Drizzly day on and off and with shrimp being $4.99/lb. yesterday I thought it would be fitting to make GUMBO. First up is to make a shrimp stock - shells, mirepoix, garlic, guajillo chili, thyme, bay and bacon drippings/evoo combo, black pepper corns and smoked salt. Mmmmm . . .
oh and you have to keep the goods submerged.
A two beer roux -
In goes the trinity, garlic, thyme, bay, andouille, kielbasa. Put the lid on and let it all get to...