Flour, buckwheat

Member Review

Seafood Gumbo From the New Basic's Cookbook

This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.

Reviewed by lawdeedee