It is time! I try to always make a gumbo when the first cold front moves through in October. Kind of a tradition here in South Louisiana. So....here we go!
First, smoke the chicken. Got the BGE up to about 325*F, put the chicken on with a little wild cherry wood. I used the deflector for indirect heat. Smoked the chicken of about an hour just to get a little smoke flavor on it.
Meanwhile, I made the roux and smothered the sausages and onion down, got that good and caramelized. (Thanks again for the lodge pot @Steve H !)
Also put about 1.5 gallons of water in the stock pot along with the neck and giblets. Brought that up to temp. slow with a low fire. Then when the chicken was done, in the pot it went...
When the chicken had simmered in the stock pot for about 1.5 hours, I pulled it out, let it cool and picked the meat off the bones. Added the roux and the sausages with onion to the pot, bring to a boil, then reduce to simmer.
Add the chicken meat back to the pot and bring the gumbo together...
Finishing touches and she is done! I use to skim the fat off most everything. But now that I am on Keto/low carb, I do not do that anymore. Also, the roux was made with bacon grease. Final touch was to add about 1 tbsp. of gumbo file' to the pot after I turned the heat off.
And let's eat! (I like a lot of file' and always add more to my bowl when I serve)
I made up a bunch of quart containers for the freezer. Ready to go when it gets cold. Should last a little while....
First, smoke the chicken. Got the BGE up to about 325*F, put the chicken on with a little wild cherry wood. I used the deflector for indirect heat. Smoked the chicken of about an hour just to get a little smoke flavor on it.
Meanwhile, I made the roux and smothered the sausages and onion down, got that good and caramelized. (Thanks again for the lodge pot @Steve H !)
Also put about 1.5 gallons of water in the stock pot along with the neck and giblets. Brought that up to temp. slow with a low fire. Then when the chicken was done, in the pot it went...
When the chicken had simmered in the stock pot for about 1.5 hours, I pulled it out, let it cool and picked the meat off the bones. Added the roux and the sausages with onion to the pot, bring to a boil, then reduce to simmer.
Add the chicken meat back to the pot and bring the gumbo together...
Finishing touches and she is done! I use to skim the fat off most everything. But now that I am on Keto/low carb, I do not do that anymore. Also, the roux was made with bacon grease. Final touch was to add about 1 tbsp. of gumbo file' to the pot after I turned the heat off.
And let's eat! (I like a lot of file' and always add more to my bowl when I serve)
I made up a bunch of quart containers for the freezer. Ready to go when it gets cold. Should last a little while....
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