They seem to have the most stuff which is why I use them like you said. I am open to suggestions of course! I did run my spring boil from the LA Crawfish Company and they were almost all alive and clean.
My sister lives there and she says Whole Foods has a bunch of good stuff, spices you gotta get online or andouille.
You have been taught well. I also use bacon grease and season my roux. You can't buy that in a jar. The jarheads are missing out and don't even know it.
More like connoisseurs of fine cuisine. Tell me where you can buy a jar of roux that has bacon grease instead of cooking oil.
Since I was a chef for many years I sometimes forget how some folks have a hard time making simple things like a great roux, gumbo, etc. I love teaching the proper techniques of Louisiana cooking.
I can think of at least 3 right here on TF who could benefit from your lessons. Probably me too if you were a chef but you wouldn't have to teach me how to make a roux. My Gammaw took care of that
Look coullion, I don't need bacon in my gumbo, chili sure, but not in my gumbo, far too many other flavors to be fighting with the pig. Hell it already has sausage. You should check out the gumbo cookoff (world famous I might add) in my hometown of New Iberia, you'd be surprised as to what you might learn. That is of course if you aren't slaving over a pot stirring bacon grease. Ridiculous!
