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Making a shrimp and andouille gumbo this evening

GrillerReb
GrillerReb Posts: 11
edited October 2020 in EggHead Forum
To smoke or directly grill the andouille? Advice needed. And give me cook times and temps because I’m still an infant at this.
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Comments

  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @GrillerReb we normally just slice andouille and brown in a cast iron skillet or Dutch oven to render some fat.  If it is genuine andouille it is already smoked.  
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • ColbyLang
    ColbyLang Posts: 4,513
    We coonasses generally do neither. Slice and apply liberally to the pot
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  • TideEggHead
    TideEggHead Posts: 1,345
    Just throw it in the pot brother!
    LBGE
    AL
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  • nolaegghead
    nolaegghead Posts: 42,109
    Andouille sausage is already smoked, it is ready to go!
    ______________________________________________
    I love lamp..
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  • jdMyers
    jdMyers Posts: 1,339
    Ive done it by slicing and skillet cook then add it.  Ive done it by slice and add it.  Ive done it by grill, and or smoke, slice and add.  Doesnt matter its a side dish to the seafood.  Only you will know.  Save the time.  Spend it with family.  Throw it in there
    Columbus, Ohio
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  • nolaegghead
    nolaegghead Posts: 42,109
    SWMBO is making some gumbo right now.  I'll try to take some pics.
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    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Ok, here we go
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109

    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,989
    ColbyLang said:
    We coonasses generally do neither. Slice and apply liberally to the pot
    Spoken like a true Gumbo God my friend 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • pgprescott
    pgprescott Posts: 14,544
    buzd504 said:
    Must be gumbo weather. 


    Now that’s some great roux!
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  • nolan8v
    nolan8v Posts: 400
    These pictures look delicious.

    Please share your recipes, etc. for the masses.
    "You can live in any city in America, but New Orleans is the only city that lives in you."
    Chris Rose 

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  • jdMyers
    jdMyers Posts: 1,339
    So is the yard stick to measure the butta?  Also whats on the green peppers that are chopped up in the bowl
    Columbus, Ohio
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  • SGH
    SGH Posts: 28,989
    nolaegghead said:
    This turned out exceptionally good...except SWMBO hates okra so sans okra.  
    All kidding aside, you should consider anus or rectum in place of the okra. You and your wife will thank me later 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • thetrim
    thetrim Posts: 11,388
    That roux looks incredible.  How many beers to get to the finish line?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • nolaegghead
    nolaegghead Posts: 42,109
    jdMyers said:
    So is the yard stick to measure the butta?  Also whats on the green peppers that are chopped up in the bowl
    SWMBO did the cooking.  I think she was measuring shrimp for some reason.  Garlic?
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    nolan8v said:
    These pictures look delicious.

    Please share your recipes, etc. for the masses.

    We don't use recipes, but I have a thread around here with what I generally do.  Will look.
    ______________________________________________
    I love lamp..
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  • buzd504
    buzd504 Posts: 3,882
    thetrim said:
    That roux looks incredible.  How many beers to get to the finish line?

    My roux took about 30 minutes.  It was about 8 beers before the whole thing was finished.
    NOLA
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  • buzd504
    buzd504 Posts: 3,882
    edited October 2020
    nolan8v said:
    These pictures look delicious.

    Please share your recipes, etc. for the masses.

    Mine changes a little every time.  For this one -

    Spatched a whole chicken on the egg the night before.  Only seasoned with Tony's.  Ate the wings.  Also grilled the removed backbone.

    Stripped the chicken the next day and threw the carcass and back in a pot with carrots, parsley stems, celery, garlic, peppercorns, onions, a little salt, and a quart of chicken bone broth.  Filled with water and added two spoonfuls of chicken base.  Oh, and a package of frozen Costco chicken thighs.

    Realized my wife had defrosted some jalepeno cheddar sausage, so grabbed some homemade andouille and put it in some water to defrost.

    Prepped veg - one shallot, 3 medium sweet yellow onions, a bunch of celery (about 4 stalks plus the heart), a yellow and a green bell pepper, and a bunch of garlic (I was also making pizza sauce, so I'm not sure how much - about 6 cloves).  Salt the onions!

    Sliced the andouille and browned it in the dutch oven with a little ghee.  Removed and set aside.  Added 1.25 cups of flour and vegetable oil for roux over medium high heat.  Never stop stirring! 

    Strained the stock and rescued the meat from the thighs.

    Add onions when roux is to desired color (this will help stop the cooking of the roux.  Let onions go (still stirring) until starting to caramelize.  Add peppers and celery until wilted.  Add garlic.  Go about 5 minutes and add white wine (1-2 cups or so).

    Let that go a bit so the wine cooks off, then add everything else - chicken, sausage, and stock.  Add a few bay leaves (i used 3) and some fresh thyme (I used a whole pack).  Cayenne to taste (I add a good bit - several tablespoons).  Simmer stirring occasionally.  I went about 5 hours or so.  Added a handful of fresh parsley at the end.

    My main seasoning for this gumbo (other than as noted) is creole seasoning (Tony's or whatever you prefer).  I add during the veg saute and periodically as it simmers and I taste.  Also S&P.

    Served with chopped green onion tops and potato salad (which I have adopted over rice).

    That's it.  Easy and comes out great.

    NOLA
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  • northGAcock
    northGAcock Posts: 15,173
    nolaegghead said:
    This turned out exceptionally good...except SWMBO hates okra so sans okra.  
    I liked her tie dye cozy in earlier picture. Doesn't like okra, what is wrong with that woman? (JKOC)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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