Simmering a Big Pot of Homemade Gumbo 🍲🦐
Pulled out the big Dutch oven for gumbo night. Started with a dark roux—just flour and oil, stirring constantly until it hit that deep brown shade. Chopped up the holy trinity: onion, celery, and green bell pepper, and tossed them in to soften. Added garlic and let it all sweat together. Used smoked sausage and chicken thighs, browning them for extra flavor. Once the meat was cooked through, poured in chicken stock and let it simmer. Tossed in some bay leaves, thyme, and a little cayenne for heat. Shrimp went in at the end so they wouldn’t overcook. Served it over white rice with a sprinkle of green onions. The key is patience with the roux—don’t rush it, or it’ll burn. Gumbo gets better the longer it sits, so leftovers are always welcome. This batch came out thick and hearty, just the way it should be.
#homemadegumbo #southerncooking #comfortfood #Food #Cooking
