Cooking Goddess
Chef Extraordinaire
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?
Are you making an old faithful, or are you trying something new for supper?