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Started By
Message
What kind of Gumbo are you making? (Pics included)
Posted on 1/19/25 at 4:58 pm
Posted on 1/19/25 at 4:58 pm
The smell of roux is permeating Louisiana right now. What gumbo are you making tonight?
I’m making a seafood, deer sausage, fresh grunion sausage.
First, you make a roux
Took my time and make a nice dark one
Simmering at the moment. 1 1/2 more hours to go.
I’m making a seafood, deer sausage, fresh grunion sausage.
First, you make a roux
Took my time and make a nice dark one
Simmering at the moment. 1 1/2 more hours to go.
This post was edited on 1/19/25 at 7:04 pm
11
Posted on 1/19/25 at 5:30 pm to BugAC
Flirting With Disaster on the color of that Roux in the second picture
Posted on 1/19/25 at 6:07 pm to BugAC
I made chicken and sausage gumbo yesterday in a similar looking pot.
Posted on 1/19/25 at 6:16 pm to BugAC
Made red bean gumbo yesterday.
Just ate a bowl for dinner.
Just ate a bowl for dinner.
Posted on 1/19/25 at 6:20 pm to BugAC
quote:
seafood, deer sausage, fresh grunion sausage.
Ftr, I'd eat it.
Posted on 1/19/25 at 7:01 pm to BugAC
Posted on 1/19/25 at 7:04 pm to tilco
It’s a black iron pot, genius.
Posted on 1/19/25 at 7:10 pm to BugAC
I’ll take your word for it. The finished product looks great. But that pic of the roux looks like California right now.
Posted on 1/19/25 at 7:12 pm to tilco
quote:
take your word for it. The finished product looks great. But that pic of the roux looks like California right now.
Sorry. No it’s not burnt, the before pic was the straight roux, the next pic was after adding the vegetables and stirring it in. Didn’t have enough time to burn. All of my rouxs look darker after adding veggies regardless of how dark the roux is. This being a darker roux than normal it looks almost black, because of the pot. Nice you add the liquid it lightens up.
Posted on 1/19/25 at 7:23 pm to BugAC
Looks good, baw.
What kind of seafood did you use?
What kind of seafood did you use?
Posted on 1/19/25 at 7:23 pm to BugAC
Waiting until the bone chilling Armageddon happens on Tuesday. Got everything I need to put a little gumbo together on a cold day, while sipping a little whiskey in a, hopefully, warm house. :)
Posted on 1/19/25 at 7:34 pm to TideSaint
quote:
What kind of seafood did you use?
2 lbs shrimp
1 lb crab
Posted on 1/19/25 at 7:48 pm to BugAC
Is there a filter on that second picture
Posted on 1/19/25 at 7:53 pm to BugAC
looks good. Not a fan of seafood gumbo but you nailed it.
Posted on 1/19/25 at 7:55 pm to BugAC
Wood eat
Posted on 1/19/25 at 8:06 pm to BugAC
Chicken
Sausage
Andouille
What are yall's favorite Andouilles? I used Best Stop's for this one and it came out pretty good
Sausage
Andouille
What are yall's favorite Andouilles? I used Best Stop's for this one and it came out pretty good
Posted on 1/19/25 at 8:14 pm to DVinBR
Wayne Jacob's
Posted on 1/19/25 at 8:25 pm to r3lay3r
quote:
Jacob's
I made a Chicken, Andouille and Shrimp Gumbo this evening.
Posted on 1/19/25 at 10:59 pm to Trout Bandit
Posted on 1/19/25 at 11:00 pm to oatmeal
Chicken andouille sausage gumbo.
Came out really nice
Came out really nice
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