December 24, 2010, 3:13 am: System Notice: This thread content has been automatically archived from another thread which reached post limit, and will be preserved for reference and archival purposes. The discussion should continue in the original thread
The title says it all!
December 15, 2010, 3:13 am: System Notice: This thread has been automatically renewed after reaching a post limit. Most of its content has been moved to this thread for reference purposes.
OMG, I just finished enjoying a bowl of Creole gumbo over steamed rice I prepared this evening. It's got chicken, smoked andouille sausage, and fresh shrimp, as well as a can of Ro-tel Mild stewed tomatoes with chile peppers. The roux required 30 minutes to prepare, it was just peanut butter colored, not too dark. It's going to be even better tomorrow night, after it's had time to soak/marinate in the fridge overnight.
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