re: Question for the true Cajun chefs...

quote:

---

I'm assuming this is from the sausage gravy comments

---

Just checking. As I said I make a dozen different gravies some with, some without. I just don't get the "no flour" gig. I mean I understand the grease gravy but the hate for any other gravy.

And in honor of the OP I just pulled a 5 lb block of frozen 15 count headless shrimp I put up a couple months ago to make a nice gumbo today. No care the temperature, it's 68 in my house and I got the hankering. No meat, just shrimp and a pound of lump crabmeat I had frozen. But I will put tomatoes in it which I like and damn the haters. I will also get out that FLOUR and oil mixture to add to it.

Had to make room for four big fresh yellowfin tuna loins my neighbor gave me.