Originally Posted by
cubbie
Gumbo!
I'm making it today using the Zatarain's gumbo mix box instead of a homemade roux (I don't mind, I like Zatarain's). My gumbo today has bacon, chicken thigh meat, andouille sausage, and shrimp in it, along with okra, red bell peppers, celery, white onion, and green onion. Chicken meat, sausage, and shrimp all heated up and browned in leftover chicken fat in the oven. Added to the liquid: Louisiana hot sauce, Better than Bouillon chicken base, Better Than Bouillon lobseter base.
I know it's not cold weather yet, but it was a rainy day. If you haven't made gumbo in a while, think about it!
Wow, nothing like gumbo (or its cousin jambalaya) on a cold winter day. I just can't warm up to the idea (groan) on a day on which our weather more closely resembles Baton Rouge than the usual central Ohio norm.
We've been in the low 90s and 85% RH for the past 5-6 days, and I'm kind of focused on cold foods at the moment. But I'll remember your recommendation of Zatarain's mix as an alternative to homemade roux (which is something I don't do a reliably good job of in any event).