Edit: Complete with shrimp
I haven’t had a proper gumbo in ages. That looks phenomenal.
Thanks. It’s been a labor of love for about 15 years. Some early trial and error, though I can say that I’ve only scorched the roux once. Always a little different, but each time fantastic. Then, of course…
I am being tormented by soup posts, whyyyyy!? This is a conspiracy I tell you . . .
Amazing post for amazing food! Nicely done, op!!
Many thanks. Don’t get to cook as often as I’d like currently and it’s one of my favorites, so felt the need to document and share.
That looks beautiful! Love that documentation too! 💯
Now I am exceedingly full and looking forward to tomorrow, when it will taste even better.
After all the cookies and pie and stuff a big steaming bowl of well made gumbo would be really good right now. Haven’t had it since July or August.
Leftover turkey is also great for making gumbo
Love the rich brown color in the roux and final product. Looks excellent - cheers!
Hol’ up, I’ll be right over. Can smell it from the pix. Got my mouth watering! And a merry Christmas to you!
Still plenty to go 'round. Merry Christmas!
Great, now I’m hungry
Bacon, sausage, chicken, and shrimp, does the shrimp flavor not get lost in all that other meat?
Part of why I use their shells in the broth and add them last just before serving (aside from not wanting to overcook them). They feature quite prominently without overpowering the other bits.
Shrimp is a surprisingly intense flavor. There’s a reason shrimp paste is a staple in South East asia
This looks amazing
Incredible Jim Croce reference oh my God
Looks delicious! Great color on that roux.
Thank you. Was tempted to take it further, but then my legs were getting restless and…
