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Posted on 10/18/22 at 12:54 pm to HuskyPanda
quote:
used smoked chicken
This is what I do. I smoked 3 chickens over the weekend, pulled the meat off, made 2.5 gallons of stock using the carcasses & chicken skin, and used the meat for a gumbo I made last night. The chicken + the stock adds a nice smoky flavor.
Posted on 10/18/22 at 1:34 pm to HuskyPanda
Used poblanos before and even threw in a super minced jalapeño. When using hotter peppers, be sure to back off or not use any cayenne. A little goes a long way.
Posted on 10/18/22 at 1:35 pm to HuskyPanda
Never smoked my roux but I try to smoke my chicken any time I have the time before to do so. I've thrown in a couple chopped jalops in with the bell peppers a few times. I didn't notice much difference.
Posted on 10/18/22 at 5:01 pm to YOURADHERE
quote:
smoked 3 chickens over the weekend, pulled the meat off, made 2.5 gallons of stock using the carcasses & chicken skin, and used the meat for a gumbo I made last night. The chicken + the stock adds a nice smoky flavor.
about to fire up the smoker to do the same. i appreciate traditional gumbo but it's a little flat once you've gotten used to a more smokey flavor.
Posted on 10/21/22 at 7:24 am to PerplenGold
pull the skin off. chop it up really fine or put in an electric chopper. Add to the gumbo.
Posted on 10/21/22 at 8:26 am to Mr Sausage
quote:
pull the skin off.
I take the skin off of chicken before smoking if I know that I'll be adding to a dish later. This allows you to apply the seasoning directly to the meat instead of throwing it out with the skin.
Posted on 10/21/22 at 4:29 pm to Saskwatch
What kind of a heathen doesn’t eat the skin?
Posted on 10/21/22 at 4:37 pm to HuskyPanda
I make a smoked Turkey gumbo. Recipe is equivalent to chicken and sausage but instead of chicken it uses a Turkey I smoke and then make a stock with the carcass. I’m sure smoked chicken would be good just the same. I’ve never substituted peppers or tried anything fancy with the roux.
Posted on 10/21/22 at 4:51 pm to HuskyPanda
quote:roux smoke. Smoke. Smoke and peppers. Oh my. I can feel the indigestion from here
also smoked his roux and used smoked chicken. Has anyone done this, and how did it come out?
Posted on 10/21/22 at 5:41 pm to tigerfoot
quote:
This is what I do. I smoked 3 chickens over the weekend, pulled the meat off, made 2.5 gallons of stock using the carcasses & chicken skin, and used the meat for a gumbo I made last night. The chicken + the stock adds a nice smoky flavor.
This is what I do. And of course, andouille. Beats other recipes I've tried.
Posted on 10/22/22 at 5:34 am to HuskyPanda
I’ve been adding a thinly sliced jalapeño the past couple years and it comes out great
Posted on 10/22/22 at 8:02 am to HuskyPanda
Pour over uncased Boudin
You're welcome
You're welcome
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