What's that you're eating?

Spent yesterday afternoon making my gumbo for the next few days.

Browning down all my chicken and using the skin and carcass to make a nice stock.

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The rest of my fixings: trinity, roux, smoked pork sausage, and tasso. Louisiana rice.

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Made a nice hot bowl on a cold evening. Hope yall are keeping warm.

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The wife wanted cast-iron ribeye last night, but then filled-up on snacks and asked for crock pot ribeye tonight instead. Kind of a fun experiment.

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Steak prepared normally with salt & pepper and rested in the fridge. Seared with avocado oil, adding salted butter, onions, and garlic. Dumped it all in the pot with some old red wine and cooked low for about six hours. Came out real nice.
 
3fifty7 said:
Spent yesterday afternoon making my gumbo for the next few days.

Browning down all my chicken and using the skin and carcass to make a nice stock.

View attachment 2458882

The rest of my fixings: trinity, roux, smoked pork sausage, and tasso. Louisiana rice.

View attachment 2458887

Made a nice hot bowl on a cold evening. Hope yall are keeping warm.

View attachment 2458885
Click to expand...
Tasso is a key. Not easy to find around here. Yours looks terrific.

Last tasso we had:
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The fare is way better than this pic. Leftover homemade salmon chowder that my wife made from scratch last night.

So good.

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Dr pepper beans with extra Dr pepper. Chopped onions and a bit of salt.

Canned carrots. Salt, pepper and butter.

The shiny loaf pan is zinc plated. The same thing used in high dollar, all copper French pans. They're zinc plated. These are steel. As long as it's not super heated. It's safe on the grill as a French pan on a gas stove top.

A nice smokey flavor.


 
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