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02-02-2007, 11:01 AM
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#1
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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Chicken and Sausage Snarf
Since this didn't contain OKRA I guess it can't be called Gumbo, so I called it SNARF.....enjoy!
I modified a recipe of chicken and sausage gumbo. Added 1lb of boneless, skinless chicken thighs and 1lb of andouille sausage.
Start of Roux
Roux ready, onions, celery, peppers added and sweated out before sausage
Sausage added
Chicken Stock added, simmered down for 1 hour before chicken was added
I made the gumbo saturday night, let it sit in the fridge overnight to let the flavors marinate together....reheated the Gumbo Sunday afternoon.
Added stewed tomato's and about 3 cups of water. The chicken stock made the gumbo real rich tasting, the water tamed it down as did the tomato's.
After the gumbo was at serving temps, I transferred it to a crock pot and kept it on low. Had family over for a birthday party, gumbo was gone-o.
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02-02-2007, 11:03 AM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Dan that looks like pretty good Snarf to me!! I'd certainly eat it!! Good job bud!!
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02-02-2007, 11:04 AM
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#3
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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Quote:
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Originally Posted by Larry Wolfe
Dan that looks like pretty good Snarf to me!! I'd certainly eat it!! Good job bud!!
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Well, thanks to your recommendations it turned out great! 
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02-02-2007, 11:19 AM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Good looking Snarf, Steer. 
I guess it's Steer Snarf. :P
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-02-2007, 12:50 PM
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#5
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Mighty fine looking meal! Did you make your roux in 3 minutes? 
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I hope this isn't negative!
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02-02-2007, 01:02 PM
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#6
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Good looking SNARF
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Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-02-2007, 01:07 PM
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#7
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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Quote:
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Originally Posted by Nick Prochilo
Mighty fine looking meal! Did you make your roux in 3 minutes? |
I made the roux with my heart and soul.....not from a jar 
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02-02-2007, 01:23 PM
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#8
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Looks good, cajuns eat anything It don't matter what its called.
I will eat fried okra I just don't like in stews soups or that G word.
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02-02-2007, 02:13 PM
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#9
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by SteerCrazy
Quote:
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Originally Posted by Nick Prochilo
Mighty fine looking meal! Did you make your roux in 3 minutes? |
I made the roux with my heart and soul.....not from a jar |
I knew you did by the picture. Somebody told me last week that they made homemade roux in 3 minutes.
__________________
I hope this isn't negative!
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02-02-2007, 02:40 PM
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#10
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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[quote=Nick Prochilo]
Quote:
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Originally Posted by SteerCrazy
Quote:
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Originally Posted by "Nick Prochilo":3a3mdom0
Mighty fine looking meal! Did you make your roux in 3 minutes? |
I made the roux with my heart and soul.....not from a jar |
I knew you did by the picture. Somebody told me last week that they made homemade roux in 3 minutes. [/quote:3a3mdom0]
I thought you were rippin on Woodman......3 minutes? wow, that took about 20-25 minutes....VERY easy!
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02-02-2007, 02:49 PM
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#11
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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[quote=SteerCrazy]
Quote:
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Originally Posted by Nick Prochilo
Quote:
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Originally Posted by SteerCrazy
Quote:
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Originally Posted by "Nick Prochilo":1a1toe8t
Mighty fine looking meal! Did you make your roux in 3 minutes? |
I made the roux with my heart and soul.....not from a jar |
I knew you did by the picture. Somebody told me last week that they made homemade roux in 3 minutes. |
I thought you were rippin on Woodman......3 minutes? wow, that took about 20-25 minutes....VERY easy![/quote:1a1toe8t]
No, look here.
speedtrap
Baby Back
Joined: 06 Jan 2007
Posts: 60
Location: In Front of the Computer! Duh!!
Posted: Tue Jan 30, 2007 12:29 pm Post subject:
--------------------------------------------------------------------------------
Are you really discussing the shelf life of Roux?? COME ON.. Its takes all of 3 Min to make and then you know its fresh..
If you really think about it by the time to go to the Fridge open the door open the jar give it smell to see if its any good then re warm it so it will do its job you could have had a fresh one on the stove already finished..
For all you Low and Slow guys this is pretty LAME. 12+ Hours to make a meal and you save 2 Min by using pre made Roux.
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__________________
I hope this isn't negative!
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02-02-2007, 02:58 PM
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#12
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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I'm guessing he's never made a roux but I'll have to say no comment on that one......
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02-02-2007, 03:11 PM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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looks like good eats by any name !
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Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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02-02-2007, 06:00 PM
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#14
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Best looking SNARF recipe I ever seen. Good job! Now I'm hongry 
bigwheel
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02-02-2007, 06:06 PM
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#15
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Pope O'Que
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
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Great looking SNARF!... no 3 minute roux????
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The weather is here.... wish you were beautiful
Imagine my disappointment if i were here to make you happy
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