Just a little Gumbo

Smoke Dawg

Quintessential Chatty Farker

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Joined
Jun 22, 2013
Location
Montana
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MSD did most of the cooking on this. I assisted, took pictures, and ate most of it!

Get started with the Finex cast Iron pan and Dutch oven. Gas stove is preferred but our only option is propane.

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Sear up the sausage and chicken.

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Get the lard hot and melted.

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Add the trinity to the protein.

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Flour in the lard for the roux

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Roux starting to brown - Keep blending non-stop.

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Roux is almost ready.

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Add the roux on top of the trinity.

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Garlic is a must.

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Chicken broth to blend it all together.

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Joe's seasoning (from the Now Orleans Cooking School) we use both the regular and hot and have jalapeno dust if more heat is desired.

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After it is pretty much all cooked and blended with the seasoning you like. add the shrimp. It only takes a few minutes to cook.

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Finished cooking.

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And served over rice with file.

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This was delicious and I ate two bowls!
MSD did a great job.
Thanks for Lookin.
 
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Man, what I would give for some of that goodness! I had a friend from Louisiana from church that made gumbo for fish Fridays and since he moved back, I have been jonesing for some. You just upped that a notch.
 
Hard to beat a good, rich gumbo. Like a broken record, I keep saying I need to do this in relation to so many posts here on the Brethren.


Thanks,


Robert
 
The gumbo looks awesome, but dude! Two pieces of Finex?!?! :shock: Mr. money bags here lol. :p
 
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