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re: Gumbo weather, what's your best recipe?
Posted on 10/9/13 at 9:25 am to Tigertown in ATL
Posted on 10/9/13 at 9:25 am to Tigertown in ATL
quote:
No offense to anyone, but deciphering the recipes most people post is like reading directions to put furniture together
More so with gumbo than any other dish, I'd be willing to bet that most people don't use recipes. They have an ingredient list, but it's not so specific (1 lbs of chicken, 1 link sausage, etc). it's just whatever they have, or whatever they're feeling that day. That's the beauty of a gumbo. It's whatever you want it to be.
ETA: Within reason
This post was edited on 10/9/13 at 9:26 am
Posted on 10/9/13 at 9:28 am to LSUGUMBO
quote:
That's the beauty of a gumbo. It's whatever you want it to be.
Totally understand. When you've never made it though it's a bit hard to follow.
Posted on 10/9/13 at 10:06 am to LSUGUMBO
This one is obviously my favorite seafood version.
LINK
For sausage, just do the roux first, take your time making it and do not burn it, but get it nice and dark. then substitute cooked sausage chunks for the shrimp, leave out the okra and tomatoes and you will do fine.
I use chicken broth for sausage gumbo and lots of creole seasoning, red cayenne pepper maybe a little thyme.
LINK
For sausage, just do the roux first, take your time making it and do not burn it, but get it nice and dark. then substitute cooked sausage chunks for the shrimp, leave out the okra and tomatoes and you will do fine.
I use chicken broth for sausage gumbo and lots of creole seasoning, red cayenne pepper maybe a little thyme.
This post was edited on 10/9/13 at 10:09 am
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