Smoked Chicken, Andouille & Sausage Gumbo

We smoked a chicken at the camp and I made a gumbo with the leftover chicken. The smoke gave it such a good flavor. You can do this with a roasted chicken you buy at the grocery store too.
We like a "thinner" gumbo..not too much roux. You can add more roux if you like a thicker one. I used jar roux..it's so much easier and just a good a home made.
I use Kary's Roux..it's made in Ville Platte. It's really good and dark.

YUM !!!!

I had almost a whole chicken left over from the camp.

I de boned the chicken. Put all the bones and skin in a pot. Add granulated garlic.black,red & white pepper over the bones and a about 1/4 cup of oil and brown really good over med-high heat. You want to get the bones browned and all the good stuff stuck to the bottom of the pot..it makes a really good stock.
After that, add a cut up onion, a cut up carrot,a few green onions, parsley stems, whole black peppercorns, a little puoltry seasoning & 3 chicken boullion cubes and enough water to cove the bones. You want a lot of flavor in the stock. It really makes a good gumbo. Let cook at least 45 mins and strain.

Strain it.

Whit the stock is cooking..cut up some smoked sausage and andouille. I love Richards turkey sausage. It has pork in it too..I put granulated garlic,black,red & white pepper on the sausage and cook on pot with about 1\4 cup oil over med high heat. You want it to brown real good. Put the lid on and off a few times and it will make the juice come out of the sausage and mix with everything and get stuck to the bottom of the pot and that gives the gumbo the best flavor.

Just make sure it does not burn !!
A about 2 cups of chopped onions. I usually add a little water to get the stuff stuck off the bottom of the pot and then let the onions cook down real good. Add about 1 cup on chopped bell peppers and let cook down.

You can add garlic if you want to after the bell peppers are cooked. Just let it cook for a few more mins..don't let the garlic burn..it will taste bitter.



Pour the stock in the pot with the sausage and stuff.Add about a quart of water and 1/2 cup of jar roux. You can add more if you want too if you like a thicker gumbo.Add 2 bay leaves,black, red & white pepper and let cook at least 45 mins on med low fire. You can add more water or roux to get it like you want.

When it looks and taste like you want..add the chicken and parsley and let cook about 10 more mins.
You can add some green onions at the end..but don't let it cook too long after you do that.

I love tater salad with the gumbo. Boil some red or yellow taters. Boil some eggs, I use 1 egg for every tater.Let cool and peel.
Use equal ammounts of blue plate mayo and sandwich spread. Add chopped green onions,black pepper, chopped dill pickles and the grated eggs. You can add a little mustard too.

Mix with the cooled tater. Put in fridge to get good and cold. You may have to add some salt. It just depends on how salty the pickles are.

It came out really good. I had enough to put in the freezer to bring to the camp and eat..YUM

This the the ammounts needed to make the gumbo..you can use more or less. It is just a guide.

If you don't have a left over chicken or store bought chicken...Cut up a whole chicken or egual ammounts of parts, season reall good with black,red & white pepper and granulated garlic. Brown it really good in about 1/4 cup of oil and the follow the recipe from there.

Stock

1 chicken

Granulated garlic

black,red & white pepper

1 TBS whole peppercorns

3 chickn boullion cubes

1 onion..chopped

1 carrot..chopped

parsley stems

a few green onions

poultry seasoning

Gumbo

1 LB turkey/pork sausage

1/2 LB andouille

2 cups onions chopped

1 cup bell pepper chopped

1/2 cup jar roux

2 bay leaves

black, red & white peppr

parsley

Tater Salad

5 red or yellow taters..boiled

5 eggs boiled..grated

1/2 cup blue plate mayp

1/2 cup blue plate sandwich spread

1/4 cup chopped dill pickles

1/4 cup chopped green onions

black pepper.

I don't usually use salt..I take 4 chicken boullion cubes and put them in a coffee cup with a little water and put in the micro for about 30 secs until melted. I add a tsp at a time to the gumbo to make it salty enough. It add more flavor instead of just salt. Just be carefull not to add too much at one time.