Started with this fairly dark roux....
Added Andouille snausage, chicken thigh and breast, holy trinity, equilateral parts white wine and chicken stock, cayennes, bay leafs, thyme, salt pepper, garlic. Turned out pretty good for something I just invented. I think I’ll call it Gumbo after my favourite Marx brother.
Topped with chopped scallions, or as the Choctaw call them...”green onions”. The jazz-hands of the culinary world.
Bled the Wrangler brakes AND invented Gumbo today. I am truly a renaissance man.