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Brisket & Sausage Gumbo
I smoked a brisket for Thanksgiving and had some leftovers, so I decided to make a gumbo. I pretty much followed my standard C&S gumbo recipe and subbed beef broth for chicken stock, and obviously brisket for chicken. It came out really good and I may have to make this again.

For the meat, I used the less fatty meat from the flat. I cut the meat up into about 1 inch cubes and trimmed off excess fat as I didn't want it to render in the gumbo and make it super greasy. I tossed the brisket meat in for the last 30 minutes of simmering.

Anyone else try this? If so, did you do anything different?

Image: https://i.ibb.co/jgWWxK9/E4-EEDD7-B-7070-4-EDC-9-D6-A-1-C4-A600-F7-EBE.jpg


choupic
LSU Fan
Somewhere on da bayou
Member since Nov 2009
1866 posts
 Online 

re: Brisket & Sausage Gumbo
Looks interesting. I have a few packs of smoked brisket in the freezer I’ve been saving to try and cook something like this. I was more going the stew route or maybe like a roast beef Po-boy sub with brisket. I like to experiment with stuff like this. Looks good, IWE.


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CAD703X
Toledo Fan
Liberty Island
Member since Jul 2008
67925 posts

re: Brisket & Sausage Gumbo
holy hell that looks good


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Dav
LSU Fan
NOLA
Member since Feb 2010
7827 posts

re: Brisket & Sausage Gumbo
I always have leftover brisket on hand. Need to try this.


RetiredSaintsLsuFan
LSU Fan
Gulf Coast, Alabama
Member since Jun 2020
474 posts

re: Brisket & Sausage Gumbo
What's leftovers?


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fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
15610 posts

re: Brisket & Sausage Gumbo
Years ago I saw brisket gumbo on a menu in the northeast. I also say it had corn and peas in it. I passed and did not try it. I would eat a bowl of this stuff.


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GeauxTigers0107
LSU Fan
South Louisiana
Member since Oct 2009
6721 posts

re: Brisket & Sausage Gumbo
Interesting. I'd definitely try it if you offered me a bowl but any brisket I have left over is usually 6-8 slices of flat and that gets vacuum packed then eventually makes its way to tacos or nachos.


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hungryone
LSU Fan
river parishes
Member since Sep 2010
11711 posts

re: Brisket & Sausage Gumbo
Looks great. Cochon used to (or maybe still does?) have a brisket and blackeyed pea gumbo on the menu. The peas were a nice, creamy addition to the bowl.


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11
BrotherEsau
Member since Aug 2011
3268 posts

re: Brisket & Sausage Gumbo
Would eat the shite out of that.

Blue Oak has had it as a special at least once. It was killer.


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BallsEleven
USA Fan
Member since Mar 2019
2675 posts

re: Brisket & Sausage Gumbo
It’s damn good. If it’s not already smoked I’ll just cube it like you said and brown it.

Had an uncle start doing this last winter and it’s a huge hit.


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