Perfect Gumbo…

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


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