Thanks a million, truly a great recipe. I have cooked many many gumbo recipes. This one is one of the best I have followed. I did incorporate a few others in with this one. First, it took about an hour to make the roux at a lower heat in order to make a medium dark. Second,when adding the sausage, I added about a half a cup of home made tasso. I cut the Tabasco in half, because the extra spice in the tasso. Third, I cooked 2.5 lbs of snow crab in the 3 quarts of water, discarded only one quart and added 1 quart fresh water. Then followed with bullion. Authentic taste, one. .. If not the best I've made
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Thanks a million, truly a great recipe. I have cooked many many gumbo recipes. This one is...