I'm making Gumbo tonight...to finish/eat tomorrow.
It's going to be a seafood (Shrimp, Crab, Oyster) and I'm thinking of adding Andouille to the roux/veg/stock mix before letting it 'blend' in the fridge overnight.
This is freaking my wife out...No mixing of the Gumbo types! :-)
So the question is. Do you add Andouille to your seafood gumbo or just stick w/ seafood?
It's going to be a seafood (Shrimp, Crab, Oyster) and I'm thinking of adding Andouille to the roux/veg/stock mix before letting it 'blend' in the fridge overnight.
This is freaking my wife out...No mixing of the Gumbo types! :-)
So the question is. Do you add Andouille to your seafood gumbo or just stick w/ seafood?