Well it is 10 pm Friday night, and my gumbo has been cooking since, noon today. We started by cutting up all the veggies: onions, peppers, garlic. Here is Dennis cutting up some of the veggies.
Dad was being mean to me, so I stuck him with cutting up the onions
While they were doing that, my job was making the roux, a job I really look forward to, it tells me how my gumbo is going to be. This is the roux just getting started.
Now about 35 minutes into the cooking of the roux
Finally, and hor and 15 minutes later the roux is perfect.
It ended up, nutty and a little nit of a kick (secret ingredient)
Veggies done, time to cut up the andouille, I used Veron’s, Poche’s, & Jacob’s
Sweating the veggies, the whole house smelled great with all those onions sweating.
That is my small stock pot with the smoked turkey broth simmering in the back ground, peppers and onions in the front and roux in the back.
Throw everything together and let it slow cook for a few hours
Smoked Turkey, Andouille, Red Peppers, Green Peppers, Yellow Peppers, Onions, Garlic, Tomatoes, Broth
Roux and Spices.
These last 2 pix were taken before any simmering time, So now let it simmer, almost ready for tomorrow.