Gumbo

The weather system that has been bringing death and destruction to much of the western part of the Country the last few days has finally arrived.  No ice, snow, or flooding; but a cold day of rain, with the high in the 40’s.  Wanda was in Jackson with her mother,  and I was just sitting around mullygrubbing.

I decided it would be a great time to make a pot of gumbo for Thanksgiving.  I went to town and purchased what ingredients we didn’t have.  Chopped up the onions, celery, garlic, and bell pepper.

For those that don’t know, every good gumbo starts with a roux.  It is a 50/50 blend of oil and flour, slowly cooked until it reaches a dark brown.  It requires constant stirring to prevent it from scorching.  The darker you get it, the better; but as it nears a chocolate brown, the risks of scorching become very high. I chickened out and stopped mine a shade or two short of perfect.  The sad part is that I already had the roux made before I thought to take pictures.

Anyway, after the roux is ready you start adding your vegetables to it.  first the garlic and onions are cooked down.

After they become transparent, I added the celery, then the bell pepper. Cooking them down till tender also.  This requires constant stirring also to keep from scorching.

Then the ingredient that makes it gumbo.  The okra is added and cooked down the same.

 

Add some tomatoes, and keep stirring.

 

While all this was going on, I had a pot of rich stock simmering on another burner.

I brought the stock to a rolling boil and stirred in my base.

I also added my shrimp, crab, and smoked sausage.

As I put this post together, the pot is still simmering away on the stove. 

Have I made you hungry, yet?