Decided to make a smoked chicken andouille gumbo today - have never done one with smoked chicken, so this is a bit of an experiment.
Yesterday, smoked 8 chicken thighs (along w some leg quarters for a BBQ shicken lunch). Let them cool, pick the meat off, then use the trimmings to make stock.
Here's the veggies and seasonings that went in the stock, and a batch of stock in progress:
Then, on to the mis en place. Trinity plus garlic (hadn't peeled the garlic yet), and a link of andouille from Scott, La.:
Chicken meat, picked and ready:
Now, to start cooking.
First, you make a roux....