New Year's Eve Eve Cooking

[Cajunate]

Stormy, rainy day here today and I'm doing a little "pre" New Year's Day cooking. Started with a nice dark roux......

Then cooked down the seasoning and browned the sausage a little.....

Then everything went into the pot. I had to switch to a bigger pot because I was at the rim  and still had more homemade chicken stock to add.

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Just need to let it all simmer for a while and that'll be done. Gumbo is alwats better a day or two later after it's made and thi should be a good one.

I'll be doing some triple chocolate cookies later and Turtle brownies after that.

Then I'll take a break until tomorrow to do some more cooking and baking.

[Tailgating is my game]

man that looks good

[Ka Honu]

I'll be doing some ... Turtle brownies after that.

I'm almost afraid to ask what you mean by "doing some ...Turtle brownies." It sounds like risky behavior to me (but the gumbo looks great).

[Lines]

Looking good Cajunate!

[old sarge]

What was the base used for the roux that produced the rich dark color?  Looks good!  And I agree, some foods always taste better the day after.

We are planning on a ribeye roast, prime from Costco.  Major problem: all our ovens are dead, both the electric and the gas.  Pretty sudden!  So may have to go with roasting on the gas grill using just the two outboard burners and roast in the center.  We do chicken like this frequently with great results. Or could use the Nesco roaster.  Always reliable. Still debating.

[Cajunate]

"What was the base used for the roux that produced the rich dark color?"

The roux was butter, flour and time. Took a while but I got in the zone and just kept the heat at med. low and stirring with a whisk. Came out really good! It does get pretty risky and you can easily scorch or burn your roux but this one was just a perfect dark roux. Would be perfect for a duck andouille gumbo too.

[Tailgating is my game]

Afraid to say....Takeout   Two kinds of pizza, Chicken parm, Penne Alla Vodka, Burrata salad, French fries, Cannolis......shrimp

[old sarge]

"What was the base used for the roux that produced the rich dark color?"

The roux was butter, flour and time. Took a while but I got in the zone and just kept the heat at med. low and stirring with a whisk. Came out really good! It does get pretty risky and you can easily scorch or burn your roux but this one was just a perfect dark roux. Would be perfect for a duck andouille gumbo too.

Many thanks.  Time I reckon is the key.  I rush things too much. Happy new year!