Thursday, October 4, 2012

Chicken and Sausage Gumbo

I realize that my original intention for this blog was to post my experiences on my Big Green Egg, but I've decided to expand its scope. Here is my dad's recipe for chicken and sausage gumbo. I realize purists may give me grief about not making my own roux. The store bought is significantly easier and I already know how to make a roux so cheating is OK.

Ingredients List

I package of boneless, skinless chicken thighs (Usually several pounds)

2 - 2.5 pounds of smoked sausage (whatever you like, andouille is best)

5-6 ribs of celery

2 bell peppers (pick the color you like)

2-3 onions

2 tablespoons of garlic

Dark roux (I usually use a store bought jar of roux)


Chop all the vegetables and put in a large bowl.

In a large pot, brown the chicken, then brown the sausage (cut into slices). I season the chicken heavily with Tony Chachere's. Once browned, cut the chicken into bite sized chunks and set aside. (This step is not necessary, but adds significant flavor) (Medium high heat)
In the same spot you browned the chicken and sausage; cook the vegetables (except garlic). Make sure and scrape the bottom of the pot so that all of the charred bits are removed and add flavor to the veggies. After veggies are cooked down, add garlic. (Medium high heat)

Add several tablespoons of the roux (I usually use at least 3-4) and stir until the roux softens and is fairly well blended with the veggies. Make sure it does not burn. (Medium heat)

Add as much water as you would like gumbo (I don’t measure, but make sure and leave room for when you add meat back to pot). If you really want it to be flavorful substitute chicken stock for the water. I almost never have chicken stock so I use bouillon cubes instead. It works the same.

Add meat back to pot, stir to mix.

Turn heat to high till it comes to a boil. Once boiling, lower the heat to a simmer and simmer uncovered for at least 30 min to 1 hour depending how hungry you are.
Serve over rice and enjoy.

Quick Method: If you are in a hurry and don’t want to brown the chicken and sausage:
Boil the chicken thighs in a separate pot while you cook the vegetables. If the chicken was frozen it will take around 20 minutes of boiling to cook it. Once it is ready just put it in at the stage you normally would and use the liquid as stock.

Browning Chicken Thighs

I used this sausage this time. I normally use Rouse's brand. use whatever you like. Andouille works very well.

Cooking the veggies.

The browned chicken after being cut into smaller pieces.

Garlic added to the nearly cooked vegetables
This is the roux I used

After adding the roux

Nearly done

Serve with potato salad if you want a true Cajun experience

Sunday, June 10, 2012

Grilled Squash and Zuchini-Not on the Big Green Egg

My Big Green Egg is my cooker of choice, but sometimes I need to cook different items at different temperatures. On times like these, I use my gas grill. Here is my experience cooking some squash and zucchini on my gas grill.




Preheat your gas grill for ten minutes. Once preheated, drop the burners to medium heat.

Wash the vegetables to ensure there is no dirt other funk on the outside.

Slice the vegetables into strips

Place the strips into a ziploc bag, pour in olive oil, salt and pepper, then shake to coat evenly.

Place the strips on the grill, close the lid, and turn every two or three minutes until tender. This cook took about ten or so minutes. Enjoy!


In the bag with olive oil, salt and pepper.

On the grill


Smoked Chicken Breasts/Buffalo Chicken Sandwiches

I normally cook chicken breasts over direct heat, but this time I decided to try something different.


Boneless, skinless split chicken breasts
Cajun Injector creole butter injectable marinade
McCormick's Montreal chicken rub


Set your Big Green Egg for indirect cooking (I use the platesetter) at 350 degrees. Use several chunks of your favorite smoking wood. I used hickory.

Pour some of the marinade into a glass. You wont use an entire jar, and you don't want to double dip into the main jar once you've injected.

Inject several syringe fulls into each breast. Use caution as it can shoot all over the place if you're not careful.

Cover liberally with the dry rub.

Cook until 165 degrees internal temperature. I suggest a remote polder thermometer.

Once done, slice and place on bun. Dress your bun however you like, but make sure and coat the chicken with Frank's red hot buffalo sauce and your choice of blue cheese or ranch dressing. Enjoy!

Note: The injectible marinade keeps the chicken juicy. On my most recent cook, these took close to an hour. They were juicy and very smokey.

Chicken injected and rubbed

Hickory chunks ready to go in the egg
Smoking on the way to 350 degrees



More smoke

As you can tell, I am fascinated by the smoke
Fresh off the egg

Sliced and on the bun

Coated in Frank's red hot buffalo sauce and blue cheese

Sunday, January 8, 2012

Spicy Garlic Shrimp

I love Louisiana shrimp. I am fortunate enough to live in South Louisiana where we have a reasonably steady supply of this amazing ingredient. This dish makes a great appetizer, great snack during a Saints game or as an entree. These shrimp are also great in a salad.


1-2 pounds of Louisiana shrimp (peeled and de-veined by your assistant)
Enough Olive Oil to cover the shrimp
Tony Chachere's creole seasoning (to taste)
Minced Garlic (to taste)
Tabasco (to taste)
400 degree Big Green Egg set up for indirect cooking (I use the BGE plate setter)


1. Have your assistant peel and de-vein the shrimp. I buy them with the heads and shell on because they are cheaper. If you don't have an assistant, get one. Peeling shrimp is no fun.

2. Mix the marinade. Add olive oil to a level that will cover the shrimp. Stir in several teaspoons of minced garlic (from a jar is fine), add Tony's and a splash of Tabasco. If you don't like spice, use a pinch of salt and pepper. Stir these ingredients together and add the shrimp.

3. Let the shrimp marinate for 15-30 minutes. Skewer the shrimp using two skewers so they are easier to flip. Once skewered, pour the remaining marinade over the shrimp.

4. Cook the shrimp till done. This part is tricky when using indirect heat. This time the shrimp took about eight minutes. I cooked them three minutes per side, flipped then finished them an extra minute on each side. The shrimp should be firm and not squishy. You'll know it when you squeeze one.

5. Enjoy!

I usually figure 3/4 to one pound of shrimp per person if used as an appetizer. Adjust the recipe accordingly. Now for the pictures.

Shrimp marinating. I used a pyrex bowl.

Shrimp on the skewers

Shrimp on skewers - close up

Shrimp on the BGE. I couldn't get a non-blurry picture due to the rising heat, but you can see the plate setter.

Finished product

Here is a close up. Make note of the fine china.