Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

DemoTex

(26,406 posts)

1. Laissez les bon temps rouler!

Reply to trof (Original post)

Thu Mar 19, 2020, 08:05 PM

Mar 2020

I made my chicken and sausage gumbo earlier this week (no shrimp). I make a damn good gumbo (50+ years of getting it right), but this was so good at lunch today that I'll have to call it my best yet. I figure we have eight meals left with what I put in the freezer.

I'm not Cajun, but my dad was born alongside the Bayou Teche in Franklin, Louisiana. So I come by it honestly.

First, you make a roux ..

Edit history

Please sign in to view edit histories.

Recommendations

0 members have recommended this reply (displayed in chronological order):

7 replies

= new reply since forum marked as read

Highlight:

Life goes on. Miz t. made chicken-andouille-shrimp gumbo. [View all] trof Mar 2020 OP

Laissez les bon temps rouler! DemoTex Mar 2020 #1

You got it man. Damn near every recipe starts with 'first make a roux'. trof Mar 2020 #3

Did you read my mind or somethin'? DinahMoeHum Mar 2020 #2

Are you gonna share recipe? Laura PourMeADrink Mar 2020 #4

From Miz t. trof Mar 2020 #5

You, my dear trof, are a saint. I will make this week!! Laura PourMeADrink Mar 2020 #6

PS...you mean real cloves, not garlic cloves, right! Laura PourMeADrink Mar 2020 #7