garlic bread made with white truffle oil and roasted garlic.

My honey was on a day trip Sat, and I decided to make a gumbo. She's allergic to shellfish (I always have shrimp in my gumbo), and I had a bag of leftover roasted chicken backs, thighs, and legs from our last cookout in the freezer that I needed to cook.

I simmered the chicken parts for about 2hrs to make a stock, and to get the meat off the bones. While that was going I prepped the Cajun Trinity, chopped onion, bell pepper and celery. I added this to another heated pan with olive oil where I cooked the onions until they started to brown, and than added finely chopped garlic to soften the garlic.

After straining the broth, I added the veggies, plus a couple of bay leaves, Worcestershire sauce to the broth and brought to a simmer. I than picked thru the chicken and got off the meat. I added the meat back to stock, and I also already had andouille sausage that I had smoked on the grill, I sliced it and add it to the stock as well.

I let this simmer for about 90min, tasted it and adjusted the seasoning, and started the rice. Here I made garlic bread with roasted garlic and white truffle oil http://tinyurl.com/bsg7mu4, umm this was good.

Than I made the mistake of calling my 26yr grandson, & my brother. When they got here I add the shrimp to gumbo, and placed the filé powder on the table.

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Tony Houston

awesome. right in time for some lunch.

This is when I wish we had Smell-o-vision!

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“All music is folk music, I ain't never heard no horse sing a song.” Louis Armstrong

Sounds fantastic! My packed lunch is going to be very boring after reading this.

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My plan was to have several small freezer of gumbo in the freezer for future lunches, but as I posted, I made the mistake pf calling my grandson & brother.

My grandson ate two bowls with four slices of bread (he's 6'2", 198lbs), and I gave him some to take home. My brother only had one bowl, and I gave him some to take home.

That left me with two half filled 1qt bags of gumbo, of course, I'll always make more .

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Tony Houston