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Posted on 11/17/09 at 5:12 pm to Gris Gris
quote:Very good. I'll post the recipe we worked up, but it's very large. As to the point of your question, if you way the time to prep chicken in more than one style(boiling, browning/frying, or roasting) for a gumbo, jambalaya, or sauce picante, I always like to do this. You're gonna get a better depth of flavor and different textures.
Otis, how did that gumbo turn out? I've never done it with "mixed method chicken", so I'm curious.
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