Christmas Gumbo

[tlg4942]

 I'm a little late with this and the pics could be better....
I let the kids vote for what I made for Christmas this year. Kerry used dirty politics to sway the vote to gumbo... Not really but she did suggest it.  The votes were in for gumbo and dancin chicken.  I have helped make gumbo many times and I know the most important part is NOT to burn the roux. This is my first time on my own from scratch. I looked at a few recipes, none of which suited me exactly. So I winged it.
 The roux took a dang long time of me stirring ...  Worried about burning it I guess...
Now Pammie says its easy but she's a good cook and down here the last thing you want to do is make some half cracked gumbo....
 Anyway, I started early and it turned out really well. I got a little carried away with the amount but everyone got a mason jar or two to take home so they were happy.
I noticed in the recipes that okra is not mentioned much. However it's a must in the minds of most along the gulf coast  so in went a large bag of okra during the last quarter of the cook.
 I had 2.5 lbs of Conecuh sausage (Hickory smoked) added early on.
 2lbs of crab meat and two lbs of shrimp at the end.
All in all I felt pretty good about it.
 Oh and there's that dancin chicken too... My mom can't do the shrimp.

[attachment deleted by admin]

[HighOnSmoke]

Gumbo looks delicious Terry!

[pz]

looks really tasty!

[Smokin Don]

All looks very good!!! Looks like you did good on the roux!!! Don

[sliding_billy]

Good looking meal!

[TwoPockets]

That is good looking Gumbo Terry! You can use file' instead of the celery if you want.

[CDN Smoker]

Still learning about gumbo but I know I like it lot.

Good colour

[deestafford]

Terry, Excellent job.  A roux the color of a copper penny takes about 45 minutes of constant stirring.  So, going to the bathroom and not drinking beer is essential before starting. The only reason to stop stirring is the death, not near death, of an immediate family member. There is a way to do a roux in the oven but I've never tried it. 
Dee

[RAD]

Nice looking color on that roux and finished product. I still haven't done my own roux

[Pam Gould]

Terry..you did good..I'm so proud of you..haven't had gumbo in a long time..hubby doesn't like it. Tells ya all about him don't it?  Glad ya posted pics too.  Pammie  .☆´¯`•.¸¸. ི♥ྀ.

[SmokinKat]

Looks great, Terry!!   Nice work on that roux-- it does seem to take HOURS to get it right without scorching it!   I learned to make gumbo from a friend in Louisiana, and I think he was physically incapable of cooking for anything less than fifty people, so the only way I know how to make it is in like 5 gallon batches!  We do both okra and file to help thicken and add flavor.   Mmmm makes me hungry for some-- Might actually have some left over in the freezer from the last gargantuan batch!

[mikecorn.1]

Great looking meal. I love a homemade gumbo.


Sent from my iPhone using Tapatalk

[ACW3]

Terry,
You did a masterful job.  The gumbo looks killer.  We may need to get several of us together and make a batch one night at the next Fall Gathering.  I can almost taste it now...

Art

[IR2dum]

Terry, that gumbo looks delicious. I would like a helping of the dancin' chicken and Conecuh sausage gumbo with lots of okra.

[TentHunteR]

Nice job Terry.  You're right, it takes a lot of stirring, and stirring, and stirring to get a dark roux, and it's one of those things you can't walk away from. Now that you've mastered it, you can make some killer homemade brown gravy for roast beef.

The Conecuh sausage & dancin' chicken look good too.  The only thing missing was a dancin' partner for the chicken!