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Posted on 1/26/16 at 3:53 pm to Biggmatt78
quote:
and he is an awesome cook.
Not one of you know this for sure....not to mention...I don't think he has to lock down the coaches. It could taste like crap and they'd be singing its praises.
So.....I've worked with a few guys from NO. Here's my question for muddbone cause opinions vary from those guys and each of them has given me a "that's how's it's done around there." Okra, or no okra in the gumbo?
Posted on 1/26/16 at 4:00 pm to Fratigerguy
Seafood=okra, sausage gumbo=no okra
Posted on 1/26/16 at 4:06 pm to muddbone
This thread is gold 
Posted on 1/26/16 at 4:13 pm to LildripDraws
$$$ handshakes and cajun groceries! 
Posted on 1/26/16 at 4:14 pm to massiveattack
Could you imagine having to sit across from Bielema while he eats?
Christ that's enough to scare a recruit off by itself.
Christ that's enough to scare a recruit off by itself.
Posted on 1/26/16 at 4:23 pm to massiveattack
Cook him some necks,ham hocks and white beans with a little collards mudd..
Posted on 1/26/16 at 4:27 pm to Fratigerguy
quote:
So.....I've worked with a few guys from NO. Here's my question for muddbone cause opinions vary from those guys and each of them has given me a "that's how's it's done around there." Okra, or no okra in the gumbo?
You can't thicken the gumbo properly without okra....
Posted on 1/26/16 at 4:29 pm to Bige11
quote:
You can't thicken the gumbo properly without okra....
Well that's just not true.
Posted on 1/26/16 at 4:30 pm to Guava Jelly
So what do you do? I've never made a batch without okra! Educate me my man. May have to call my momma.
Posted on 1/26/16 at 4:34 pm to Bige11
All you have to do is simmer your meat and your roux for long enough and it will thicken up.
As it was posted before, chicken and sausage gumbo never met okra.
As it was posted before, chicken and sausage gumbo never met okra.
Posted on 1/26/16 at 4:37 pm to Guava Jelly
It always thins back out when I add the broth. Maybe my roux needs to cook longer. Anyways, I won't steal the thread with this. Thanks for the tip.
Posted on 1/26/16 at 4:39 pm to Bige11
quote:
You can't thicken the gumbo properly without okra....
you been in north Carolina too long man. make your own roux and you don't need anything to thicken it up. it's not hard to make; ask your momma. if your momma don't know how it means you probably don't even know what good roux is.
Posted on 1/26/16 at 4:40 pm to muddbone
Make him sweat bullets
Posted on 1/26/16 at 4:41 pm to muddbone
Ride4muddbone!!!!
Posted on 1/26/16 at 4:41 pm to LSU GrandDad
I use my moms recipe, and it's close, but my moms is thicker and better. My gumbo is still a hit out of state, way better than no gumbo.
Posted on 1/26/16 at 4:43 pm to Bige11
quote:
It always thins back out when I add the broth
broth? c'mon man, use stock that you made or you can get ok stuff at store. if it thins back out you are using too much stock or not enough roux or both
Posted on 1/26/16 at 5:02 pm to muddbone
Shoutout to muddbone for doing what you do
Posted on 1/26/16 at 5:02 pm to Bige11
quote:I've never made it with okra and never will. Vile weed.
I've never made a batch without okra!
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