Gumbolisiousness

Ahhhhhh! It feels good to sit down after a day spent on my feet. You see, we're having friends over on Friday night and today was gumbo-making day. It's become an annual tradition after the holidays and everyone seems to look forward to it.

The morning was devoted to prep work with a divide-and-conquer philosophy. I washed and cleaned; Wayne started chopping. Onions, celery, green peppers, garlic, andouille sausage...all kinds of good ingredients. Then Wayne started sauteing and I took over the chopping. At one point we were both wielding knives at opposite ends of the cutting board. I told Wayne I should use the timer feature on the camera to get a photo of our four hands at work together but I got distracted and didn't get it done.

I did get a picture of the roux-maker when he was almost at the end of the process. It's a lot of stirring to get the flour and oil to the color of milk chocolate without letting it burn but that's what gives gumbo it's rich flavor. That and the seafood stock we made yesterday. And the turkey stock that's been in the freezer since Thanksgiving just waiting for today. And all those vegetables we chopped. And the shrimp Wayne peeled and I de-veined. And the containers of crab claws and lump crab meat that went in too. Don't forget the spices too. Man, the house smelled good by late afternoon.

There will be something new in the gumbo this year. Well, not in it...unless you want it there. Wayne bought oysters this year, a first for our gumbo because someone (namely me!) doesn't like them. We ladled out a small amount of the soup sans solid ingredients and cooked the oysters separately. That way those who want oysters can add them and the rest of us don't have to eat around them.

Here's the gumbo all set to go in the refrigerator where the flavors can all mingle and get well-acquainted with one another before they're reheated on Friday. Soup (and especially gumbo) always seems to taste better if it has a chance to rest. And besides, we'll be able to enjoy our guests with the lion's share of the work out of the way.

Now just to wait for Friday so we can eat it up. It's going to be delicious.

Comments

[Linda J]

I always look forward to you making gumbo, and thinking about good it must taste!

[John]

The nephew in New York would love to be there to help eat the Gumbo!

[Leslie]

So jealous. :) I'm sure it will be delicious. Yummy.