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Cleaning out the fridge. Guess what I'm making...

post #1 of 18
Thread Starter 

Put a chicken carcass and some pork bones along with some veggies into a large pot to simmer for a few hours....

 

Then diced up the meat that was until recently attached to the aforementioned bones....

 

 

 

Stay tuned. There will be a lot more stuff going into this recipe.

post #2 of 18

<sniffs the air>

 

It could be a Gumbo! The weather is right...... A nice stock.... 

post #3 of 18
Thread Starter 
Ding ding ding!!! We have a winnah!!
post #4 of 18
Thread Starter 

All Hail the mighty Trinity. And my favorite herb.

 

Couldn't find any Andouille, but luckily hot breakfast sausage was on sale. It'll do.

 

After weighing out the fat and flour for the roux, I figured I'd check and make sure I was getting my money's worth. Came up a little light!!

Pardon the mess. I'm not a neat cook by any stretch of the imagination. Luckily my wife is good about the "I cook, you clean" rule.

post #5 of 18

Starting to smell good.

post #6 of 18
Thread Starter 
Roux is almost there. No pics yet cuz I cheated and did it in the OVEN!!!
post #7 of 18

You're amazing! That looked so good through the screen (professional photos) that I think I could even SMELL it!!!???

 

Great thread! Cheers and happy new and quite wonderful week! - Leah

post #8 of 18

Gumbo. I hate you. I haven't had gumbo for months. Sigh. Guess I better make some. See the work your causing me.

 

Disco

post #9 of 18

110.gif, I'll be on the side Cheering for ya:Looks-Great:.

 

 

Stan . . .

post #10 of 18
Thread Starter 

You guys are very nice. Leah, I'd gotten lazy with my photos between the iPhone and just not wanting to deal with post processing, so I've been trying to up my game. 

 You'd laugh if you saw the setup though. My keylight is a table lamp, and my rimlight/backlight is a flashlight diffused through a paper towel. I long ago sold all my strobes, so now try to make do. It's fun to try to get a result with everyday items.

The gumbo is just about done, just letting it simmer until we can no longer stand it and have to have a taste. I must say the aroma is causing some serious grumbly in the tumbly.

 

 

Sauteeing the Trinity

 

 

The gang's all here!

 

 

Forgot to get a pic of the roux, here it is after I'd ladled some stock into it.

 

And she's simmering away. Had to transfer back to the big pan as the 3.5 qt. Dutch oven wasn't quite big enough.


Edited by Mdboatbum - 11/18/13 at 4:16pm
post #11 of 18

I can almost smell it. Nice Qview.

 

Disco

post #12 of 18
Quote:
Originally Posted by Mdboatbum View Post

 

 

And she's simmering away. Had to transfer back to the big pan as the 3.5 qt. Dutch oven wasn't quite big enough.

 

 

ROFLMAO...... it happens. Wait till ya have to transfer up to 60 qt. pot! Good thing is, you don't have to worry about splatter.......

 

That is looking very very good my friend! Roux is a nice color for chicken. It should thicken nicely.

 

Now you are going to have to teach me how to make the good Andouille for it!

post #13 of 18
Thread Starter 

Wouldn't want to be accused of not sharing

 

post #14 of 18
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

 

Now you are going to have to teach me how to make the good Andouille for it!

Somebody's gotta teach me first!!

post #15 of 18

Beautiful pics!

 

About that time of year!

 

Good luck and good smoking.

post #16 of 18

Magazine quality photos!!!! It all looks spectacular!!! (And your set up sounds fantastic too)! Cheers!!! - Leah

post #17 of 18
Thread Starter 

By the way, I purposely didn't post a recipe because this one was pretty much seat of the pants. I put pics of just about everything that went in, but I was just playing around and not measuring. I'm usually in favor of writing everything down for repeatability, but Gumbo's different. I don't WANT it to ever be the same twice, at least not for now.

post #18 of 18

Thanks for posting this it looks delicious!!

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