I have thought about this post over and over again. Is there such a thing as the perfect gumbo? Many moons ago I wrote this little post about my first gumbo experience. I cooked for 20. It turned out spectacular and I was able to eat the gumbo for weeks later in frozen portion packs. The next time I made gumbo for 6, this was a much more achievable feat. Each time the gumbo was a bit better. I have whipped up gumbo only two times in my little southern life. Each time a long adventure that takes hours of simmering and at least a day of planning. Sunday I decided to change it up a little bit.
I had some leftover chicken, a little bit of roux and gravy. Of course I had the holy trinity in my freezer chopped and pre-portioned. I had chicken stock. I had rice. I had cayenne, paprika, and all the other essentials. The only thing I was missing was andouille sausage, but I had some chicken sausage. By golly I was going to make some make-shift gumbo!
This time I did it by feel, smell, and taste. I decided to break the rules of my past two gumbo experiences and not use a recipe. Skip ahead four hours, it was amazing!
I really couldn’t tell you how I made it, I just started throwing things in a pot. If I felt like it was too thin I whipped up some more roux. I let it simmer for about 3 hours once all ingredients were in pot and just enjoyed the smell. It was my favorite kitchen crEATion and Sunday Funday to date. Till next time.
lifetimes of paper rainbows…W