Try taking a London Broil, again hitting it with a rub and then marinating with Jalapeno Cherry and either, cola, coffee, or tea. Superb!

I actually live at the Gumbo Shack, I really do, ask anyone we know! The main thing about any and all of the gumbo recipes, is “chicken soup”. There are as many different recipes as there are cooks making their version and gumbo is no different. This is one of my favorite, I add the shrimp at the end of cooking, and sometimes cooked off, chilled and then added to each individual bowl. I feel that the gumbo will last longer without cooking with the shrimp, you can also sub or add crawfish and crab. I used to make a roux with pork fat, but not in this recipe. In fact this is what is called a “high gumbo”, which means no roux at all. To roux or not to roux is up to you!

Hurricane Bob’s Famous Chicken, Andouille & Shrimp Gumbo

4-6 dashes of Hurricane Bob’s Force3 or Force 5 Cherry Hot Sauce
2 to 2-1/2 lbs. roasted chicken pulled from the bone. Use the bones for the chicken stock, cuts back on the sodium from canned stock.
1 to 1-1/2 diced browned andouille or a good smoked sausage. use same pan to begin base of gumbo, yummies! to de-glaze with touch of chicken stock or sherry.
1 1/2 lb. lightly steamed peeled and de-veined shrimp
1 1/2 cup diced bell pepper (red, green and or yellow)
1 1/2 cup diced yellow onion
1 cup diced celery
1/2 gal chicken stock
1-14 1/2 oz. canned whole plum tomatoes peeled and undrained or fresh, chopped and seeded
4 dashes L&P Worcestershire sauce
1 tbs. H.B.’s Cajun spice
6-8 cloves fresh chopped garlic
2 fresh bay leaf
1 tbs. cracked black pepper
1 tsp. cayenne (red) pepper
1 1/2 tbs. fresh thyme
1/4 cup chopped fresh parsley
salt as needed
5-6 tbs. gumbo file folded into gumbo at the very end and sprinkled w/ some chopped parsley

Using the pan you cooked the sausage in add the onions, peppers and celery and garlic cook 7-8 minutes add chicken, sausage and the tomatoes w/juice, simmer for 10 minutes, add remaining ingredients bring to a boil then lower to a simmer for 45 minutes or so. Add the gumbo file just before serving place some shrimp in bowl and stir then serve!

Marinade:

Hurricane Bob’s Habanero/Apple Curry Gourmet Sauce (12oz)
1oz of apple juice
1-2 tbs. sherry (optional)

Wing Sauce:

Use the marinade or a fresh bottle of Hurricane Bob’s Habanero / Apple Curry Gourmet Sauce (12 oz.) 4-5 tbs. of honey and 1/4 stick of butter. Try a touch of sherry 1-2 tbs. optional of course. If using the marinade bring to a boil first, lower to a simmer and add the honey and butter stirring well for 10-15 min. be careful not to burn. Season with ground black pepper and sea salt. Pour over the wings in a mixing bowl and toss.

Remember to practice safety and awareness at all times with any open flame, whether it’s gas or wood! Keep a hose and/or a fire extinguisher nearby at all times; you don’t want any un-invited guests – like the Fire Department! – showing up.

There are two schools of thought on heat source for the grill or the smoker: gas, or wood/charcoal. They are both very popular. I feel that wood imparts more flavor, but takes longer to start. Gas is quicker and less mess to some, also easier to control the temperature of the fire.

I really like the many different woods that are available with Mother Nature. Oak, hickory, pecan and mesquite are easy to find, along with the fruit woods: apple, pear, peach, or cherry. See what I mean? I also recommend natural charcoal; it has a more user friendly taste, though it burns faster. There are many products that the back-yard chef can use to impart the smoky taste on a gas grill/smoker. Whichever method you like, the result is what’s important to you and your fans.

While beef is more expensive than chicken or pork, it is more versatile. Cuts of beef range in quality and tenderness as well as cost. The low end, (and less pricy) cuts include chuck and roasts to the more expensive, (and more favorable) rib streak & porterhouse all the way to the top of the line tenderloin. My rubs and/or marinades will help you create your own signature taste and style. Grilling is the preferred method of cooking but with the cheaper cuts brazing, slow roasting, and stewing work best.

Grilling Tips for Chicken:

Chicken is the least expensive of the bunch but it is the hardest to master on the grill. Again, rubs and marinades work wonderfully with chicken. When grilling chicken always pay close attention to grill for the first 20 minutes or so as this is the time bird is most vulnerable to the flames. Keep a spray bottle of water with a touch of good vinegar in it handy to tame those pesky flare-ups. Sear the chicken on both sides and then move to a cooler spot on the grill to finish. Remember with chicken you must take care to maintain a clean and bacteria free preparation area when dealing with raw chicken. Take care not to use your wooden cutting board and keep all utensils clean to avoid cross-contamination.

Fish / Seafood on the Grill:

Freshness is absolutely paramount when it comes to seafood. Your sense of smell is your guide. If it smells “fishy”, put it back. It should smell like the ocean, salty and clean. While highly receptive to rubs and marinades it is important not to overdo it. Seafood only needs a couple of hours in the rub/marinade, any longer and you’ll have ceviche. You can grill, steam, or roast your favorite seafoods right on the grill.

Grilled and BBQ Pork:

A favorite at BBQ cook- offs and popular with the back yard chef, pork is the easiest to cook on the grill. The meat from our friend the pig is probably the most receptive to marinades and rubs. Ribs of all kinds are superb with your favorite rub, chops respond equally well with an overnight marinade. Remember low and slow is the mantra we all follow. If you’re lookin’ it ain’t cookin’. In other words, once your pork is on the cooker, leave the lid down! Take note: today’s pork is lower in fat than yesterdays’ and is relatively free of bacteria so you don’t have to worry about cooking it to death. Medium rare is perfectly fine.

Tips for Grilling Vegetables:

Fresh vegetables are plentiful and relatively inexpensive year round. Extremely versatile and happy to be marinated, veggies are easy to cook. Grill off squash and peppers for an anti-pasta, wrap fresh corn in foil and toss in the fire, or marinate fresh asparagus in good olive oil and fresh cracked pepper and toss on the grill.