Damn I knew you posted it somewhere. I don't know why I didn't take a screenshot. I found FMB recipe on post 796. I apologize. I've been looking and can't find yours.

Well mind is a seafood gumbo. FMB's is a chicken gumbo. So my base broth is made from shrimp—his from chicken. I'll see if I can find it for you. It was a bit long, because you have to make the shrimp broth. But that's the quick part. Mine is a legit southern recipe from there too.

Here it is with your name right in the title!

http://www.chiefsplanet.com/BB/showp...&postcount=476

Yeah, it's really looooong! Remember, not everyone's Gumbo even in Lousiana is made the same.

Thanks bro.

That's what inspired my cooking. I couldn't live without her memory, and what better way to remember than her food? It's no where near the same, but it sure takes me back...

Thanks very much. I was actually wanting a seafood/sausage kinda gumbo myself. I'll use his recipe as well as yours and come up with something. I'll make it next weekend when it cools down here.

Yeah, mine uses andouille sausage but I went light with it. I froze what was left and threw chicken in it later when I thawed it out, cause all the seafood was gone. It tasted even better even though I used chicken later. I was kinda nervous about how that would taste. But it was fine. I heard gumbo tastes better after being chilled or frozen.

I have the worst burps.

So I've watched about 10 YouTube videos on gumbo. Seems very easy, constantly stir the roux until dark brown, add your onion, bell pepper and green onion (celery optional on some vids) until it's soft. Add your chicken broth, seasonings, meat/seafood and garlic. Simmer for an hour or so.

I like the broth almost better than the rest of it, but I get a thick texture, almost like a thin gravy.

Easy: sprinkle with garlic, ginger, S&P, then sear. Serve with white rice and the best teriyaki sauce you can buy.

Medium: season and saute, then deglaze the pan with white wine, olive oil, garlic, lemon juice and zest, chicken stock, and herbs to make a sauce. Serve over rice or pasta.

More difficult: butterfly, season, do your typical flour/egg/panko breading, and bake at high heat (use broiler off and on for both sides). Once browned on both sides, serve with rice and a sauce made from chicken stock, sugar (tons), soy sauce, lime juice, sriracha, vinegar, garlic and ginger powder, crushed red, S&P...then when the taste is right add a strong corn starch slurry.

I think he already made dinner

Yep, there's approximately 27 million different ways to make gumbo. I'd imagine it'd be pretty easy to combine BEP's recipe with mine and come up with something completely new.

For the last two to three months I have been craving a grilled sausage, peppers, and onions on a hard roll with mustard.

Well tonight I took the plunge and satisfied my craving! :D

It came out fantastic and hit the spot. I sauteed the peppers and onions in olive oil, salt pepper, oregano, and garlic powder.

First pictures are the beginning of the cooking and the last the results!

And here are the results of my sausage, peppers and onions.

I like your counter.