Smoked Chicken, Sausage And Tasso Gumbo

[carnie1]

Speaking of Gumbo, I happen to have a tub of it with my first try at Tasso for Mr NePa in the freezer out here. All he has to do is come and get it ;D

Tony

friday or sat looks to be my 2 best days so far. do you like deer balogna, i just cut my last ring of it.

nepas

I should be here give me a buzz first, I'll eat anthing you bring me (within reason  ;D)

[KyNola]

NepaS,
When are you going tell them that it's all in the roux?  It's time we let them all in on the secret.  When I make gumbo, I make a lot so here we go with my recipe.  I use 1 1/2 cups veg oil and 2 cups of flour to make the roux.  The heat of the burner is medium high. Oil in the pot, flour right behind.  Begin stirring and don't stop.  Keep stirring until the roux is the color you want but stop just short.  The darker the color, the less the thickening power but the more intense flavor.  After that, in goes your diced onion, celery and bell pepper.  Immediately my roux will go darker.  Saute the vegs for 5-10 minutes.  Beyond that, it's up to you.

NePaS, you finish this up.  I left out browning the andouille in the pot first, removing it and then starting the roux.  I left out using smoked chicken.  I left out the seasoning(tasso! and cayenne).  I left out as soon as the veggies are sweated to add the liquid(stock, water whatever) and stir like heck to incorporate the roux and then adding the meat and simmering for a couple of hours.

A gumbo is only as good as the roux.  Don't rush the roux and keep stirring!

What do you say NePaS, are we on the same page?

KyNola

[NePaSmoKer]

NepaS,
When are you going tell them that it's all in the roux?  It's time we let them all in on the secret.  When I make gumbo, I make a lot so here we go with my recipe.  I use 1 1/2 cups veg oil and 2 cups of flour to make the roux.  The heat of the burner is medium high. Oil in the pot, flour right behind.  Begin stirring and don't stop.  Keep stirring until the roux is the color you want but stop just short.  The darker the color, the less the thickening power but the more intense flavor.  After that, in goes your diced onion, celery and bell pepper.  Immediately my roux will go darker.  Saute the vegs for 5-10 minutes.  Beyond that, it's up to you.

NePaS, you finish this up.  I left out browning the andouille in the pot first, removing it and then starting the roux.  I left out using smoked chicken.  I left out the seasoning(tasso! and cayenne).  I left out as soon as the veggies are sweated to add the liquid(stock, water whatever) and stir like heck to incorporate the roux and then adding the meat and simmering for a couple of hours.

A gumbo is only as good as the roux.  Don't rush the roux and keep stirring!

What do you say NePaS, are we on the same page?

KyNola

Yes KyNola

I think we are on the same page.

I start out with browning my sausage so i have some of the flavor in the roux then adding stock slowly to thicken, then layer my veggie, chicken, sausage and reseason. There are many ways to make gumbo.

And your right if you stop stirring the roux and it burns  :P you might as well start over.

nepas