how to make gumbo...

let me see if i can explain...

first please excuse my photography... food is difficult...

here it goes.

first be sure you have approximately 45 minutes of uninterrupted time.  you will see why in a minute.

second.
*here are the goodies you will need (amount varies depending upon how many you are serving)
1ish cup(s) flour

the holy trinity- for those of you who don't know what that is... it is onion. celery. green bell pepper.
2 ish onion (i admit i get the pre chopped onions... highly recommend and NO ONE knows the difference PROMISE... so if you get the bags of frozen pre copped get 2 small bags)

3 ish green bell peppers- again get the frozen pre chopped 2 or so bags

a bunch of celery- chopped.

one whole chicken (you may use a turkey or turkey legs or a combination of turkey and chicken)- this chicken can be one of those roasted ones from the store... or you can boil a raw one with enough water to just cover it and a quartered onion, some celery, ba leaf, and salt and pepper... this you can use in the gumbo later as your chicken stock...
bay leaves
kielbasa- one package from the meat section.  then chop into rounds.
hot sausage- andoille is suggested!
chicken stock- 2 boxes low-sodium

rice.

so now to the cookin'

makin' the roux- this is the MOST IMPORTANT part of the gumbo... it is make or break time here... time to FOCUS.
the roux is the body of your gumbo. it brings the distinct flavor and color to your gumbo...
get a large skillet.
put your flour into the skillet on medium low.

get a wooden spoon and start to stir.

you won't want to stop stirring.

this is the part of the process you are not allowed to walk away from the stove for an instant...

keep stirring...

when you think you are done... you most likely aren't...

keep stirring...

you want your roux to be the color of cinnamon...

when it is the color of cinnamon you may stop. 

pour your roux into your big ol' stew (in our case gumbo) pot...

then either in the same skillet or if you don't feel like rinsin' it get another skillet...

pour the holy trinity into the skillet with some olive oil...

and brown.

when the holy trinity is smellin' nice... pour it into your big ol' pot... where the roux is waiting for it...

mix 'em together...

now on your skillet... brown your kielbasa and andoille (hot sausage)...

when that is done pour it into your big ol' pot... juices and all..

then take your chicken (i did a boiled chicken)

put it into your big ol' pot... i put it in whole and debone later.. but you can do whatever you please...

pour all of the stock into the pot too...  add some water 2-4 cups i would say... add some salt and a ton of pepper... taste... let simmer for a while... taste again and season some more if you need to...cover and keep on low for as long as you can... the longer the better...

cook your rice in the mean time... depending upon how many people you are serving... if it is just you and a buddy i would say 1 cup rice/ 2 cups water... if you are having 20ish people over i would say 5 cups rice/ 10 cups water... and some olive oil... set one low and cover for 20ish minutes.

when your peeps have arrived... just put some rice in the bottom of each bowl and cover it with the gumbo... trust me everyone will be HAPPY!

* i do not measure when it comes to gumbo... i just put in what looks about right... then taste and add... you'll get it... don't worry.

happy halloween...

here are a few photos from the 2nd annual pumpkin carving party...

i made pumpkin cupcakes ... they were to die for!

then we carved...

this guy... who invited him...hehe

hey miss. fabulous! she did her classic and timless jack-o-lantern... nothin' fancy...

now this one on the other hand... winner two years in a row... i am debating on if i should invite her back next year... of course i will...

happy halloween!

the best... most delish... easiest... salad...ever...ever...ever...

pretty please try this salad... i would recommend making it for a party and keeping half for yourself!


you can find the recipe here at the magical and amazing pioneer woman's site... i am purposely sending you over there for the recipe because if you haven't spent an hour getting to know the pioneer woman... you haven't lived... she is real...funny... talented...human... and humble... 


she has just come out with a cookbook and is going on a book tour !!!! i am not even a little shy to say that i have already taken the day off of work and am going to denver on november 2nd to meet her!!! 


oh and she has a delicious ranch man husband... the marlboro man  who she is madly in love with after 13 years together... she tells the story of how they met here 


ok so i can't leave you without any photos... that just isn't any fun... so here is how i had to type this entire post this morning... i think someone needs a little attention...

yes, she is on the couch... and yes she is in my face... completely.

hope you enjoy.

cake balls...

these are super easy... tons of fun... and REALLY delicious! 

a real crowd pleaser!

first cook your cakes... use a box cake... it gives you just the right fluff to sponge ratio...

i used one devils food and... 

(please forgive some of these photos... no idea why they have decided to rotate)

one yellow cake... mr. rooster's fav

then you take icing in the can... yes... in the can... i am usually TOTALLY against but for this... it TOTALLY works...  just the right sticky to fluffy ratio...

for the yellow cake i used cream cheese frosting with a few drops of yellow food coloring... to match the color of the cake... you'll see why in just a moment...

darn photo... sorry... so i used milk chocolate with the devil's food cake...

you will need some melting candies... i chose peanut butter chips... chocolate chips... green mint chips... and white chocolate chips... put those aside for just one moment...

take your cake (i used only half because i was making two different flavors at the same time and because i was rushed for time i didn't) crumble it up in the bowl with your icing... if you use half of the cake you will use half of the icing in the can... if you use the whole cake use the whole can... easy enough.

 mix them together...

then take a melon baller... spoon... or just your hands and start making the balls... whatever size you would like... no rules here...

 lay them out on a piece of parchment paper...

when you are finished making the balls put them in the refrigerator... or if you are in a hurry... the freezer... you need them to harden... you don't need them frozen solid!

now... go find those melting goodies... put them into individual bowls... pop 'em in the microwave for the time specified on the bags...

then dip the cake balls into the melted goodies... place back on parchment... sprinkle if you wish... and pop 'em back in the refrigerator...

here are the yellow cake balls with chocolate melty all over... oh and sprinkles...

here are the devil's food with milk chocolate and white chocolate... and green mint melty...

then you eat 'em!

there are lots and lots of different varieties you could make... let your imagination run wild... and let me know how it goes!