Cold weather and a craving for some gumbo

then make a perfectly browned roux in a cast iron pot stirring it well, and minding my fire so it doesn't burn (takes about one beer worth of time)

have the yellow onions, bell peppers, jalapenos, and green onions coarsely chopped and ready to add to the roux when it is browned to slow down the roux, and add half the pot full of water then allow this to come to a boil, stirring occasionally (takes two beers or so)

Now we add the cut up pieces of chicken and tasso, and fill the rest of the pot with water waiting for it to boil again (another beer or so)

After it comes to a slow boil, I add salt and seasoning to taste, and depending on the size of the gumbo I'm making, probably a lot more seasoning for myself than for you yankees, remember that the pure gumbo will be over rice in the end, which will cause it to be more bland, so season it well and Let it boil till halftime of the Saint's game (six pack or so)

reduce the fire and skim the oil from the top as it rests pooring the oil over the dog's food so he's nice and shiny for duck season (half a beer)

Add the sausage and some more green onions toward the end (have another beer while letting it cool off enough to eat)

Pour over some Louisiana grown, med grain rice, and add some Tabasco and file.

Can I get an Amen?

Amen, hallelujah brother, and pass the cast iron skillet.
Stainless steel or teflon, perish the thought.
What time is dinner?
GWB

Add some of those gulf shrimp and a little andouille and I'm so there!

Larry,
How in the hell does a Kansas boy know about andouille?

Btw, I'm sampling some gumbo right now, and I approve. Not bad for my first of the year, although I may have to sample it some more.

QUIT IT!!!!! You are making me home sick.I lived in Biloxi Miss for most of my life.Reading this got me hankerin for a roast beef po-boy.Oh well least I got some Zatarains Dirty Rice and Pork to get me by.Good Luck

I just finished up supper outside around the fire pit with my family. A belly full of gumbo, a highball glass full of Amaretto, my wife beside me, and my son in my lap. Life is pretty damn good.

And you didn't call me??
I'll remember that.

Still got some. Come on over.

Oh, Daniel, I've been all over. My wife is from west texas, so I speak jalapenos too. She has found a way to dry it just right and then makes powder out of it.

I love cajun food as well. There are times when the wife and I just take off driving for 3-4 days just to take pictures and stop at local joints to sample real local food. From KC, we can get to Memphis comfortably in a day and it is no time to MS and LA from there.