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1/01/2012

What's Cookin'


Hint:  It has a roux and there's a bowl full of okra waiting off to the side...

8 comments:

Stephen said...

When's the gumbo ready...

Butch Cassidy said...

How does your mother keep that stove so squeaky-clean?

bluesun said...

'Nother coupla hours.

Oh, and elbow grease.

Mudbug said...

I think my grandmother cried the first time I successfully made a roux.

bluesun said...

After how many attempts?

BobG said...

Andouille gumbo is good. I also like making gumbo with shrimp and catfish. I use a lobster or shrimp stock, and add in the seafood right at the end so they don't overcook. A little filé on top and it's ready to put on the rice.

Mudbug said...

a couple of times. I like to burn the roux until I got the hang of it.

bluesun said...

And just FYI, it was good.