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Gumbo - Yep in the mood for gumbo

Xring01

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This will take all day, cause I make it on the smoker, low and slow....

Didnt take pics of the beer but chicken.. start with that..
Then smoke sausage,

While thats going, start chopping...
Then the Rue,

More pics to follow as the day progress’s
 

Xring01

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As you guys can see, I put the fire/coals on the right side of the smoker.. with very few coals.
Numberous reasons for this.. Weber Summit holds heat like a Green Egg or others...
But I really am not wanting temps above 225....

So I can slow cook it, but get a good smoke flavor..

The gumbo is on the smoker now.... this is the second time I am using my wifes Pampered Chef Rock Crock... The black pot... Its quite a universal pot... So far I am pretty impressed... Go from the stove to the smoker.. then back on the stove when I am done. Beats the crap out of the foil pans I used to use... But its not the biggest pot,, thats its only weakness... bit small.. we all know size matters.

As it gets closer to the end of the cook I will add the other ingredients. Dont want them to over cook...

Not telling you yet... Its a surprise...

Keep checking back if you want an update
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Xring01

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Added the chicken,
Kicking up the temp a bit, and putting the pot over the coals.

The coals you see on the left are not lit, they are left over coals from the last cook. This smoker is a mizer on fuel/coals... a tiny bit goes along ways.

Damn its tastes amazing...

Its not done yet... a couple of more hours...
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Xring01

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Gonna change the name of this to All Day Gumbo, cause it took all day...

It has
Smoked Andiulle Sausage
Smoked Hot Links
Beer Butt Chicken
Shrimp
Crab

Cooked on the smokerfor about 6 plus hours.

OHHHH MY

I would put this up against any gumbo in Louisiana...
 

TITTIES AND BEER

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Xring01

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Bumping this to the top, due to my lastest thread..

In todays recipe..
Chicken, Anduille Sausage, shrimp and king crab..
I also thru in a can of diced maters….
No carrots this time,

1 and half onions… the whole onion diced small, the half onion diced very large, for presentation
1 Bell pepper
3-4 long stalks of celery
2 boneless skinless chicken breasts cubed to spoon size pieces
1lb of sausage - cube them up half moons, I smoked them on the smoker for 45 minutes or more
1lb of peeled de veined shimp -
1.5lbs of king crab…
1 16oz can of diced maters

Thyme 1-2 Tbsp
Garlic - 2 Tbsp of fresh chopped garlic
Cajun seasoning - I have a recipe for what I use.. I will post if later… 1-2 Tbsps
3 Bay Leaves
Salt
Pepper

Chicken Stock 3-4 quarts or
Shrimp Stock if you have time to make it

First thing first..
Cube the sausage and get it on the smoker… While its smoking away start chopping all the stuff that needs chopping

Your gonna need 2 skillets and 1 pot… yeah… thats how I roll.. your gonna have some dishes at the end of this one..

Skillet 1 - 2 Tbsps of olive oil, and sweat the veggies, once you get that going,
Skillet 2 - 2 Tbsp of olive oil, bring that up to med to med high heat, and fry up the cubed chicken… once thats going….
Stir both skillets, and run out to the smoker and stir the sausage thats smoking

Skillet 1 should take 8-10 minutes, Skillet 2, about 6-8 minutes, you dont have to completely cook the chicken.. want to get a bit of color on it if you can… Once both are complete, put the contents in the big pot you have. No need to turn that on YET…

The sausage should be done by now.. done as in getting some smoke flavor… got get that off the smoker… and it in once of the skillets for 4-6 minutes to give it come color… then add it to the big pot…

Rue time - 1 Cup of Olive oil in a skillet on med heat. Once its up to temp. Slowly spinkling in 1 cup of fluor. Stir and dont stop stirring until the Rue is complete… see the pictures I posted above… Thats the color I like, but you can make it darker or lighter, up to you.

When the rue is just about done… Turn on the large pot to med heat… then add the rue to it.. and give that a really good stirring for a few minutes… add 2-3 quarts of stock…1 16oz can diced maters, stirring it all together… and as the pot is coming up to temp… add 1 Tbsp of Thyme, 1 Tbsp of Cajun seasoning, 1 Tbsp of Garlic and the bay leaves…

Now we are gonna cook this for about 1 hour ish to get all the flavors going. Give it a good taste test and add more seasoning that to get it where you want it. It tyically needs more of all of the items I listed above. I dont give you exact amounts, because the potency of the seasonings that I use will be different than the ones you use. So taste test and tweeks to get it where it needs to be.

Once you happy with that…

Get some rice going in the rice cooker. Which typically takes 20-25 minutes… When the rice is just about done…

Add the shrimp and crab about 5 minutes before you are ready to serve it. Then turn the pot off or risk over cooking the shrimp. The shrimp will continue to cook after you turn it off.

Serve it up..
Rice, Gumbo, chives, hot sauce and garlic butter bread… ummmm good.

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Xring01

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Cajun Seasonings… I referenced above.
I can’t prove the below is Emerils recipe for Cajon Seasoning, but what I can say is… its really good… its supposedly his recipe..

2-1/2 TBSP Paprika
2 TBSP Salt
2 TBSP Garlic Powder
1 TBSP Black Pepper
1 TBSP Onion Powder
1 TBSP Chili or Cayenne Pepper - Cayenne if you like it spicyer
1 TBSP Dried Oregano
1 TBSP Dried Thyme
 

TPC

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Fart & Smile sells Hoffy Andouljli if ya can’t find the other.
 

TPC

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Cajun Seasonings… I referenced above.
I can’t prove the below is Emerils recipe for Cajon Seasoning, but what I can say is… its really good… its supposedly his recipe..

2-1/2 TBSP Paprika
2 TBSP Salt
2 TBSP Garlic Powder
1 TBSP Black Pepper
1 TBSP Onion Powder
1 TBSP Chili or Cayenne Pepper - Cayenne if you like it spicyer
1 TBSP Dried Oregano
1 TBSP Dried Thyme
I make it that recipe and it’s a favorite here.
 

Xring01

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Bumping to the top, to see my recipes.. LOL…

Cause we are dusting the cobwebs off and cooking this tonight.
 
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