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Posted on 11/1/16 at 3:43 pm to johnzorback
quote:bullshite! My gumbo runs over $100 for a large pot. Shrimp/crabmeat/crawfish are high ticket items.
Protip: only eat and make your own gumbo, its not that hard or expensive.
Posted on 11/1/16 at 3:56 pm to RT1941
quote:
RT1941
I will IRL eat any Tiger fans gumbo Saturday night
quote:
Protip: only eat and make your own gumbo, its not that hard or expensive.
bullshite! My gumbo runs over $100 for a large pot. Shrimp/crabmeat/crawfish are high ticket items.
Posted same thing.Plus making Roux ( approx 1 hour), making stock (1 1/2 -2 hours), peeling and de-veining shrimp, checking crabmeat for shells,peeling vegies, mixing stock and vegies and roux and cooking 1 hour, adding seafood... takes me about 5 hours start to finish not counting the trip to the seafood market. That is hard enough for me.
Posted on 11/1/16 at 5:20 pm to Tegre
That sounds like top shelf gumbo. I'll visit you first. I may even pick up a sixer to go with it.
Posted on 11/1/16 at 5:26 pm to FoodExit
Come eat some of my nutsack gumbo.
Posted on 11/1/16 at 5:26 pm to Funky Tide 8
quote:
On the subject of gumbo in states not named Louisiana, my buddy who is working in Portland said that he ate some of the best gumbo he's ever had at a restaurant there. He has eaten his fare share of Louisiana gumbo too.
Then whover made it was from Louisiana or South Alabama, or at least spent a lot of time there. If you haven't, you don't even know what good gumbo is supposed to taste like.
Damn, this thread is making me miss Black Pot festival.
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