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Old 04-08-2016, 03:39 PM   #1
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It's Friday! dinner thread - 4-8-2016

I'm about to start prepping and making my first ever pot of gumbo. I have four recipes I'll be pulling bits and parts from, but I do have the necessary gumbo basics of Tony Chachere's Creole seasoning, filé powder, seafood stock, fresh okra, and Andouille sausage. I'm just a little worried about making the roux. So far, all I've ever made are the lighter color ones. I just hope I don't burn the flour and have to make it again. And again. And again... We could end up with carry-out pizza for supper.

Are you making an old faithful, or are you trying something new for supper?
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Old 04-08-2016, 03:47 PM   #2
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Don't worry about the roux. It's not that sensitive. Just keep the burner on a lower temperature and stir. You an also bake the flour in the oven then mix it with the oil to make a roux. That works as well as the pan on the stove method.
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Old 04-08-2016, 03:57 PM   #3
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You'll have lots of fun making that Gumbo CG. I've only made it a couple of times, and it's lots of work.

I'm doing my chili verde for tonight as it's cool and rainy here today, and something "stick to your ribs" sounds good to me too. I started adding fresh tomatillo's to my recipe after being inspired by GG, and they make a wonderful addition. Glad our little Mexican market is just a mile away. I'll burner blister some flour tortillas for the SC.
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Old 04-08-2016, 04:18 PM   #4
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It's Friday! dinner thread - 4-8-2016

Gumbo! I've only made it a couple times as well, but it was good.

I'm making the panko chicken fingers that I'd planned for last night.
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Old 04-08-2016, 04:22 PM   #5
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Great Googly Gumbo! Sounds like fun....enjoy!

I just put a batch of pizza dough by the wall heater to rise...checking to see if there is enough beer in the fridge and what is on tv....I work all weekend so tonight is the only night I get to chill......
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Old 04-08-2016, 04:59 PM   #6
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I'm making a quick and easy hamburger skillet meal.
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Old 04-08-2016, 05:03 PM   #7
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Burgers on the grill, oven fries.
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Old 04-08-2016, 09:37 PM   #8
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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!
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Old 04-08-2016, 10:16 PM   #9
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I pulled from the freezer what I thought was baked chicken thighs which turned out to be roasted turkey breast. So I make a turkey salad.
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Old 04-08-2016, 10:22 PM   #10
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Beautiful job there CG!! It looks delicious. Yep, what I remember best about the couple of times I've made it was how much work it is. Glad you made more than one meal.

That's a great tip about browning the flour in the oven Andy!
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