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re: Opinion on Quail and Sausage gumbo UPDATE(Pictures added to OP)
Posted on 10/21/14 at 2:37 pm to Salmon
Posted on 10/21/14 at 2:37 pm to Salmon
quote:Well technically it will kind of already happen, because I take the full raw bird and cook it down in my roux slowly. Just wondering if when I add the little liquid I need at the end, should I use water or stock
why not make quail stock..?
ETA: I dont have any extra quail to make the stock. I would rather cook what I have in the Roux versus cooking those outside the gumbo to make the stock
This post was edited on 10/21/14 at 2:39 pm
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