Halloween Gumbo

Biggeasy

Yep....temp finally fell down here on the bayou so I’m sharing my Halloween gumbo.   I use the Egg to smoke the hens to make the gumbo stick and brown the chicken and sausage.  It adds a little extra smokiness to the pot.  If you’re curious I included the other steps.  This was a 40qt black pot.  (And....I have no idea why my pictures always post in random order???)

WVsmokin

Yes please.  Looks like some good eats.

ColbyLang

I like that burner set up for that pot. Have the exact same pot

ColbyLang

Gumbo looks damn tasty 

Mattman3969

Nice.  I gotta ask what is the feet from?

Thatgrimguy

Mattman3969 said:

Nice.  I gotta ask what is the feet from?

Pretty sure that's a crab. Does look like a foot though.

Thatgrimguy

Done right!!! Looks awesome.

Biggeasy

Lol! Yea...those were crabs.  

TideEggHead

Looks good brother!

kbr718

Yum! Nice looking roux and gumbo!

johnmitchell

Yes sir..

Botch

How long does it take you to get roux to that color?  I've only made it once, and it was almost an hour of constant stirring (burned my favorite wooden spoon, too).  
The gumbo is making my mouth water!  

sancho65

All I got is WOW!!

Biggeasy

Botch said:

That roux was about an 1:15.  It was 5 cups of oil and 6-7 cups of flour.  I don’t know any way to do it faster.  My personal tip is to add the veggies a little before the roux is done because the flour will continue to brown while sautéed the seasoning.   And I’ve torched a few wooden spoons so I now use a metal “roux spoon”.  It has a flatter bottom edge to slide under the flour on the bottom of the pot.  

pgprescott

Pro division right there. 

buzd504

Biggeasy said:

Botch said:

  My personal tip is to add the veggies a little before the roux is done because the flour will continue to brown while sautéed the seasoning. 

I've said this before, but I also add the onions before and separate from the celery and bell pepper because the latter release a lot of water and prevent the nice carmelization of the onions that improves the flavor.  Nice work.

SGH

Botch said:

How long does it take you to get roux to that color?  

I know you was asking the OP how long it took him. But just as an example Don Prudhomme could do it in less than 90 seconds when he was in his prime. He could still do it in under 2 minutes right up until his passing. In no way are those times exaggerated. There is still real time video available of him doing it that fast. On a real good day I can do it in about 15 minutes. But that’s on a real good day. 

A note on the above. I never saw him do it that fast with a real large volume of roux. But a 2 cup roux he could do it in a honest 90 seconds. That’s beyond impressive to say the very least my friend. 

SGH

@Biggeasy
Great looking grub and I love the pot👍

Sorry for getting a little off track above my friend.

nolan8v

Looks good!

Welcome to the forum!