It isn't gumbo...

[alexpgp]

... but it'll do.

Lessons learned:

1. Find a source for filé. If for no other reason, what I made is not gumbo because there is no filé in the as-built recipe.

2. Don't ever use imitation crab meat for anything involving cooking. The meat tends to delaminate into rather strange shapes. Edible, but it does not resemble seafood after prolonged cooking.

3. I think my unburned roux was beginner's luck. That, and scrimping on heat. The recipe calls for medium heat, I had it on the low side of medium. This, in turn, was a Good Thing, as the use of the flat plate scraper from the utensil holder turned out to be a Bad Thing (it melted, which gave me momentary pause as to what, exactly, is in the roux besides the oil and flour).

Ah, well... cooking - like life - is often a Great Experiment.

Cheers...

Comments

[alexpgp.livejournal.com]

Easy enough to get that impression. Despite moving back to Colorado from Houston last January 1, I spent a good chunk of the year down there working as a subcontractor for a NASA contractor.

Cheers...