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Old 04-09-2016, 02:01 AM   #11
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Thanks, Kayelle! I have a quart, which will do fine for one meal. Then there was a short pint, which also went into the freezer. It will be just right for some night when we're eating leftovers and don't seem to have quite enough.

It's going to be a while before I do this again. I figure I'll do all the prep work one day, then the cooking the next. Just hoping I can make the next cobbled-recipe batch as good as this one.
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Old 04-09-2016, 10:11 AM   #12
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WE WENT TO CHEF AND THE FARMER LAST NIGHT!! OMG, it was so good! We also had drinks and an appetizer - Southern Poutine! - at the Boiler Room! Amazing!

We're on our way out so I'll post more pix later, but here's a taste
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Old 04-10-2016, 07:47 AM   #13
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Originally Posted by Cooking Goddess View Post
WoooooEEEEE! That was one spicy gumbo! Tonight might very well end up being a three-beer night. Thanks for the encouragement on the roux, Andy. I ended up making it in the TO on my white Corningware pie plate. No trouble watching it turn brown. I probably could have let it go a little more than 15 minutes, but I wasn't sure if the burning smell was THE flour, or just the little bit I got on the TO door while stirring it a little.

Kayelle, you sure were right about it being a lot of work. At least I ended up making so much that I should be able to pack two more meals into the freezer - IF I can make room in the freezer.

Well, here is my delicious beauty!
Now, THAT looks good! We frost-bitten Canadians don't know a whole lot of making gumbo, but I now realize that I need to learn. I've made jambalaya a bunch of times, so I think I have the basic "Loosianna" thing down.
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Old 04-10-2016, 08:34 AM   #14
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Now, THAT looks good! We frost-bitten Canadians don't know a whole lot of making gumbo, but I now realize that I need to learn. I've made jambalaya a bunch of times, so I think I have the basic "Loosianna" thing down.
Being Canadian, I thought you might find the following to be of interest:

"Cajun cuisine is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana."

Read more at

https://en.wikipedia.org/wiki/Cajun_cuisine
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Old 04-10-2016, 06:01 PM   #15
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[QUOTE=tenspeed;1462088]Being Canadian, I thought you might find the following to be of interest:

"Cajun cuisine is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana."

Read more at

https://en.wikipedia.org/wiki/Cajun_cuisine[/QUOTE

Hey Ten, thanks a bunch... pretty cool info, most of which my little brain did not know.

Thx, RD
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