Comments on: My Twist On Louisiana Gumbo Will Surprise You https://adanmedrano.com/gumbo-louisiana-mexican-chiles/ On Food & Culture Sun, 18 Nov 2018 04:35:45 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Jessica Holly https://adanmedrano.com/gumbo-louisiana-mexican-chiles/#comment-186360 Sun, 18 Nov 2018 04:35:45 +0000 http://adansblog.com/?p=8458#comment-186360 Adán,
First of all, I found this recipe and your site by googling “gumbo with a twist.” I am forever trying to make a deep dark, earthy gumbo that honors its roots (I love tomatoes, but they have no place in gumbo). Making the roasted flour was new to me and a little nerve-wracking- it would have been nice to see a photo of the end result to know how far to go- but I think I did well. The pasilla peppers added heat and depth. In short, I thought this was an interesting take on gumbo that does not betray the soul of the dish. I plan to share it with my family from Lafayette. Thank you!

]]> By: Adán https://adanmedrano.com/gumbo-louisiana-mexican-chiles/#comment-186355 Fri, 16 Nov 2018 19:10:22 +0000 http://adansblog.com/?p=8458#comment-186355 In reply to Jessica.

Thanks for the heads up on the recipe, Jessica. You’ll find pasilla chiles abundant in most Austin grocery stores. Let me know how it turns out.

]]> By: Jessica https://adanmedrano.com/gumbo-louisiana-mexican-chiles/#comment-186354 Fri, 16 Nov 2018 18:32:52 +0000 http://adansblog.com/?p=8458#comment-186354 These tweaks look really good! I would love to try them if I can find some dried pasilla peppers here in Austin. I did notice that the chicken never makes it back into the gumbo in this recipe!

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