Made gumbo for the first time last week. Not bad for a first attempt. I used Paul Prudhomme’s recipe as a guide to get the ratios of roux to stock, etc. right. I used a red bell pepper because the green peppers at Kroger were scrawny and unappealing. I bought a rotisserie chicken and picked the meat off then made stock with the bones. I kind of rushed the stock and I think if I take more time making the stock next time then I’ll have a better product. It was pretty good but I was hoping it would be better. But it did get better over the next few days.
I wanted to play it safe with the roux and not get it too dark and risk burning it. I also didn’t want to risk pausing to take pictures while it was developing. Here’s the roux after adding the trinity:
And here’s the finished product:
Next time I’ll do better but it was good to get the first one under my belt. Might have to start by smoking a whole chicken on my new WSM next time.