To: Diana in Wisconsin; mylife; SunkenCiv
Jumbo Gumbo Pingo!...................
2 posted on
10/12/2023 8:02:47 AM PDT by
Red Badger
(Homeless veterans camp in the streets while illegal aliens are put up in hotels.....................)
To: Red Badger
3 posted on
10/12/2023 8:03:14 AM PDT by
Larry Lucido
(Donate! Don't just post clickbait!)
To: Red Badger
When I go to Fishbone’s I usually just order a bowl of their gumbo ya-ya. It’s not expensive and quite filling.
4 posted on
10/12/2023 8:04:27 AM PDT by
Larry Lucido
(Donate! Don't just post clickbait!)
To: Red Badger
Oh, gumboooo. Nevermind.
5 posted on
10/12/2023 8:05:23 AM PDT by
Magnum44
(...against all enemies, foreign and domestic... )
To: Red Badger
Gumbo yup! But, Mrs rktman made some shrimp/crawfish bisque the other night......OMG! WOW! Was it freakin’ awesome. I limited myself to two serving and saved some in the freezer.
🙏🇮🇱👍
7 posted on
10/12/2023 8:06:59 AM PDT by
rktman
(Destroy America from within? Check! WTH? Enlisted USN 1967 to end up with this💩? 🚫💉! 🇮🇱👍!)
To: Red Badger
Make your own roux and do not overcook the seafood.
Make is spicy but not burning hot.
Cook a pot, leave it on the stove, refrigerate for a night and serve the next day.
To: wardaddy
29 posted on
10/12/2023 9:33:51 AM PDT by
Pelham
(President Eisenhower. Operation Wetback 1953-54)
To: Red Badger
My wife is from S.E. Texas. Gumbo is a specialty of hers. Weekend coming up and the leaves are falling...maybe she’ll make some if I ask real nice!
30 posted on
10/12/2023 9:35:31 AM PDT by
Thunder 6
(Panzer raus!)
To: Red Badger
Know a numbrr of ppl in Shalimar.
35 posted on
10/12/2023 1:05:10 PM PDT by
sauropod
(I will stand for truth even if I stand alone.)
To: Red Badger
I should enter
It’s my cooking thing
Grew up on it
I am a creole fan 99%
But on gumbo I prefer nutty as brown as possible before scorching roux like Cajun style over lighter creole style
It takes me 45 min stirring to get the perfect roux
Bottled savoies roux is damn good though for quicker gumbo etc
No question of that
37 posted on
10/12/2023 2:10:13 PM PDT by
wardaddy
(Why so many nevertrumpers with early sign ups and no posting history till now? Zot them PTB)
To: Red Badger
I should enter
It’s my cooking thing
Grew up on it
I am a creole fan 99%
But on gumbo I prefer nutty as brown as possible before scorching roux like Cajun style over lighter creole style
It takes me 45 min stirring to get the perfect roux
Bottled savoies roux is damn good though for quicker gumbo etc
No question of that
38 posted on
10/12/2023 2:10:16 PM PDT by
wardaddy
(Why so many nevertrumpers with early sign ups and no posting history till now? Zot them PTB)
To: Red Badger
That pic has a way lighter roux than I prefer
Also I like okra over sassafrass thickener
(Pm inadvertent)
39 posted on
10/12/2023 2:11:47 PM PDT by
wardaddy
(Why so many nevertrumpers with early sign ups and no posting history till now? Zot them PTB)
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