Unyawn’s Smoked Chicken, Sausage & Andouille Gumbo
I was introduced to Ron Walker, also known as ‘Unyawn’ at the American Royal BBQ Competition in Kansas city a few years back. He competes on a BBQ team called Motley Crew along with Guy Fieri.
He was kind enough to give me his Gumbo recipe and it’s one hell of a dish.
This is a great one to make for a party - the recipe will easily feed 20+ people.
INGREDIENTS
6 large onions
2 large green bell peppers
1 whole bunch celery
4 bunches green onions
1 bunch parsley
2-3 heads garlic
3 large chickens
3 lbs. smoked sausage
2 lbs. andouille sausage
salt, black pepper & cayenne pepper as required
2 cup vegetable oil
2 cup all purpose flour
long grain rice
french bread
PREP
cut the hens in half and season with salt, granulated garlic and black pepper
smoke the hens with pecan wood @ 200* until mahogany in color
de-bone chickens
boil the smoked skin, bones and all vegetable trimmings in seasoned water for at least 2-3 hours (the longer the better will produce a great smoke flavored stock)
strain stock and retain
METHOD
Medium-chop all seasonings except fine-chop on garlic, put aside
Heat equal parts oil and flour on medium-high to make roux (sift in flour to avoid lumps)
Stir roux and brown to a dark chocolate color (a flat bottom wood-spatula works best, it moves the most flour off the bottom of pot)
Sauté all onions, celery and bell peppers down until clear, add to the roux and stir
Sauté smoked sausage and andouille until slightly browned, add to roux and stir
Add stock and simmer for a couple hours
Add salt, black pepper and cayenne to taste, simmer 30 minutes and re-check seasonings
simmer until the stock comes to a thick (not to thin or watery) dark brown consistency
Add the smoked de-boned chicken and continue on a low simmer
Add the green onions and parsley and check for seasoning adjust cayenne as required
Serve over hot white rice with french bread and butter
enjoy!!
“IMPORTANT TIP
Keep stirring roux to keep the flour moving, it will burn very fast!
If you see any black specks or if it smells burnt, it is burnt! throw it away and start over. this roux will have a nutty aroma, so don’t be confused. You want to brown your roux to a dark chocolate color, which will result in a dark rich gumbo!
When roux is cooked move off heat and stir occasionally as it is still cooking”