"What's for supper tonight, Luke?" Give me twenty minutes and we will be eating gumbo!
This week, Luke tells divulges his quick and easy method of making "Instant Gumbo"!
Begin cooking a couple gallons of gumbo stock which contains all the baiscs, ie. tomaotes, okra, celery, bell pepper and onion. This can be preserved by canning in quart jars or freezing in quart freezer bags.
For the meat, smoke and chop your favorite wild fowl. Pheasant, quail, dove or turkey are great in gumbo. Now, you have the stock and the meat ready to go and you can have a steaming bowl of gumbo in front of your guests in a matter of minutes.
Rather than spending an hour making roux from oil and flour, I prefer and instant Roux which, to my way of thinking, tastes just as good and does not contain all the fat or conventional roux.
Heat the stock vegetables, chopped, smoked meat (smoked sausage goes well with your smoked gamebird) and stir in the instant roux until the propery consistency is attained. Shake in your favorite dry Creole seasoning ( I use Tony's).
Serve with freshly cooked (or instant) rice and garlic buttered French bread!
