Drool is more like it. After smoking Tasso Ham and Andouille Sausage, we went for gold and made Gumbo. A rich, earthy, soulful blend of smoked meats, rich stock, vegetables and dark earthy roux.
Overnight, the stock steeped. Chicken bones, duck bones, and ham hock stewed. In the morning the whole house smelled of rich broth. Just in case that wasn’t enough, the addition of veal stock ensured this ain’t no diet gumbo. This is the real deal, folks. Tasso ham, Andouille sausage and Chicken gumbo, rich with the stock and a dark smoky roux, served on top of dirty rice with a hunk of home made french bread. I could eat it again and again.
I will mop up the remnants. I will lick the bowl clean.