Dustin Dorsey
TVWBB Hall of Fame
Gumbo with homemade smoked andouille
We got our first hint of fall weather so I decided to make some gumbo for last nights Aggie game.
I used the last of the andouille that I made a while back and smoked on the WSM. It really makes the difference. None of the store bought stuff seemed right.
Some of the seasonings I used. I make file gumbo. I'm from Beaumont, TX and its seems like that's what we see more there.
Some cajun spice rub.
Homemade stock. I used some carcasses from some smoked chickens I've cooked. That seemed to give the stock a little extra flavor. I used a shortcut and used a couple of rotisserie chickens this gumbo and saved the carcasses for later.
Otis is getting bored watching me stir the roux.
Just getting started. I don't know why I use a spatula instead of a whisk, I just do. I used 1 cup vegetable oil, 1 cup flour.
This is where I stopped. Sometimes I go darker but this gives plenty of flavor.
I usually use a skillet to make a roux and then transfer to a stock pot to finish. This allows me to scale up the recipe if needed. Sometimes I stick with a dutch oven. Here I'm cooking my trinity in the roux.
Almost ready!
Served over rice. I usually eat it with saltines. Some people do french bread. I keep the Tony's on the side in case I didn't hit the spice level right. This time I didn't need it! My Aggies beat Mississippi St!
We got our first hint of fall weather so I decided to make some gumbo for last nights Aggie game.
I used the last of the andouille that I made a while back and smoked on the WSM. It really makes the difference. None of the store bought stuff seemed right.
Some of the seasonings I used. I make file gumbo. I'm from Beaumont, TX and its seems like that's what we see more there.
Some cajun spice rub.
Homemade stock. I used some carcasses from some smoked chickens I've cooked. That seemed to give the stock a little extra flavor. I used a shortcut and used a couple of rotisserie chickens this gumbo and saved the carcasses for later.
Otis is getting bored watching me stir the roux.
Just getting started. I don't know why I use a spatula instead of a whisk, I just do. I used 1 cup vegetable oil, 1 cup flour.
This is where I stopped. Sometimes I go darker but this gives plenty of flavor.
I usually use a skillet to make a roux and then transfer to a stock pot to finish. This allows me to scale up the recipe if needed. Sometimes I stick with a dutch oven. Here I'm cooking my trinity in the roux.
Almost ready!
Served over rice. I usually eat it with saltines. Some people do french bread. I keep the Tony's on the side in case I didn't hit the spice level right. This time I didn't need it! My Aggies beat Mississippi St!
