First try at Gumbo

[haeffb]

Also not Weber-related, but I'm one of those who lets the grill sit during the winter. Making the roux on a grill might be tricky...

Bacon grease and flour to make a roux. I started with the heat too low and stirred this for about an hour and a half to get the color I wanted.







That'll do:


Added onion, green pepper, Andouille sausage and a combination of chicken broth and shrimp stock (peeled shrimp and put the shells in cheesecloth to boil). Seasoned with Tony Chacheres creole seasoning.

Simmered for an hour, added shrimp and simmered for another half hour.

Served over rice:



This may not be exactly true to the recipe, but it was awesome. Rich, spicy deliciousness.

Next time I may add some tomatoes and celery, but I'll probably keep avoiding the okra.

[TheDude]

Love me some gumbo. I'd take a bowl of that, anytime.

[kettlebb]

I'll second that @TheDude


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[Mr.CPHo]

That looks very good.


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[HoosierKettle]

I love making gumbo. Give celery a try. It "melts" in and isn't noticeable texturally but it adds a great flavor component imo. Roux looks great. I'm never patient enough to get that great color


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[Maineac]

I love gumbo and yours looks as good as any I've had in Arcadiana.  Awesome roux! 

When I've made it I've always stirred the roux like you, but my next one will be made in the oven like Alton Brown's - http://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe.html.  And I have read that it freezes well so I will be making a double batch and freezing half.  These could be real time savers.

-Dean

[JEBIV]

@haeffb that is one beautiful chocolate rue, patience rules to make that rue, and a nice looking gumbo too