Boiled some shrimp & sweet potatoes to get things started (and tore up some homemade tamales)....the mushrooms & garlic disappeared of course..if you've never used sweet potatoes in a boil, do it.



Boiled some eggs. I've never used them in a gumbo until recently, hooked now. I love hard boiled eggs.



Made a dark roux.



Bacon.

Out of homemade smoked sausage, so went with Prasek's. Can sure tell the difference.....



Onions getting a tan....



In with the trinity and okra....




Then the green onions & garlic, and then the roux....

Boneless chicken thighs & Magic Dust, boiled for 5 minutes & removed from heat. BUY some Magic Dust from Freemans, it's good. Low salt, high flavor. I chunked half & shredded half.



All back in pot.

Gonna be thick tomorrow. I prefer to cook a chicken & sausage gumbo the day before. Ow well, eating now.

Dang that looks good even for breakfast.

One of my favorites.

Good job little buddy!

Oh heck yes

Outstanding Sir! I'm making a pot of "smoked wild pig beans".....this post makes my beans look pretty pathetic....

Thanks all! Snake I know them beans are gonna be good!

Do you use salt or bullion in your stock?

No Sir. I boil the chicken thighs in a seperate pot, there's enough fat in them thighs to make a good stock. I try not to add salt anymore.

O hell yea. That looks like the gumbo I get down at the camp in LA

Legit

Oh damn that looks good!

You a cooking sum buck!

My daughter is allergic to shrimp. I use turkey dark meat and oysters in mine.

Man alive, I need schooling on the Roux!

I cheated and used a mix for some gumbo Monday night. pound and a half of fresh shrimp and pound of sausage. It was really good over rice with some corn bread.

This post make it look pretty easy to make gumbo... I'm gonna give it a go sometime.

It's pretty easy fellas, just takes a little patience with the roux. My oldest boy left/came back and said DANG Dad you still stirring? I said boy ain't nothin' but love going in this pot.

Good roux and Grandma's gravy has always eluded my wife's many, many attempts. Looks like it goes good with cold Shiner Bock.

Oh yeh.

Good roux just requires patients.

Post up the recipe on the roux please.

Cast iron skillet, cup of vegetable oil, cup of flour, medium/low to low heat, don't stop stirring until you've reached the color/thickness that you want. I cooked this one as long as I could before it was ruined, dark dark. I make different rouxs for different recipes. Some dark some blonde. There are other methods out there too (oven/microwave) but I like it old school. I WILL add roux from a jar later in the cook if I need it.

That looks amazing! Love me some dark roux gumbo..

I guess in Oklahoma you need to be in the medical field for a good roux. Around here I just have to have some patience?

I live in Texas, but yes, a good roux is not rocket science.

They made this on Diners and Dives last night. Yours looks better.

Thanks. I had another big bowl the other night, that bowl would have made a better picture but didn't take one. Love the stuff.

It always better the next day.