2:40:15Half with the veggies and half at the end
2:40:22while drinking and stirring and waiting
2:40:22nothing worst than rubbery shrimps
2:40:24But what does it SMELL like?
2:40:24Now and then taste at the end
2:40:25I think this gumbo might get you kicked out of the bayou
2:40:29Seasoning is always last to avoid burning the spices
2:40:30@twitch.zebesian its not perfect but ive seen MUCH worse
2:40:30If you're adding file, it goes at the end. Everything else can go in now
2:40:35you want it to stick to the parts, not dissolve into the gravy
2:40:36shrimp cooks so quick idk how its used in gumbo timewise though
2:40:40I put it with the veggies when they're almost done frying in the roux
2:40:42:_shiinaCheer::_shiinaSmell2::_shiinaSmell2::_shiinaSmell2:
2:40:54It can't get above 212 so no worries on burning spices
2:40:54If you make Gumbo you should try etouffee
2:40:58Wow, never had, yet making it for the first time too???
2:40:59I usually toast my seasonings and then make them a part of the roux
2:41:00Don't worry, as long as it tastes alright, you're automatically making a better gumbo than the one that made Gordon Ramsay throw up.
2:41:04It just looks like stew to me
2:41:05Not really but it will still be good
2:41:05its like 3 shades too light on the roux
2:41:06Could be the camera, but it looks too light
2:41:08im actually making spicy ramen, chilly glizzies, and then im going to kill sakana
2:41:10sassafras isnt quite secondary i guess
2:41:11yeah this is 100p not authentic lol. it looks like it'll taste good though