Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chicken and Sausage Gumbo

Don't worry about me waiting. Trust me, I have experience with having a parent in ill health and the demands of handling the situation.

I hope things get better for your Dad.

I sure do miss grams.

Every fall when we came up, she would make a big pot of "vittles". Loved it. Can still smell and taste it.

She'd get me a quart of apple butter for Christmas each year.

Your mom made some outstanding meals as well! I still remember a caribou roast she did! It might be the single best wild game roast I've ever had.

Merry Christmas to you and all the family!

PM me your address if you would, please.

Is apple butter available in your area?

Thanks for the help on the seasoning, my friend took off for the holidays before I could get that out of him!

This looks interesting, but, Am I missing something here? No trinity.
I Make mine with the onion, pepper and celery going into the cajun napalm (roux) to shut down the heat when it goes dark. The smell from that alone is worth the time to make this.
When I took some time to research gumbo I found that no two are the same and home recipes are all a little difereent from each other.

Pict sweet seasoning blend pictured above.

Making the gumbo now. Tell you what, those internet chefs that say you can get the Roux chocolate brown in 20 mins are fulla crap, if you ask me. I spent at least 40 mins getting it to exactly chocolate brown, maybe longer.


Looking like it's gonna be pretty gooooood.

Hah!

Agreed. After 20 is when you start getting impatient and wanting to crank up the heat!

There's a way around all the aggravation.

It's all about the Roux. My wife makes a killer duck, goose, and sausage gumbo!

I'm splurging and doing a couple of prime ribs on the Rec Tec Pellet grill. I pull when the internal temp is 130 and wrap it in foil and let it sit for 30 min, carve, and serve with fresh horseradish.

Your Gumbo will be awesome I bet.! I actually wish I were having that tonight.

AggieDog, thanks. Gumbo came out pretty good for my first time making it. The Roux was a bit of a challenge as I was trying to apply my risotto technique to making the Roux. Once I stepped back and let it cook a little, the chocolate color came easier and it was downhill from there.

I upsized the batch a bit and about a lb of 16/20 shrimp fell out of the freezer into it, too.

Excellent! Im going to make some New Year's Eve.

Second night. Forgot to take pics first night.

Looks great!

Local Dirt and I ran around the Lauderdale area yesterday. Visited several gun/pawn shops, Bass Pro, ate lunch at Land Crab Tavern. Greg gave me a large container of his gumbo, when I was heading back to Miami.
I served it for dinner tonight, along with a Caesar salad. Wife said it was the best Gumbo she has ever had. I KNOW she meant it was the best Gumbo that I did not make.

A cousin of mine runs the Mathern's grocery in Baton Rouge. He keeps me in File powder and Tasso.

throw in a tub of oleo

this looks really good

as far as the seasoning, I use Emeril's recipe, which I make and keep on hand, it's a good fit

Sam, too funny. Tell Elvie I said Hello and I owe her a bigger container next time. Great hanging out with you yesterday, buddy. Enjoy your upcoming hunts! Wish I could go, but gotta work. Not for much longer.