KyNola
Member
OK kids, today's lesson is gumbo. The meats are MAK smoked turkey, MAK smoked tasso and a nice smoked sausage that a good friend gave me.
First we start with a roux. This one is 1 1/2 cups oil and 1 1/2 cup of flour. Stir constantly or it will burn.
Then we add the diced onions, celery and bell pepper. Notice how the color of the roux darkened when the vegs were added.
Next comes smoked turkey, sausage and tasso
Finally, 2 quarts of chicken stock, bring to a boil to see what thickness power your roux has and then drop the heat to a simmer.
Some folks say at this point to let it simmer for 20 minutes or so but I like to let mine go for at least an hour.
Sorry, no plating pics as this is for tomorrow but trust me on this.....it is way good!
First we start with a roux. This one is 1 1/2 cups oil and 1 1/2 cup of flour. Stir constantly or it will burn.
Then we add the diced onions, celery and bell pepper. Notice how the color of the roux darkened when the vegs were added.
Next comes smoked turkey, sausage and tasso
Finally, 2 quarts of chicken stock, bring to a boil to see what thickness power your roux has and then drop the heat to a simmer.
Some folks say at this point to let it simmer for 20 minutes or so but I like to let mine go for at least an hour.
Sorry, no plating pics as this is for tomorrow but trust me on this.....it is way good!
