fingerlickin'
Quintessential Chatty Farker
- Joined
- Jul 8, 2010
- Location
- Boyertow...
I had a hankering for some gumbo and with that Special Throwdown going on and the weather getting pretty chilly around here it seemed like the proper thing to do.
The method and spice recipe I borrowed from Saiko's Gumbo thread here.
I did use smoked thighs instead of breasts and I used what was left of the andouille I had in the freezer from butcher Bill's, it's good stuff.
I started off by firing up the egg to around 350-400* with some lump and cherry and threw on the thighs and some breasts for lunch this week.
Here are the rest of the ingredients for the gumbo, minus the bag of frozen okra. I forgot that on my previous store run and had to go to 2 different grocery stores to find it. :tsk:
Next up I started the roux, cajun napalm style.
We're almost there. Whisk, whisk, whisk...arm getting tired.
The holy trinity jumped into the pot.
Next in were the andouille, garlic, spices and this pile of pulled chicken.
I finished it with the okra and plated with a scoop of jasmine rice. (I've heard only yankees put the gumbo over top of the rice, we're trying to stay authentic here. :wink
Thanks for looking, hope everyone had a great weekend!
eace:
The method and spice recipe I borrowed from Saiko's Gumbo thread here.
I did use smoked thighs instead of breasts and I used what was left of the andouille I had in the freezer from butcher Bill's, it's good stuff.
I started off by firing up the egg to around 350-400* with some lump and cherry and threw on the thighs and some breasts for lunch this week.
Here are the rest of the ingredients for the gumbo, minus the bag of frozen okra. I forgot that on my previous store run and had to go to 2 different grocery stores to find it. :tsk:
Next up I started the roux, cajun napalm style.
We're almost there. Whisk, whisk, whisk...arm getting tired.
The holy trinity jumped into the pot.
Next in were the andouille, garlic, spices and this pile of pulled chicken.
I finished it with the okra and plated with a scoop of jasmine rice. (I've heard only yankees put the gumbo over top of the rice, we're trying to stay authentic here. :wink
Thanks for looking, hope everyone had a great weekend!
eace: