In which gumbo is made

[fancycwabs]

As discussed earlier this week, I thought it would be fun this weekend to make a pot of Blackeye Pea and Pork Gumbo from the recipe on Cochon's website. So this morning after going to the gym I went out to gather up the ingredients:

After spending the early afternoon helping to clean out the garage, it was time to get started. Vegetables chopped, and then its roux time:

You cook, and stir,

And cook, and stir,

And cook, and stir,

And eventually it gets dark enough and you throw in all your vegetables.

Then, you take a close look at the package of smoked pork shoulder that you've bought, and notice something you probably didn't want.

So you get to dump the shoulder in a strainer and hose the barbecue sauce off of it. If you ever want to try this at home the cheating way (like I use) REMEMBER THIS STEP!
You improvise, adding a few extra ingredients:

And a couple of hours later, you come up with this:

Served over rice, naturally:


Sadly, it's not quite as delicious as I had hoped. Maybe it's the shortcuts. Still quite good, however.

Comments

[fancycwabs.livejournal.com]

How do you ever expect to make a proper gumbo without a cat?

[slakko.livejournal.com]

I had original andouille sausage in Paris last weekend. I suspect that cat would have been tastier in the gumbo.

[daybreaker.livejournal.com]

wait til october. Cat gumbo all OVER the place!

[fancycwabs.livejournal.com]

Most cats are too stringy for good gumbo.

This one almost turned out to be a gumbo z'herbes, considering the mustard greens. I'm gonna pretend it's healthier, too.

[dimloep-suum.livejournal.com]

Mmmmm, gumbo. Only, I *never* cook my roux to brown/brick, unless it's for Espagnole and/or demi.

[box-of-rocks.livejournal.com]

OHNOES KITTY GUMBO!