Cliff H.
Master Chef
Wittdog made some gumbo the other day that caught my attention. He was kind enough to give me the recipe and so I have respectfully followed the recipe to the tee.
I was tempted to add okra and substitute Tony Chachere's Creole seasoning for Emeril's Essence but I stayed the course and resisted.
Here it is in the making.
I started at 3:30pm and that was about 2-3 hours to late.
Total cook time from prep to finish was about five hours.
I almost had to stop the whole thing and just fry chicken but I really wanted some gumbo.
After about an hour of stirring the roux was peanut butter color.
In go the veggies.
I used the biggest pot I had and ran out of room. I had to borrow a stock pot from the mom-in-law. Live and learn.
Finished pics tomorrow. Gumbo is always better the next day.
I was tempted to add okra and substitute Tony Chachere's Creole seasoning for Emeril's Essence but I stayed the course and resisted.
Here it is in the making.
I started at 3:30pm and that was about 2-3 hours to late.
Total cook time from prep to finish was about five hours.
I almost had to stop the whole thing and just fry chicken but I really wanted some gumbo.
After about an hour of stirring the roux was peanut butter color.
In go the veggies.
I used the biggest pot I had and ran out of room. I had to borrow a stock pot from the mom-in-law. Live and learn.
Finished pics tomorrow. Gumbo is always better the next day.
