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November 11, 2009


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Kathi D

Recipes without okra are always a good thing.

Suz Broughton

This looks very yummy. Honestly, I don't think I've ever had Gumbo. I don't think I really know what it is, but this looks like it's worth a try: sausage and beer sounds promising :)

Audubon Ron

Dang, you did good girl. Most folks don't get past the roux. They burn it then call Dominos for a 12" extra pepperoni. The deal is the roux. You can make all sort of stuff. Do the roux again, drop chopped onions only and get back for some good smells. Add chicken broth. Let boil slowly for an hour, then add chicken parts with bone and skin. Serve on rice. That's called a chicken fricasee. Next adventure is a shrimp creole. I'll be sending it soon.

Chesapeake Bay Woman

I'd type more but there's drool on the keyboard. Going to check out Audobon Ron's site now.

p.s. We never devein shrimp around here. (That may explain a lot.)

Alex Deve

I love that recipe, will definitely try it at home. Thanks for sharing!

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