Makin Gumbo today!

The aroma just assaults your senses as this is simmering!

Tabitha's son is from Louisiana and was wanting some bit of home. We went out and bought everything fresh. The veggies, spices, shrimp.

What a difference fresh makes and not dried in a spice container. It smells like a New Orleans kitchen up in here today!

It took over an hour to get the roux right without burning it. There's an art and you can't be distracted.

Do you deliver??

quote:

Originally posted by ZSMICHAEL:
Do you deliver??

I'm told I do.

Looks FANTASTIC, Marzy! I agree, the roux is a labor of love, but well worth it! Since I'm a novice craft sausage-maker, I do my own andouille for my gumbo. Mmmmmm

I used some bacon grease in my roux.

Looks good. Did he bring tasso?

Tony's Roux

I've been using this for years...much easier and I use it for brown gravies. Comes in a white mix too. Glad you stepped up to make your own!

quote:

Originally posted by Mars_Attacks:
I used some bacon grease in my roux.

One more layer of great flavor!!

quote:

Originally posted by jhe888:
Looks good. Did he bring tasso?

There is no tasso ham at my grocery store.

Gumbo rules! Looks really good, Marzy. I love fresh Gulf shrimp but don't put it in gumbo as they get tough when reheated. If you can find some Conecuh Cajun flavor sausage at Walmart it makes better gumbo than andouille (IMO). I'm going to Pensacola Beach for Thanksgiving and plan to bring back a cooler full of Conecuh and tasso. The westerners where we live now don't know cajun gumbo from a pirogue.

I use the Alton Brown method for a brick roux. 4 oz flour, 4 oz vegetable oil, in Dutch oven for an hour uncovered. Perfect and never burnt.

Here's the damage.

Now THAT'S l-i-v-i-n'!!

Am so glad that smells can not be passed over the internet because right now I would be having a serious withdrawal problem. Personaly do love me some good fresh seafood gumbo with Oysters over a scoop of rice and a bowl of tator salid using the tators that were in the pot while boiling the crawfish from a crawfish boil and side plate of seasoned hushpuppies and big tall glass of sweetened tea. Making myself hungry. .............................................. drill sgt.

I’m about to eat Boiled Crawfish

That looks absolutely delicious. Thanks for sharing!!

Years ago when my girlfriend was married they were living in NY while the husband worked at Ft. Drum

She was missing home and started making gumbo for a few friends to eat for supper at her house. The other folks loved it but Debbie and her husband didn't. She came figured out it was the water up there that wasn't like ours here in South La.
Everything else was the same only the water was different.

We got some really good Boiled Crawfish in Morgan City, La today on our way home. They were just right.

I'd kick a door in for a bowl of that. Looks delicious!!

I love some filé in my gumbo.

Reminds me of a period of my military career where I was TAD (temporary additional duty) at BIW (Bath Iron Works) as part of the nucleus crew outfitting a new surface ship being built there. A local member of the Navy's permanent party Fleet Introduction Team at BIW was married to a Cajun gal. (FIT acted to assist with issues between the shipyard and the crew especially when it started with only two department heads representing the prospective crew, just the Chief Engineer and myself).

Every two weeks we'd get to fly home for a morale visit hitchhiking on a P3C to Florida to visit our families where the new ship would be homeported. We'd take fresh Maine lobster with us bought off the docks from lobstermen, iced down in coolers, and fly back with fresh Gulf shrimp. This Cajun gal would whip up some mighty fine huge pots of gumbo for all the Navy officers with that shrimp.