When's the gumbo ready...
How does your mother keep that stove so squeaky-clean?
'Nother coupla hours.Oh, and elbow grease.
I think my grandmother cried the first time I successfully made a roux.
After how many attempts?
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.
a couple of times. I like to burn the roux until I got the hang of it.
And just FYI, it was good.
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