Please review the name of this thread and you'll understand the photos
Let's begin
A checklist of goodies will certainly include Celery, carrots, onions, shrimp, 2 types of sausage, garlic, rice, chicken stock, flour, veggie oil, Zatarins gumbo base, fresh cracked pepper and other stuff
The store I was at didn't have chorizo or anduille sausage, SOOO I used these 2
...... TASTY !!!!
I already had the Zatarins gumbo base (which was my inspiration to cook gumbo tonight)
Everybody here most likely knows that Celery, carrots and onions together is known as a Mirepoix and we also have chopped up shrimp ready to go
One of the sausages (the cracked pepper) was already cooked so I simply chopped it up...The other sausgae I par-boiled in water for about 10 minutes or so
Now its time to make a Rue...This will be the future thickening agent for this gumbo...Once the gumbo is eventually brought to near boil, the rue will thickiin it up CONSIDERABLY so be careful....It's usually a good idea to start with 1/2 cup flour, 1/2 cup veggie oil or butter. This rue is made with 1 cup flour and 1 cup veggie oil. THE secret to making a good rue is to KEEP STIRRING IT CONSTANTLY at low to medium heat for about 15 -20 minutes....If you DON'T keep stirring it, you will see black spots appearing and its ruined....Yer gumbo will taste like SHIT....Throw the rue away and start over !!!!! You'll know yer about there when the rue turns about the color of peanut butter....Here we have start and finished fotos of a proper rue
..... This is VERY important as the base for ALL gumbo
As SOON as the rue is right, add the mirepoix and some garlic. Stir for 3 or 4 minutes....
Time to add the chicken stock
Now add the Zatarin's gumbo base mix
Time to add the shrimp and both sausages
time to bring this bad boy to a slow boil....KEEP any eye on it !!! Stir it frequently....It's GOING to thicken up and you don't want it to burn on the bottom....
Time to take the EZ way out and make some instant rice
And its time to eat !!!!
KISS THE MAGIC !!!!!