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Discussion in 'Cooking Forum' started by Benny, Feb 6, 2017.
Good stock is key to lots of things!
I remember that gumbo you made down at Bay Prairie--
dat was good brutha--
ain't had as good as that since
Bet the new version is even better
I've learned a lot about making it since then for sure.
I can freeze up some and fire it your way my man say the word you get the prize.
Wish I had friends like that...
Wu was at what I believe might have been the first hunt ever organised for forums members what had never actually met each other. Texas Goose Hunt. Billy Hodges, Larry Reynolds, Wu, Doc Hull, AQ, Hard Core, Duck Guru, Da Hammer and a few others. He gets good gumbo......
Ben, do you use tasso or smoked sausage? Got to have some boucanne for real Cajun gumbo.
Could you share your recipe or is it secret?
I like Andouille from either Poche's or Best Stop but here I use a good smoked sausage.
Made it with tasso and made my own tasso too but I like sausage.
No secrets on the recipe I just cook it 90 ways to sunday and when you say gumbo
recipe I think a lot of different directions.
What type gumbo do you want?
You sound like you know a lot about La. You from here?
Try BBQ'n those crabs rather then boil them. They cook in their own juices. No butter needed. And the shell becomes manageable.