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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: JF Quinnelly who wrote (23636)4/28/1999 10:12:00 PM
From: melinda abplanalp  Respond to of 71178
 
The roux is the key. Getting it rich and dark without burning it is not easy.



To: JF Quinnelly who wrote (23636)4/28/1999 10:32:00 PM
From: Ilaine  Read Replies (2) | Respond to of 71178
 
Needs crabs. Even frozen ones will do, blue crabs of course. (Forgive me, Brother Blue). My grandmothers used little frozen crabs, carapace off, dead man's fingers cleaned out, but otherwise just threw them in whole. That's what gives it the taste of the sea. The crabs are too small to be good eating, but they really add to the flavor.

Needs bell pepper, celery and green onions. The holy trinity. Don't forget the bay leaf.


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