Ok so I'm makin gumbo tonight

[Taverner]

Got....Red Bells, Green Bells, a breast of chicken, an andouille saussage, okra, brown rice, celery salt, cayenne, salt, pepper, file powder, paprika, onions and chicken stock.

Am I missing anything?

ON EDIT: Oh and I almost forgot bay leaves

[GOPisEvil]

1. Flour and fat for your roux.

;)

Other than that, sounds good. :thumbsup:

[Taverner]

2. Well my fat was gonna be

the drippings from frying the chicken breast and andouille together, with a little olive oil added to make up the difference.

And what kind of flour should i use? Personally I've been using whole wheat for other roux...and I don't see why it wouldn't work here.

[GOPisEvil]

3. That'll work!

I just use AP flour, it's the only stuff I have here in the house. I don't know if whole wheat flour works, but it might change the taste slightly. Good question.

[Shell Beau]

4. No shrimp?

Sounds good though! I hope it turns out yummy!! :)

[fishnfla]

5. getting the roux right is the best first step

ya-ya-gumbo

[Tyrone Slothrop]

6. Remember to put the file in after the gumbo's off the heat

Apparently, it gets kind of stringy and weird if it's in direct heat for too long.

[davsand]

7. You use okra AND file together?

(I'm sucking air here.)

I was told that is a huge no-no. It is either Okra Gumbo or else File Gumbo. It is a mistake of the same magnitude as mixing sugar and gasoline...

:scared:


Laura