re: My first attempt at Gumbo (w/ pics)

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To the OPs credit, I think the Trinity mixed with the roux looks good. Just added a little too much stock for my tastes

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I actually added several cups less than what Prudhomme suggested.

I actually like thick gumbo, minus okra of course.

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Please don't judge me too harshly.

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I hate that people have to preface with this, but people can be harsh here.

It looks good to me. I don't know a whole lot about gumbo. I know the basics. Looks like you followed them. I've been using chicken thighs almost exclusively lately.

You can take the boy out of the bayou...

I'm open minded and will try anybody's efforts. I just don't like runny gumbo or etouffee.

Good tips though. Stock is almost all water, and if you simmer the the gumbo with no lid, you can fine tune the consistency. And I kinda like some of the chicken to get stringy. Which happens with a long simmer. Just stir occasionally, as the stringy chicken will sink to the bottom and burn.

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So, what dish will you tackle next?

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my wife and i cook almost every single night. last night i sauteed some pork tenderloin medallions for the first time. Cut one pork tenderloin into about eleven 1" thick pieces. slightly beat them down to get them a little more thin. seasoned half with lemon pepper, half with a cajun seasoning.

Heated some olive oil to medium/high heat. added some butter and then cooked for about 100 seconds on each side. Made sure each was cooked internally to 145. Pulled them off and covered in foil. We just had some lima beans and peas to go along with it.

No pics. Sorry.

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I had some once where that string chicken hung off the spoon and sort of burned my chin!

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That sounds perfect. One of these days, I'm going to make chicken only gumbo and let it simmer for hours. Then take out the stringy chicken and make a sloppy poboy out of it.

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How much roux to liquid do you go, BB

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I never measure. My typical batch has about a box of stock. No clue about how much roux is made. Enough to cover the bottom of my cast iron pot to maybe 1 inch. Maybe a little more. If I make a batch this weekend, I'll take some pics.

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ne of these days, I'm going to make chicken only gumbo and let it simmer for hours. Then take out the stringy chicken and make a sloppy poboy out of it

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Smothered pulled chicken on crappy Bama bread.

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My typical batch has about a box of stock.

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Whoa, it's either really really thick or you don't make much gumbo at a time.

Looks great to me for a first attempt! I never make a Gumbo without okra.....just my way of doing it.

I make my dark roux in the pot and add (layer) the other ingredients to it as I go. Always comes out great whether it's chicken & sausage or seafood.

No tomatoes.

I

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you never make gumbo without okra because you can't...it ain't gumbo without okra.

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if I wanted to add dog crap to my food, I'd just add dog crap.

Made my first gumbo a couple weeks ago with new pot I got for Christmas. Got rave reviews all around; I impressed myself with that one