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Gumbo recipe as requested

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  • cwain8845
    Club Member
    • Dec 2016
    • 210

    • INFO
      Name: Chris
      Location: Prairieville, LA (suburb of Baton Rouge)
      Hometown: New Orleans
      Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
      SMOKERS AND GRILLS
      • Smoke Vault 24"
      • Char-Broil 30" Vertical Smoker
      • Weber 22" Original Kettle Premium (copper)
      • Gourmet Cooking Patio/Tailgate Grill

      ACCESSORIES & THEMOMETERS
      FAVORITE CUTS
      • Spare Ribs
      • Lamb
      • Brisket point
      • Wings
      • Ribeye Cap

      FAVORITE DRINKS
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    Gumbo recipe as requested

    A couple of people asked me for a gumbo recipe so here it is tbob4 and Attjack :

    Feeds 20-25 people
    Fills a 12qt pot

    Ingredients:

    2 1/2# smoked pork sausage
    3# boneless skinless chicken thighs
    1# pork tasso (optional)
    2 1/2# yellow onion
    1/2# celery (1 bag)
    3 green bell peppers
    1 head garlic minced
    2 jalapenos
    1 poblano pepper
    2 1/2# rice
    36oz water
    64oz chicken stock

    Roux Ingredients:

    1 1/4 cup flour

    3/4 cup oil or fat (I typically use vegetable oil or butter)

    Seasonings:
    1 TBS black pepper
    1 TBS garlic powder
    1/2 TBS white pepper
    1/2 TBS red pepper flakes
    1/4 TBS cayenne
    1 TBS paprika
    2oz Worcestershire
    3-4 TBS kosher salt

    Herbs:
    1 Bay leaf
    1/2 TBS basil
    1 TBS oregano
    1 TBS parsley



    Steps:

    1. Heat a pan or pot to medium-high heat. Lightly season chicken thighs if you'd like with little salt and some pepper. (you are already using 4 TBS salt so you really don't need to add more with seasoning the chicken. I typically only season with a little pepper.) Brown chicken thighs on each side until golden brown and remove from pan. (I will usually split my chicken thighs into 6 chunks by cutting down the middle and across.)

    2. Slice sausage 1/4 inch thick and brown in pan and remove from pan. (You can cut the sausage link in half length wise then slice 1/4 inch thick if you wish.)

    3. Dice all vegetables and proceed to brown in pan. Remove from pan. (Some people do not do this step with gumbos and just throw the veggies in with the liquid. I like to brown and get some kind of flavor on the veggies beforehand.)

    Roux:

    Most people will make a roux using a 1:1 ratio. I typically use almost half the amount of fat as flour so the flour has less fat to cook through and can save a lot of time.

    If using butter, watch your heat as butter has a lower smoke point and the last thing you want is burnt roux smell in your house.

    For making rouxs I use my 6 qt cast iron pot, but any kind will suffice.

    **TIP**What I typically do to add thickness to my gumbos is when you are half way cooking your roux(darker peanut butter color), scoop out about 20% of it and leave off to the side and add to the gumbo when about to bring to a boil with all ingredients.**

    1. Set heat to medium-medium high heat and add all fat or oil to pot. Let heat up to almost smoking point. Gradually add flour while constantly stirring, making sure everything is being moved around and sitting.

    2. Keep gradually adding the flour until all is in the pot. After all flour has been added, keep stirring for 20-30 minutes while keeping an eye on your heat. The darker the roux the more flavorful it will be.

    3. Keep stirring until the color of the roux has the color of a rich glass nesquick chocolate milk. ( I always use that reference haha. Still drink nesquick everday!)

    4. Whenever you like the color of your roux, remove from heat and continue to stir. It will continue to cook when off the heat. To cool off more quickly, I like to add my browned vegetables to the roux.

    Steps Cont'd:

    4. Add chicken stock, water, veggies and roux to the pot on medium-high heat. As pot is getting to a boil, add all seasonings and reserved roux (if pulled from earlier) to pot. Do not add herbs at this step.

    5. Once at a boil, add chicken to pot and turn down to simmer for 30 minutes or more. Proceed to add herbs and sausage after 30 minutes. I typically let mine simmer for 2 hours or so if I have the time.

    6. Serve with rice and enjoy!



    These are also the measurements I use for jambalaya. And sometimes I will smoke a pork butt half way for jambalaya then cube it up and finish cooking it in the pot with the other ingredients.
  • Donw
    Club Member
    • Jul 2017
    • 2129

    #2
    Thank you sir!

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3139
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #3
      Oh man, thank you!

      Comment

      • Attjack
        Club Member
        • Aug 2017
        • 3231
        • Primo XL
          Weber 26"
          Weber 22"
          Weber 22"
          Weber 18"
          Weber Jumbo Joe
          Weber Green Smokey Joe (Thanks, Mr. Bones!)
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          Orion Smoker

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          Slow 'N Sear XL
          Arteflame 26.75" Insert

          Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
          - With Rear Infrared Burner
          - With Infrared Sear Burner
          - With Rotisserie
          Empava 2 Burner Gas Cooktop
          Weber Spirit 210
          - With Grillgrates
          ​​​​​​​ - With Rotisserie
          Weber Q2200

          Blackstone Pizza Oven

          Portable propane burners (3)
          Propane turkey Fryer

          Fire pit grill

        #4
        Nice. Thank you. That's a lot of gumbo!

        Comment

        • SmokeyGator
          Club Member
          • Jul 2016
          • 778
          • Miami, FL
          • Primo XL
            Cyberq controller
            Sierra Nevada IPA

          #5
          No okra?!?!?

          Not sure if this counts as gumbo

          Comment


          • Anton32828
            Anton32828 commented
            Editing a comment
            I add some sliced pickled okra to mine at the end. It’s more of a garnish than a thickener, but I prefer the taste to regular okra & it nods to the roots of the dish.

          • TripleB
            TripleB commented
            Editing a comment
            First time I made gumbo I added okra, though i never had okra before. The gumbo came out all gelatinous. I thought I did something wrong. Found out it was what okra did. Tossed the whole pot out.

          • SmokeyGator
            SmokeyGator commented
            Editing a comment
            TripleB got to rinse the okra after cutting it. Or dumping it from the can.
        • Hulagn1971
          Charter Member
          • Dec 2014
          • 724
          • NC, The Triad
          • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

          #6
          This is great! Thank you.

          Comment

          • tbob4
            Charter Member
            • Nov 2014
            • 2114
            • Chico, CA
            • BBQ's
              _____________________
              California Custom Smokers Intensive Cooking Unit
              California Custom Smokers Meat Locker
              Santa Maria Grill
              Vision Grill

              Beer
              _______________________
              Sierra Nevada IPA

              Wood
              _______________________
              Almond
              Oak
              Madrone
              Cherry
              Peach
              Apple

            #7
            Thank you very much!!!

            Comment

            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1528
              • Northern Mn

              #8
              Very nice thanks for taking the time to post it!

              Comment

              • jlazar
                Charter Member
                • Oct 2014
                • 575
                • San Antonio
                • Backwoods Chubby G2
                  Weber 22" Master-Touch GBS Kettle
                  Blackstone 36 Griddle
                  SlowNSear (Original)
                  Fireboard Extreme
                  Maverick 732
                  Super-Fast Thermapen
                  Rapala 7 1/2
                  Bear Paws
                  Weber Rapidfire Chimney
                  Grill Beast 304 Injector
                  G&F Suede/Leather Gloves
                  Foodsaver V4880

                #9
                What about adding shrimp? If so, how much for this quantity?

                Comment


                • cwain8845
                  cwain8845 commented
                  Editing a comment
                  i cook my seafood gumbos a little different. I've never done a shrimp and chicken gumbo if that is what you are asking. But to feed 20-25 for a chicken and shrimp i would say for 20/24 count shrimp then 3 lbs or so. And obviously throw those in at the very end.
                  I also don't have a seafood recipe written down because I hardly ever make it.

                • jlazar
                  jlazar commented
                  Editing a comment
                  Thanks. Most I have had have been shrimp and sausage. But I think I will try chicken also. Hope I don't regret it.
              • cwain8845
                Club Member
                • Dec 2016
                • 210

                • INFO
                  Name: Chris
                  Location: Prairieville, LA (suburb of Baton Rouge)
                  Hometown: New Orleans
                  Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
                  SMOKERS AND GRILLS
                  • Smoke Vault 24"
                  • Char-Broil 30" Vertical Smoker
                  • Weber 22" Original Kettle Premium (copper)
                  • Gourmet Cooking Patio/Tailgate Grill

                  ACCESSORIES & THEMOMETERS
                  FAVORITE CUTS
                  • Spare Ribs
                  • Lamb
                  • Brisket point
                  • Wings
                  • Ribeye Cap

                  FAVORITE DRINKS
                  • Parish Canebrake
                  • Parish Reve Coffee Stout
                  • Abita Strawgator
                  • Abita Andygator
                  • Abita Macchiato Expresso Milk Stout
                  • Crown Royal
                  • Bulleit Bourbon
                  • Eagle Rare
                  • Belle Meade - Cognac Cask Finish
                  • Belle Meade - Sherry Cask Finish

                #10
                if anyone makes this post back and let me know what you think.

                Comment

                • tstalafuse
                  Club Member
                  • Mar 2018
                  • 26
                  • Florissant, Colorado

                  #11
                  Thank you. As long as you are giving up the family recipes... How about your red bean and rice recipe..

                  Comment

                  • Danny Mac
                    Club Member
                    • Dec 2017
                    • 59
                    • Oak Forest, Illinois

                    • COOKERS
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                      Weber 22" Kettle
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                      ThermoWorks Classic Super Fast Thermapen in red
                      Weber Instant-Read Thermometer
                      BBQ TEMPERATURE CONTROLLERS
                      Q Master Draft Controller for Dyna Glo
                      BBQ Guru Party Q for WSM

                    #12
                    Thanks. Yes I will be making some. I spent some time in New Orleans and I can't find the same gumbo around Chicago.

                    Comment

                    • Mr. Bones
                      Birthday Hat Master
                      • Sep 2016
                      • 7875
                      • Kansas Territory
                      • Grills / Smokers
                        *********************************************

                        Kingsford 24" grill (Free) 'Billy'
                        Brinkmann Smoke n Grill
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                        Weber 18" Kettle ($30 CL) 'Lil' Feller'
                        Weber Smokey Joe ($25 CL) 'Lil' Brother'
                        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                        Weber 22.5 OTS DO Code Black ($15 CL)
                        Weber 22.5 OTS E Code Black ($20 CL
                        Weber 22.5 OTS EE Code Black ($20 CL

                        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                        Weber "H" Code 18.5" WSM '86 ($75 CL)
                        Weber " " Code 18.5" WSM

                        Weber 26.75, $199 NFM clearance !!!
                        Weber SJS AH 'Lil' Brother'
                        Weber SJS AT 'Lil' Sister'
                        Weber SJS DE Code (FREE) 'Lil' Helper'
                        Weber SJG M Code 'Lil Traveller'
                        Weber SJS AH Code 'Kermit'
                        (Lime Green)
                        Horizon 20" Classic, w/baffle/tuning plate (FREE)
                        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                        Thermometers:
                        *********************************************
                        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                        Maverick ET-732, (Black)
                        Thermopops, (Red, Yellow, Green)
                        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                        Blue ThermaPen Mk4
                        Orange Thermapen Mk4
                        Pink Thermapen Mk4
                        ThermoWorks IR-GUN-S
                        ThermoWorks Smoke
                        ThermoWorks Open Box Smoke
                        4 Pro Series cable extensions
                        Smoke Gateway

                        Accessories:
                        *********************************************
                        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                        BBQ Vortex, 2 Hovergrills, Top Deck
                        Warming shelf
                        MyWeigh KD-8000Kitchen Scale
                        Backyard Grill marinade injector
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                        Bear Paws
                        Meat Rakes
                        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                        Cookware:
                        Probably a ton of cast iron, mostly very old...still cookin'
                        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                        '60's Revere Ware (Mom's), + others found elsewhere
                        60's CorningWare 10-cup percolator (Mom's) Daily driver
                        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                        Tramontina 6.5 qt Dutch Oven

                        Cutlery, etc.:
                        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                        Dexter 12" slicing knife, 6" Sani-Safe boning knife
                        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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                        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                        Dinner: Guests: Washington Forge, Town and Country
                        Fancy / Formal: Family silverware

                      #13
                      Great write up, an tutorial, Many Thanks!

                      When I use shrimp (Almost always ), I put a ~fourth, up to a ~third in at th start, to cook down, an provide flavour into th mixture, then add th rest like ya said, towards th end, to provide th texture...
                      Same with gator meat...

                      Comment

                      • jgreen
                        Charter Member
                        • Oct 2014
                        • 2480
                        • Winnipeg Manitoba Canada
                        • Cookers:
                          Broil King XL
                          Broil King Smoke
                          Weber Kettle 26
                          Grilla Pellet smoker
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                          Napoleon Pro 22 kettle

                          Thermometer:
                          Maverick 733
                          Thermapen (ok..4 thermapens)
                          Thermo works DOT (or two)
                          Fireboard (probably my favourite)
                          Thermworks Smoke (or two)

                          Accessories:
                          SnS (original, plus and XL)
                          DnG pans, 6 or 7 of these
                          Vortex
                          Grillgrates
                          and, maybe some other toys as well

                        #14
                        Sounds delicious. Definitely gonna try this. Thanks.

                        Comment

                        • Donw
                          Club Member
                          • Jul 2017
                          • 2129

                          #15
                          My wife and I spent today making your recipe. That is one fantastic pot of gumbo. Better than any gumbo we have had in restaurants. Thank you for posting it.

                          Comment

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