Andy’s one of my best friends. He’s also a Vietnamese guy. He makes delicious dishes and during our time as roommates, he expanded my knowledge of ingredients. He introduced me to fish sauce and it’s role in savory dishes. Also, how it should never be left to roll around in the back of your car. Ingredient Quantity Chicken Breast, Roasted 10 oz Butter, Salted 1 Tablespoon Onion, Chopped 1 Medium Sugar (optional) 1 Teaspoon Fish Sauce 2 Tablespoons Better than Bullion, Chicken 1 Tablespoon Okra, Sliced, Wheels 40 Pods Cilantro Handful Green Onion, Chopped Handful Water / Chicken Broth Lots Start by frying your pan ingredients together in the bottom of a heavy pot.
This is my standard Gumbo. Alton Brown posted a recipe for inspiration, but I really just do whatever I feel like. I feel like I can deviate a bit because I don’t have a Bayou Grandma to yell at me. I’m not about to go hunting for filè powder when I’m cooking for the week. Ingredient Quantity Flour, Wheat, All Purpose 4 Tablespoons Butter, Salted 4 Tablespoons Onion, Yellow, Chopped 1 Cup Garlic, Clove, Halved 6 Peppers, Bell, Medium, Diced 2 Celery, Diced 1 Cup Red Chili Flakes some Granulated Garlic some Cumin some Celery Salt some Black Pepper lots Smoked Paprika some Stock, Chicken 2 Cups Tomatoes, Diced, No Salt 4 Cups Okra, Wheels 4 Cups Basil Leaves 12 Make your roux first with the red ingredients.