Any gumbo recipes? Andouille sausage smoked on the Kamado Joe

[W.A.]

Made the sausage from Costco boneless pork butt ~5 lb. about 25% diced pieces and rest ground in a grinder. Added spices, lots of cayenne, plus pink salt. Stuffed into casings the next day. Sat again overnight in the fridge. Started warming the KJ classic with some peach wood. Put the sausage in at about 100F and let it slowly rise, very slowly over about five hours to ~180F. When sausage hit 160F, immediate bath of ice water until thoroughly cooled. Air dried two hours by hanging in the kitchen.

[Bob Benhardt]

Reading this made the ribeye I just ate for breakfast seem like a piece of spam. Wow, reads like it's amazing!

[Jerod Broussard]

I just a put a little oil, brown all my meat that requires browning, remove as needed. Even if my sausage is already cooked, I like to brown it to add some maillard to the mix.

Pour out any grease that will come out, don't wipe any of the grease out, just pour.

Add onions and bell peppers, cook down.

Add meat and all other ingredients, lots of water, let it cook until the cows come home. Season as needed. Add flour as needed to thicken up.

I love boiled eggs in my gumbo. Also crab, chicken, sliced sausage after browning, okra.

[W.A.]

Thanks Jerod! I have some frozen shrimp so I am definitely adding that too

[Jerod Broussard]

Dang, I forgot shrimp. I knew there was something. Dad adds oyster, although I prefer oyster fried.

[Mr. Bones]

Yup, for me, the shrimp is a must.

Sometimes, I add alligator tail, as well, depends on what I have in stock in the freezer.

[5698k]

First, make a roux.....

http://www.jfolse.com/recipes/soups/chicken17.htm

[CandySueQ]

This is the first step! Roux freezes well too. I'll make a skillet full of roux, sauté the trinity (onion, celery and just a bit of red pepper), brown the sausage. Divy that up into baggies then freeze. Easy to make almost instant gumbo!

[theroc]

Alton Brown has a great tip for making a perfect roux. Takes a little time, but is mostly hands-free.

http://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe.html

Good basic shrimp gumbo recipe you can kick up any way you like. Your Andouille look fantastic!

[Jerod Broussard]

I hate making roux. We don't even bother. I just add the flour if it needs a little thickening. Then let it simmer all day.

[Craigar]

I'm right with you on that one Jerod. We stock up on frozen cut okra when it goes on sale and we usually use about 2-3 lbs per batch.

[5698k]

It ain't gumbo without a roux!!😎😎. Make sure you start with fresh flour and oil. Baking in the oven works fine, or even in the microwave, but it's not too big of a deal doing it the old fashioned way.

[Mr. Bones]

It ain't gumbo without a roux!!😎😎. Make sure you start with fresh flour and oil. Baking in the oven works fine, or even in the microwave, but it's not too big of a deal doing it the old fashioned way.

I totally agree, but there is more than one way to skin a cat...

Given ample time, and, if needed, a bit of flour, it will make its own.

I generally start gumbo, jambalaya, chili, red bean n rice, spaghetti sauce, etc. for weekend consumption, on Wednesday night, after smoking the meats for it Monday/Tuesday, or even the previous weekend.

It lets the flavors develop, and mingle better, and allows you multiple opportunities to fine-tune ingredients and seasonings, to get what you're after for a finished result.

Make your dish, then low simmer, let cool, cover, refrigerate, go to bed.

Repeat after work for the remaining workdays.

Crack of dawn Saturday, back on the simmer...all day, or until serving.

If the event is on Sunday, repeat Saturday's instructions.

Throughout all this, add small quantities of water, as needed, to allow it to heat evenly, and cook down further. Makes it easier to stir, and helps prevent sticking. You can use broth, etc., to taste, instead. I do.

Enjoy!!!

Pics are not from the finished result, still wet while cooking down. Prob day 2 into the process, iirc this batch/photo shoot.

Enjoy!!!

[W.A.]

Thanks for all the advice and tips!

[Breadhead]

Gumbo... by the master, Paul Prudomme.

https://m.youtube.com/watch?v=M5XXU47q9js

The gumbo recipe starts at 21:15 minutes into the video.

[W.A.]

Loved this guy and Justin Wilson on TV back in the day.

[tbob4]

I add flour to the saute process. If I have BBQ'd chicken I add it toward the end because it's already cooked.

[W.A.]

tbob4 awesome! Thank you.

[JeffJ]

I just made gumbo for the Michigan/Wisconsin tailgate.

Dark roux
Onion, celery, red bell pepper, poblano, jalapeño, garlic
Scratch-made shrimp stock
Salt, pepper, cayenne and a few dashes of my homemade hot sauce
Rice
Chicken thigh meat
Andouille sausage
Shrimp
A couple of bay leaves

I made it 2 days in advance and refrigerated it. I was able to easily skim much of the fat when the pot was cold. It turned out really good.

It certainly helped that Michigan not only won the game, in spite of themselves (tons of penalties and 3 missed field-goal tries) but they held the 8th ranked team to 159 yards of total offense. All-in-all a great day marred by the Tigers squandering their huge opportunity today against one of the worst pitchers in the history of baseball.

[W.A.]

JeffJ Thank you. Sounds awesome!

[tongatim]

Best Gumbo I've ever had has been from the Cajun musician crowd in Louisiana. I've had it down there, and also at a local music camp where the Cajun music faculty brought all the ingredients and cookware with them. The link below is for a recipe by Tracy Schwarz, fiddler and accordion player from Louisiana. It's great and authentic made this way, and it's one of my winter staples.

One of the Cajun chefs at the music camp advised that Kary's Roux (a commercial product that you can Google or search for on Amazon) is a great timesaver instead of making your own roux, and I have to agree...very close to expertly crafted homemade roux.

Link: http://www.ginnyandtracy.com/cajunrecipe.html

[W.A.]

tongatim Thanks for sharing. I'll have to try that potato salad too!