Originally Posted by Shunka
SSSHHHH!! Don't tell my hubby about these links!! Granted I have to point out the color of peanut butter, cocoa and such for him to know what I want, but it is working!!!!!! This thread reminds me that I need to make up some gumbo before I go away for a week, for him. Remember, he isn't allowed to use any pans outside of one little skillet!!!!! So it has to be re-heated in the microwave.
it's not quite gumbo season yet, but here are my 3 my biggest secrets...
1. make your roux with bacon grease, or with no grease at all.
2. make a good shrimp-based seafood stock that has simmered for hours.
3. make the gumbo a day ahead... the best gumbos have "rested" at least 12 hours before eating.
i'm totally off-track with this post... why oh why did you have to mention, "gumbo?"