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Autumnal homesickness and flavor nostalgia convinced me to take extreme action last week, attempt as perfect of a gumbo as I could make, with bachelor-like kitchen resources and less-than-perfect ingredients. And so I did, and I captured it for anyone who's bored enough to be interested or simply won't belive me.
It was a dry-run of sorts as I've threatened to make it for various new yankee friends in hopes of giving them a little taste of Southern-stewed love. The recipe is a combination of my sister's, my mom's and a few techniques and secret ingredients I learned from a crazy Cajun a few years back. The result was as close to a perfect chicken & smoked sausage gumbo as I could hope to achieve this side of Breaux Bridge, Louisiana. Jealous, bitches?
(Click on Photos to Enlarge)
My one stew pot, bought many moons ago, finally put to use.
Sauteed all the veggies...onion, fresh garlic, celery hearts, shallots..
Smoked sausage & chicken stock. Yeah, the chicken broth = MY idea.
This is called 'roux'.. Oil + flour + a lot of stirring and slightly burning equals 'Roux'.
And this is what it looks like when you finish making it and set it aside. Nasty, right? But it makes up for the look.
I did something decidedly NOT Cajun OR southern.. I experimented with "draining" the roux.. And look, it worked. It got rid of a lot of excess oil. The rest was later skimmed-out during the simmah.. Yeah, that's right, the SIMMAH..
Simmah....
Simmah sum mo'....
Supper time! It isn't mom's or RJ's or home, but it's about as close to perfection as I could get, from 1,784 miles away.
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