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Recipe Reviews 4 reviews
Old Fashioned Onion Rings
Perfect, these truly are the best onion rings around. The batter is thick, but does not come out oily. I was so impressed with this recipe, i used the batter to make deep fried zucchini as well as jalapeno poppers. This is now my go to recipe for all things battered and deep fried.

2 users found this review helpful
Reviewed On: Apr. 2, 2012
Boudreaux's Zydeco Stomp Gumbo
Let me start by saying, this was my first time having and making gumbo. I did not really know what to expect, so I just followed the recipe exactly. My advice; toss out the directions for the Roux and do some research if you are like me and have not made one before. From my understanding you need to heat the oil FIRST, then add the flour, stirring constantly until reaching the desired color. Another thing that is lacking is what shade of brown, a Roux can be anything from a light brown to almost black. I would also double the sausage, chicken and shrimp. That said, it was actually tasty, though I am fairly certain that my roux was done wrong.

2 users found this review helpful
Reviewed On: Apr. 2, 2012
Fish Tacos
I used the batter from this recipe for fish and chips, and it turned out perfect. They disappeared almost instantly. Very good and very easy, thank you!

1 user found this review helpful
Reviewed On: Apr. 2, 2012

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