re: What are yall cooking today on this beautiful day?

Made a chicken and sausage gumbo. Best one I've made so far by a mile.

What I changed:

1. Cooked bone-in chicken thighs in some bacon grease from bacon I cooked that morning. Set aside the chicken, strained the grease but left the fond in the dutch oven.

2. Added duck fat to the left over bacon/chicken grease, then made my roux in the microwave. First time I've tried it, and came out perfect.

3. Sweated the trinity to get some moisture out to scrape up all the fond before adding the roux.

3. Didn't add the andouille until the gumbo was simmering about 30 minutes. Didn't add the chicken back in until the last 30. That did worlds for the texture of both meats.

Everything else was the usual, although added less than a tbsp of roasted chicken better than bouillon in there as well as the "salt" when it came time to adjust seasoning.