EricV
Riding, farkling, riding...
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Scoured the fridge and freezer today and made up a batch of faux gumbo. I had home made chicken stock portioned out in the freezer, so that was good. The half cup of med frozen, cooked shrimp in the inside freezer, left over chicken from a Sam's Club rotis chicken, left over Kilbasa, 4 strips of bacon left in the package... The rest came from the pantry and cupboards.
I made a deep caramel roux from canola oil and flour, diced up the kilbasa and lightly fried it in a pot to get some oils out, then when the roux was nice an as dark as I dared, tossed in the 3/4 cup of diced onion and a diced clove of fresh garlic into the roux, wisked like mad for 6 minutes to get it all carmelized and then into the pot with the kilbasa, tossed in the chicken stock, the rest of the trinity, chicken and the spices added a touch of water to loosen it up and let that come to a boil, then backed off to simmer for 2 hours before firing off the rice cooker. Once the rice was done, tossed in the shrimp and fluffed the rice. By the time we plated the shrimp were heated through and just a touch of green onion to garnish with a dash of cayenne on top for me, since I like a little extra heat, and dinner!
This was nothing like my normal gumbo that takes two days, but amazingly tasty for, some version of, a toss together meal. Pictures or it didn't happen.
I made a deep caramel roux from canola oil and flour, diced up the kilbasa and lightly fried it in a pot to get some oils out, then when the roux was nice an as dark as I dared, tossed in the 3/4 cup of diced onion and a diced clove of fresh garlic into the roux, wisked like mad for 6 minutes to get it all carmelized and then into the pot with the kilbasa, tossed in the chicken stock, the rest of the trinity, chicken and the spices added a touch of water to loosen it up and let that come to a boil, then backed off to simmer for 2 hours before firing off the rice cooker. Once the rice was done, tossed in the shrimp and fluffed the rice. By the time we plated the shrimp were heated through and just a touch of green onion to garnish with a dash of cayenne on top for me, since I like a little extra heat, and dinner!
This was nothing like my normal gumbo that takes two days, but amazingly tasty for, some version of, a toss together meal. Pictures or it didn't happen.