- Joined
- Aug 26, 2007
- Messages
- 50,241
- Reaction score
- 19,243
- Location
- San Antonio Texas
- Gender
- Female
- Political Leaning
- Conservative
Aiight, I'm making some seafood gumbo. It's a different style then I normally do it, you'll see as it goes on, but the basics are the same. I didn't feel like making a rue and and all that so I cheated todayIt's not that much different in terms of end product. So without further adieu here is he start of meal, I let my Gumbo cook over a long period of time.
.
Having been well-practiced at cooking Southern La style food for most of my adulthood, there is one trick that I picked up, that you will RARELY see anyone from there do, and it's to bake the roux, rather than cook it on the stovetop. It's an excellent way to do it, and failsafe- I've never burned one by baking it. I mix equal parts of a high-burn-point oil and flour, and bake at 350 degrees, stirring every 30 minutes, until it's reached the color I like. I have a small cast iron pot that I use for only this purpose. Once you try it, you'll probably never want to stove-top roux again. Seriously.
Haven't tried that....
Okay so, Gumbo was eaten. Phone had died, so no pics of cutting squid steaks, lobster or cod. I did screw up big time. I didn't have any tabasco sauce. Oh hey, frozen ghost pepper? Mallet? Crush ghost pepper, put in gumbo! I just wanted to give it a kick. Kick was most certainly given.
View attachment 67181193
You put ghost peppers in? :lol:
Yeah.. just one. It... was more intense tgen anticipated.
Now, Mr V, you should know better than to be expermenting with the peppers. So. La cuisine uses cayenne or tobasco, or occasionally green bells lol.Yeah.. just one. It... was more intense tgen anticipated.
Now, Mr V, you should know better than to be expermenting with the peppers. So. La cuisine uses cayenne or tobasco, or occasionally green bells lol.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?