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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Dec. 1, 2013
I made some adjustments to the recipe based on comments and I LOVED the end result!! I used 3 cans (43.5 oz) chicken stock, used a package of 6 boneless, skinless chicken thighs (1 inch cubed), and replaced the shrimp with an extra 4 oz of sausage since my roommate and I don't care for shrimp, (I used 12 oz of andouille sausage, which you can get at most super markets). I have a "World Market" store near me and I used 2 5-inch fresh, red chili peppers. Those gave this more than a kick, but not too much. I like spice for flavor, but not for sport. Maybe use 1 or 1.5 if you're not into your mouth tingling (but not burning) throughout the meal. I'll be making this long into the future!!!
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Photo by Ryan

Spicy Cabbage Kimchi

Reviewed: Nov. 17, 2013
I can fix the saltiness issue. I've made kimchi a few times and this recipe is very similar to the one I use and love. After you rub the salt into the cabbage and let it sit for only about 30 minutes, you should then immerse the cabbage in a large bowl of water for 2 hours. Put a dinner plate on the top to make sure all the cabbage is submerged. The salt's role is to kill the bad bacteria and only add a teeny bit of flavor. After it's done soaking rinse the cabbage very thoroughly. I usually put it in a colander, rinse it well by hand and then rinse it in a water bath 2 or 3 times. Changing the water each time. Kimchi is one of those foods that takes a loooong time to make. I usually put everything that this recipe has and some diakon matchsticks into a mason jar with a rubber seal in a cabinet for 3-5 days (pushing the contents below the surface of the brine everyday) and then refridgerate for a week. Then, boom, it's kimche eating time! Added a photo of mine just for the heck of it. That's an 8 cup mason jar. Larger than most. Bud Ice is not part of the recipe, but when you complete everything at 2am, like I did that time, it might find its way into the photo. :)
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