Rag1
Executive Chef
If I have a signature dish out of my kitchen, it would be gumbo. I had 2 pounds of frozen crawfish in the freezer that needed to be used up, so I decided to make a gumbo.
I have worked gumbo recipes for 20 years which filtered down to two; Chicken & kielbasa, and shrimp & okra. Looking at these two, I made a third (slight changes) for a third, crawfish & andouelli.
It turned out perfect. No grainy flour texture, too salty, or too heavy on anything. One of those times where everything lines up perfect.
I have worked gumbo recipes for 20 years which filtered down to two; Chicken & kielbasa, and shrimp & okra. Looking at these two, I made a third (slight changes) for a third, crawfish & andouelli.
It turned out perfect. No grainy flour texture, too salty, or too heavy on anything. One of those times where everything lines up perfect.