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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

cajunduck

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  • Just a few duck wraps

    We've been doing some good killing on the Greys, Mallards, and Teal this week. Wrapped with brown sugar bacon, and some wrapped with peppers and cream cheese or apples. Relaxing!!
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  • Re: Cold and wet Gumbo day

    Yes I cut the sausage up before adding it to the roux, and the chicken is all different sizes because it's pulled. Usually make duck gumbo, but ran out.
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  • Re: Cold and wet Gumbo day

    JRWhitee said:
    @TigerTony
    Thanks for sharing the recipe, one question, when do you cut up the chicken and sausage after everything is cooked and prior to serving?

    I smoked the chicken on the Egg and when it was finished I made a stock with it. Then took the chicken out of the stock and let it cool and pulled the meat off to add later. The sausage I added after the vegetables were halfway cooked with the roux. Then I added the roux with the vegetables, sausage, and chicken back to my stock. It slow simmered for about 2 hours after that.
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  • Cold and wet Gumbo day

    It's been a cold Louisiana day 40 degrees! The wife and kids have been wanting gumbo so today I spent my day building it. Poulet, sausage, shrimp, and Tasso. Only smoked the bird on the Egg though.
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  • Re: Cold and wet Gumbo day

    Love gumbo. Would love to see a recipe for authentic gumbo from our Louisiana contingent.
    Changed my recipe up some this year, but I can help you.
    1 cup flour, 1 cup oil (I used coconut oil this time). 2 whole chickens, 1 pack Tasso, 2 packs Conecuh sausage, 1 whole bunch celery, 1 one yellow onion, 2 bell peppers (For the Trinity). 2 pounds fresh Gulf brown or white shrimp. 6 eggs. Build your roux dark brown like chocolate. Usually takes a 6 pack to get through it. Do your normal gumbo build, and dump the eggs in last And they will poach in the gumbo. Season to your taste, but I always make Filé gumbo.
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