GUMBO!

Today Gary taught me how to make Gumbo! It was an adventure and quite delicious too! It's fun to learn new recipes and this one has a cajun flare! Gary's friend, Dwayne, from Texas, taught him how to make this. Here's what we did:

Start with a 'roux': equal parts flour, oil and a couple tablespoons of butter; saute that over high heat until it is dark brown. It was fun to watch because at first it was golden and smelled delicious, but then as it continued to cook it really started to stink!(you almost burn it to get it to the right color). Here's how it starts:

and here's how it should look when it's done:

Meanwhile saute the 'trinity' (chopped onion, green pepper and celery) along with 3-5 cloves of minced garlic.

In a large stew pot bring to a boil 2 1/2 quarts of water, then add roux and boil for 5 minutes. Reduce heat to simmer and add sauteed vegetables (trinity), raw chicken cut into cubes, seasoned with Tony Chacheres, one package of sausage, sliced (we used turkey sausage), 1 chicken bouillon cube and shrimp if you want (we didn't).

Simmer for 87 days until flavor permeates and you will enjoy! Add more Tony's to taste! (just kidding...simmer for an hour) and serve over rice.

mmmmm! cooking made with love is so much fun!!