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Message
re: La Creole Question
Posted on 6/14/14 at 10:53 pm to Tigerpaw123
Posted on 6/14/14 at 10:53 pm to Tigerpaw123
quote:
Message Posted by Tigerpaw123 How about a gumbo recipe?
I don't measure, but mine is based on Paul Prudhomme's in his original cookbook. Google Labelle cuisine, I believe to get it. It's not the one on his website. The roux to liquid to veggies etc... measurements are a good start. Sometimes I fry the chicken, sometimes I roast and sometimes I use smoked chicken or turkey. The seasonings are simple. You don't need all manner of herbs, in my opinion. Others like those, however. I love his because it's pretty unadulterated. Make it and then make adjustments to your own taste. It's an easy recipe. I usually fry the chicken and chop everything the night before. It's better after a day as with many dishes.
0
Posted on 6/14/14 at 10:59 pm to fightin tigers
quote:
Don't have to worry about a drunk owner barging in on your meal either.
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