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

[Rojo]

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.

[SuperDave336]

Wow what an awesome post. Great pics and tasty looking gumbo. Now….. do we get a taste?

[DockShootinJack]

As always. Very impressive.

["G"]

Looks great.....and I know it is

[Redge]

Wow, wish you were closer I’d be over for lunch!!


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[BuckeyeCrappie]

What a spice rack! Looks delicious

[DockShootinJack]

What a spice rack! Looks delicious

He cooks like he means it.

[Tracker123]

Very nice, well done. Did the same today in this cold weather. I make a big batch because it is best leftover to me once all is soaked in. Thanks for posting, I enjoyed it.

[chippewa]

Wow!! Looks delicious ?


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[DockShootinJack]

This thread and the cold wet weather has me wanting to make a pot of gumbo and another of chili