wheres Paco when you need him hes a registered Coon Ass and knows his Cajun and creole Tc
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wheres Paco when you need him hes a registered Coon Ass and knows his Cajun and creole Tc
What ? Like this ?? This was from this years Fat Tuesday, Shrimp Andoullie Gumbo............:angel:
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See what y'all have done ,now I'm gonna have to go and make some Gumbo soon again. This is how it starts.....slippery slope I'm telling ya.
OMG Soooo freaking good
Onions / Green Bell Pepper/ Celery
aka The Trinity
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Andouille & Hot Turkey sausgae / Dark Meat Chicken / Shrimp
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Starting the Roux in the 12" Lodge CI
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Getting Darker,,, I used Rendered Bacon Fat :p
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Built in the pot
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Oh man even have the Crystal's
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Home made bread to sop up the Juice
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Cajun Gumbo baby Aieeeeeeee !!!!
Dang you, Glen. I just ate a bunch of pizza watching the Zags beat South Carolina, and you've now gone and me hungry again. That looks absolutely delicious..the home baked bread too!
I'll be honest,I wish I made Gumbo at home more than I do and I don't know why I don't because it's one of if not my favorite one pot dish to make. It's gotta be the calories I guess and I like making this more than Chili ...and I make damn good chili. I'm making some come payday though,those pics just insured it. Props Glen !
Amazing looking Gumbo there Glen, I'm sure the flavor was off the charts good
Even better today :)
Of course that is true of most all "Pot" dishes, they are always better the second day :p
I wonder if that is because the flavor had time to permeate the dish or the fact that all the "WORK" was put in the day before :beer1: