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.
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Any gumbo recipes? Andouille sausage smoked on the Kamado Joe
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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.
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First, make a roux.....
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many aspects of the foodservice industry. From Lafitte's Landing Restaurant at Bittersweet Plantation to our manufacturing facility located on the river in New Orleans, Chef John Folse & Company's gumbo of foodservice venues continue to add seasonings to the pot. White Oak Plantation nestled in the heart of Baton Rouge is home to our catering division offering services in off-premise and on-site event coordination. Exceptional Endings houses our pastry division, which supplies savories to the regional CC's Gourmet Coffee Houses. In addition, Chef John Folse & Company's publishing division has produced 7 books in the Cajun & Creole Series and accepts titles from independent writers. Chef John Folse hosts a radio talk show calledLast edited by 5698k; October 1, 2016, 09:11 AM.
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Alton Brown has a great tip for making a perfect roux. Takes a little time, but is mostly hands-free.
Good basic shrimp gumbo recipe you can kick up any way you like. Your Andouille look fantastic!
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Originally posted by 5698k View PostIt 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.
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!!!
Last edited by Mr. Bones; October 1, 2016, 05:44 PM.
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Gumbo... by the master, Paul Prudomme.
The gumbo recipe starts at 21:15 minutes into the video.Last edited by Breadhead; October 1, 2016, 03:45 PM.
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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.
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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
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