"All I want is a good bowl of gumbo...

SloMotion · 02-14-2012, 10:51 AM

Originally Posted by fhotard

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,

.

fhotard · 02-14-2012, 03:09 PM

Originally Posted by SloMotion

... 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, .

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.

02-14-2012, 10:51 AM	#1
SloMotion 5000 POSTS! + Join Date: Jan 2012 Posts: 6,776 Blog Entries: 15	Originally Posted by fhotard 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, .

02-14-2012, 03:09 PM	#2
fhotard 100th Post Join Date: Mar 2003 Location: Pensacola, FL Posts: 263	Originally Posted by SloMotion ... 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, . 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. SloMotion likes this.

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