sf wrote:
> On Fri, 26 Aug 2005 18:48:26 -0400, Roberta wrote:
>
>
>> I have googled and googled - there are about 40 zillion gumbo recipes
>> out there. I get the general idea....roux, broth, andoullie (don't
>> think I spelled that right) some other meat (have seen ham, chicken,
>> shrimp) some have okra some not...all served over rice
>>
>> anyone have a tried and true recipe? I am leaning toward a non-seafood
>> one since I have every type of meat except that in the house. I have
>> rice and okra....
>>
>> I know I can just pick and choose - but never having made it before I am
>> just not sure what's gonna be good
>>
>> Thanks in advance for your help..
>>
>> Roberta
>
>
> From what I hear, the secret to gumbo is the roux. If you can do that
> well, you can add whatever (within reason) you like to make gumbo.
>
> PS: There are different styles of roux... so you have to figure that
> out before you get onto the gumbo part. The one I know of is called
> "Mississippi Mud" by some (but roux can be lighter). A friend's
> mother made me a quart of roux years ago, so I was able to pig out on
> my "own" gumbo as long as it lasted. YUM!


Roux I can do (and rhyme too *G*) I have never done the darker one- but
I plan to try for this...the shade of chocolate is what I am gathering
from websites etc...

Thank you

Roberta (in VA)