Gumbo base is not bad

[Mik]

Made another big pot tonight, but used a Louisiana Fish Fry gumbo base. Added a big bag of frozen trinity, sautéed that and the andouille chunks up in ghee, added the chicken stock then the turkey. The vegetables really added a lot to the flavor. A little rice, a little cayenne and a little red wine made a great dinner.

[Mik]

A lot faster than a long cooked dark roux.

[jon-nyc]

Im making a Chicken Ragu with bacon.

Cook 6 ounces of thick bacon, diced. Mix in onion, garlic, and (magic ingredient) fennel. Then add chicken thighs and broth.

Here’s a picture of it over gnocchi. Mine will be over brown rice. (It has ~30m to go).

[Mik]

Anything with enough fennel is great.

Do you make your own gnocchi? I’m a real gnocchi snob. They have to be little puffy pillows of heaven.

[Mik]

Oh, never mind. Saw the brown rice, which is what I served the gumbo with.

[jon-nyc]

I’ve never made it or bought it. I’ve had it out once or twice. It’s just too heavy for me.

This I’m eating over brown basmati rice. I wish you could experience the smell in my kitchen now as this cooks.

[Mik]

I’ve made them once with limited success. Commercial gnocchi is awful. I wish you could taste my favorite ones in Southern Pines NC. Unearthly good. I fear it has closed.