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[b]YB wrote:[/b]
[quote][b]Mayberry Smoker ,[br]i have not made gumbo on the egg but i have cooked couzan billy's jambalaya and it turned out great.this is a really good recipe from kevin taylor.[br]larry[p]Couzan Billy's Jambalaya recipe[br]From the kitchen of Kevin Taylor, the BBQ Guru[p]I know there are many Jamba recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill Conklin…Couzan Bill, a real Cajun![p]1 pound converted rice, uncooked[br]1 can French onion soup[br]1 (8 ounce) can tomato sauce[br]1/4 pound butter, cut into pieces[br]1 cup onions, chopped[br]1/2 cup green onion, minced[br]1 small green pepper, diced[br]1/4 cup fresh parsley, chopped[br]3 large garlic cloves, minced[br]1 teaspoon crab boil[br]2 tablespoons Cajun seasoning[br]2 tablespoons Tabasco[br]1 pound smoked sausage[br]1 pound crawfish tails (or shrimp)[br]3 pieces chicken breasts, cubed[br]2 to 3 cups chicken stock[p]Heat oven to 350 degrees F or simply place pot on the grill.[p]Combine everything in a 5-quart ovenproof pot. Start with 2 cups of chicken stock. Mix well. Cover and bake for 1 1/2 hours or longer.[p]You may add more chicken stock based on the consistency you want.[p]Stir before serving. Keeps well.[br][/b][br][/quote]

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Topic History of: Gumbo question
Max. showing the last 6 posts - (Last post first)

Author	Message
Car Wash Mike	YB, Thanks Larry. I think I'm going to add some smoked sausage. I like thick. If to thin, maybe add some more rice? Mike
YB	Car Wash Mike, mike i add liquid if i need to i don't like it thick...you do put everything in at one time and it turns out great. larry
ArtieQ	Mayberry Smoker , I did the roux on the stovetop and then transferred everything to the egg. Glad you posted this because of all the recipes people have posted. Makes me hungry!!
Car Wash Mike	YB, Is this a stick your ribs or more of a liquid consistency? Don't cook precook chicken or anything, right? Mike
YB	Rascal, it is the 15oz can and i buy the 20 to 25 count shrimp and everything turns out perfect.we have cooked this on the stove,crock pot and egg and it's always good.one thing to be careful is rice here comes in a 2# bag and this recipe calls for 1#....yes i made that mistake and had to double everythig else. larry
Rascal	YB, Sounds so simple, yet so good! I have to imagine that you're talking about a standard (15 oz.) can of onion soup? Do the shrimp not over-cook during that length of time? Are they a count of about 15/#? If smaller would it be better to add them towards the end? TIA, Rascal