I know for my last post I gave out a detailed ingredient list and directions, but this recipe? Well dear readers this recipe is top secret. I can't give em all out can I? Besides, the idea behind "Gumbo" is, throw what you got in the pot and call it YUMMY.
I will share one trick with you though and this is truly the trick behind a good gumbo, how to make the roux. You mix your flour and oil in the Dutch Oven and you put it in the oven. Yep, that's right you bake it in the oven! No more standing over a hot stove stirring constantly under threat of burning! Simply heat your oven to 400 degrees and bake the flour and oil mixture stirring occasionally until it's cooked to your desired brownness. A good roux is the foundation of any good gumbo.
My chicken, andouille sausage and shrimp gumbo served over rice; nectar of the Gods around here.
A bowl of homemade gumbo, a frosted glass of ale and we're celebrating a Wednesday baby!
My chicken, andouille sausage and shrimp gumbo served over rice; nectar of the Gods around here.
A bowl of homemade gumbo, a frosted glass of ale and we're celebrating a Wednesday baby! What should my next recipe be? Perhaps homemade baked beans? I don't know, what do you think?
If you're really interested in the recipe I might be persuaded to share ;)
2 comments:
GUMBO NOW!!!! OMG u are making me hungry!
Glad you are having fun! We cook like that all the time - just in a big-arse wok-type pan with a lid. Put it in the pot, turn it on, drink for a few hours, food is done! Couldn't be easier :) I'd love your gumbo secrets but there's no point, I'm afraid. a) my dad's ROCKS b) Andoullie sausage will never be found in Ireland, and nothing less will do. Or a decent shrimp for that matter. Oh well!
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