DoesItFloat
Life of the Party
Or a dang CHOWDUH
Gumbo
- Thread starter DoesItFloat
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Yes, that too, but in moderation, mixed with this stuff:
Not quite as hot, but very similar. Looks like it's time for more....
DoesItFloat
Life of the Party
Mix that with the heap of butter in the background, and you've got some killer Buffalo sauce.
I make a mean lobstah bisque…
I'll have to try the stout next time. My go to recipe for gumbo, once crab season commences, is P. Prudomme's seafood gumbo loaded up with local shrimp, oysters, and dungeness. Agree with y'all, after a few decades of making this, it's all about the roux. @Jojo, that is what I shoot for.
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Gumbo is the name given by the slaves from the African people fo
r okra.
DoesItFloat
Life of the Party
From the Angolan kingombo, to be exact.
A
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Chowdah... got me thinking about some chowdah for lunch today so I made it. I noticed Snow's canned clams have a different can now, looks slightly bigger, upon opening and draining I found there's maybe 1/4 of the can in clam volume, kinda sparse IMO. Has it always been like this? To be fair it was full of 'juice' before draining.
I normally let it thicken a bit more before adding the cream but someone was hangry.. Got hold of a turkey carcass and popped it in the freezer. Turkey bone gumbo coming on Monday.
I normally let it thicken a bit more before adding the cream but someone was hangry.. Got hold of a turkey carcass and popped it in the freezer. Turkey bone gumbo coming on Monday.
Yup typical with canned clams.