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teeodd- i havent a chance of getting file here-i know what it is- is there anything that you can use instead-does it have a particular taste or can i use arrowroot or rice flour-its not easy to get andouille sausage either-but i have other things that i can use here-we get quite a lot of french smoked sausage which i can substitute
Maybe arrowroot, I'm not sure. The file' is a thickening agent it does give it some flavor. When I made it the gumbo was pretty thick even without the file'. I would say skip it entirely but if it looks a little thin you could add an arrowroot slurry. As you cook it, it should reduce and become thick anyway. For the sausage try chorizo if you can get it or any smoked pork sausage
BTW as with most things the gumbo was way better after a couple of days in the fridge. As you reheat it just eyeball a little water into the pot until you get the desired consistency
Alright I'm glad that's up there now, I gotta go I'll be see'in you all tomorrow. Have a good nite.
well lilli i am always willing to make people laugh-often when they least expect it- you missed our group flirt with teeodd tonight-sumi has been on form and we have discussed literature and food and philosophy in a wild attempt to snare the hunky teeodd into our passionate cyber boudoirs-but do you know what-after all my attempts the hunky teeodd fell for the charms of the almost VEGETARIAN sumi-i ask you is that right--oops wrong person to ask-the carrot queen
anyway im feeling down and rejected- but the generous teeodd has given me a gumbo so i suppose thats ok-i mean a recipe is for life-not just a quick cyber fling like the sumi is getting
thanks teeodd- im out after mushrooms tomorrow and then gumbo here i come
You know what you always make me laugh and you are right about the recipe. I don't know the phrase exactly but give a man a fish and he eats for a day, teach a man to fish and he eats for a lifetime.
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