Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Smoked Chicken/Andouille Sausage Gumbo

KjunbobKjunbob Posts: 116
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.  
Large Egg.  New Orleans Area

Comments

  • dmouratidmourati Posts: 910
    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.
    Mountain View, CA
  • FoghornFoghorn Posts: 8,152
    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.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • buzd504buzd504 Posts: 3,276
    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).
    NOLA
  • BotchBotch Posts: 10,401
    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.  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • KjunbobKjunbob Posts: 116
    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.
    Large Egg.  New Orleans Area
  • CPARKTX2CPARKTX2 Posts: 73
    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
  • KjunbobKjunbob Posts: 116
    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
    Large Egg.  New Orleans Area
  • xfire_ATXxfire_ATX Posts: 882
    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
    LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, RTIC 20, Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.