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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#5
12-02-2018, 11:10 AM
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I would let it go longer than hour and half. I do mine for 3 to 4 hours at 220 degrees. I?ll even do breast fillets like this before going in, the gumbo will make them juicy again. You won?t regret smokes goose gumbo! Anytime I make a chicken sausage gumbo now I add smoked duck/goose. It gives the whole gumbo a great flavor
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