"Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime"-MARK TWAIN

Monday, November 25, 2013


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.

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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.

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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.

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

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Add some tomatoes, and keep stirring.

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

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

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

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

Have I made you hungry, yet?Smile


  1. We'll be over shortly ;-) Looks wonderful!

  2. Another hidden talent comes to light! Culinary instructor!
    Had no idea about roux...not part my heritage.

    Just joined a FB Dutch Oven group and been resurrecting cast iron. Can I sign up for your next class?
    Happy Thanksgiving!

  3. YUM, I think I can smell the gumbo cooking all the way in Georgia!!! When is dinner??

  4. I think we know who the next Food Network “Star Chef” is going to be...you just keep surprising us with with your numerous talents...thanks for sharing...Horst sends

  5. So that is how they get that rich dark flavor...bravo! Looks so delicious!

  6. That's the first time I've ever heard a roux described as half oil/half flour--makes perfect sense!! My mouth is definitely watering!

  7. Replies
    1. Think kicked up chicken broth. Throw some chicken thighs, heads off the shrimp you bought, and a couple pieces of link sausage in a pot. Add water, seasoning, maybe a bay leaf, and boil for a while. Remove from burner and allow to cool a little. Skim off the fat and pour remaining liquid through strainer. Discard the solids, and you have a very rich, flavorful, broth to use instead of plain water.

  8. Bon ces bon... good that's good! You'll be lucky to still have some for Thanksgiving.


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