Edit: Complete with shrimp
After all the cookies and pie and stuff a big steaming bowl of well made gumbo would be really good right now. Haven't had it since July or August.
this post was submitted on 25 Dec 2024
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Leftover turkey is also great for making gumbo
Looks delicious! Add some filé and I'm there.
Love the rich brown color in the roux and final product. Looks excellent - cheers!
This looks amazing
Incredible Jim Croce reference oh my God
I haven't had a proper gumbo in ages. That looks phenomenal.
Thanks. It's been a labor of love for about 15 years. Some early trial and error, though I can say that I've only scorched the roux once. Always a little different, but each time fantastic. Then, of course...
Great, now I'm hungry
I am being tormented by soup posts, whyyyyy!? This is a conspiracy I tell you . . .
Nice! Thanks for the recipe
It's mostly an ingredients list, but then, gumbo is one of those kitchen sink recipes.
Of note:
- bacon first to render fat to help with the other meats and roux
- slice and cook sausage enough to get some crust
- cook chicken skin side down first (plus some seasoning on the back; do not fully cook, just building flavor)
- chop things in between (throw shrimp shells and veggie scraps into small pot to build out broth)
- before starting the roux (equal fat to flour at low/med heat), go to the bathroom, rest a moment, have something pleasant/familiar playing in the background, and grab a fresh beverage
- drop temp and carefully dump veggies, then reset temp to med
- drop in remaining bits, except for shrimp and simmer a few hours (make rice somewhere in this time)
- add shrimp 5 minutes prior to serving
Amazing post for amazing food! Nicely done, op!!
Many thanks. Don't get to cook as often as I'd like currently and it's one of my favorites, so felt the need to document and share.
Bacon, sausage, chicken, and shrimp, does the shrimp flavor not get lost in all that other meat?
Shrimp is a surprisingly intense flavor. There's a reason shrimp paste is a staple in South East asia
Part of why I use their shells in the broth and add them last just before serving (aside from not wanting to overcook them). They feature quite prominently without overpowering the other bits.
That looks beautiful! Love that documentation too! 💯
Now I am exceedingly full and looking forward to tomorrow, when it will taste even better.
Hol’ up, I’ll be right over. Can smell it from the pix. Got my mouth watering! And a merry Christmas to you!
Still plenty to go 'round. Merry Christmas!
Looks delicious! Great color on that roux.
Thank you. Was tempted to take it further, but then my legs were getting restless and...
