Encore Gumbo It was so good last time I just had to do it again.

Discussion in 'Nose to Tail' started by bdskelly, Jan 25, 2014.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Man… It was a beautiful day today. Especially appreciated after a few days in the teens. I swear on the back nine the temp was up to 70.  A true Blue bird Day. Hardly a gust of wind out there to give blame to what was the crappiest round I've played in quite some time. Feeling sorry for myself I decided to do something that I knew would be successful.  Ever cook something when you're feeling discouraged?  I do. 

    So on my way home from the golf club I wheeled into the store to pick up some fresh goodies. Now I'm back on my game.

    ….Someone pull a cork. 

    First I brown 1 pound andouille. Nice... Take it out with a slotted spoon and set aside. 

    Next 2 pounds of chicken breast and thighs dusted with creole seasoning. I set it in fridge for later. 

    Followed by chopping up the trinity. (2 parts sweet onion to 1 part celery and green peppa…)

    Along with 2 bay leaf and 3 garlic toes chopped

    Here is  my favorite part.  There is something therapeutic about making a great roux.  1 cup oil 1 cup flour. Medium heat.

    Starts out looking like this. A recommendation from my friend Foamheart was to use a plastic egg flipper. GREAT recommendation. It covers more area and easy. 

    Light roux 5 minutes in the stir. 

    10 minutes of stirring and the roux begins to turn light medium. 

    After about 15 minutes the roux turns to a darker color. This is close to the color I like to use for andouille and chicken gumbo. Once the roux gets this color it begins cooking faster.  So be quick with the stirring so it won't burn. I'll let this darken just a bit more. 

    To slow or even stop the roux from getting darker dump in the onion to cool it down.  The the bell pepper and celery. Continue to stir.  ( Seeing a theam here?)   Next goes in the garlic and bay leaf. 

    Next  goes in the andouille. Add the chicken stock. I'll add 3 of these.  

    Add one tea spoon of tabasco. 2 table spoons of Worcestershire.    I'll bring this to a boil then let it simmer for one hour. Scoop the fat as it bubbles to the top.

    After the hour add back the chicken  Simmer one more hour  Salt to taste 

    Last edited: Jan 25, 2014
    snorkelinggirl likes this.
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    With the chicken breast and thighs added.  Simmer for an hour. 

    leah elisheva likes this.
  3. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    I agree, there isn't anything more therapeutic than a little comfort cooking when you are feeling a bit down! But a day spent outdoors in 70 deg weather doesn't sound too bad, even if your game was a little off.

    You've really got this gumbo recipe down pat, Brian! And your explanation and pictures on making the roux were super clear, so I really have no excuse not to try making a batch of gumbo myself.

    Thanks for the great step-by-step and pictures! Looks like your day is ending well, and hope you have a great Sunday too!

  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Hey Clar! Hope all is well.   Gumbo = Chicken Soup after a bad golf outing!  LOL 
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking gumbo. Its so much better with your own homemade pecan smoked Andouille. It does wonderful things.

    Now that you make your own gumbo does it take a little of the mystic out of those big New Orleans chef's pot?

    Looks good.
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    As you know Kev... I was in N O  on buisnss this month and went on a gumbo binge.  Looking for that perfect style. I ate 5 dollar bowls and 20 dollar bowls. The folks I was traveling with thought I had lost my mind because I was ordering it at every lunch and dinner.  …Truthfully, I enjoyed all of them.

    In the end I think that perhaps what makes a gumbo so special is in the making more than the eating.  

    Your thought on the matter my good friend?

    Last edited: Jan 26, 2014
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its a pot of love and friendship.
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'd like to travel trying everyone's Gumbo recipe..... :biggrin: ..... That would be AWESOME ..... FH's place and BD's place would be the first stops.....
  9. moikel

    moikel Master of the Pit OTBS Member

    I love the authenticity of gumbo. It feels so classically American although I think it's an African word. I have a bit of a thing for traditional cooking that's kept alive down through the generations. I suppose it reflects the French influence in the south but it now so much a sum of all its parts.
  10. This is just gorgeous! Each photo made it come together so wonderfully! A chef you indeed are!!! Cheers! - Leah
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member


    You know that you are always welcome to stop by. 


    Gumbo is greatness. A humble feast. 


    Thank you for the kind words.  But I'm no chef. 

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