My mother-in-law taught me to make gumbo over the phone. I was in Tennessee and she was in Mississippi. I told her that my roux was not the right color. she said keep stirring, I did and it turned out great. I worked for a doctor that trained in New Orleans, I made him gumbo and he said it tasted like the gumbo at Charity Hospital where they kept a pot going all of the time. I thought he would never quit eating it. I lost my recipe. Glad I found yours. Thanks so much.
What you have to do is to use the arrows on your keyboard to move them around and if you need a small rotation so that they will fit perfectly, press C and X for clockwise or counterclockwise movements. If you will put the ingredients in a row of at least three, they will disappear and will take the bad stuff with them, and you will end up with the best tasting gumbo in the whole bayou.
Well speaking of the real deal, up until this year, I have always traditionally stuck to my favorite classic gumbo recipe each Mardi Gras, made with lots of zesty Andouille sausage and chicken. But with a vegetarian husband in the house now, I decided to go out on a limb this year and try making a plant-based version instead, swapping out the meat in favor of lots of extra veggies. I was a little nervous that gumbo would lose a bit of its magic without the Andouille. But much to our delicious surprise, it turned out to be fantastic! 59ce067264