Posted in Color Photography, Documentary Photography, Food Photography, Inspiration, Recipes

Chicken Sausage Gumbo

Every Christmas our son and his girlfriend return to Western Massachusetts from Denver to visit family and to celebrate the holiday.

Susan and I always prepare a special dinner for the two. One year we made their favorite; Chicken Piccata. Another year Pasta Putanesca. And once, Piccadillo.

Here I am at the stove making the Roux for the Gumbo. The recipe says to Stir, Stir, Stir. Do not stop stirring until the roux is the color of chocolate milk. This might take 45 minutes! And when you have a sore right shoulder it is work. At one point I did stop stirring, walked to the fridge, grabbed the container of chocolate milk so I could compare its color to the color of the roux. Close enough.
Chicken Sausage Gumbo.

Days later Susan and I had the leftovers for lunch.

Here is recipe upon which I based my Gumbo. Note: I baked two chicken breasts and once cooled cut them into bit-size pieces. I cooked bacon first, set it aside, and used the fat instead of oil to make the roux. I also used local Polish Kielbasa. And I added a can of chopped tomatoes to the dish. I didn’t have a green pepper so I used two seeded and chopped jalapeno peppers.

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