Gumbo
I will be making gumbo for the first time at work for some co-workers. Here is the base recipe I was thinking of using. I was thinking of adding chicken and okra to the recipe. Any changes or rec...
Forum Discussion
The skillet way is traditional. You have to stir constantly. Turn your back for 90 seconds and you will scorch it. Little black specs and a bitter back taste.
I often concede to a blonder roux with less risk of burning it.
We have stayed at Poches In Breaux Bridge many times. We love the area (and food)..
I had the gumbo-okra conversation with the locals and its divided about half and half agreeing disagree with me.
I got the line about being soup not gumbo from a native..
Controversy? Potato salad in your gumbo or not!
Kind of like Ohio Chili and Texas chili.
I often concede to a blonder roux with less risk of burning it.
We have stayed at Poches In Breaux Bridge many times. We love the area (and food)..
I had the gumbo-okra conversation with the locals and its divided about half and half agreeing disagree with me.
I got the line about being soup not gumbo from a native..
Controversy? Potato salad in your gumbo or not!
Kind of like Ohio Chili and Texas chili.
