re: Need some Rice Advice

Sweet Jesus… I don’t even know where to begin.

I guess it’s edible, if you like to cut every corner possible and put canned tomatoes in your gumbo.

Frankly, I’d be embarrassed to serve that to company. Personally, I make my stock (broth technically), because I cook a whole chicken in the liquid, remove the chicken, debone it, and reserve the meat for later. That liquid is what I use to add to my roux and seasoning vegetables and sausage which were cooked to tender in the roux.

Also, you have a cat, so this conversation ends here. I’m glad that you enjoy posting your cooking on the internet and making minute rice in the microwave.

I’ll stick to a more authentic gumbo and cooking Cajun Country medium grain rice in a pot.