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Today's Gumbo - Pictures - b/c we dont already have enough gumbo threads
Posted on 10/27/13 at 3:06 pm
Posted on 10/27/13 at 3:06 pm
watching Saints beat down the Bills and made a gumbo. Figured I would put up some pics with the method to my madness.
I previously considered doing the Paul Prud's Fried Chicken Gumbo today, but my wife requested I smoke/grill them like usual. She says she really likes the flavor it brings......so, I made momma happy today. Its 3pm and the gumbo fire is off. Will be rehaeted for dinner tonight at 6.
I cut garlic and had it "opening in a little butter" - no pics.
Chopped Onion, Celery, Bell Pepper
I use 2 whole chickens....cut them, heavily season, and grill/smoke...then set aside to be deboned after they cool
I used 1.5 lbs of Andouille (pictured) and 3 links of Pure Pork Smoked Sausage
Chicken Stock. Extra seasoning of onion powder, garlic powder, garlic salt, bay leaves, black powder, cayenne pepper. Approx 1.5 gallons stock
Roux being started.....2.25 cups flour, 2 cups oil - should have done 3 cups flour for the amount of 'bo
Approx 20-25 Minutes in....
About 35 or so in....
Veggies in the roux
(i usually do not do this - typically sautee veggies and garlic in butter before pouring in stock - decided to do this today)
What it all looks like after the oil was skimmed from the top.....both sausages have been added, chicken has been deboned and added.
I previously considered doing the Paul Prud's Fried Chicken Gumbo today, but my wife requested I smoke/grill them like usual. She says she really likes the flavor it brings......so, I made momma happy today. Its 3pm and the gumbo fire is off. Will be rehaeted for dinner tonight at 6.
I cut garlic and had it "opening in a little butter" - no pics.
Chopped Onion, Celery, Bell Pepper
I use 2 whole chickens....cut them, heavily season, and grill/smoke...then set aside to be deboned after they cool
I used 1.5 lbs of Andouille (pictured) and 3 links of Pure Pork Smoked Sausage
Chicken Stock. Extra seasoning of onion powder, garlic powder, garlic salt, bay leaves, black powder, cayenne pepper. Approx 1.5 gallons stock
Roux being started.....2.25 cups flour, 2 cups oil - should have done 3 cups flour for the amount of 'bo
Approx 20-25 Minutes in....
About 35 or so in....
Veggies in the roux
(i usually do not do this - typically sautee veggies and garlic in butter before pouring in stock - decided to do this today)
What it all looks like after the oil was skimmed from the top.....both sausages have been added, chicken has been deboned and added.
This post was edited on 10/27/13 at 3:21 pm
9
Posted on 10/27/13 at 3:24 pm to bossflossjr
Looks really really good. I had the fried chicken gumbo last night. Mighty fine. I like both fried chicken and smoked chicken gumbo. Around Thanksgiving, I usually get a smoked turkey for my smoked meat gumbo craving. Greenberg turkeys make great gumbo.
This post was edited on 10/27/13 at 3:28 pm
Posted on 10/27/13 at 3:33 pm to bossflossjr
Looks real good. I like to do my onions separately as the water in the bell peppers and celery wont allow the onions to caramelize as much
Posted on 10/27/13 at 3:38 pm to bossflossjr
I´d eat it. Good job. 
Posted on 10/27/13 at 3:41 pm to bossflossjr
Posted on 10/27/13 at 3:45 pm to Gris Gris
quote:
Greenberg turkeys make great gumbo.
They also make one of the most expensive gumbos- I love Greenberg turkeys the most of any smoked turkey, but for almost $100 for a 16lb turkey, I had to quit buying them a couple of years ago.
Posted on 10/27/13 at 3:47 pm to bossflossjr
Looks fine Boss!
Posted on 10/27/13 at 3:52 pm to LSUGUMBO
quote:
They also make one of the most expensive gumbos- I love Greenberg turkeys the most of any smoked turkey, but for almost $100 for a 16lb turkey, I had to quit buying them a couple of years ago.
I can make about 5 gallons of gumbo with a 6 or 7 pound smoked turkey. They're extremely meaty. A 6lb turkey is 31 bucks plus shipping. Just got this year's price list in the mail last week. Worth the money in my opinion regardless of size. Flavor can't be beat.
Posted on 10/27/13 at 3:58 pm to Gris Gris
Tell me more about Greenberg turkeys. I've never heard of them.
Posted on 10/27/13 at 4:03 pm to bossflossjr
Final roux color is tres magnifique!
Posted on 10/27/13 at 4:11 pm to Darla Hood
Mucho thanks.
Greenburg turkeys are great.... But Im not in control of the turkeys anymore. I will, however, make stocks with any I can get my paws on
Greenburg turkeys are great.... But Im not in control of the turkeys anymore. I will, however, make stocks with any I can get my paws on
Posted on 10/27/13 at 4:20 pm to tracytiger
quote:
Posted by tracytiger Tell me more about Greenberg turkeys. I've never heard of them.
[link=(Www.gobblegobble.com)]Greenberg Turkey[/link]
Smoked turkeys out of East TX. They are very very good, but as we've covered, they're pricey.
$31 + shipping for a 6lb turkey is $6-7/lb. we used to get several every year, but that's fallen off in recent years. Maybe dad will get 2 this year.
Posted on 10/27/13 at 4:29 pm to tracytiger
They're the finest smoked turkeys I've ever tasted and I've had many. I can stand over one and snack on it for hours. We send them to clients. Switched to something else one year and got complaints. I think we averaged about 40 bucks a turkey with shipping last year.
Works great for me making gumbo with them because I give the gumbo as gifts. Comes out pretty cheap. Not as cheap as a home smoked, but still a lot of bang for the buck.
Works great for me making gumbo with them because I give the gumbo as gifts. Comes out pretty cheap. Not as cheap as a home smoked, but still a lot of bang for the buck.
This post was edited on 10/27/13 at 4:30 pm
Posted on 10/27/13 at 4:30 pm to Gris Gris
I'm a fan of leftover fried thanksgiving turkey gumbo.
Posted on 10/27/13 at 4:32 pm to bossflossjr
Yeah, you got a terrific color on that gumbo, boss. Tell me about the sausage you used.
Posted on 10/27/13 at 5:12 pm to Gris Gris
Ive knight Jacobs Andouille every time the opportunity arises.... But forgot to stop last week when I was passing down i10.
I did travel down 190 saturday morning, so I stopped at Bourques. Tonights gumbo has 1.5 lbs of Bourques Smoked Andouille and 3 chopped links of Bourques Pure Pork Sausage.
I am a big fan of their smoked sausages.... They have a large assortment: Hot, Pure Pork, Mixed, Beef, Alligator, Buffalo, Elk, Garlic. Their Andouille isnt the worlds best, but I have had much, much worse. I would certainly rank it ahead of the mass produced store bought of Savoies or Richards.
I did travel down 190 saturday morning, so I stopped at Bourques. Tonights gumbo has 1.5 lbs of Bourques Smoked Andouille and 3 chopped links of Bourques Pure Pork Sausage.
I am a big fan of their smoked sausages.... They have a large assortment: Hot, Pure Pork, Mixed, Beef, Alligator, Buffalo, Elk, Garlic. Their Andouille isnt the worlds best, but I have had much, much worse. I would certainly rank it ahead of the mass produced store bought of Savoies or Richards.
Posted on 10/27/13 at 5:22 pm to bossflossjr
Thanks. Haven't been to Bourque's in a while. Will stop in and look at the sausage.
Posted on 10/27/13 at 5:34 pm to Gris Gris
quote:
the finest smoked turkeys I've ever tasted. We send them to clients
OK GG. What do I need to buy to become a client?
Great looking gumbo Boss. Love the color when Trinity was added.
Posted on 10/27/13 at 6:56 pm to MeridianDog
Posted on 10/27/13 at 7:07 pm to Dcurry80
looks like a great time.
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