I made myself a pot this weekend from scratch... chicken, sausage, and okra. I still eating it for lunch this week at work. :drink:

Skim off some of that fat on top Slo!

... will do! ... must have been the bacon ... :mrgreen:

Ok, bacon in a gumbo??? That's just weird!
But, I can't badmouth anyone for loving bacon... there's just something magical about pork fat!

Had some leftover shrimp and sausage gumbo last night for dinner. Man, that was good!

... well, there's a method to my madness ... I did it because I was using a slow cooker and I didn't really have any oil laying around for a roux and I'm really not familiar with using a roux, so I diced up a half pound of bacon, fried it, kept some of the grease for the roux and kinda' cooked the celery/onions/garlic/bell pepper until soft in the rest of the grease before putting it all in the cooker.

A little unconventional, I know, but I am about 1300 miles north of true 'gumbo country' and I was unsupervised, :lol:.

I've actually done it before... but after rendering it down, the bacon itself was just so soggy and I didn't find it to have much flavor left. If I ever do it again, I'll crisp it up, break it up, and use it as a crunchy garnish on top.

http://r25.imgfast.net/users/2512/26...les/462188.gif

SloMo.....check your pm's.

That actually sounds good, though I have never had bacon in gumbo before. Bacon makes most everything taste better.

Cool! way to be creative.
Actually, my roux is based on pork fat.
I brown some sausage to get the oil needed to start the roux.
If it's a better sausage, it doesn't put out too much oil so I have to add more oil.

...and increases our chances of actually looking like Homer Simpson. :p

the BBQ places around here that know about it, they do it. Slaw does make a HUGE difference on a pulled pork sandwich.