remix said:

It's shrimp, calamari, andouille, celery, bell peppers and onions. I hadn't added the roux at that point.

Cooked it all down in some beer and spicy garlic butter until everything was reduced and browned. Then combined with the roux and okra for bit and topped with some rice/scallions.

I use this method with seafood pasta and jambalaya since I like to have gumbo as a side. Cooking the roux and the meat/veggies separately means I can use them to make a couple different things at once.

That picture was from making it for a gumbo and a creole pasta. Took one half and added it to some fettuccine noodles that I stirred with fire-roasted tomatoes and a tiny bit of the roux. Then I took the other half and used it for the gumbo.

---

Sounds purdy darned good.

Fleabag can't make shit, don't listen to him...he never knows what he's talking about.

SonicTitan said:

Yea that just looks like sausage and shrimp soup lol.

---

I thought it looked a little basic, too...but remix's next post cleared it up.

I was just suggesting that Fleabag quit runnin' his mouth, and show us some of his gumbo.

lowbrow said:

That looks fire.

---

Fire, lol...sounds like something this kid would say.





@remix - little heavy on the sauce for my liking, but it all looks well-made.

Fire, bro