Yes, the gumbo for the party has been started. Roger slow cooked 4 different colored roux for our four entrées – blond, hazelnut, red and black. I smoked 20 pounds of chicken on the Weber kettle. Janet Weinberg was amazing! She sailed through a sack of onions, and a grocery bag of green peppers and celery for the Creole holy trinity.
The aroma in the kitchen was fantastic!
I put together the preliminaries for the vegetarian gumbo: holy trinity, hazelnut roux, fresh thyme and parsley. Everything got double bagged and popped into the freezer. We’ll finish it up at Janet’s house the day before the party.
