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Posted on 1/2/13 at 3:28 pm to TIGRLEE
quote:
Add couple spoon fulls of peanut butter to that roux last 2mins of cooking it.
what?
Posted on 1/2/13 at 3:32 pm to TIGRLEE
quote:
Add couple spoon fulls of peanut butter to that roux last 2mins of cooking it.
Ummm
quote:
What is that stuff that looks like hamburger meat?
Guess you didn't read it. It's sausage.
Posted on 1/2/13 at 4:40 pm to Salmon
I'm telling you.
Just do it.
You won't be disappointed.
Just do it.
You won't be disappointed.
Posted on 1/2/13 at 4:57 pm to htownjeep
i would eat it
Posted on 1/2/13 at 6:19 pm to Walt OReilly
So I always make my roux, then take out of pot and don't add until I'm adding liquid to the veggies and meat. I never feel that I have too much oil in my roux (it's usually "chunkier" than the one you have in your pics) but if I don't take it out I find my gumbo is too greasy. If I let it sit for 20-30 minutes, a bit a oil comes to the top and I just take a paper towel and soak it up. I'd like to cook my veggies in it and not go to the extra trouble. Any suggestions?
Posted on 1/2/13 at 6:35 pm to TIGRLEE
I see you offline, but when you come back you have to explain this peanut butter thing. 
I think I may have just heard everything!
I think I may have just heard everything!
Posted on 1/2/13 at 6:46 pm to BRgetthenet
I said same thing when this dude told me.
Turns out the guy is a top notch chef, I didn't know it at time... Friend of a friend type deal.
I'm not sure flavor wise what it adds,,, but after trying it I find myself doing I every time now.
Just try it.
Turns out the guy is a top notch chef, I didn't know it at time... Friend of a friend type deal.
I'm not sure flavor wise what it adds,,, but after trying it I find myself doing I every time now.
Just try it.
Posted on 1/2/13 at 11:15 pm to htownjeep
Looks good thanks!
Posted on 1/3/13 at 8:56 pm to htownjeep
Looks great.
Where was my invite?
Where was my invite?
Posted on 1/4/13 at 5:13 am to noonan
I'll add this. When I think of gumbo, I think of a soup. This (and several others) that I have seen are borderline stew consistency. That being said, what you have in your pot looks DELICIOUS! I would love to try a gumbo with breakfast sausage. I might have to try that. With mine, however, I will have a higher broth to meat ratio to keep it soupy.
Posted on 1/4/13 at 7:29 am to noonan
quote:
Where was my invite?
I still have some. Come on over!
Posted on 1/4/13 at 8:25 am to htownjeep
Different than I do mine but it looks really good
Posted on 1/4/13 at 8:40 am to Powerman
quote:
Different than I do mine but it looks really good
Gumbo's are like snowflakes. Hell, I'm not sure if I've ever made two that taste exactly the same.
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