Weather was forecast today to be low 30's with even lower wind chills, but no SNOW! I decided I'd make some Gumbo and followed Eman's Gathering Gumbo Recipe found here http://www.smokingmeatforums.com/t/99402/gathering-gumbo.
I also read through Foamheart's Gumbo Basics found here http://www.smokingmeatforums.com/t/145641/gumbo-basics
I must admit I was a bit intimidated to make the roux but I was determined, but I didn't take any pics of the assembly and cooking process.
I had 5 links of Andouille and 4 Chicken Leg Quarters that I smoked with Sassafras and Oak prior to putting them in the gumbo mix.
Got the old cast iron skillet out and followed Foamheart's suggestion of using bacon drippings. It's a lot of stirring and through the entire roux making process, I was sure I'd mess it up, but I didn't!!!
I cooked some white rice in vegetable broth to serve under the Gumbo and also got some File for the finishing touch.
I have to tell you making the roux was not as daunting as I thought it would be - just do like the instructions say - STIR.
Here's the finished pot of Gumbo - perfect for a night of 30° outside with a 19° wind chill!
Thanks for looking!