Which is what I posted. ….and maybe I said something about if sausage is this much of a fuss maybe I should take my Christmas presents of a grinder and stuffer back to the store and trade them on a stick burner or pair of wool socks or something useful.
… Thats when it happened. My friend Clarissa says " Brian, you really need to get off your butt and on with this sausage thing so you can put it your GUMBO." Gumbo I think to myself… Ever had a song in your head that you couldnt get out? Gumbo… So I finished my morning Joe hit the shower and dressed. ...Gumbo. Went to town and to the grocery store. ...Gumbo…. Bought the items I need for my wing project. …Gumbo.
Oh what the heck. Wings and Gumbo tonight… rummaging around in the refrigerator I see Chicken Thighs, Sausage ( Not made by me Clarissa) and left over Prime Rib Roast.
I chop up the trinity, 2 parts onion to one part celery and bell pepper. 3 garlic toes brutalized.
Brown the andouille sausage.
Next the chicken thighs cut into 1 inch pieces are dusted with creole seasoning and browned
Lets make that roux! 1/2 cup of oil add to it a little at a time 1/2 cup of flour. Stir continually on a medium heat.
After 10 minutes of stirring you can see the roux began to change color and start thickening. Continue working the spoon Don't stop!
20 minutes of stirring the roux gets darker and thickens. I like the color and give it a few more moments of stirring.
Dump in the onion to cool it off. Continue to stir and sweat the onions
Once the onion become translucent dump in the celery, bell pepper, garlic, 2 bay leafs and sausage. And you guessed it. Stir!
Stir in cool chicken stock. Mix well.
Bring this to a boil then turn down the heat to a slow simmer. Let it simmer for about an hour skim the fat before adding the chicken and beef.
Be back in a bit. Have to get those wings on the smoker. See ya in the poultry section.
Brian
I started my morning by reading a few posts on SMF about making hot dogs. A formidable task indeed. The complexities to make a humble red hot are ...well a bit intimidating. Which is what I posted. ….and maybe I said something about if sausage is this much of a fuss maybe I should take my Christmas presents of a grinder and stuffer back to the store and trade them on a stick burner or pair of wool socks or something useful.
… Thats when it happened. My friend Clarissa says " Brian, you really need to get off your butt and on with this sausage thing so you can put it your GUMBO." Gumbo I think to myself… Ever had a song in your head that you couldnt get out? Gumbo… So I finished my morning Joe hit the shower and dressed. ...Gumbo. Went to town and to the grocery store. ...Gumbo…. Bought the items I need for my wing project. …Gumbo.
Oh what the heck. Wings and Gumbo tonight… rummaging around in the refrigerator I see Chicken Thighs, Sausage ( Not made by me Clarissa) and left over Prime Rib Roast.
I chop up the trinity, 2 parts onion to one part celery and bell pepper. 3 garlic toes brutalized.
Brown the andouille sausage.
Next the chicken thighs cut into 1 inch pieces are dusted with creole seasoning and browned
Lets make that roux! 1/2 cup of oil add to it a little at a time 1/2 cup of flour. Stir continually on a medium heat.
After 10 minutes of stirring you can see the roux began to change color and start thickening. Continue working the spoon Don't stop!
20 minutes of stirring the roux gets darker and thickens. I like the color and give it a few more moments of stirring.
Dump in the onion to cool it off. Continue to stir and sweat the onions
Once the onion become translucent dump in the celery, bell pepper, garlic, 2 bay leafs and sausage. And you guessed it. Stir!
Stir in cool chicken stock. Mix well.
Bring this to a boil then turn down the heat to a slow simmer. Let it simmer for about an hour skim the fat before adding the chicken and beef.
Be back in a bit. Have to get those wings on the smoker. See ya in the poultry section.
Brian
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