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Started By
Message
re: What's your gumbo recipe?
Posted on 1/24/18 at 6:25 am to LSUballs
Posted on 1/24/18 at 6:25 am to LSUballs
quote:
You can't get the depth of flavor by boiling vegetables as you can from a rich seafood stock.
Nope I cant, I simply dont care. Where I come from in the heart of Cajunland, we never used a stock in gumbo. I have made it with store bought stock and really couldnt say one was better than the other. I dont have a pile of chicken bones or shrimp and crab shells hanging around.
Next time I cook one I will make a homemmade stock and try it to compare. My recipe is simple. I dont try to complicate something that it as simple as boiling water.
Posted on 1/24/18 at 6:58 am to saintsfan1977
quote:
I have made it with store bought stock and really couldnt say one was better than the other. I dont have a pile of chicken bones or shrimp and crab shells hanging around.
Ahhh, store bought stock. Issue #1.
Start saving shrimp shells/heads and gumbo crabs and make a stock out of that. THEN, tell us if you can't taste the difference.
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