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I cooked some gumbo this past weekend because the weather is finally getting cold.
I didn't manage to make my own andouille yet this year, but I picked up some Zummo's which is from Beaumont, Tx where I was born.
Gotta get that roux just right. I do 1 cup vegetable oil and 1 cup flour.
In the pot with some homeade chicken stock.
Bowl of gumbo served with some rice. Gotta have some saltine crackers, too.
I had a couple of links of boudin I got from my butcher that were pretty awesome that I didn't get pictures of. I make my own from time to time.