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None, zero smoked sausage up here where I moved to in Connecticut. I’m about to have some shipped up to me. No gumbo or jambalaya until further notice...
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Kinda like beating the rams... better the second time.We had CS gumbo last week and froze the leftovers will re-heat for game tomorrow. For me leftover gumbo is better than the first time we have it.
Good luck, Saint in Scotland! Making the roux always seems to take me longer than it's supposed to. I must've been stirring mine for almost 30 minutes last week. Then I have the usual thoughts, "This is why I don't make it more than once a year!"I’m bringing Louisiana all the way to Scotland today. My first ever attempt at making chicken gumbo today! Been looking at the recipies on here and decided to give it a go.
A place in the super bowl for the saints and a successful chicken gumbo is the preferred outcome for today!!
Pro Tip: A crock pot is a great way to make chicken stock. Sometimes I use the carcass from rotisserie chickens bought from Costco and some wings.It seems clear this is the game to unleash the gumbo.
Was up at 6 this morning to start making chicken stock. Chicken and andouille gumbo. It will take all day to make. And I may sneak in some shrimp, for extra points. Gives me something to do besides scoring touchdowns in my head.
Note: Took advice below and picked up some lamb for the pot.
Good luck, Saint in Scotland! Making the roux always seems to take me longer than it's supposed to. I must've been stirring mine for almost 30 minutes last week. Then I have the usual thoughts, "This is why I don't make it more than once a year!"
Lamb chop GumboIt seems clear this is the game to unleash the gumbo.
Was up at 6 this morning to start making chicken stock. Chicken and andouille gumbo. It will take all day to make. And I may sneak in some shrimp, for extra points. Gives me something to do besides scoring touchdowns in my head.
Note: Took advice below and picked up some lamb for the pot.
I make stock and roux in the oven. With the precise temperature and even heat it turns out perfect. I get the maximum collagen extraction with the stock and an even dark roux.Good luck, Saint in Scotland! Making the roux always seems to take me longer than it's supposed to. I must've been stirring mine for almost 30 minutes last week. Then I have the usual thoughts, "This is why I don't make it more than once a year!"