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Quick gumbp recipe question
Posted on 2/26/14 at 4:05 pm
Posted on 2/26/14 at 4:05 pm
I have recipe that makes way more gumbo than I am looking for. If I just halve the recipe, I can halve the amounts regarding the roux as well, correct?
Posted on 2/26/14 at 4:36 pm to Doyle McPoyle
You want to make less gumbo?
Does not compute.
Does not compute.
Posted on 2/26/14 at 4:37 pm to Doyle McPoyle
I'm so glad my mom taught me how to cook!
Posted on 2/26/14 at 8:07 pm to Doyle McPoyle
Meat gumbos freeze very well, but yes, you should be able to halve it. Nothing in gumbo must be exact in the way of measurements other than to your own taste.
Posted on 2/26/14 at 8:17 pm to Doyle McPoyle
Don't halve your ingredients. Double your friends.
Posted on 2/26/14 at 11:57 pm to Doyle McPoyle
My wife and I made a seafood gumbo today. We doubled everything except salt and pepper. She can't handle the salt. We will offer some to the kids and freeze the rest. It turned out good so I know the kids will claim a lot. So yes, you can prorate up or down.
My wife told me I can make a spicier sausage and chicken gumbo in a couple of weeks. She won't eat it so I can do it right.
My wife told me I can make a spicier sausage and chicken gumbo in a couple of weeks. She won't eat it so I can do it right.
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