Making a chicken & sausage gumbo....

Gonna fry a big bird in the morning. Life is good....




Hope everyone has a good Turkey Day.

I saves my turkey dark meat. I will be making the same dish before Christmas.

O my that looks awesome. Would

Looks great! One of my favorite meals this time of year

Someone posted a picture of gumbo on OT. They had made a blond roux. I prefer the color on your gumbo.

Double heck yes

Thanks yall, it turned out real good and it got hammered. I'm planning on making another one soon to break in my big new 15 gallon black pot, need more mouths to feed first.

ya'll are killing me with all these gumbo recipes and pictures ... I might have to make some with the left over turkey while my wife is out of town (she's not a gumbo fan).

yep, ya'll made me hungry, so I gave it a go last night with left over turkey and smoked venison sausage.

started off making my roux to a medium dark (I got tired of stirring)


added in chopped white onion and let it cook a while, then added broth and chopped green onion & garlic and let simmer for a while


added cajun seasoning, black pepper, thyme, white pepper, Worcestershire, smoked paprika, cayenne, chopped up left over turkey and smoked venison sausage and stirred in, let simmer


I had to eat in the mean time while all this was cooking since I didn't get home from work until after 8:00 pm, so gumbo is for tonight

That looks good!

I forgot, I chopped up 3 Romain tomatoes and added when I was adding in the meat ... Thanks, I usually make my own roux but I might have to give the store bought a try sometime

In the end it tastes the same but you loose out on prime beer drinking time.

Looks great. I like to put chunks of catfish and shrimp in as well. Also use breaded okra, which makes a great thickener.

If I cook the roux on stovetop it’s about 4 or 5 beer process! So now I’ll stir one up and place in oven at 350 for about same amt of time. With a that method I can cut up all ingredients without having to do it in advance. Also I seem to have better control of the roux. Just sayin.

Cathy is coming home for Christmas. I have some boneless turkey things, links, and a pint of oysters to put in there. I still plan to make my stock before I put the meat in.

This is true. Showed a buddy how to make a roux, he thought it would be more difficult. Most people don't have the patience. I said trick is to have 2-3 beers ready to go next to the stove, about the time your finished drinking the color should be about right.

Why miss out on that? It's part of the experience.

That's right. I'm about to make another gumbo for my daughter's Christmas party at school. Also picked up a couple of red coated cast iron pots for my tomato based dishes, about to break one of them in on a chicken & sausage sauce piquaunt! Been eye balling the coated pots for years, finally pulled the trigger.

Too many beers and I break out in handcuffs!! Not really but it’s good for a laugh at a party.

Been there, 11 yrs ago. Was cooking for a big crowd of friends & family, saw something done that was very disrespectful to someone that I loved. Everyone just sat there, I lost it. I went to jail and glad I did (didn't work out well for me), but worked out for the best. Only time I've been cuffed but I learned something from it.

Yum!