First Gumbo of the Fall

Do it. Some of my best tasting gumbos have been kitchen sink affairs. Sneak in a few oysters if you can....those suckers round out the flavor of a poultry gumbo for sure.

Have fun, but within reason.


Here's an action shot of muh roux. Made my gumbo Thursday night. Smoked chicken, andouille, and sausage. I used the bones from the smoked bird to make a stock. I always do when I smoke a chicken or turkey. Yours will be good.

Made my fried chicken and sausage gumbo late Thursday night. It took everything I had not to tear that up last night--but really wanted to pair it with black rebel bear tears.
(Geaux to hell ole miss!)

Started making a big pot last night. Roasted a bunch of wings in one oven. Roasted breasts and thighs in the other oven. Fried some in the oil for the roux. Then, I removed all the bones from all the chicken pieces and roasted those to add to the wings. Threw in the skin from the thighs and breasts to roast a little deeper. Simmering that for the stock with the skin from the fried chicken that I fried separately. About to put the roux in the oven and pick the rest of the chicken meat, chop everything while that cooks.