Quote:
Originally Posted by BucEyedPea
I thawed out my leftover gumbo and added chicken as the seafood was all gone—at least what was visible.
I needed another can of diced tomatoes which I added. So had to add more thyme, creole seasoning, bay leaf and Old Bay. I was worried about adding chicken to what was a seafood based gumbo but it tasted better the second time. Chicken was nice and tender.
Finally, I made my New Orlean's Beignets this afternoon. Had that after with some Cafe au Lait. They were lil' pillows of heaven. Puffed up just right. I garnished the plate with some raspberry jam swirls and added more powdered sugar. May get a pic of this if it gets sent back. I'll have to beg. Maybe the so, who took the shot, can send it to a friend with a smart phone.
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Yeah I'm sorry but as a midwestern goon I just cant get into all of that delicious sounding stuff... TAKE YOUR FANCY PANTS BACK TO SICILY!