GumbOOOOooOOOOOooo

regalis · Post by **regalis** » October 1, 2006 2:07 am

Hello everyone!

I have been feeling inspired by that great gumbo song and so I decided to take the plundge and try my first gumbo.....well make it I mean. So I did, I used a recipie from allrecipies.com and hot d*m was it good!

Link:
http://soup.allrecipes.com/az/ChickenAndouilleGumbo.asp

One thing I have to say is I used WAY more garlic then it called for and had to sub for indgredients that are hard to find in california, but man was it good. I have to say, I do understand why people love gumbo.

Still don't understand why people eat shrimp or seafood, but ooh give me a chicken and sausage gumbo and I'll eat it all up!

Cliff

J.LeP · Post by **J.LeP** » October 1, 2006 10:42 am

Another gumbo convert!
The one absolute is to get your roux to the color of chocolate without burning. Emeril calls this "two beer roux" because, it usually takes that long to make.
Also, for some reason it is easier to de-snot frozen okra.
John

regalis · Post by **regalis** » October 1, 2006 8:08 pm

I waited for the roux to be a 'golden brown,' but maybe next time I'll wait a big longer.

Hmmm looks like frozen okra isn't so bad after all!

Cliff

Soraya · Post by **Soraya** » October 1, 2006 8:29 pm

regalis wrote:I waited for the roux to be a 'golden brown,' but maybe next time I'll wait a big longer.

Hmmm looks like frozen okra isn't so bad after all!

Cliff

With Gumbo, the darker the roux the better....and it is SOOOO hard to be patient. It does help to have children old enough to stir to give your arm a break.....two beers...half a bottle of wine....it helps!