my first gumbo no 56K broadband only
http://i4.photobucket.com/albums/y10...d/IMG_3824.jpg
First some grape juice, with a kick. (thanks Isaac for recommending yellow tail) http://i4.photobucket.com/albums/y10...d/IMG_3825.jpg duck + duck stock http://i4.photobucket.com/albums/y10...d/IMG_3826.jpg the cajun holy trinity: onion, bell pepper, celery http://i4.photobucket.com/albums/y10...d/IMG_3829.jpg the laboratory (pronounced la-bore-a-tor-ee) http://i4.photobucket.com/albums/y10...d/IMG_3833.jpg flour and oil http://i4.photobucket.com/albums/y10...d/IMG_3834.jpg peanut butter! http://i4.photobucket.com/albums/y10...d/IMG_3835.jpg chocolate + veggies |
http://i4.photobucket.com/albums/y10...d/IMG_3844.jpg
Sausage http://i4.photobucket.com/albums/y10...d/IMG_3845.jpg Duck, shredded http://i4.photobucket.com/albums/y10...d/IMG_3848.jpg Almost finished! http://i4.photobucket.com/albums/y10...d/IMG_3842.jpg the damage: 1 BIG bottle wine, 3 green teal, 1 lb sausage, 6 hours |
You forgot to call me for dinner :confused: that looks real good. Very nice home you have there ;)
|
Quote:
http://i4.photobucket.com/albums/y10...d/IMG_3852.jpg |
Quote:
|
Nice kitchen Morpheus! I didn't know you were a gourmet chef. Let us know how the chocolate veggies turn out! Mrs. Morph must be one happy lady!:)
|
Is there anyway that you can post the recipe? That looks fabulous.
|
I see a nice drilled aquarium in the back ground, Are those cichlids I see or saltwater?:D
|
I had some of that Gumbo and it was fantastic !!!!!!!!!!!!!!!!!!!!!!!!!!
Good job ! |
Quote:
|
Quote:
http://www.deltawaterfowl.org/waterf.../014_gumbo.php |
Quote:
|
Quote:
|
Is that an electric stove? I"m impressed. I thought it took a gas stove to make a good roux... My house is all electric except for my one gas stove. Couldn't cook without it. :D Dig the granite countertops... I've never made a successful gumbo but I think that maybe now is my time. (I failed once or twice) I used to love seafood gumbo with oysters and shrimp and crabmeat.... over rice.. dang I want some!! :D
|
Quote:
Far as I can tell, the secret to the roux (and I'm by no means an expert) is constant stirring. I used a whisk, and I whisked it so much that it actually got a bit foamy. But, it didn't burn! Gumbo should be no problem for a man dedicated enough to his craft to start the smoker at 2am. No time like the present! I recommend copious amounts of wine for the cook. |
All times are GMT -5. The time now is 08:59 AM. |
Powered by: vBulletin Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Limited.
2008 Shreveport.com