![]() ![]() Thus I shall purge My people and set apart My elect, I shall surely sift and separate the harvest, and cause a great division in all the earth! For I am The Lord, and I DO NOT CHANGE!” ~ Says The LordĮxcerpt from: Trumpet Call of God Online. I know the thoughts of My people, and the hearts of My elect are known to Me. For I have surely looked upon them, I have set My gaze upon all who call upon My name I have searched and I have passed through. For they do not observe justice, neither do they seek to do what is right. For there are many who claim to know Me, there are many who say they are My servants, a great multitude who claim they are My people, yet they are not My people. “My people, the trumpet is blown, the call has went out, yet few have assembled before the tent of meeting. it should look something like thisġ0.8/19/10 From The Lord, Our God and Savior - The Word of The Lord Spoken to Timothy During an Online Fellowship, For The Lord’s Little Flock, and For All Those Who Have Ears to Hear cut off the heat and remove the pan from the hot burner. Reduce the heat and let the mixture simmer for 45 minutes, stirring it occasionally.Ĩ. then add in the andouille, stirring it to make sure everything has incorporated evenlyħ. add the remaining 7 cups of seafood stock stirring well. stirring in to scrape the bottom of the panĦ. ![]() Once the tomatoes begin to break down: add in 2 cups of the seafood stock, the remaining spices (garlic, salt, peppers, thyme, onion powder) and the stick of butter. ![]() Once that nice brownness develops: throw in your tomatoes and continue stirring and scraping more frequently than before for 8 minutes until the tomatoes start to break downĥ. Once a nice brownness develops: throw in your onions and continue stirring occasionally for 5 minutes until the onions develop a nice brownnessĤ. Continue stirring the okra until it develops a nice brownness and the sticky parts start to show upģ. after about 3-4 minutes you should add 3/4 of the black, white and red pepper. scrape the bottom of the pan when stirringĢ. Stir the okra every few minutes (about 3-4). Once it melts, put in 6 cups of the okra (about 3/4 of the okra). In a large pot, melt the lard over medium heat. We can’t resist the banana pudding for dessert. Gumbo starts at 8.95 for a cup of Chicken and Sausage and go up to 19.95 for the large-size Seafood Gumbo. its pretty easy to figure out and also the mixture starts to kind of look like barf after the tomatoes go in but trust me. The roux is dark and the chunks of protein include shrimp as big as your pinkie, half a crab with claws attached, huge chunks of andouille, chicken gizzards and more. so I will rate this dish a 3/5 Natty Lights for difficulty.Īlso, just to let you know, I will not have step by step photos for this one. however due to the prep work I will say that this recipe is a more advanced recipe that most we have tackled so far. Add the flour and cook for 30 minutes, stirring constantly, until the. There is a lot of ingredients to this dish but its pretty straight forward. While the okra is cooking, heat the remaining vegetable oil and the butter in a Dutch oven or large pot over medium-low heat. like polish or kielbasa) Choppedĭont forget about these delicious little bastards Here is your ingredient list with a picture to help:ġ pound of smoked andouille sausage (you could use any smoked pork sausage. I feel it wholly appropriate to make up some delicious Gumbo. It seems that my efforts have been working because my boss just gave me his Masserati for the weekend. We know its wrong but we just can't stop penetrating the Gulf of Mexico like the social chair penetrated your sister during spring formal 2003.Īnyway, I work in the PR department and have been deflecting all of this oil spill mumbo jumbo onto BP. We may have made all of the equipment that is now epically failing in the Gulf of Mexico. We have got our hands into pretty much EVERYTHING from rubber nipples to laser guided missles. Yea, the ultimate: "banging your wife, shaving your dog, fucking up your couch and sending you the bill" company. Today we will be making his recipe for Shrimp, Okra, and Andouille Gumbo!īut before we get started I just want to address the lack of updates recently: If you like cajun or creole food, I suggest you grab that book wherever you can. He was a master at convincing rich people to fork over 30 bucks for a dish that costs $3.50 to make at home. This man is a giant in preserving the ways of back-water louisiana. These are chefs that have left their mark on the world of food and THEY ARE IMPORTANT. ![]() Today we will be honoring our first in the series I will be calling ![]()
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