User Panel
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
|
Looks great. Can't wait until it cools off more here to make some.
|
|
|
Smoked chicken and andouille? Boom!
|
|
A Militia of One
|
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
|
It could only be better if the okra was from your own garden!
|
|
A Militia of One
|
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
|
Been making it 60 years. Dark roux is best roux. Once roux is done carmelize the onions in it. Then and only then add your celery, bell pepper and garlic.
|
|
|
|
Originally Posted By dahugo: Been making it 60 years. Dark roux is best roux. Once roux is done carmelize the onions in it. Then and only then add your celery, bell pepper and garlic. View Quote I'm using a homemade chicken stock (which is very gelatinous - mine literally gels up in the fridge), which compensates for that quite a bit. I'll also be adding okra and a little bit of file, which will also thicken it up some. |
|
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
|
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
|
Originally Posted By DrFrige: Noted! When do you know the roux is ready? View Quote View All Quotes View All Quotes Originally Posted By DrFrige: Originally Posted By LoudLyle: Step one you must be patient enough to make a Roux Shrimp or any seafood is good to go. Chicken and sausage is also good to go. Stirring and absolutely not burning the roux is the key. Good luck Noted! When do you know the roux is ready? When you finish the second beer. |
|
|
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
|
Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1728-3351309.jpg Soooo goooood. View Quote I’m drooling over this Well done, all the way around! |
|
"Sometimes I wonder whether the world is being run by smart people who are putting us on, or by imbeciles who really mean it."
-Mark Twain |
Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1727-3351284.jpg Almost done - maybe another 30 minutes. It is so fucking good, right now. I'll add the green onion about 10 minutes before I think it's done, and the file when it's done. I have some leftover rice from last night, so I'll use that too when I serve it up. View Quote Everything looks awesome, you don’t brown your sausage before adding it? |
|
"You have to understand most people are not ready to be unplugged, and many of them are so inured, so hopelessly dependent on the system, they will fight to protect it." ~Morpheus
|
Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1728-3351309.jpg Soooo goooood. View Quote Attached File |
|
A Militia of One
|
Originally Posted By Willz: Everything looks awesome, you don't brown your sausage before adding it? View Quote View All Quotes View All Quotes Originally Posted By Willz: Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1727-3351284.jpg Almost done - maybe another 30 minutes. It is so fucking good, right now. I'll add the green onion about 10 minutes before I think it's done, and the file when it's done. I have some leftover rice from last night, so I'll use that too when I serve it up. Everything looks awesome, you don't brown your sausage before adding it? |
|
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
|
Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1728-3351309.jpg Soooo goooood. View Quote Looks good but it’s no zatarains |
|
|
Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1728-3351309.jpg Soooo goooood. View Quote Nicely done. I only have one critique (see below). Smoking the chicken is a nice touch. Never done it before, but sounds good Attached File |
|
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
Originally Posted By CajunMojo: Nicely done. I only have one critique (see below). Smoking the chicken is a nice touch. Never done it before, but sounds good https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3351505.JPG View Quote You know where the word Gumbo comes from? |
|
|
Originally Posted By Gdirty5: You know where the word Gumbo comes from? View Quote View All Quotes View All Quotes Originally Posted By Gdirty5: Originally Posted By CajunMojo: Nicely done. I only have one critique (see below). Smoking the chicken is a nice touch. Never done it before, but sounds good https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3351505.JPG You know where the word Gumbo comes from? Don't care. |
|
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
Originally Posted By Gdirty5: You know where the word Gumbo comes from? View Quote View All Quotes View All Quotes Originally Posted By Gdirty5: Originally Posted By CajunMojo: Nicely done. I only have one critique (see below). Smoking the chicken is a nice touch. Never done it before, but sounds good https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3351505.JPG You know where the word Gumbo comes from? |
|
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
|
GOA MEMBER, NRA Life member Endowment , Life member TSRA. Eagle Scout Class of 1978.
|
Frikken LOVE this place... Thank you!!!
|
|
MEMBER: NRA, GOA, SAF, NYSRPA
|
Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1723_JPEG-3351210.jpg Veggies are soft enough. Added a generous amount of freshly ground black pepper, and a pinch of that cayenne & cooked it for a couple. https://www.ar15.com/media/mediaFiles/51536/IMG_1725_JPEG-3351211.jpg Added the chicken stock, the bay leaves and the thyme. Salted it to taste. I'll let this simmer for an hour before adding the okra, chicken and andouille. This will also give me time to de-bone the chicken I smoked, while I'm standing around doing nothing. View Quote Geddy Lee makes gumbo? I'm sold |
|
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.