Got kind of sentimental the other day. Decided to cook Charlie's gumbo.

It was not his recipe, but it was his favorite. I did not have any okra though.....


This is the recipe that he said to double the veggies. Who am I to deviate??

It was fun cooking this again, thinking about Charlie.

Wrong kinda hot sauce though. Miss that ol' codger.

Nice jimbo...

Thinking about gumbo the other day. Maybe in the near future or so but made a huge grocery run yesterday that should last for a couple of weeks.

Charlie and I exchanged a few PMs about pocket knives and Harleys. I would have liked to meet him.

Second that.

Shirley you jest!

Crystal is standard.

A mighty low standard at that. Somehow it became a benchmark. Shop around, Jim.

Got her phone # ?

867-5309

Area code ? C'mom Mike. Pay attention !

I like Crystal!

Made a big pot of red beans with smoked pork and andouille last night. Gonna be crystal gracing the top of it.

I have all sorts of hot sauces.


I figured that Crystal would keep me from getting in a fist fight with some Cajun someday!

Texas Pete ain’t so bad either!

I wish youse guys would keep up!

MM and Jim be hittin' the magic 'shroons today.

Sorry Jim maybe that didn't come out right. Crystal is a great hot sauce, although its been replaced in house currently with Franks.

What I meant was Charlie's favorite was Louisiana the name brand.

Anyway here's to you Charlie.

Area code ? C'mom Mike. Pay attention ! Jenny moved

I like more meat that veggies on my gumbo.

Chicken. Sausage ( andouille) schrimp. Crab meat.

I have a bottle of that!



I will try it next time.

Jim, do you have a link to Charlie's recipe ?

Please share if it's not too much trouble.

Thank you, Denny.

Denny, here it is.


This was the one he liked the best.




https://www.myrecipes.com/recipe/chicken-and-sausage-gumbo-0


Only changes we made was to use thighs or thigh quarters, and to use more veggies than it calls for.

Many thanks , Jim.

I remember talking with our friend, Charlie about making the roux and how it got progressively darker during the process. Pretty cool.

Some of my worst burns in the kitchen have been from stirring roux.



\

Good on you Jim.

What a great way to honour our friend !

Have never made it, but have eaten it in our travels.

Just might have to remedy that, upon return from the Caribbean.

I'd light into that plate since it looks tasty, but it's not what I'd call gumbo. Gumbo needs a bowl. I lifted a typical pic from the web:

Yes I suppose we are too heavy on the rice.

WTF?? Charlie died?

Yes sir, early December. Very sad news.

https://www.24hourcampfire.com/ubbt...rade/Search/true/fieldgrade#Post14362469

I haven't been spending much time here lately, but I still can't believe I missed this. He was a good man and I will miss his posts.