After Cooking the Issue, we've had more time to become familiar with the Fine Cooking web site, currently featuring a short video on how to make authentic gumbo. We were inspired and read a few different recipies, including Poppy Tooker's Seafood Gumbo and Chicken-Andouille File Gumbo, from FC's January 2008 issue #90, Get Your Gumbo On.
John took the lead chef role and I was happy to be his sous chef for the day. He combined a few different methods and ingredients, using shrimp, andouille sausage and okra in our gumbo. John's roux was beautiful and the final dish turned out delicious.
John took the lead chef role and I was happy to be his sous chef for the day. He combined a few different methods and ingredients, using shrimp, andouille sausage and okra in our gumbo. John's roux was beautiful and the final dish turned out delicious.
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