• Expanding on the Gumbo Thread..............

    Since we are out of Gumbo in the freezer I made a pot today. This is just Deer Smoked Sausage & Rotisserie Chicken Gumbo. I have my processor make this double smoked deer sausage for me to use as a seasoning meat. Generally low in pork fat I normally have to use bacon grease to cook down but today for breakfast we has Lemon Ricotta Pancakes & Bacon so I had a iron skillet ready for the sausage. I cook the sausage slow till it dehydrates and crusts. Later in the boiling process it plumps back up with the chicken stock. The slices are 1/4-3/8in thick, natural casings were used.


    Rotisserie Chickens are great for me making Gumbo since they are cheaper than buying hens. Fryers just don't have the taste yet so I use Chicken stock instead with the Rotisserie Chicken from Walmart.


    I personally run a lot of aromatics in cooking here a entire celery bunch, 5 yellow onions, and a ton of fresh garlic is chopped and added. I pre-slice the celery longways so I get a course chop when cross cutting. Thyme is used in this combination as it accents the chicken and deer sausage. Once the sausage is cooked, the pan cleared, I use my aromatics to de-glaze the skillet. Sweating the aromatics partially with the thyme brings out the dried herb well.


    While the ground work was being done I had my flour & oil in the oven at 350 degrees parching the flour into Roux. Since no seafood is included here I toast the flour till dark chocolate in color.


    Assembling everything starts with the Aromatics, beginning seasonings, chicken stock, & sausage added to the pot and brought to a rolling boil. If you do not have a rolling boil the dark toasted Roux will not hydrate but stay separated on top throughout the rest of the process. Once your Roux is in do not let up on the boil for at least 30 minutes so your Roux stays emulsified. I only add the Chicken after the Roux is set, all seasoning is done, and then boil only 10 minutes or so since the chicken is so tender already. Here is a picture of the built in seasonings storage in our kitchen.


    Finally a hearty winter gumbo when fishing on Ross Barnett or anywhere else. I get cold after winter fishing all day and this Gumbo provides the BTU's to help me warm up.
    This article was originally published in forum thread: Expanding on the Gumbo Thread.............. started by rojoguio View original post
    Comments 7 Comments
    1. Barnacle Bill's Avatar
      Barnacle Bill -
      I hope the celery was for putting peanut butter on. I hate cooked celery.
    1. BuckeyeCrappie's Avatar
      BuckeyeCrappie -
      Celery adds lots of flavor cooked plus you can take it out like I do for my wife.
    1. Ketchn's Avatar
      Ketchn -
      celery is a key ingredient in real marinara, just saying ....
      the gumbo looks mmmmm good btw
    1. Rojo's Avatar
      Rojo -
      Can't be 4th generation from New Orleans and not use celery inmost creole recipes. I'm happy most are enjoying the post.
    1. Redge's Avatar
      Redge -
      Looks excellent!
      Thanks for the write up.


      Sent from my iPhone using Crappie.com
    1. shadow's Avatar
      shadow -
      Looks excellent! I have never used celery in mine but may have to give it a try! I don't care for onions but I know how much flavor they add to food, so I do use them in cooking!
    1. DockShootinJack's Avatar
      DockShootinJack -
      Never seen anything he shown that he cooked that didn't look awesome.
  • .

BACK TO TOP