Gumbo Day

[Bruce B]

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!

 

[Nick Prochilo]

GREAT job Bruce! The pictures of the roux were excellent.

 

[ronbeaux50]

Nice start!! Roux looked great.

 

[surfinsapo]

Now that looks like some killer Gumbo Bruce... The roux is fantastic.. I bet your house smells good today!!! Great Job!!!

 

[bigwheel]

Great job Bruce. I am sitting here waiting on my Sloppy Joe. You a real fortunant and industrious fella.

bigwheel

 

[LarryWolfe]

Bruce, my hats off to you!!! Super job, especially on the roux..............THAT is what makes a good gumbo!!!

 

[ScottyDaQ]

oooohhhh yeah!

 

[Bruce B]

Bruce, my hats off to you!!! Super job, especially on the roux..............THAT is what makes a good gumbo!!!

They sell hats that big? Thanks Larry!

 

[wittdog]

Nice job Bruce.

 

[Pigs On The Wing BBQ]

Exclent Bruce! Look's tasty indeed.

 

[Cliff H.]

That is a great pictorial Bruce.

Thanks for taking the time to take pics of the process.

 

[007bond-jb]

Ya done real good Bruce. It looks yummy, Add french bread on the side & Its a 10+

 

[Rag1]

When I hear someones making gumbo I think of a watery, spicy chicken soup. Most don't know what a GOOD roux is. You nailed it...especially the darkness. And that's what makes a gumbo. Beautiful.

 

[knine]

"who dat make that gumbo that looks so good who dat who dat"


nice job BB

 

[SteerCrazy]

GREAT job Bruce! The pictures of the roux were excellent.

I 2nd that. Nice progression of roux pics, good thing it didn't come out of a jar

 

[Bill The Grill Guy]

Looks real good Bruce. Question for you fellers. Do you add any seasoning to the Roux when your cooking it?

 

[ronbeaux50]

Looks real good Bruce. Question for you fellers. Do you add any seasoning to the Roux when your cooking it?

NO! Just oil and flower. The seasoning for a good gumbo comes in layers one step at a time. At least at my house it does.

 

[Rag1]

Looks real good Bruce. Question for you fellers. Do you add any seasoning to the Roux when your cooking it?

My roux is so hot that any seasonings would burn badly. When the trinity goes in (celery, pepper and onion) it cools the finished roux. Seasonings go in with the broth. Hold basil and thyme till 15 minutes before cook completion......if cooked too long those two will become bitter.