Shrimp and crawfish gumbo for lunch.

Earlier this morning:

Making a simple stock from the shells before straining it into the pot on the far burner where the Trinity is sweating down in a bit of roux. The veggies will cook down for an hour or two before the shrimp is added. You don’t want to overcook those. The smoked pork shoulder will have no part in the gumbo today. It spent the night in my little smoker and finished in the oven this morning. I have it chopped and it’s draining fat right now. It’ll be portioned later on. I may make a big pot of gravy from the fat, I would hate to throw it out, goes against my grain, and gravy freezes pretty well.