Wittdogs Yankee Sausage and Chicken Gumbo - BBQ Central

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Old 01-10-2007, 08:02 AM   #1
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Wittdogs Yankee Sausage and Chicken Gumbo

Wittdogs Yankee Sausage and Chicken Gumbo

1 Family Pack of Chicken Thighs
2 Pounds of the best Smoked Sausage you can find (I use my homemade Polish)
1 ½ Onions Chopped
1 Pepper Chopped
3 Stalks of Celery Chopped
3 Cloves of Garlic finely Chopped
3 Cups Canola Oil
3 Cups Flour
2 TBLS Essence of Emril
2 tea Cayenne pepper
2 TBLS Black Pepper
3 Bay Leaves
3 Large Containers of Chicken Broth


1. Slice Sausage I also like to dice some into cubes….11/2lb sliced ½ cubed.
2.Brown Sausage
3. In a bag combine some flour and some Essence of Emril….place deskined chicken in bad and coat with Flour spice mixture…(I do this cuz it makes the chicken brown better)
4.Brown Chicken
5.Scrape the Brownies off bottom of pan and add the 3 cups oil and Bay Leaves
6.Then add the Flour to make the Rouix….you need to stir this constantly making sure it doesn’t burn.. when you get the color you want like a peanut color..and two TBLS of Essence stir in….It will take about a ½ hr to get the color you want in the rouix..it may even take longer…
7. Add the Onion,Peppers,Celery and Garlic stirring for about 5 min…being careful not to burn the Rouix
8. Then add the Chicken stock and the browned sausage and chicken.
9. Simmer for about an hour till the chicken is tender…if you overcook the chicken it will get stringy and you don’t want that.
10. Remove chicken from Gumbo and Shred or chop it…being careful to remove the odd piece of grizzle or fat.
11. Skim off any grease that accumulates on top of the Gumbo. Add the chicken back in and serve over rice


The amounts of Onion, Peppers and Celery are approximate…you want it to equal parts of each….
This makes a big batch of Gumbo….we like to vac pac and have it in the freezer for another day.
The most crucial part is making the roix…be careful not to burn it it needs constant attention, you want to do this part over low heat…..
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Old 01-10-2007, 06:23 PM   #2
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Gumbo without OKRA?
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Old 01-10-2007, 07:00 PM   #3
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Well he did admit it was yankee gumbo. Can we cut the brudder a little slack here?

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Old 01-10-2007, 07:18 PM   #4
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Quote:
Originally Posted by Smokey_Joe
Gumbo without OKRA?
That just ain't done.....


Witt, throw some okra in there.
After all.... Gumbo actually means its okra.

Damn... and no file' powder? What's up with that?
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Old 01-11-2007, 07:05 AM   #5
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Easy guys...okra is a tad bit hard to find up North....I personaly like Okra..but have a hard time finding it...and as far a the file' powder...feel free to add it before you serve it...this recipe makes a pretty big batch...I dont' think you would want to add it and then freeze it...
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Swine so fine it's Criminal

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Old 01-11-2007, 08:19 AM   #6
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You say they dont even have Okry in the frozen food section? That sounds unAmerickan.

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Old 01-11-2007, 08:21 AM   #7
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I might be able to find it in the frozen section....but I'm big on using the freshest ings if I'm going to all the trouble of making this....if I used the frozen stuff mine as well get the rouix in a jar
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Swine so fine it's Criminal

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Old 01-11-2007, 12:50 PM   #8
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Well frozen cut okry is surprising good quality. Thats about all I use. Just be sure to deslime it or it make your gumbo be too slick and snotty textured. To deslime just dump the froze okry in a big skillet with a little bit of oil and heat it up and stir occasionally. When it quits looking gooey and stringy its deslimed. Dont take long. 10 mins maybe.

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Old 01-11-2007, 01:06 PM   #9
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That's some good info...thanks should I add the okra with the rest of the veggies or afterwords...
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My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 01-11-2007, 09:27 PM   #10
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If it was me I would add the okry in the last 20-30 mins or so of the cook time. Once it been deslimed it partially cooked anyway. That should work.

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