skilletlicker
Head Chef
Oysters are way out of my wheelhouse but impulsively bought a shucked pint of them in the market today. So I'm going to make a gumbo with the oysters, chicken thighs, smoked sausage and okra.
Pretty much normal gumbo except, as always, poblanos instead of bell peppers and replace some of the stock with the oyster liquor.
I guess I'll just add the well rinsed oysters in the last 5 minutes. Does that timing sound about right?
Pretty much normal gumbo except, as always, poblanos instead of bell peppers and replace some of the stock with the oyster liquor.
I guess I'll just add the well rinsed oysters in the last 5 minutes. Does that timing sound about right?