I had to make some modifications to the original, but it came out awesome.

4 oz. flour
4 oz. canola oil
1 onion (size of a softball) Chopped
1 green bell pepper, chopped
2 stalks of celery, chopped
1 clove garlic, minced
1 qt. cool chicken stock
Salt, black pepper, cayenne pepper and/or Creole seasoning to taste.
1 cup sliced okra (optional)
1 – 2 bay leaves
2 lbs. chicken breast
1/2 lb. sausage (I like andouille)
1 tsp file powder

Preheat oven to 350.

In a dutch oven, combine flour and oil and whisk to combine. Put it on the middle rack in the oven for 90 minutes, whisking every 25 minutes (this is the Alton Brown method of making a dark roux, and it worked beautifully).

When the roux is done, bring it out and put it on medium heat on the stove. Stir in chopped onion, bell pepper, celery, and garlic and cook 8 minutes or until soft.

Whisk in stock. One quart makes it a gravy-like consistency. If you like it thinner, add more stock. Season to taste with preferred seasonings. For this recipe, I used a tablespoon of Tony's Creole seasoning.

Add sliced okra, if using. Bring to a boil, reduce heat and simmer about 15 minutes. Recheck seasonings – add more if desired.

Add meat and simmer until chicken is cooked and tender. This will only take about 10 minutes if you cubed the chicken.

Turn off fire. Sprinkle surface with file and stir until well mixed. Remove bay leaves before serving.

Serve over rice.

The rice was perfect, You can get a bag of that Calrose rice (at walmart) and it works just as good as the high cost Japanese rice.

I actually didn't have sushi quality fish today but had some frozen salmon and shrimp... I fried them in tempura batter and made crispy cooked sushi rolls today.

Threw a little avocado and or cucumber in them and they were tasty.

I read that's the best way to use the filé powder when you're gonna use it with okra.

Admirable.

Wut? You asked for mine first! :harumph:


BTW, did you even see it? Oh well, mine was a seafood gumbo.

Great looking gumbo. For the 2nd time today. :)

I see you like your andouille chunky. I read the entire gastrointestinal system of the pig is used.

Pigs are yummy.

Since my Sushi staples are salmon, tuna, octopus pieces, and rainbow rolls (and I'm not trying to prep the octopus!!!), that takes pretty good quality meat. I'd be more than willing to try either spicy salmon or spicy tuna (I suppose you can use a lesser cut for those), but I seem to always decide not to do it because I want those pieces. And when I do find the right store for the tuna and salmon, I hope they have some pre-prepped octopus so I can just slice it...

Certain parts, I agree?

Do you like their feet too?

Man I was hoping to find great smoker recipes in here. This thread turned out differently than I thought it would have.
My wife gave me a pellet smoker (GMG) for fathers day and I have been experimenting with it ever since with the NFL season in mind. M family and friends usually come over to my house so my wife and I fell challenged to come up with something new every week.

I made pork sausage Friday and then tried a couple of pork fatties in the smoker today. 1st one was 2 pounds of pork shoulder sausage seasoned for breakfast sausage stuffed with pre cooked hash browns, bacon bits, scrambled eggs, garlic, diced sweet onions, bell peppers and lots of cheddar cheese. Coated with a sweet pork rub and wrapped with a bacon weave. Smoked for 3 hours (165F) then put on the gas grill to crisp the weave.
The other was more of a main entre, seasoned it for an Italian sausage taste, put salami, pepperoni, crispy bacon bits, mozzarella and provolone cheese in the middle then rolled it in a bacon weave. Crisped the bacon weave on the gas grill also.

Sampled both and they are awesome.

Brisket (no crutch) is another game day meal I'm cooking this year as well as this - smokingpit.com/recipes/Trippel-Infused-Pulled-Pork-Chili. ( sorry new member and cant post direct links)
We smoked 15 pounds of boston butt ( pork shoulder) this summer and have a couple of pounds left in the freezer. Cant wait to get the season started!

Enough with the caviar and sushi...where are the famous KC smoke r/ BBQ recipes???

I grew up ten miles from where you live just outside Mill Creek near Silver Lake. I understand first hand your desire for KC recipes. You'll probably even get some. Most of these guys live here though and are surrounded by that. This thread lets them show their chops in other areas. It's perfectly natural really. Give them a killer teriyaki chicken recipe in return (there is NONE of that in KC) and you'll be off to the races!

Because it doesn't exist. Terriyaki is an odious flavor.

They really are simple and delicious.

One of my favorites has just two ingredients

1. Drive to Joe's Kansas City
2. Order the Z-Man.

There have been tons of threads on smokers. My advice is to do an advanced search of this forum and search for the word smoker in thread titles. Don't waste your time on the ones I haven't posted in.