Gumba...jumba...stew ?

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john pen

Master Chef
Joined
Jan 25, 2005
Messages
5,084
Location
Western NY
Made a gumbo / jambalaya / stew yesterday.. Made a nice rue (not out of a jar), boiled my shrimp peels down to get some nice broth, added onions, celery, smoked chicken, andouille sausage, shrimp, scallops filo powder and okra.. served over rice. Not to bad for a Yankee boy..
 
Ok John now let me explain...........if you're going to cook a meal like that, I need at least a days notice so I can pack and drive the 8 hours it will take to get to you! Excellent looking meal!
 
Just so we understand, you would have to drive west, correct ?

Oh, and there's diced tomatoes in there too..
 
Finest looking vittles as I ever seen. Good job old chap. Now technically you pass the File' powder on the side...but my favorite recipe calls for it to be added early and skip the roux so guess there is some lee way on these type scenarios.
 
Nick Prochilo said:
Thank god Larry didn't tell him how to make it. He for sure would have used roux (rue) from a can!
Wasn't that the "Woodman" guy that used to hang out here that used canned roux?
 
Sounded great 'til you got to that Yukra stuff.
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File powder is usually used to thicken INSTEAD of that nasty stuff.

Other than that, it looks and sounds fantastic.

BOB
 
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