WTH.........Gumbo?

Discussion in 'New Roundtable' started by LSUDad, Jun 29, 2015.

  1. bhelmLSU

    bhelmLSU Founding Member Staff Member

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    Me too...Iam not that stuck up about gumbo.
     
  2. LSUMASTERMIND

    LSUMASTERMIND Founding Member

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    my dad tried this shit during memorial day, I asked him if he was ok
     
  3. LSUMASTERMIND

    LSUMASTERMIND Founding Member

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    you are missing a few things, bruh
     
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  4. red55

    red55 curmudgeon Staff Member

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    Jar roux is easy and I can't tell the difference one bit.
     
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  5. titoabad1

    titoabad1 Contributing Member

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    The difference to me is how making a roux from scratch fills your house with a smell that can't be duplicated. That and how good a cold beer taste whilst stirring the pot.
     
  6. LSUDad

    LSUDad Veteran Member

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    I like the Green Onion Sausage from Bergerons in Port Allen, this along with Andoullie and Tasso. And yes, I use jar roux. Too easy.
    Now I want Gumbo.
    When I cook my rice, I drop a Boullion cube in it.
     
  7. LSUMASTERMIND

    LSUMASTERMIND Founding Member

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    i dont know if its old age or laziness between you and Red. stop using that jar.
     
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  8. LSUDad

    LSUDad Veteran Member

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    Give me a good reason
     
  9. LSUMASTERMIND

    LSUMASTERMIND Founding Member

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    gumbo
     
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  10. tirk

    tirk im the lyrical jessie james

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    i love the jar and dont really care for the smell of a cooked roux (heresy I know) though i do eat gumbo year round. win/win for me. of course i dont like it dark as f like most of my coonass relative side.


    you're making some nasty creole gumbo?
     
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