Mister Bob
12-26-2010, 05:33 PM
Even the BGE on the porch is buried, the snow is coming down sideways! So, I put the ribs back in the fridge, got my camera, started the roux...
I hope you enjoy the pics.
1/4 cup vegetable oil, 1/2 cup butter, 3/4 cups flour
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00002.jpg
Stir
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00003.jpg
and stir
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00004.jpg
and stir
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00005.jpg
and stir some more
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00006.jpg
and after about a half hour of stirring...
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00007.jpg
dice up your peppers, onions, scallions, garlic and Andouille sausage.
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00001.jpg
Everybody into the pool!
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00008.jpg
Stir some more!
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00009.jpg
Cook for about 10 minutes, then
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00010.jpg
Add water, salt, pepper, thyme, bay leaves, cayenne and a little Tony C's. Simmer for one hour,
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00011.jpg
toss in the seafood and continue to simmer for about 10 more minutes. Take it off the heat, stir in a couple of tablespoons of file powder and BAM!, Seafood Gumbo. Serve it in a deep bowl with a scoop of white rice and you'll think you're back in NOLA! "Do you know what it means...to miss New Orleans?"
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00012.jpg
I hope you enjoy the pics.
1/4 cup vegetable oil, 1/2 cup butter, 3/4 cups flour
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00002.jpg
Stir
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00003.jpg
and stir
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00004.jpg
and stir
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00005.jpg
and stir some more
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00006.jpg
and after about a half hour of stirring...
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00007.jpg
dice up your peppers, onions, scallions, garlic and Andouille sausage.
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00001.jpg
Everybody into the pool!
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00008.jpg
Stir some more!
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00009.jpg
Cook for about 10 minutes, then
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00010.jpg
Add water, salt, pepper, thyme, bay leaves, cayenne and a little Tony C's. Simmer for one hour,
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00011.jpg
toss in the seafood and continue to simmer for about 10 more minutes. Take it off the heat, stir in a couple of tablespoons of file powder and BAM!, Seafood Gumbo. Serve it in a deep bowl with a scoop of white rice and you'll think you're back in NOLA! "Do you know what it means...to miss New Orleans?"
http://i894.photobucket.com/albums/ac150/Bobsarno/Seafood%20Gumbo/SeafoodGumbo00012.jpg