Oh, I thought that vat was Seafood Gumbo.
Thank you, I needed that smile. If we ever connect at a food fest, I want to eat your clam luiguine. I should say, I do gumbo but I enjoy my shrimp creole and crawfish étouffée.
PSS. The vat is full of pods and seaweed, Red Ogo, that should make a good stock. After that, I listen to Justin Wilson for the recipe. First you made da rue, then you add the Trinity: onions, peppers and celery. Because I don’t grow celery, I use zucchini.
Laissez les bonne temps roulee,
Patrick
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