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      "body": "Good looking gumbo. I always use bacon grease myself and add a little fresh chopped garlic after the trinity has sweated in the roux a bit. Also I started adding a small can of tomato paste after the stock goes in.",
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      "body": "Wonderful recipe share.   We love making chicken sausage gumbo in the winter months..... Full flavored and the roux is critical.   thanks you,   oc",
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      "body": "Man that brings back memories from down in NOLA. Thanks for the flashback! I love me some gumbo.",
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      "author": "scottrok",
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      "title": "The Best Damn Cajun Style GUMBO Recipe Ever! - The Secret is In the Roux Baby!",
      "body": "<html>\n<p>Listen to any Cajun that knows their way around a good gumbo and they will most certainly tell you that the secret is in the roux.</p>\n<p><img src=\"http://60minsperday.com/steemitimages/gumbo1.jpg\" width=\"650\" height=\"514\"/></p>\n<p>Roux, that dark delicious mixture of fat and flour, slow cooked to perfection, roasting each microscopic grain of flour to a deep dark brown. &nbsp;</p>\n<p>A proper dark roux can take a novice a good bit of time to perfect, burn it and it is ruined. &nbsp;Before I learned of a method by Alton Brown, I would take at least 30-40 minutes over the stove stirring constantly while monitoring the heat, not too hot and always with 2-3 beers to enjoy.</p>\n<p>I still do the stovetop version when I am outdoors cooking but when I have the option to use an oven, the method from Alton Brown pretty much guarantees a perfect deep dark roux without the risk of burning.</p>\n<p>It is simple, simply heat an oven to 325F and place equal amounts of fat (I use canola oil) and flour in a cast iron skillet. &nbsp;Combine well and place in the oven. &nbsp;Stir about every 30 minutes. &nbsp;After about 1 1/2 to 2 hours you will have the perfect deep dark roux. &nbsp;</p>\n<p><img src=\"http://60minsperday.com/steemitimages/roux1-2.jpg\" width=\"788\" height=\"315\"/></p>\n<p><img src=\"http://60minsperday.com/steemitimages/roux3-4.jpg\" width=\"788\" height=\"315\"/></p>\n<p>Set off to the side and allow to cool slightly. &nbsp;Drain oil off that will rise to the top and it is ready to use.</p>\n<p><strong>Scott's Chicken and Sausage Gumbo</strong></p>\n<p>I have made a lot of Gumbo and I get a lot of compliments on my version. &nbsp;It is without a couple of the classic ingredients one might find in other Gumbo's, Okra and Filé powder simply because I cannot source them in South Korea.</p>\n<p><strong>INGREDIENTS:</strong></p>\n<ul>\n  <li><strong>1 cup canola oil</strong></li>\n  <li><strong>1 cup all purpose flour</strong></li>\n  <li><strong>1 med onion</strong></li>\n  <li><strong>1 med green bell pepper</strong></li>\n  <li><strong>3 stalks celery</strong></li>\n  <li><strong>1 1/2 quart chicken stock</strong></li>\n  <li><strong>1 pound boneless/skinless chicken meat</strong></li>\n  <li><strong>1 pound smoked pork sausage</strong></li>\n  <li><strong>Cayenne pepper to taste</strong></li>\n  <li><strong>1-2 teaspoon each Salt - Black Pepper - Garlic Powder&nbsp;</strong></li>\n  <li><strong>Green onion - sliced for garnish</strong></li>\n  <li><strong>Cooked rice</strong></li>\n</ul>\n<p><strong>Directions:</strong></p>\n<p>Using the oil and flour prepare a dark roux using the method described above. &nbsp;While the roux is cooling slightly chop onion, bell pepper, and celery. Set aside.</p>\n<p><img src=\"http://60minsperday.com/steemitimages/ht2.jpg\" width=\"650\" height=\"488\"/></p>\n<p>Cut the chicken into 1 inch chunks and season with a blend of the salt, black pepper, garlic powder, and cayenne pepper. &nbsp;Mix well and set aside.</p>\n<p>Slice the pork sausage into 1/2 inch slices.</p>\n<p><img src=\"http://60minsperday.com/steemitimages/meat1.jpg\" width=\"650\" height=\"488\"/></p>\n<p>In a large heavy pot over med high heat add the sausage. &nbsp;Cook to render some of the fat and to brown it.</p>\n<p><img src=\"http://60minsperday.com/steemitimages/cook1.jpg\" width=\"650\" height=\"488\"/></p>\n<p>Remove with a slotted spoon and set aside. &nbsp;Leave the brown bits in the bottom of the pan and to it add the onion, bell pepper, and celery. &nbsp;Cook the vegetables while scraping the bottom of the pan to remove the brown bits. &nbsp;Cook for about 3 minutes or until the onion just starts to become translucent.</p>\n<p><img src=\"http://60minsperday.com/steemitimages/cook3-4.jpg\" width=\"788\" height=\"315\"/></p>\n<p>Lower the heat to low and add the prepared dark roux along with a teaspoon of garlic powder. &nbsp;Stir constantly to incorporate well with the vegetables and to avoid burning the roux. Cook only for about 1 minute.</p>\n<p><img src=\"http://60minsperday.com/steemitimages/cook4.jpg\" width=\"650\" height=\"488\"/></p>\n<p>Gradually add in the chicken stock a few cups at a time and stirring to incorporate in between. &nbsp;Although my recipe calls for 1 1/2 quarts, I eyeball it while adding the stock to get the desired consistency I prefer. I usually end up with about 1 1/2 cups of stock left.</p>\n<p>Add the sausage and the chicken to the pot. &nbsp;Cook over low heat stirring occasionally. After about 10 minutes skim off any fat or scum that may rise to the surface. &nbsp;Season with cayenne pepper to suit your level of 'HEAT', I generally go for about 2 teaspoons.</p>\n<p><img src=\"http://60minsperday.com/steemitimages/cook7.jpg\" width=\"650\" height=\"554\"/></p>\n<p>Continue to cook for about another 10 minutes, again stirring occasionally and removing any surface fat or scum.</p>\n<p>To serve spoon a generous portion of the Gumbo into a large bowl and place a scoop of cooked rice in the center. &nbsp;Garnish with green onion, open some cold beer and as they say in New Orleans, \"Laissez Les Bon Temps Rouler\".</p>\n<p><img src=\"http://60minsperday.com/steemitimages/gumbo2.jpg\" width=\"488\" height=\"650\"/></p>\n<p>Until Next Time, Let The Good Times Roll!</p>\n<p>Scott</p>\n</html>",
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      "body": "Thank you sir. I am glad you agree. I love my little helpers.",
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      "body": "definitely. glad you enjoyed the post :)",
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      "body": "Great article and yes we should be using pest control posse's in our gardens.  Thanks for bringing more awareness to this.",
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