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Posted on 3/1/17 at 10:42 am to WaWaWeeWa
Chris's in Lakeview is pretty good. I'm not going to say better than Laplace, but best I have purchased in the metro area.
Posted on 6/30/17 at 3:18 pm to andouille
The casing from Wayne jacobs is natural casing. If you cook the gumbo down for hours, like any good gumbo should, it will become tender. The casing holds a lot of smoke flavor. If you don't want it in your gumbo, take the casing off and put it in your stock, it would be a shame to waste that smoke flavor.
Posted on 6/30/17 at 7:31 pm to DBR1977
quote:
If you cook the gumbo down for hours, like any good gumbo should
Why do you have to "cook it down" for hours? I understand the stock takes a couple of hours to make, but why does the gumbo have to simmer for so long?
Posted on 6/30/17 at 10:23 pm to Honky Lips
quote:
Why do you have to "cook it down" for hours? I understand the stock takes a couple of hours to make, but why does the gumbo have to simmer for so long?
Good question, Honk!
Posted on 7/1/17 at 6:45 am to DBR1977
You have two posts and both of them are specifically bumping old Wayne Jacob's threads to sell Wayne Jacob's.....so, HI Wayne!
Posted on 7/1/17 at 8:10 am to ruzil
quote:
Good question, Honk!
I just wanted his opinion on why he thinks a gumbo has to simmer for so long. I know it's unnecessary I just wanted to know why he did this.
Posted on 7/1/17 at 8:23 am to DBR1977
I smoke my chicken thighs before I put them in the pot, that gives a great smoke flavor. I wouldn't want much more smoke flavor.
Without the smoke flavor, are the Laplace andouilles worth the drive. Compared to a veron's that I can by locally?
Without the smoke flavor, are the Laplace andouilles worth the drive. Compared to a veron's that I can by locally?
This post was edited on 7/1/17 at 8:24 am
Posted on 7/1/17 at 10:18 am to WaWaWeeWa
Take the drive . Jacobs, Wayne Jacobs, Bailey's all pretty good.
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