Yeah. Is that why the majority of the replies in this thread are from men and not women. Which they're correct about btw, All basic stuff when cooking a gumbo.
Making Gumbo for the first time today although I’ve never tasted it. Any tips?
- Thread starter Caca-faat
- Start date
It’s a majority make board where most are familiar with the culture. Neither of which I am. Yes as I said up thread it didn’t seem complicated and was pretty straight forward. I got some good feedback which I appreciated and will use for next time.
Still haven’t met a man that can cook better than me.
Sure toots. Your dish would be perfect for something like a stuffed bell pepper. But gumbo oh....kay
You make a fair point about the shell on shrimp. I probably was being lazy but didn’t give it too much thought.
Majority of the pics I saw had the rice separate or in the middle so I went with that. Also I don’t like when my sauce covers all the rice so works perfectly for me. Is the rice supposed to be mixed in before serving or are the pics I’ve seen for internet aesthetics?
He’s not eating white rice so it had to be black rice.
I’m gonna go and look up the crawfish etouffe.
Thanks for the feedback.
My bad breh
What part of my post were I said your dish would be great as a stuffed bell pepper wasn't clear...
An no I'm not offended, it's certain foods you should know how to cook. If I ask you to get a can of double q salmon, and make salmon, you should know what to do . What's next, you need tips on how to make cheese grits
Breh I’m not American, yes I would need tips on cheese grits. @jeh
The bit about the bell pepper is a whole other dish and would not work for this consistency.
Also I don’t cook canned salmon so would have no idea what you would expect me to make with it. From context clues it would tell me salmon croquettes. I can make them because I know how croquettes are made but wouldn’t know how to match the flavour profile because I’ve never tasted it.
The bit about the bell pepper is a whole other dish and would not work for this consistency.
Also I don’t cook canned salmon so would have no idea what you would expect me to make with it. From context clues it would tell me salmon croquettes. I can make them because I know how croquettes are made but wouldn’t know how to match the flavour profile because I’ve never tasted it.
It would work if you use the Malliard reaction
And okay babe, I'll show you a few things, and you can show me few things okay dear.
JayStarwind
Superstar
I've never had gumbo but I think got the consistency right. I would compare it to a loose gravy, it's just lightskin.
IsThatBrothaMouzone?
Veteran
Don't Louisianans put potato salad on top?
Can't remember if that's for gumbo or something else. Never seen it in person but I've got enough East TX/LA kinfolk that have casually mentioned it.
Can't remember if that's for gumbo or something else. Never seen it in person but I've got enough East TX/LA kinfolk that have casually mentioned it.
Some do some don’t, my grandpa does.
Only thing I see wrong with the bowl pictured is the color is off and the shrimp isn’t peeled. If he really from Louisiana he could’ve had someone lace you, unless you’re trying to surprise him.
Also, you can buy roux now.
Green peppers, celery, and onions are a must.
