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Shout out to Stevie Edwards at Seafood Lover in Beaumont for the meat and to my Boudreaux wife for the cooking. Crab claws and shrimp make it awright.a4c76014d152d9828c699f67deea0130.jpg

 

 

 

 

 

 

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On 5/4/2019 at 11:01 PM, RMac5 said:

Is that an Alumalite pot?

Magnalite.  She was cooking other stuff in the Le Creuset.

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Yes that’s it, magnalite. I hear that’s the Cajun pot of choice, I bought one but have never used it. We always use the Le Cruset, feels safer since it’s so much heavier and easier to control the heat.

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20 hours ago, RMac5 said:

Yes that’s it, magnalite. I hear that’s the Cajun pot of choice, I bought one but have never used it. We always use the Le Cruset, feels safer since it’s so much heavier and easier to control the heat.

One time in a gumbo cookoff in a parking lot I tried to start with bacon grease in a shitty aluminum pot.  Put a hole in it.  Had to run to the store to buy something better.  

My Staub is a little easier to control.

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So I figured I would submit myself for a Surly beating as I attempted my 2nd ever batch of gumbo yesterday in honor of our game against LSU. Last time I bitched out and bought roux in a jar. This time I made it myself. Went with the Mr B’s recipe from the first page. Took a lot of time but the roux got a nice dark mahogany color around the 1 hour mark. Added just sausage and shrimps as the chicken wasn’t a favorite last time. I thought it turned out quite nicely. Didn’t help us win like last time though.

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First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!

538702a25ef11728607852ae6a4cba1f.jpg

Ingredients

287f485c20712bde1f5835a362ad0b56.jpg

Start of the roux

f922be145d5d4c8582d7032af4b2360e.jpg

Roux is done

0f5a6c16c0ae1fb7810f42c6fad818f7.jpg

Adding the trinity and sweating it out

b6029965e883d7904d35c874c520cfba.jpg

Simmer time

4bc84f772f711c4a36e93fefa3b6efc0.jpg

Time to eat!

7585c6a31dd0a5fbb68306fa71aad245.jpg

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11 hours ago, 1978horn said:

First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!

538702a25ef11728607852ae6a4cba1f.jpg

Ingredients

287f485c20712bde1f5835a362ad0b56.jpg

Start of the roux

f922be145d5d4c8582d7032af4b2360e.jpg

Roux is done

0f5a6c16c0ae1fb7810f42c6fad818f7.jpg

Adding the trinity and sweating it out

b6029965e883d7904d35c874c520cfba.jpg

Simmer time

4bc84f772f711c4a36e93fefa3b6efc0.jpg

Time to eat!

7585c6a31dd0a5fbb68306fa71aad245.jpg

Would slam, bang, whatever.

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Shrimp and sausage gumbo tonight. Found out we didn’t have onion when it was too late so this “trinity” lacked it. Came out great. One of the better ones I’ve made recently.
c4b3133c1318eda8d08a52839a7e5e5f.jpg6769368d76a83e528d44a9b82b3e2f19.jpg


Sent from my iPhone using Tapatalk

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02970af67429cbd5e2643c524b013957.jpg

 

Turkey carcass? Don’t mind if I do.

 

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Andouille

 

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Finishing. Added a bunch of roasted turkey as well.

 

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Sorry for the screwed up post there, tapa is being finicky.  I suspect you can pick up what I am putting down in the pictures.

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On 10/11/2019 at 9:18 PM, 1978horn said:

First cold snap of the year means gumbo. Normally I just use oil from the pantry for the roux, but I decided to step up the game and use bacon fat. It did not disappoint!

538702a25ef11728607852ae6a4cba1f.jpg

Ingredients

287f485c20712bde1f5835a362ad0b56.jpg

Start of the roux

f922be145d5d4c8582d7032af4b2360e.jpg

Roux is done

0f5a6c16c0ae1fb7810f42c6fad818f7.jpg

Adding the trinity and sweating it out

b6029965e883d7904d35c874c520cfba.jpg

Simmer time

4bc84f772f711c4a36e93fefa3b6efc0.jpg

Time to eat!

7585c6a31dd0a5fbb68306fa71aad245.jpg

The photos were appreciated. I have to try this first chance I get.

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