Need some ideas. This will be my 1st attempt so make it like prayer at Thanksgiving... simple and sweet.

Store bought roux, sausage, then go from there. Are you looking for meat or seafood?

Yes... Ha

Not mine but these sure look good. Going to give some of the gumbo recipes a try before long.

10 pages of Louisiana Recipes:

http://www.louisianatravel.com/culinary/louisiana-recipes

Make your own roux, its easy. 50/50 mix of flour and oil. I like to darken it goooood....but keep the fingers moving or it will burn. If you get the black flakes in it, you've burned it...start over. I like sausage/chicken mix of meat. Not so much a sea food gumbo fan. Boil a whole bird and use the stock for some of the liquid...but try to drain some of the fat off the top. Even doing that there will be plenty of fat in there. Add water for rest of liquid. The rest is whatever you want to put in it. Its a Cajun dish so....garlic, onion, celery, okra (I'm not a big fan of okra but my wife is...it makes for some slimy eating) just whatever you want plus all the seasonings. Keep it 'soupy' and make the rice separate. Pour the gumbo over the rice...do not add them together in one large pot. Its gumbo, not jambalaya. The roux is going to flavor it depending on how dark you make it...darker the more 'richer' lighter the more 'plain' it will be.


But if it were me, I'd just make a wagon full of goooood jambalaya. Dam I can eat my weight with jambalaya.

Here ya go

http://texashuntingforum.com/forum/ubbth...ipe#Post6128558

I made it with sausage and duck when I duck hunted. I now make it with boneless dark meat from my turkey. I always bone out the meat and use the bones to make my stock.

How much work do you want to put into it?

Bring it on. I love cooking and cooking for big groups. Unafraid of making it a weekend event. Whatcha got?

I got easy to not that hard. Cup oil / cup flour for the roux. Easy stock recipe is grab a rotissere chicken, debone it and toss the fat, bones, skin, etc in a stock pot with a quartered onion, couple carrots, bay leaves, little parsley, handful of peeperorns and cook it down.
Make the roux about tobacco colored, dump in trinity of 2 c chooped onions, 1 c chopped celery, 1cup chopped bell peopet. Cook until soft.
Add stock , boned chicken, # andoille or slice link sausage of your choice. Season to taste, toss some shrimp in if you want after it simmers for a while.

White rice, some crusty buttered bread and cayenne sauce you are in business.

Thats my basic recipe. I ll put whatever I have meat wise in it. Squirrel, rabbit leftover pork chops, cubed deer steak. It all comes out good.

Sounds like it chalet. Busy the next couple of weekends but will get this going as soon as I can and let ya know how it turns out. Sure sounds good. Thanks for the recipe

Here is a thread that might give you some good ideas

Gumbo

Well dang... sounds like I'm gunna have to try all of them...

Don't add a can of refried beans...you'll thank me later!

Smoked turkey and andouille