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Smoked Chicken and Andouille Gumbo
Posted on 11/13/16 at 9:49 am
Posted on 11/13/16 at 9:49 am
The other day I was reading a post here about making a roux. In the thread there was a mention about a rabbit and andouille gumbo which I thought was interesting because a day or two before I had taken a rabbit out of the freezer to thaw, or so I thought it was a rabbit. It turned out to be alligator wings(small alligator legs that looked somewhat like chicken wings. Lol...... So after having read about that rabbit and andouille gumbo I had an envie for a gumbo and I had taken a quick drive that morning to Laplace to get some fresh andouille and now I couldn't make that gumbo. Someone suggested I use chicken but we had none at home. Except for the live ones out in the backyard. I could have and was tempted to go wring one of them's neck and use a fresh hen but I wasn't in the mood for the mess. Yeah, I could've run to the grocery and gotten a chiccken but I didn't feel like going out again. I called the wife and asked her to grab one as I knew she was making a quick stop on the way home. So she comes home with a nice plump five and a half pound chicken but I didn't want to get started so late in the afternoon.
Yesterday morning I seasoned the chicken up with Frere Jean Cajun seasoning and sea salt and put it on the Traeger to smoke for a few hours while Idid a little Fall grass cuttuing and cleaning up leaves and such. The hens survived this weekend!
Here it is almost ready to come off the smoker
After deboning the chicken the skin, bones and all went into a stock pot with cool water to simmer for a few hours. After three hours I removed it from the heat, strained it and tossed the bones and stuff in the garbage and the stock went in the fridge to cool overnight. The stock came out with a nice smoky aroma and rich flavor.
This morning all I had to do was slice andouille and put the gumbo together. Everything else was chopped and roux made.
It's simmering right now so I'll update later.
Posted on 11/13/16 at 10:09 am to Cajunate
quote:
quick drive that morning to Laplace to get some fresh andouille
Where did you go?
Looks and sounds great so-far
Posted on 11/13/16 at 10:15 am to Cajunate
Gumbo weather is certainly kicking up. I'm planning to make a gumbo sometime this week. That chicken looks good. Keep us updated
Posted on 11/13/16 at 10:16 am to Joshjrn
Hmmm...... I'm thinking I might make some homemade rolls too.
Posted on 11/13/16 at 12:04 pm to Stadium Rat
Thanks all!
We decided to eat it for dinner this evening so I put it in the really cold fridge out in the patio shed fridge to cool. It should be even better after all the flavors marry. Mmmmmmmm......
Gotta say this is a good one just from a lil taste I had!
We decided to eat it for dinner this evening so I put it in the really cold fridge out in the patio shed fridge to cool. It should be even better after all the flavors marry. Mmmmmmmm......
Gotta say this is a good one just from a lil taste I had!
Posted on 11/13/16 at 6:42 pm to Cajunate
This afternoon I decided to make some homemade rolls to go with the gumbo we had for dinner along with potato salad my wife made.
Dough was made and left to do the first rise and then punched down and made into rolls.
After letting them rise again I added poppy seeds and sesame seeds on some and left a few plain.
After baking some got a lil butter bath.
Time to eat!
Can you smell it?
Fresh warm rolls!
Dough was made and left to do the first rise and then punched down and made into rolls.
After letting them rise again I added poppy seeds and sesame seeds on some and left a few plain.
After baking some got a lil butter bath.
Time to eat!
Can you smell it?
Fresh warm rolls!
Posted on 11/13/16 at 6:45 pm to Cajunate
Looks great. I made turkey and andouille gumbo today myself. And I just heard from my (elderly) mom that this year's pared-down thanksgiving will consist of gumbo & potato salad. I'm gonna bring homemade rolls as my contribution.
Posted on 11/13/16 at 6:49 pm to Cajunate
I'm doing a duck and sausage tommorw,,, what's best way to prep ducks... Mallard and Woody breasts is what I'm using .
Posted on 11/13/16 at 6:54 pm to Cajunate
Can you give the recipe for those rolls please.
Posted on 11/13/16 at 8:32 pm to CHEDBALLZ
quote:
Can you give the recipe for those rolls please.
+1.
All that looks good!
Posted on 11/13/16 at 8:32 pm to Cajunate
Man that looks awesome. Great job!! Those rolls look damn good
Posted on 11/14/16 at 7:19 am to CHEDBALLZ
This is the same recipe I've posted before.
No-Knead Dinner Rolls
Ingredients
2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 tablespoons butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Directions
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm
IMPORTANT NOTE! The recipe says to bake at 400 degrees for 35 - 40 minutes but I've found this to be too hot and too long so I've been baking at 375 for about 20 minutes. Your oven may bake differently.
Lets see how your rolls come out when you try this recipe. Post some pics
No-Knead Dinner Rolls
Ingredients
2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 tablespoons butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Directions
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm
IMPORTANT NOTE! The recipe says to bake at 400 degrees for 35 - 40 minutes but I've found this to be too hot and too long so I've been baking at 375 for about 20 minutes. Your oven may bake differently.
Lets see how your rolls come out when you try this recipe. Post some pics
Posted on 11/14/16 at 7:37 am to Cajunate
Thanks, my daughter is getting into baking. I'll get in the kitchen with her and try it out.
Posted on 11/14/16 at 7:59 am to TIGRLEE
quote:
I'm doing a duck and sausage tommorw,,, what's best way to prep ducks... Mallard and Woody breasts is what I'm using .
I haven't used fresh wild duck in a long time. I'd probably smoke them like I did here with the chicken here and proceed from there.
Posted on 11/14/16 at 8:07 am to Cajunate
You have been killing the bread game.
Posted on 11/14/16 at 10:09 am to Cajunate
I smoke fresh duck and cut in strips for gumbo.. comes out well
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