Smoked Chicken/Andouille Sausage Gumbo

Kjunbob

Tomorrow I plan on cooking a Smoked Chicken/Sausage Gumbo.  I've got the gumbo side of the cook down as I just use a mix from Cajun Powerhttps://www.cajunpowersauce.com/store/cajun-chickengumbo.html , but I am trying to decide how to get the max smoke flavor from the chicken.  

We like thigh meat , so I am considering just simply putting chicken thighs in the egg with a lot of wood chunks and lump and try to maintain a temp of about 225 or so, to just get some smoked flavor into the thighs.

Or another choice would be to get a whole chicken and to just let the egg do its job.  I'd probably spatchcock it and also go for 225 or so.  It might take a while, but I have all day to do it.

As for seasoning, I think that a little poultry seasoning would be good.

Any thoughts or ideas.  

dmourati

I've made this sausage/chicken jambalaya on the egg and it is outstanding:

https://www.jamesbeard.org/recipes/old-school-chicken-and-sausage-jambalaya

https://eggheadforum.com/discussion/1221121/old-school-chicken-and-sausage-jambalaya

You might get some good ideas on techniques or seasoning. I used a whole chicken.

Foghorn

Any chicken smoked/cooked on your egg should have a good smoke profile.  I wouldn't worry about getting enough.  I'd worry about getting too much smoke because poultry takes on smoke pretty well.  Just make sure that your smoke is clean before you put the chicken on.

buzd504

Foghorn said:

Any chicken smoked/cooked on your egg should have a good smoke profile.  I wouldn't worry about getting enough.  I'd worry about getting too much smoke because poultry takes on smoke pretty well.  Just make sure that your smoke is clean before you put the chicken on.

I agree with this.  And the smoke will really show up in the gumbo, especially if you make stock from the carcass.  However you cook it will be fine - I would go a little hotter.  (And I've egged chicken for gumbo a bunch of times).

Botch

Dismiss my following embarrassing post, after reading.
I've not been feeling well the last three days, and today I just heated up a can of "Campbell's Chunky" soup, Chicken and Andouille Sausage Gumbo!  
It was delicious (nothing else had tasted good the last couple days) and I couldn't help wonder how good this would be, cooked from scratch.
Will be watching this thread, for sure.  

Kjunbob

Wife just changed her mind on tomorrow's meal.  Will have to put the gumbo off for another week.  I will keep you posted.  Thanks for the heads up about the smoke.

CPARKTX2

I put chicken thighs in gumbo often, but I’d caution about smoking it, that could easily overpower the gumbo. I lightly season the chicken with Emeril’s and cook raised direct, no smoke

Kjunbob

Wondering how long do you usually put the thighs on the egg, and under what conditions before putting in the gumbo?.   I am thinking about putting them on the egg bones in Raised indirect with temp at 275 or so until about 130 IT or so to get some smoke, then letting them finish in the gumbo?  Indirect/raised/etc.  
Thanks

xfire_ATX

I cook a spatchcock chicken once a month, give the bones to the neighbor who makes stock out of it. In return he makes the most delicious gumbo a few times a year that is perfect. I get all the wins out of it- my favorite chicken and a chefs gumbo