- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Or that's the rumor. 
Anyways it was time to spread the love and make a batch. I assembled the holy trinity and brought the pope along to the party, some 'northern crab', shrimp, chicken drumettes and a couple links of andouille. And set out to work.
My roux takes the longest, about 45 minutes of constant stirring and I went for what Chef Paul would call a red-brown roux. The trinity is slowly added.
My crab and shrimp get added during the last 5 minutes, but after cleaning I take all the shells and wrap in cheesecloth to simmer in the broth.
Meanwhile, my smoked meats are getting happy, and I saute some okra.
The roux mix is added by the spoonful to the broth and simmered, next the picked chicken meat goes in and cooks a little while. The sausage and okra goes in and is followed by the shrimp and I remove the Magnalite from the heat. In about 3 minutes the crab is dumped in, parsley is added and it's ready to dish up over rice. We like the Gumbo File and hot sauce at the table.
Anyways it was time to spread the love and make a batch. I assembled the holy trinity and brought the pope along to the party, some 'northern crab', shrimp, chicken drumettes and a couple links of andouille. And set out to work.
My roux takes the longest, about 45 minutes of constant stirring and I went for what Chef Paul would call a red-brown roux. The trinity is slowly added.
My crab and shrimp get added during the last 5 minutes, but after cleaning I take all the shells and wrap in cheesecloth to simmer in the broth.
Meanwhile, my smoked meats are getting happy, and I saute some okra.
The roux mix is added by the spoonful to the broth and simmered, next the picked chicken meat goes in and cooks a little while. The sausage and okra goes in and is followed by the shrimp and I remove the Magnalite from the heat. In about 3 minutes the crab is dumped in, parsley is added and it's ready to dish up over rice. We like the Gumbo File and hot sauce at the table.
