Quote:
Originally posted by Vick@Nov 27 2004, 10:28 PM
Good Gumbo can be a living, breathing thing and is meant to be shared
http://www.gumbopages.com/food/ingred.html
Billy can explain it (and prepare it) much better than I
It starts with a Roux and can include just about any meat (as log as you have Andouille sausage) you have around
I use Scallops instead of Oysters in my Seafood Gumbo (along with crab and shrimp) and butter instead of lard
http://www.cajungrocer.com/product_info.ph...products_id=350
Also get a little Sierra Nevada Pale Ale in the broth along with a tablespoon of a good hot wing sauce and a tablespoon of a nice hot sauce XXXPhoto sent me a while back. Gives it a nice little kick
I paired Thursday's gumbo with fresh baguettes, sliced lengthwise and topped with thinly sliced colby cheese, a little cilantro and dill and broiled in the oven until toasty
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Yum! I'll have to cook some up sometime.