So im making gumbo for the first time and i am wondering, what is the consistency supposed to be like and is gumbo a spicy soup? I want to make an authentic gumbo and most recipes ive seen use (dried shrimp) which i plan on using, and they use it to give it a boost to the seafood flavor. The shrimp boils to notthing so dont worry lol. Also i want to add mussels to mine but i want to know if that is normal. I am making a chicken andoullie seafood gumbo, so chicken, andoullie sausage, shrimp, lump crab, and shelled crab. Any tips on how to get it as authentic and creole as possible will be appreciated :). Im collaborating several recipes together so if u wanna throw one up here i'd like that too.
Also can someone explain to me how she got her rice this way, it doesnt look like she used Asian sticky rice but i could be wrong. (skip to the end you will see it) https://www.youtube.com/watch?v=MEB2sB3iV6Q&t=300s
Submitted February 28, 2017 at 02:46PM by WinnyPooBoo http://ift.tt/2lmauIL
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