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| reggae, osato, gerry mendicino, neuroscience, yorkshire, james todd smith, sugarhills, odd, atomic, moog, surf music, birds, köpenhamn, fatwreck, fattire, brain, dj, fat pussy, august 9, cold fusion, | Roux is almost equal amounts of flour and butter, pictures of fat women stirred together pictures of fat women over mild heat to cook. This combination can actually thicken up to six times its own weight in liquid! It is also rich in saturated fat and calories. I think this recipe's method is a great alternative. Okra Fresh okra wasn't pictures of fat women available when we made this dish on the television program, so we tried the canned variety, which turned out to be just fine and much less complicated (or slippery). The fresh okra doesn't have a good, high nutrient value, so the normal canning loss wasn't too much of a threat. Graham Kerr's Jambalaya Cajun - a term derived from Acadian - is a mixed style of cooking often confused with Creole and Soul. This is not too surprising when you note that the same geographical area of Louisiana was first peopled by Choctaw Indians, followed by the Spanish, Africans, Acadians from Nova Scotia and then the French. |
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| This is a caramelizing called the Maillard reaction. Now stir the tomato paste into the okra pieces. Turn the cooked okra out onto a plate, scraping up all the tasty brown pan residue. Add the remaining oil to the same pot. odd Add the onions, celery, green pepper and garlic. Let the vegetables swelter and fry over high odd heat. Stir in the cooked okra and continue frying over odd high heat. Pour in 4 cups (944 ml) water, thyme, bay leaves and the "Creole torpedo" - the cayenne pepper. Simmer 30 minutes. Just before you're ready to serve, stir in the shrimp. Cook only about 4 minutes. The shrimp should not be overdone. To Serve: Spoon the rice, fragrant from the shrimp shells, into a bowl. Sprinkle the chopped green onions over the rice. Top with the shrimp gumbo. Sprinkle with emerald flecks of fresh, chopped parsley. Helpful Hints & Observations What to do with the roux? Another really tough issue: can it be Creole without the roux, the incredible invention that provides both depth of taste and silky thickening to so may wonderful dishes? |
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