- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 10/3/19 at 5:43 pm to Gris Gris
quote:
never made roux in the microwave. I make it in large quantities in the oven.
99% sure you posted the technique even if you don't do it.
Just remember to use a REAL Pyrex bowl. We all know how that turned out when I didn't.
Posted on 10/3/19 at 5:45 pm to CAD703X
I recall the error of your ways!
I guess I could have posted a method, but I’ve never done it myself that I can recall. I was stovetop until oven.
I guess I could have posted a method, but I’ve never done it myself that I can recall. I was stovetop until oven.
Posted on 10/3/19 at 6:08 pm to CAD703X
I want the oyster flavor, but don’t want the oysters floating around. Traditionally, I’d add oyster liquor and not the actual oysters, but I don’t live 5 minutes from a shucking house anymore. So I quarter each oyster and cook em with everything else. They pretty much disappear, leaving only the flavor behind.
I don’t want lightly cooked, decorative oysters slipped into the gumbo at the last minute. I want the flavor, not necessarily the appearance or any single succulent oysters on the spoon.
I don’t want lightly cooked, decorative oysters slipped into the gumbo at the last minute. I want the flavor, not necessarily the appearance or any single succulent oysters on the spoon.
Posted on 10/3/19 at 6:11 pm to Zappas Stache
quote:
It's always gumbo weather.
Naw, that's why gawd made jambalaya.
Chicken and sausage gumbo = 365
Posted on 10/3/19 at 6:26 pm to t00f
I definitely make gumbo and chili more when it's cold, but I make both year round.
Posted on 10/3/19 at 6:30 pm to TH03
One of my favorite gumbos as a kid was goose and crab. Amazing flavor!
Posted on 10/3/19 at 7:27 pm to CAD703X
Bring it up to a hard simmer, add the oysters. I do add my liquor from the oyster while my juice is cooking.
Posted on 10/3/19 at 7:30 pm to TH03
I just tore up some French Onion soup that seared the top of my mouth a few days ago, 95 degrees outside at the time.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News