I'm Making Lake Trout Gumbo Tonight, uh hunh!

[Taverner]

Lake Trout, Shrimp, Andoille, Okra and File, and all that other gumboey stuff!

[av8rdave]

1. I want me some of that!

Sounds great!

[Taverner]

2. Can't wait! And I'm using an amalgam of DU'ers suggestions

Although I realized I forgot the celery - damn!

[Callalily]

3. Ummmm . . .

When will this be ready? I'm a little hungry right now. I'm glad that you are using andouille, it's super yummy!

I"ll be sure to bring the VooDoo beer.

:hug:

[Taverner]

4. I gotta make a store run first

Missing Savory, Parsley, Celery and Clam Juice

Then I have to make the roux. In the past I just added flour to boiling stock, but I am told this is an abomination, and it must stop.

And then there's the lake trout - completely frozen and I hope it thaws in time, - I'd hate to have to microwave it.

I have to peel and devein the shrimp, and do all that gumboey stuff.

[Taverner]

5. Did I mention the trout was caught in Diamond Lake, Oregon?

And to think the wifey thought "ew...gross"

[Callalily]

6. Definitely a

faux pas to add flour to boiling stock, but I'm assuming you have already taken prior suggestions to heart.

Frozen lake trout? Absolutely do NOT defrost in the microwave.

I'll be more than happy to devein the shrimp. It appears that you need all the help that you can get.

:hug:

[Taverner]

7. It came out reeeeeeel good! The trout was like salmon

Despite me literally scooping out the fishmeat, instead of cutting it right.

But it all came out good!

Damn if it wasn't heart stopping good though. I used butter :evilgrin: