Gumbo
There's not much left, but it's even better the next day.
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3 comments:
That was sent in yesterday, by the way, in response to Karen's query. I don't know why it didn't post until today when chicken gumbo is off limits!
By the way, re: "Cajun napalm," I got a really great roux this time (my best yet!), but a few tries ago I got a really bad burn from the steam that rose up when I tossed in the "trinity" of veggies. Now I use a long-handled pot to do it from a safe distance...
I make everyone else leave the kitchen, and I put on my very long oven mitts. And then I pray. So far, so good.
When I get the roux to the right color and consistency, I remove it from the heat and then add the veggies (Onion, garlic, celery, parsley, and tomato--I think green peppers are overpowering). I find it reduces the "explosions" of napalm. And boy is it napalm--hot flour and oil--it sticks and burns like hot glue! harv681
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