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Started By
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Easter Gumbo
Posted on 4/17/22 at 11:55 am
Posted on 4/17/22 at 11:55 am
Found a tiny Mexican grocery nearby that sells 4#’s of Peruvian shrimp for $32.
If you like your gumbo light and looking like dirty dishwater, I am sorry.
If you like your gumbo light and looking like dirty dishwater, I am sorry.
13
Posted on 4/17/22 at 12:17 pm to liz18lsu
Damn, baw!! That's the darkest gumbo I've ever seen. But I'll bet it tastes great!
Posted on 4/17/22 at 12:35 pm to NotYourDaddy
5 minute roux makes me super nervous but he nails it every time
Posted on 4/17/22 at 1:28 pm to liz18lsu
Heading over to my nephew's for Gumbo. I'm bringing the Macque Choux. Not sure on the meat course.
Posted on 4/17/22 at 1:34 pm to Sid in Lakeshore
Need pics ??
Posted on 4/17/22 at 2:16 pm to liz18lsu
That look like a damn stew. And I would eat the hell out of it...lol.
Posted on 4/17/22 at 2:21 pm to liz18lsu
quote:
Easter Gumbo
Opened thread expecting rabbit & duck gumbo. Still impressed!
Posted on 4/17/22 at 2:32 pm to liz18lsu
That MF thiccccc
:lipbite:
:lipbite:
Posted on 4/17/22 at 3:07 pm to jamboybarry
quote:
That MF thiccccc
:lipbite:
It's not very hot in the pic and thus tightened more than when you would serve. OP did a damn good job! I make mine just like that, thick and rich. Nice work liz18lsu !
Posted on 4/17/22 at 4:43 pm to liz18lsu
That looks great! I love Beef Bourguignon.
Posted on 4/17/22 at 5:26 pm to liz18lsu
Not bad for a white girl.
Posted on 4/17/22 at 5:58 pm to liz18lsu
Looks like shite
Posted on 4/17/22 at 6:03 pm to liz18lsu
Hell of a molé or stew you made there.
Posted on 4/18/22 at 11:47 am to liz18lsu
I think you may have used a little to much roux.
Posted on 4/18/22 at 11:58 am to liz18lsu
WTF does Peruvian shrimp and a Mexican grocery stores have to do with that pot roast?
Posted on 4/18/22 at 12:36 pm to LSUballs
Shrimp, andouille and chicken. No roast. 
Posted on 4/18/22 at 12:58 pm to liz18lsu
Do you just eat it like rice and gravy?
Posted on 4/18/22 at 6:19 pm to liz18lsu
quote:
Shrimp, andouille and chicken. No roast.
I don't mix seafood and bird, but you did a great job. These downvoters like seafood soup made in B.R. or NOLA.
Posted on 4/18/22 at 6:39 pm to mouton
This is the slop I have been served in Cajun country. I will take a dark roux, with a thick consistency any day. And let the "dark" and "thick" jokes befall me. I am not new here.
Posted on 4/18/22 at 6:41 pm to liz18lsu
IWEI liz 
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