Mark Silver
TVWBB Wizard
I went on a cruise less than a month ago that left out of New Orleans. My friends and I explored the city before the cruise and I got to sample lots of gumbo, which I love and have been making many years. I have no recipe, every batch is different because I like to experiment. My neighbors also went on a cruise to Australia and New Zealand, so I invited them over, along with other neighbors, to share pictures and memories. As a tribute to my trip, I made chicken and sausage gumbo for the get-together.
It started the day before the get-together with smoking 5 boneless, skinless chicken thighs and 2 boneless, skinless chicken breasts, seasoned with a cajun spice blend. (Ribs were my dinner that night.)
I smoked the chicken at 250° for about 4-5 hours.
Here it is cubed up for adding to the gumbo tomorrow.
Ingredients ready. Cajun andouille sausage sautéed and in bowl ready to add.
Dark roux made and sautéed with the “holy trinity” (except I don’t care for green pepper so I used orange pepper, instead).
Chicken stock added and simmering for a few hours to meld the flavors. I tasted and adjusted the seasonings. Most of the invitees don’t like things too hot and one has a shellfish allergy.
I served it with parboiled rice made in my rice cooker and bread sticks for dipping. I did add a few large shrimp to each serving (except to the person with the shellfish allergy) and diced green onions for topping (no pic of this). Here’s the chef’s bowl.
I prefer a little more heat, so I added a few shakes of Crystal hot sauce to mine. I haven’t made gumbo in a few years and this was one of my better efforts. The gumbo was better the next day after the flavors blended overnight.
It started the day before the get-together with smoking 5 boneless, skinless chicken thighs and 2 boneless, skinless chicken breasts, seasoned with a cajun spice blend. (Ribs were my dinner that night.)
I smoked the chicken at 250° for about 4-5 hours.
Here it is cubed up for adding to the gumbo tomorrow.
Ingredients ready. Cajun andouille sausage sautéed and in bowl ready to add.
Dark roux made and sautéed with the “holy trinity” (except I don’t care for green pepper so I used orange pepper, instead).
Chicken stock added and simmering for a few hours to meld the flavors. I tasted and adjusted the seasonings. Most of the invitees don’t like things too hot and one has a shellfish allergy.
I served it with parboiled rice made in my rice cooker and bread sticks for dipping. I did add a few large shrimp to each serving (except to the person with the shellfish allergy) and diced green onions for topping (no pic of this). Here’s the chef’s bowl.
I prefer a little more heat, so I added a few shakes of Crystal hot sauce to mine. I haven’t made gumbo in a few years and this was one of my better efforts. The gumbo was better the next day after the flavors blended overnight.
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