Splashed hot roux on the palm of my hand and burnt the shit out of it. That's why we call it Cajun napalm. Roasted a big whole chicken yesterday on the Chicken Rocket and then deboned it and made stock. Day two turn that into chicken and andouille gumbo. Full recipe at the link.
https://thegoldenhornblog.blogspot.com/2020/12/chicken-and-sausage-gumbo.html
About twenty more minutes. I'll add a little parsley in the last ten minutes and then a little file' powder after taking it off the heat.
And done. It's good. Will be better tomorrow after it sits in the fridge.
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