Ok, I know I've had good gumbo with loads of Okra and it wasn't slimy.
But, that boiled Okra is just slimy.
Soup starts with water. Gumbo starts with a Roux. So does etouffe,
bisque, etc. The key to good Cajun/Creole cooking is the Roux. I
used to know a lady that was a friend of Al Copeland(Popeyes chicken
guy). Al is a restaurateur. This lady used to go hang out with the
chefs at Al's upscale places and trade ideas and stuff. That lady
could cook!
Me, I prefer a good Sirloin, a few spices, and some charcoal. Voila!
Beef, is what's for dinner.
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