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re: Chicken and andoullie gumbo
Posted on 12/1/12 at 8:40 am to Russianblue
Posted on 12/1/12 at 8:40 am to Russianblue
quote:
i know this sounds like a stupid question, but how do you recommend 'skimming the fat'. just spoon it out with a large serving spoon?
Ohhhh shite, here we go
1
Posted on 12/1/12 at 8:49 am to Tigerpaw123
is there a novice gumbo thread i should join? i am making gumbo with my little girl today and ordered Savoie's roux and andouille and tasso from CajunGrocer. just looking for some tips. i used to make it all the time 10 or 12 yrs ago but she is now ten and after visiting cousins and in BR last week, she told me she really wanted to learn how to make it. so that's our project this afternoon. her mom split a few yrs ago so it's just her and me.
i am not intending to turn it into bodybuilding fare, just wanting to preserve the kitchen as much as possible and reduce risk of fire!
i am not intending to turn it into bodybuilding fare, just wanting to preserve the kitchen as much as possible and reduce risk of fire!
This post was edited on 12/1/12 at 8:57 am
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