Chicken and Sausage Gumbo!

[BBQ_MAFIA]

Made Chicken and Sausage Gumbo.
The roux took a long time but it was
Well with it.

Here are a few pics.

 

[BBQ_MAFIA]

Sorry about the first pic.
I wasn't able to to rotate it.

I know the carrots are not typical, but, they needed to be cooked so they
went into the pot. No waste.

 

[BuffettFan]

I'd like to order 55 gallons of that please!

 

[ruger35]

Why would you put carrots in it?

 

[Big George's BBQ]

WOW That looks amazing :hungry::hungry::hungry:

 

[BBQ_MAFIA]

Why would you put carrots in it?

Three reasons:
01)
As wrote in the second post above, I had carrots that needed to be cooked and nothing goes to waste in my house.

I also used yellow bell peppers instead of green.
Again, I had them and nothing goes to waste, in the pot they go.

02)
I was curious before I added the carrots to the pot so I did a little research.
No matter what I read it would not have change my mind as they needed to be cooked, but I knew someone would be pointing it out and asking.

What I found was that Gumbo would often make use of whatever was around so there was no waste so I figure I totally in line with the origin of the dish.

03)
Lastly, I'm Italian and live in New Jersey.
What the hell do I know about GUMBO.:laugh:

 

[Stingerhook]

My oh my that looks good.

 

[Eads Ranch]

Why would you put carrots in it?

My mom always told me they were good for my eyesight.

 

[QN]

Roux looks great! Good color. I do mine in a cast iron skillet in the oven. It does take some time, but obviously the end result is worth it.

 

[Radrob]

Three reasons:
01)
As wrote in the second post above, I had carrots that needed to be cooked and nothing goes to waste in my house.

I also used yellow bell peppers instead of green.
Again, I had them and nothing goes to waste, in the pot they go.

02)
I was curious before I added the carrots to the pot so I did a little research.
No matter what I read it would not have change my mind as they needed to be cooked, but I knew someone would be pointing it out and asking.

What I found was that Gumbo would often make use of whatever was around so there was no waste so I figure I totally in line with the origin of the dish.

03)
Lastly, I'm Italian and live in New Jersey.
What the hell do I know about GUMBO.:laugh:

LOL!! You know enough to make it and that's all that matters. I've had worse looking gumbo in some restaurants but I'd hit that bowl. OH, you forgot the potato salad!!:heh::heh:

I think the roux is too dark but that's just me. I like that dark peanut butter color but keep rocking it and as long as the family likes it is what matters.

Try a lighter colored roux next time and you'll notice it thickens the gumbo more than a darker roux.

 

[Smoke on Badger Mountain]

Breakfast, lunch, dinner and a midnight snack please.

 

[ShadowDriver]

Man, that looks great!

 

[mike243]

looks great, I have found I like a dark blond rue better than a very dark 1. throw any thing you want in it, I like red or yellow bell peppers ,the green can be bitter some times imo

 

[cholloway]

Hard to believe that bowl of gumbo came outta Joisey!!! Looks great!
Gumbo - what 'cha got goes in.
I don't see the okra used as a thickener... I don't care for the flavor file’ adds.

 

[Swine Spectator]

Three reasons:
02)
I was curious before I added the carrots to the pot so I did a little research.
No matter what I read it would not have change my mind as they needed to be cooked, but I knew someone would be pointing it out and asking.

What I found was that Gumbo would often make use of whatever was around so there was no waste so I figure I totally in line with the origin of the dish.

03)
Lastly, I'm Italian and live in New Jersey.
What the hell do I know about GUMBO.:laugh:

At first I balked at the carrots. In a perfect world, carrots don't go in a purist's gumbo. However, they are traditional in a French Mirepoix so it kinda makes sense. Additionally, there is such a thing as "hurricane gumbo" - when a hurricane hits and takes out power for days - we fire up the propane burner and everything in the freezer goes in. As you said - nothing goes to waste!

David
Swine Spectator

 

[cowgirl]

Looks excellent, Guido!

 

[Happy Hapgood]

Mighty Fine Gumbo Sir!

 

[Garyclaw]

Nailed it, Guido!

 

[BBQ Bacon]

Oh yeah. Gotta make some of that. Reminds me I haven't made jambalaya in a while.

 

[creek bottom]

Fantastic! :clap2: