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Smoked some chicken thighs to put in a gumbo
Posted on 12/23/22 at 3:41 pm
Posted on 12/23/22 at 3:41 pm
Whats the best time to add the meat to the pot to prevent the chicken from becoming "stringy"?
6
Posted on 12/23/22 at 3:43 pm to RoosterCogburn585
After seasoning/tasting is perfected. The last item simmer for 20 mins it’s ready
Posted on 12/23/22 at 3:46 pm to RoosterCogburn585
Since the chicken is already cooked, add to the gumbo for the last 10-15 minutes. Set the stovetop to low for a gentle boil
Posted on 12/23/22 at 4:08 pm to RoosterCogburn585
This is exactly what I do (smoke thighs for gumbo). I get the seasoning close then add them for the last 30-40 min.
Posted on 12/23/22 at 4:39 pm to RoosterCogburn585
I’ve always used skin-on bone-in thighs but curious if anyone uses skinless boneless thighs. Wonder if the meat holds onto the smoke better since I’m removing the skin and deboning before adding
Posted on 12/23/22 at 4:48 pm to Coater
quote:
skin-on bone-in thighs but curious if anyone uses skinless boneless thighs. Wonder if the meat holds onto the smoke better since I’m removing the skin and deboning before adding
I use whole chicken thighs but remove the skin so Skinless Bone-in. Only way to do it. Seasoning and smoke directly to meat. No extra fat to grease the gumbo up. No rubbery skin floating around
Posted on 12/23/22 at 5:06 pm to Coater
quote:
curious if anyone uses skinless boneless thighs
All the time. My wife and kids don’t like getting any knuckles in their bowl. I just use the boneless skinless. I’ve never had any complaints. Just throw some bone broth in there or a whole jar of that better than bouillon
Posted on 12/23/22 at 5:13 pm to RoosterCogburn585
After you cut the heat to simmer. I sometimes wait a little after that.
I used white meat chicken in gumbo for a long time, more trusted the cooking method and sausage for flavor. And, it was a good gumbo. I moved over to dark meat and never looked back. And, now I'm onto smoked dark meat and I don't think I'll ever do another way.
I used white meat chicken in gumbo for a long time, more trusted the cooking method and sausage for flavor. And, it was a good gumbo. I moved over to dark meat and never looked back. And, now I'm onto smoked dark meat and I don't think I'll ever do another way.
Posted on 12/23/22 at 5:14 pm to CoachChappy
Boneless / Skinless thighs don't string if you chop them into cubes and sear them in skillet or griddle first
Posted on 12/23/22 at 5:19 pm to DRock88
quote:
I used white meat chicken in gumbo for a long time, more trusted the cooking method and sausage for flavor. And, it was a good gumbo. I moved over to dark meat and never looked back. And, now I'm onto smoked dark meat and I don't think I'll ever do another way.
This. So much this.
Posted on 12/23/22 at 5:48 pm to Saskwatch
I smoke my thighs skin on and then pull the skin and debone after.
Posted on 12/23/22 at 5:56 pm to armsdealer
If you aren’t taking that smoked skin from the thighs and finely dicing it up/put in food processor and adding it into the gumbo, you are missing out on a great thing.
This post was edited on 12/23/22 at 5:57 pm
Posted on 12/23/22 at 7:12 pm to Mr Sausage
Smoke leg quarters here…. Debone and toss skin/fat/bones w veggies to make the stock.
Don’t add chicken to pot late normally…
Never had a stringy problem unless it’s reheated. If I cook a gumbo the night before to eat the next day for a party/event (like this weekend) I will add chicken once reheated
Don’t add chicken to pot late normally…
Never had a stringy problem unless it’s reheated. If I cook a gumbo the night before to eat the next day for a party/event (like this weekend) I will add chicken once reheated
Posted on 12/24/22 at 9:59 am to Mr Sausage
quote:
if you aren’t taking that smoked skin from the thighs and finely dicing it up/put in food processor and adding it into the gumbo, you are missing out on a great thing.
I agree with this, but it can make it a little greasy. Another option to purpose the skin, is a chicken chicharone. I remove the skin from the thighs and smoke them naked then pull the meat from the bone. Put the chicken skins on a sheet tray and season with Cajun seasonings. Bake in oven at 400 until crispy. Serve as an accompaniment with gumbo. Such a treat.
Posted on 12/24/22 at 11:09 am to Jambo
quote:
Boneless / Skinless thighs don't string if you chop them into cubes and sear them in skillet or griddle first
I brown them in the pot in the sausage grease. Then, I let them sit in a bowl, chip them, and add them in late. There’s a lot of Cajun gold in that bowl!!
Posted on 12/24/22 at 11:16 am to RoosterCogburn585
I usually smoke a whole chicken, add skin/bones/innards to stock after some, then add the meat for the final 15-20 minute simmer
Posted on 12/24/22 at 11:23 am to redfish99
quote:
After seasoning/tasting is perfected. The last item simmer for 20 mins it’s ready
So, after it’s perfect you add different flavors?
Posted on 12/24/22 at 2:33 pm to TastyJibblets
I debone my thighs and roast the bones for the stock and either smoke or grill the skinless thigh meat. Add it for the last 45 minutes or so of cooking with the andouille that was browned
Posted on 12/24/22 at 8:42 pm to Coater
I smoke boneless skinless thighs for gumbo . I season them with Tony’s and smoke till not quite done . I pull it and put in the gumbo about 20 minutes before serving. I like the smoky flavor with that and SS.
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