PDA

View Full Version : Chicken and Sausage Gumbo



BYBBQ
09-19-2009, 06:50 PM
Decided to do a chicken and sausage gumbo. So, as the saying goes..........."First you make a roux."

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo01Medium.jpg
roux is almost ready

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo06Medium.jpg
added a little chicken stock and then the trinity and a little garlic. let this cook for a while

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo09Medium.jpg
added in some other ingredients and spices along with the sausage. gonna let this cook for a little while.

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo11Medium.jpg
now we add in the chicken and equal parts of chicken stock and white wine. Then put the lid on and let it cook on a low heat for a while.

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo16Medium.jpg
almost ready

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo22Medium.jpg
ready for the table

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo20Medium.jpg
of course you have to have a bowl of rice to go with the gumbo

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo26Medium.jpg
I'm gettin' ready to eat this bowl.:woohoo:

http://i163.photobucket.com/albums/t299/jsdesign1/Pictures%202009/September/Misc/gumbo%209-19-09/gumbo28Medium.jpg
MmmmmMmmmm good.:wings:

Thanks for lookin'. :msn-wink:

BA_LoKo
09-19-2009, 07:11 PM
That looks fantastic, Jim!! I need to try gumbo again soon.

Thank you for posting that!

Buzzards Roost
09-19-2009, 07:28 PM
:drooling::drooling::drooling: Gawd I been wantin sum good gumbo! Your killin me.

californiasmokin
09-19-2009, 08:22 PM
Looks Fantastic!!!:thumbs up:

BluDawg
09-19-2009, 10:59 PM
I could handle a bowl of that about now. Chicken and sausage is my favorite. That looks to be a "two beer " timed roux. Did you ever try it using leftover smoked chicken and sausage?

TX Sandman
09-19-2009, 11:26 PM
:eating: Good golly, that's some good lookin' gumbo! I could take a bowl of that for dinner tonight.

SmokyOkie
09-20-2009, 10:03 PM
:thumbs up: Do you accept mail orders and credit cards?

I like a good dark roux for my gumbo. That chocolate roux is bare minimum. While a lot of folks are afraid to take any darker than brown, I see you are daring.

That would also have been a good use for your left over scrimps, huh?

BYBBQ
09-21-2009, 07:07 AM
:thumbs up: Do you accept mail orders and credit cards?

I like a good dark roux for my gumbo. That chocolate roux is bare minimum. While a lot of folks are afraid to take any darker than brown, I see you are daring.

That would also have been a good use for your left over scrimps, huh?

Tim, I actually let the roux get a little darker than in the pic, but it was getting to the color point and I didn't want to chance taking a pic later and burning it at the last minute.

Would have been great with the shrimp too.

Joneser
09-21-2009, 07:44 AM
That looks great! I don't think I've ever had a good gumbo. I'll bet that one was really tasty.

Fatback Joe
09-21-2009, 09:15 AM
:drooling: I could handle a couple of bowls.

SmokyOkie
09-21-2009, 12:31 PM
Tim, I actually let the roux get a little darker than in the pic, but it was getting to the color point and I didn't want to chance taking a pic later and burning it at the last minute.

Would have been great with the shrimp too.

Have you found that the each color stage of roux is limited by the temp? I mean, it will only get so dark unless you raise the temp.

I made a large batch of coffee roux for future quick uses once and baby sat it for about 3 hours until I started raising temps. If it is in fact the case, I'd sure like to have a chart of temps/colors stages.

Thanks for the post Jim. As usual, great pix of great food!


That looks great! I don't think I've ever had a good gumbo. I'll bet that one was really tasty.

If that is the case, then you should seek it out at this juncture. There is no finer means of satisfying that craving for comfort food that a nice hot bowl full of good hot gumbo with a scoop of Cajun Ice Cream!

BluDawg
09-21-2009, 01:54 PM
Have you found that the each color stage of roux is limited by the temp? I mean, it will only get so dark unless you raise the temp.

I made a large batch of coffee roux for future quick uses once and baby sat it for about 3 hours until I started raising temps. If it is in fact the case, I'd sure like to have a chart of temps/colors stages.

Thanks for the post Jim. As usual, great pix of great food!



If that is the case, then you should seek it out at this juncture. There is no finer means of satisfying that craving for comfort food that a nice hot bowl full of good hot gumbo with a scoop of Cajun Ice Cream!

Smokie The person that taught me to make gumbo Timed her Roux by how many beers it took .1/2 beer; peanut butter,1 beer; redbrick, 1 1/2 beers; chocolate, 2 beers; black coffee. That is over a med heat in cast iron. Works for me and has never let me down. Granted this method aint to scientfic, but it will "git er done"!

SmokyOkie
09-21-2009, 02:48 PM
Smokie The person that taught me to make gumbo Timed her Roux by how many beers it took .1/2 beer; peanut butter,1 beer; redbrick, 1 1/2 beers; chocolate, 2 beers; black coffee. That is over a med heat in cast iron. Works for me and has never let me down. Granted this method aint to scientfic, but it will "git er done"!

Thanx BD. I think I'll turn the heat down though so that I can drink more beer.:roflmaoha0::roflmaoha0::roflmaoha0:

okie joe
09-21-2009, 05:31 PM
Man that looks good,,,,I guess that I neaver had a Gumbo,,,not like that guess i had, sausage and chicken Soup over rice....I would like to know more about this cajin cooking , I like flavor but don't Like Hot or stupid Hot...plus wife and daughter dont do Hot or Med but I have heard a lot of dishes are not hot....So can ya make them mild? or is that a Oxie moron?
How much peanut butter or coffee do you use? probly a stupid Question but Im a big target and One man don't know it all....lol

BYBBQ
09-21-2009, 06:12 PM
Man that looks good,,,,I guess that I neaver had a Gumbo,,,not like that guess i had, sausage and chicken Soup over rice....I would like to know more about this cajin cooking , I like flavor but don't Like Hot or stupid Hot...plus wife and daughter dont do Hot or Med but I have heard a lot of dishes are not hot....So can ya make them mild? or is that a Oxie moron?
How much peanut butter or coffee do you use? probly a stupid Question but Im a big target and One man don't know it all....lol

Most Cajun and Creole food is more spicy than it is hot. Lots of flavors.
No peanut butter or coffee in that gumbo.

Here's a link to a good place to read and get started with Cajun and Creole cooking......

http://www.gumbopages.com/recipe-page.html

Buzzards Roost
09-21-2009, 06:17 PM
okie joe, I think he was talking about the color of his roux being peanut butter color and coffee color.:thumbs up:

SmokyOkie
09-21-2009, 09:20 PM
:whathesaid:

When you make roux it kinda goes from white to blond, to tan to peanut butter, to brick to coffee.

Generally the coffee colored roux will be used to make a thinner gumbo. the flavor will change depending on the color, and you kinda have to figure out which one you want for which type of gumbo.

For example, a lighter roux would typically be used for a seafood gumbo because the darker roux will have a stronger flavor and thus blot out the delicate flavors of the seafood.

You strike me as being one to enjoy playing with food like I do. gumbo is a really fun thing to play with. And as Jim said, Cajun doesn;t need to be hot, and gumbo rarely is. Usually, it it served with hot sauce on the side for those that want it.

If you do, please be sure to share the results with us.

1FUNVET
09-22-2009, 02:43 PM
Very nice lookin' gumbo, but no self respecting cajun i know of would use white wine in a gumbo.Probably drink it along with the gumbo.Down here you can buy roux already made in jars and it's actually very good and saves time for us lazy cajuns.:roflmaoha0:

BYBBQ
09-22-2009, 03:18 PM
Very nice lookin' gumbo, but no self respecting cajun i know of would use white wine in a gumbo.Probably drink it along with the gumbo.Down here you can buy roux already made in jars and it's actually very good and saves time for us lazy cajuns.:roflmaoha0:


Ever heard of Justin Wilson or John Folse ??

SmokyOkie
09-22-2009, 03:24 PM
Ever heard of Justin Wilson or John Folse ??

Justin used to put a half cuop in the pot and the rest of the bottle in himself.

IO have bouoght the roux in the jar, and the dry mix as well. All that I have bought were good, but sometimes I just like to determine the flavor and body myself.

I currently prolly have 4 quarts of roux in mason jars in the fridge waiting unti I need it. The stuff keeps virtually forever,

I also have a jar of left over pan goodies from frying chicken. Talk about making a good gumbo base. I never throw away the brown stuff from the bottom of the chicken pan./ It also make for good oil when browning your meat for jambalaya. I garone tee!

Joneser
09-22-2009, 03:30 PM
Aww...I miss Justin! He was a Saturday Afternoon staple in my house.

BYBBQ
09-22-2009, 03:43 PM
Here's a classic...................

http://www.youtube.com/watch?v=eK4umRMJlrs

okie joe
09-22-2009, 05:49 PM
Thanks Guys I done a reread of the post....I see Now Oups...Yes it is the color neaver heard of peanut butter, coffee...in a roux..duh ....Thanks for not dog pileing me.. good info got to do some....soon thanks Tim, and all. great gumbo and got to dark one....We was hillbillys not swamp folks...lol

SmokyOkie
09-22-2009, 09:28 PM
That being said, I might just have to try a little peanut butter or coffee in some gumbo. why not? I bet a little coffee in a dark gumbo would really set it off. If not, I'll just have gumbo that could've been a little better.:shrug: