Christmas is over...

[Gonna Smoke]

...and we'd had enough of the leftovers so time to switch gears plus it's been cold, well cold for us. Shrimp gumbo was on the list so here we go...

Some of the cast of characters...

Brown the andouille. Then got a pot with 2 quarts of my homemade shrimp stock, 2 TBS of Cajun seasoning, and diced tomatoes simmering...

Now time to start the roux. Two cups of veggie oil and 2 cups of AP flour whisked continuously over medium heat...

Not quite there...

Maybe not as dark as some like it, but what I'm looking for because in a few, I'll stir in the veggies and it will get darker...

To that I added a diced red & yellow pepper, 2 diced onions, 2 cups of diced celery and stirred until all were softened...

In another skillet, I browned the okra...

Once browned, the okra, the sausage, and the roux with the veggies were stirred into the pot with the stock and tomatoes. This was covered and simmered for about an hour...

I turned off the heat, shrimp were stirred in along with some filet powder, the lid put back on, and allowed to sit for a few minutes. Time to eat...

On a cold day, this hit the spot. I had 2 bowls. The hardest part of this is not burning the roux. It has to be stirred continuously...

 

[DRKsmoking]

Looks great Charles and thanks for the steps.

We had enough of the leftovers also.
Made a nice soup with turkery and stuffing , smoked ham and all the veg, it was fantastic also.

Happy New Years Charles to you and yours

David

 

[SmokinEdge]

That’s a great step by step there. Thanks. Looks delicious, I tried file powder a couple times and can certainly live without it. That’s a nice bowl of comfort.
Have a great new year Charles.

 

[Jim_C]

Nice simple directions and a great looking bowl of gumbo. It's now on the list.

 

[PolishDeli]

Looks great!

But fret not: xmas isn't over yet, it's just started.

-3 Kings day January 6.
-Feast of the Baptism of the Lord, 2nd Sunday in January
-Feast of the Presentation of the Lord, on February 2nd.

So plenty of time and occasions for fresh cooks and leftover delights...and excuses for not getting around to taking the lights down.

 

[gmc2003]

Looks fantastic Charles. I have a question - what's filet powder?

Point for sure
Chris

 

[Steve H]

Looks amazing Charles! I can taste that last picture!

 

[Gonna Smoke]

Looks fantastic Charles. I have a question - what's filet powder?

Point for sure
Chris

Tha ks Chris! I misspelled it, it's filé powder. It's ground sassafras leaves and is used to thicken soups and stews especially when fresh okra isn't available. I probably didn't need it, but I had it and like Eric SmokinEdge , I can live without it.

 

[Gonna Smoke]

Looks great Charles and thanks for the steps.

We had enough of the leftovers also.
Made a nice soup with turkery and stuffing , smoked ham and all the veg, it was fantastic also.

Happy New Years Charles to you and yours

David

That’s a great step by step there. Thanks. Looks delicious, I tried file powder a couple times and can certainly live without it. That’s a nice bowl of comfort.
Have a great new year Charles.

Nice simple directions and a great looking bowl of gumbo. It's now on the list.

Looks great!

But fret not: xmas isn't over yet, it's just started.

-3 Kings day January 6.
-Feast of the Baptism of the Lord, 2nd Sunday in January
-Feast of the Presentation of the Lord, on February 2nd.

So plenty of time and occasions for fresh cooks and leftover delights...and excuses for not getting around to taking the lights down.

You are correct...

Looks amazing Charles! I can taste that last picture!

Thank you guys, I appreciate the kind words. Hope you all have a fantastic year, as well!!

 

[GatorAGR]

Wow. Gumbo is on my bucket list. Tried once and failed with the roux mightily. I need to give it another go. Thanks for the detailed post!

 

[JLinza]

Great post Charles. And looks delicious. I love a good gumbo, but never have made it myself. Gonna have to try it.

 

[bigfurmn]

I would take down a few gallons of that! It looks delicious!