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Brisket & Sausage Gumbo
Posted on 11/30/20 at 10:41 am
Posted on 11/30/20 at 10:41 am
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?
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?
8
Posted on 11/30/20 at 10:58 am to SUB
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.
Posted on 11/30/20 at 11:31 am to SUB
holy hell that looks good
Posted on 11/30/20 at 11:42 am to SUB
I always have leftover brisket on hand. Need to try this.
Posted on 11/30/20 at 12:41 pm to Dav
What's leftovers?
Posted on 11/30/20 at 1:25 pm to SUB
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.
Posted on 11/30/20 at 2:03 pm to SUB
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.
Posted on 11/30/20 at 3:11 pm to SUB
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.
Posted on 11/30/20 at 6:10 pm to SUB
Would eat the shite out of that.
Blue Oak has had it as a special at least once. It was killer.
Blue Oak has had it as a special at least once. It was killer.
Posted on 11/30/20 at 6:54 pm to SUB
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.
Had an uncle start doing this last winter and it’s a huge hit.
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