It's 27º outside, got the whole house to myself, the beer's cold, so I figured I'd make some gumbo...from scratch (more or less).
Started out by making my own chicken stock, added a whole chicken along with 4 thighs to the pot with some onions, carrots, celery, Essence, thyme, oregano and basil and simmered it for 1 1/2 hours.
Then I removed the chicken from the pot and took the meat off the bones and returned the bones to the pot and simmered them for another 1 1/2 hours.
Then I browned off 1 lb of andouille sausage and 1 lb of polish kielbasa.
Then I started my roux, with 2 cups of oil and 2 cups of all purpose flour.
The following pictures are the roux at 15 minutes, 30, 45 and 1 hour.
At 1 hour I added the vegetables and stirred for about 5-10 minutes. It's a dark roux.
Then I added the stock and the seasonings.
And that's where I'm at right now, letting it simmer on the stove to thicken up a bit. More pics at dinner time.
Oops...Damn BOY...almost forgot to add the chicken back in there.
Last but not least.......dinner!
Started out by making my own chicken stock, added a whole chicken along with 4 thighs to the pot with some onions, carrots, celery, Essence, thyme, oregano and basil and simmered it for 1 1/2 hours.
Then I removed the chicken from the pot and took the meat off the bones and returned the bones to the pot and simmered them for another 1 1/2 hours.
Then I browned off 1 lb of andouille sausage and 1 lb of polish kielbasa.
Then I started my roux, with 2 cups of oil and 2 cups of all purpose flour.
The following pictures are the roux at 15 minutes, 30, 45 and 1 hour.
At 1 hour I added the vegetables and stirred for about 5-10 minutes. It's a dark roux.
Then I added the stock and the seasonings.
And that's where I'm at right now, letting it simmer on the stove to thicken up a bit. More pics at dinner time.
Oops...Damn BOY...almost forgot to add the chicken back in there.
Last but not least.......dinner!