aunt betty wrote:Started the gumbo. My daughter is begging mom to make her version which started out as a chicken gumbo recipe and we changed it to duck, shrimp, and smoked sausage. It's good but I want to do it authentic and compare side by side. (pics later)
I'm following the pirate recipe posted in this thread and I think I got my roux a bit dark.
Probably be alright. Here's what it looks like now. still has about 1.75 hours before I add the shrimp and held back green onions. Finally the file powder.
She brought home Tony Chachere's gumbo file.
Here's what it looks like now.
Plz tell me it's going to turn red like the stuff in the picture.
It's got 4 chicken thighs, a pound of smoked sausage, and later a half-pound of shrimp. We had baby back ribs on the smoker Friday and still had three ribs left so I cut up the meat put it in and tossed the bones in too. Smokey. Oh yeah.
Meaty enough?
It won't be red because it's a gumbo not a sauce piquant.
Looks like you'll be eating on it for days.
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