Believe it or not, our high tomorrow will be 81 degrees and our low will be 53. Now we're talking! I think it's time. Most people call it Fall. Some call it Autumn. We call it "gumbo weather." First, you make a roux. We had four blue-winged teal in the freezer from a recent hunt and some good locally made smoked sausage. That'll be some proteins for a good teal and sausage gumbo to bring in our favorite time of year. Don't get me wrong, gumbo is good any time, it's just so satisfying when there's a chill to the air. It warms the heart and soul.
Tricia browned the teal on all sides and then patiently browned her roux a good long time, constantly stirring, until it was the color of dark chocolate. With plenty of trinity (bell peppers, onions, and celery) cooked down and stock added along with seasonings, you've got a good meal coming right up. It makes the whole house smell so good. We enjoyed a bowl after church on Sunday and have been working on it each day since. Gumbo gets better day after day as the flavors get deeper and richer.
I almost forgot to mention the rice. I like a lot of rice in my gumbo. We add green onions to the top for flavor and color. We usually enjoy a big dollop of potato salad added to the bowl but didn't make any this time.
With four of us eating Sunday lunch (Tricia, me, Russ & Benjamin), we each got a teal in our bowl to eat. It's a little messy to eat, but delicious. It's important to have a plate nearby we call "the bone plate" to put your teal carcass once it's been cleaned up.
That's the first of many gumbos to come this fall. We have plenty of okra put up in the freezer in ziploc bags, so for sure shrimp and okra gumbo will be on the menu. The old standby, chicken and sausage gumbo, will certainly be made numerous times this fall. Hopefully, we'll kill more ducks during 'big duck' season so we can have more duck gumbos, too.
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