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  1. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    This is my potato salad recipe; it works great with gumbo. I love green olives, but they're not for everyone and can be eliminated or subbed out for a bit more chopped pickle. Potato Salad yukon potatoes (any waxy potato), 2.5 lbs, peeled and cut into small pieces 3 boiled eggs, chopped dill...
  2. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    I'm definitely going to give einkorn a try. That sounds like a great option to me.
  3. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    Yeah, I'm not a big okra fan. Not in the gumbo itself anyway, so we are simpatico. I like okra pan fried and placed on top, and then also use file. Some of my deep south cajuns add boiled eggs to the pot and serve gumbo over potato salad, which is my favorite way to have it.
  4. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    all of the gumbo is an important detail, so I will probably have it with flour once a year and call it even lol
  5. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    I did find that out :emoji_laughing: wheat-free definitely doesn't = low carb
  6. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    I have heard of einkorn. That's a great suggestion.
  7. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    This is so sad lol Most of the time I just avoid carbs because the subs are disappointing. :emoji_laughing:
  8. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    Bruh. That is an AMAZING thread/tutorial. I'm feeling motivated to give this a try as a fall project.
  9. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    well I just realized those are links. haha! I'm now going down the boudin rabbit hole
  10. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    I noticed you have boudin and tasso in your signature...do you have a recipe for boudin somewhere? I'd love to learn to make my own. I bought a meat grinder attachment for my stand mixer for that exact purpose. We have a couple of places around here that make their own boudin - one is...
  11. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    Okay, the root powder is a cool suggestion. I'll look into that, thanks. I do love file.
  12. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    well we're both supplying some controversy, then. :emoji_laughing:
  13. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    My feelings are pretty hurt over it. lol
  14. Abigail4476

    Bbq for a large crowd help

    Man, I think my biggest fear is running out of food. I always make too much. lol Must be some childhood trauma built into that. Don't ever want anyone leaving a table hungry. I definitely agree on double checking the sides portions. I would even suggest maybe making up a single batch at...
  15. Abigail4476

    Gumbo Question - Re Roux & Possible Blasphemy

    Does anyone have a good suggestion for making roux with an alternative to wheat flour? I'm such a purist about my gumbo and I always make roux from scratch, but I'm trying to eliminate as much flour as possible from my diet. Roux is already a labor of love and I'm so disinclined to do...
  16. Abigail4476

    Bbq for a large crowd help

    Zach, One trick I love for large catering jobs (also this is dependent on how you feel about presentation) is putting anything that doesn't have to be hot in individual containers for serving. It keeps you from needing to round up so generously on servings *just in case* and you can be a...
  17. Abigail4476

    What are you watching ?

    My niece got me started on McBee Dynasty, and it looks promising. I'm barely into ep 1, though. Love Sons of Anarchy, rewatching Breaking Bad, and started Animal Kingdom on Netflix.
  18. Abigail4476

    My First Smoke

    LOL! Yes...this one got dug up from the archives. :emoji_laughing:
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