G. O. B.'s Ultimate Gumbo

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That's a big bowl of “AWESOMENESS”


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And this is what you will need for that bowl of awesomeness (1lb chicken thighs were an option i opted out of...lol) you will also need a BIG pot, at least 8 qt., I have a 10 qt chicken fryer here.


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1/2 the veggies are to be pulsed in a food processor and the others will be cut into 1/2" pieces for go in the pot.


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cut up half the onion, half the red and green peppers and celery (about 4 stalks) as you see here and if you have one of those 1/4" choppers cut the rest and put them into the processor


Crush and chop well the garlic


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Take the pound of bacon and cut it into three sections so your pieces look like this, render them down to a golden brown but not crispy and set aside saving the fat for the next step while the bacon is cooking i like to grill up the Andouille sausage to a golden color and slice in 1/2" pieces.

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Add 1 stick of butter to the bacon fat and melt


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Stir in the flour and continuously stir until it becomes a nice think mahogany color


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Now, in the processor you have the veggies, add a big handful of shredded carrots, 2/3 of the bacon and the 6 crushed cloves of garlic

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Pulse the veggies in the processor until they are the consistency of this

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add the veggies to the roux and stir in well, make sure its all combined in


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So, I didnt have a pic of it grilling but I grilled up the Andouille lightly while the bacon see here, and sliced it in 1/2" pieces as you see here I found a Hot andouille that i really like, this recipe has a good bite but not really hot just a light heat wave in the throat and gone...perfect with a beer...lol

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Mix the Andouille and rest of the bacon in the pot with the roux-veggie mix


Add all the seasonings but the +1 seasonings as those are for later