Dustin Dorsey
TVWBB Hall of Fame
Chicken and Sausage Gumbo
I decided to make some gumbo to warm us up during the cold front. This time figured I better feature the WSM and smoked the chicken and sausage myself.
I started with this fresh andouille sausage I got from a local butcher.
I also got two small chickens. I decided to take the skin off because the skin wasn't going to wind up in the gumbo and I didn't wanna leave the smoke on the skin.
I got the WSM fired up with KBB and pecan chunks. I wasn't worried about the chicken skin so I kept the temp about 225 to 250.
Sprinkles is very concerned about what's going on!
The andouille off the smoker.
My cut up trinity and some file. My wife doesn't care for okra so I typically make a file gumbo.
I got little lazy on my skimming and just took off the fat after this stock sat in the fridge overnight. The stock simmered for about 6 hours. This picture doesn't show it well but that's a 2 quart pitcher of almost pure gelatin goodness. Making my own stock really adds a lot to the flavor.
I made a dark roux. I usually don't make it too dark.
The chicken coming off the smoker. I didn't season it too heavily because I season the gumbo pretty heavily with cajun seasonings. Still the chicken tasted amazing.
The perfect bite.
Smoking the sausage and chicken added yet another layer of flavor that I haven't gotten before and I was very happy with the results. Thanks for looking!
I decided to make some gumbo to warm us up during the cold front. This time figured I better feature the WSM and smoked the chicken and sausage myself.
I started with this fresh andouille sausage I got from a local butcher.
I also got two small chickens. I decided to take the skin off because the skin wasn't going to wind up in the gumbo and I didn't wanna leave the smoke on the skin.
I got the WSM fired up with KBB and pecan chunks. I wasn't worried about the chicken skin so I kept the temp about 225 to 250.
Sprinkles is very concerned about what's going on!
The andouille off the smoker.
My cut up trinity and some file. My wife doesn't care for okra so I typically make a file gumbo.
I got little lazy on my skimming and just took off the fat after this stock sat in the fridge overnight. The stock simmered for about 6 hours. This picture doesn't show it well but that's a 2 quart pitcher of almost pure gelatin goodness. Making my own stock really adds a lot to the flavor.
I made a dark roux. I usually don't make it too dark.
The chicken coming off the smoker. I didn't season it too heavily because I season the gumbo pretty heavily with cajun seasonings. Still the chicken tasted amazing.
The perfect bite.
Smoking the sausage and chicken added yet another layer of flavor that I haven't gotten before and I was very happy with the results. Thanks for looking!
