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Started By
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Posted on 8/3/14 at 11:49 am
Posted on 8/3/14 at 11:49 am
(no message)
This post was edited on 4/1/16 at 12:23 pm
15
Posted on 8/3/14 at 11:50 am to LSUTigersVCURams
get the roux nice and dark
use a quality sausage
properly brown meat + veggies
use a quality sausage
properly brown meat + veggies
Posted on 8/3/14 at 11:51 am to LSUTigersVCURams
Andouille
Posted on 8/3/14 at 11:51 am to LSUTigersVCURams
Debone a hen and smoke it. Use the carcass to make your stock
Posted on 8/3/14 at 11:54 am to Rohan2Reed
What R2R said.
You must have good roux and good sausage.
You must have good roux and good sausage.
Posted on 8/3/14 at 12:00 pm to LSUTigersVCURams
Good smoked sausage and smoked meats help. Smoke a bird, debone, roast dem bones for a while then make your stock out of it. Worth the effort imo
Posted on 8/3/14 at 12:02 pm to LSUTigersVCURams
I sometimes use smoked chickens for gumbo
Posted on 8/3/14 at 12:05 pm to LSUballs
quote:This
Good smoked sausage and smoked meats help. Smoke a bird, debone, roast dem bones for a while then make your stock out of it. Worth the effort imo
Posted on 8/3/14 at 12:25 pm to Rohan2Reed
I have found just getting good smoked sausage generally does it, Guillorys in Pine Prairie, T Boys, and Rabideauxs are my favorite from this way. I am sure there are many many good ones.
And as some have mentioned, a nice stock will make all the diff.
And as some have mentioned, a nice stock will make all the diff.
quote:Basically this.
get the roux nice and dark
use a quality sausage
properly brown meat + veggies
Posted on 8/3/14 at 12:40 pm to LSUTigersVCURams
Sausage AND tasso
Posted on 8/3/14 at 12:41 pm to tigerfoot
Kitchen Bouquet
Or hella good andouille.
Or hella good andouille.
Posted on 8/3/14 at 12:47 pm to fightin tigers
quote:
Kitchen Bouquet
I know you're kidding.
Posted on 8/3/14 at 12:53 pm to LSUTigersVCURams
quote:
How is the awesome smoky flavor achieved in a great pot of Gumbo? Short of cooking it over a wood fire, that is. I assume there's a more practical way to get that flavor?
Sausage, sausage, sausage. Nothing is more important than having a good sausage and knowing how to use it.
That, and making sure that the devil pod never gets near it. The roux is a close second, though, followed by time and patience, the vegetable mix, and the chicken.
This post was edited on 8/3/14 at 12:56 pm
Posted on 8/3/14 at 1:00 pm to Matisyeezy
I have had a bottle for about 8 years. Use a little when I make turkey and brown rice jambalaya.
Posted on 8/3/14 at 1:20 pm to fightin tigers
Many excellent suggestions. If you are short on time, you can run a link of smoked sausage or andouille through your food processor and pulverize it into really small crumbs. Really allows that smokiness to permeate the pot.
Posted on 8/3/14 at 1:58 pm to Icansee4miles
Love it! Appreciate everybody's input. 
Posted on 8/3/14 at 1:59 pm to LSUTigersVCURams
Gotta go to LaPlace and get real Andouille.
Posted on 8/3/14 at 2:00 pm to LSUTigersVCURams
Smoked Turkey Necks
Posted on 8/3/14 at 5:53 pm to CHEDBALLZ
quote:
Smoked Turkey Necks
Makes a damn fine gumbo. I use Beniots smoked deer sausage for my gumbos. I don't always, but for special occaisons or when time permits, I'll smoke the duck and/or chickens before I put them in, makes a world of difference. When I don't have time, I go to a smokehouse and buy a chicken.
Posted on 8/6/14 at 1:56 pm to LSUTigersVCURams
I smoke my chicken.
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