Comments on: Mardi Gras Season Begins! Gluten Free Gumbo Recipe

By: Donna

Donna — Fri, 11 Jun 2010 23:16:37 +0000

We are thrilled to have a thumbs-up from The Gumbo Recipe people! Thanks!

By: gumbo recipe

gumbo recipe — Fri, 11 Jun 2010 18:19:38 +0000

What to say except that the pics look simple delicious! Actually I am getting hungry while I am writing this comment! Well done!

By: Donna

Donna — Tue, 13 Apr 2010 14:35:47 +0000

Lauren – Wow! I MUST shop in New Orleans sometime!

By: lauren

lauren — Tue, 13 Apr 2010 05:38:04 +0000

here in new orleans, you can get duck and rendered chicken fat at almost any food store…

By: VintageMixer

VintageMixer — Sun, 21 Feb 2010 16:41:30 +0000

It was a pleasure meeting you both at our food blogger lunch! Hope to see you again at another event. Cheers!

By: Donna

Donna — Thu, 18 Feb 2010 19:28:21 +0000

Thanks so much – so happy that you want to try this recipe! I think an acceptable substitute for okra would be celery – it has a sturdy texture that can stand up to the simmering. You can also just make it okra-free! Enjoy!

By: Tigger

Tigger — Thu, 18 Feb 2010 16:36:59 +0000

Donna, this looks yummy! I want to try it, but my hubby does not like okra. Would it still be an acceptable gumbo without Okra? I just don’t know. . .

By the way, I love the way you write! Your fun personality oozes out of your writing.

By: Donna

Donna — Tue, 16 Feb 2010 22:34:10 +0000

Thanks Kimberly. Will put this on my “Cookbooks to Buy” list. I don’t have nearly enough cookbooks – only about 200 or so . . . I wonder if they have Cookbook-holics Anonymous?

By: Kimberly

Kimberly — Tue, 16 Feb 2010 22:07:27 +0000

Funnily enough, my newspaper had a recipe for schmaltz (rendered chicken fat) this morning! I’ve been wanting to make it but I haven’t gotten around to trying it. It is fabulous for roasting and I bet it would make a lovely roux. And once you make it, you can store it in the fridge for three months so you can use it here and there without having to use it all at once.

By the way, I highly recommend a cookbook called “Good-Time Eatin’ in Cajun Country.” It’s a vegan Cajun cookbook with some really incredible recipes. I use it most often for the healthy, delicious “cheese” sauce (put some over steamed romanesco for lunch today, in fact). It’s a terrific cookbook whether you’re vegan or not!