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February 21, 2012

Making (and eating) gumbo and red beans and rice in 16 steps, from one-hour roux to a satisfying bowl of leftovers. (Note the bloody mary for the cook. Very important step.)
Happy Mardi Gras, everyone!

Making (and eating) gumbo and red beans and rice in 16 steps, from one-hour roux to a satisfying bowl of leftovers. (Note the bloody mary for the cook. Very important step.)

Happy Mardi Gras, everyone!

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Notes from others:

  1. little-blue-octopus reblogged this from noraleah
  2. weird-amphibious-dolphin reblogged this from noraleah
  3. lansokusu reblogged this from noraleah
  4. yoojandneworleans reblogged this from noraleah
  5. woman-in-the-bayou reblogged this from noraleah
  6. needyoubad reblogged this from noraleah
  7. wonky-donkey said: And what delicious gumbo it was! I am kicking myself for not taking some home, especially on Mardi Gras. It would have totally been worth the hassle of checking my bag at the airport.
  8. gastronomuseum reblogged this from noraleah and added:
    Happy Fat Tuesday indeed! The rich brown color of the roux is perfect. Time is a key ingredient for quality gumbo.
  9. welcomecunts reblogged this from noraleah
  10. tonyrodgers reblogged this from noraleah
  11. globallocalgourmet reblogged this from austinyankee
  12. storyofmyseconds reblogged this from noraleah
  13. austinyankee reblogged this from noraleah and added:
    How to make Gumbo in 16 pictures