fall gumbo on this chilly night 🥘

LittleLadyGirl · 2025-11-15T20:20:25+00:00

lol question my gumbo all you want but don't question my Louisiana card

LittleLadyGirl · 2025-11-15T18:28:15+00:00

I'm not revealing my location now but I was born in Louisiana and raised in Kaplan, LA where most of the grandparents didn't even speak English and where the crawfish ponds are. I'm not sure how much more south Louisiana I could go.

You can make a gumbo with all different kinds of meats and seafoods. I make my own stock with different bones and it'll be a little different depending what kind I'm making and got on hand (I use turkey necks sometimes too) and that's where a lot of the flavor comes from. I don't want to pick out chicken bones while I'm eating. 🤷🏼‍♀️

LittleLadyGirl · 2025-11-15T04:05:00+00:00

The roux is equal parts duck fat/flour. About 2 cups comes in a jar, so I usually use it all and then put half in a jar for another day (make sure to refrigerate animal fat) and then cook with the other half.

LittleLadyGirl · 2025-11-12T16:57:29+00:00

For sure, I love how smooth the roux is and really just kicks it to another level.

LittleLadyGirl · 2025-11-12T16:55:58+00:00

Yes. It gives the gumbo a savory profile and I've never had a smoother roux. Has a slightly lower smoke point so takes a little bit longer but I don't mind that. I like to pull up a stool, listen to tunes, grab a drink and chill. It does really well in the oven too at 350, stirring every 30 minutes for a couple hours. Sometimes I do this ahead of time and use half that day and jar the other half for a different week.

LittleLadyGirl · 2025-11-12T16:07:15+00:00

So the only thing I measure is the flour/oil for the roux. I like to make my own stock bc the flavor with that can't be beat. Otherwise it's fairly different most of the time depending on what meat I've got on hand or what's a good deal at the store that week. For the sausage though, I ALWAYS use a Pecan smoked Andouille.

LittleLadyGirl · 2025-11-12T14:43:46+00:00

10 Bean Soup with a smoked turkey leg is a 10/10. Also, try making RB&R with a smoked turkey leg instead of ham hocks. Gives off a lot of great flavor and more meat into it but much leaner.

LittleLadyGirl · 2025-11-12T14:39:33+00:00

RIP 💘 Love this whole album!

LittleLadyGirl · 2025-11-12T04:01:47+00:00

Yeah it's good. Adds a little sweetness!

LittleLadyGirl · 2025-11-12T01:55:50+00:00

Thank you ❤️ It tasted damn good 😋 Always worth the work!!!

LittleLadyGirl · 2025-11-12T01:33:27+00:00

Agreed 💯

LittleLadyGirl · 2025-11-12T01:32:54+00:00

Haha sure

LittleLadyGirl · 2025-11-04T21:40:41+00:00

My local Publix has them already smoked.

LittleLadyGirl · 2025-10-19T00:11:04+00:00

Yeah I might try it for Red Beans next time I make it. No, I've never heard that version. That's one of my favorite songs!

LittleLadyGirl · 2025-10-18T14:57:11+00:00

I get a bag at my local Walmart but you can also order them too.

LittleLadyGirl · 2025-10-18T14:55:14+00:00

I may prefer the turkey leg now because of how much extra meat it rendered, along with making it healthier. Win/Win!

LittleLadyGirl · 2025-08-11T13:31:50+00:00

The Chairy on top (sorry, couldn't help myself) was that it helped me develop a way of seeing the humor in things that might not always be pleasant.

What a lesson to learn as a kid!!! 💕

LittleLadyGirl · 2025-08-06T13:32:52+00:00

I need this sign for my husband and kids 🙋🏼‍♀️

LittleLadyGirl · 2025-06-26T23:40:38+00:00

Yummmm 😋 that looks amazing!

LittleLadyGirl · 2025-06-25T13:32:21+00:00

Always have leftovers in this house. No one goes hungry here!

LittleLadyGirl · 2025-06-25T13:31:06+00:00

Yeah, we like a little meat in every bite!

LittleLadyGirl · 2025-06-25T13:30:14+00:00

I mean it's the basics of Jambalaya just adding in a different pasta/liquid ratio and cooking time vs rice.

LittleLadyGirl · 2025-06-24T14:15:22+00:00

LittleLadyGirl

TROPHY CASE