Happy New Year 2019 to All!!!

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  • N4sir

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    Aug 13, 2010
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    Just wanted to wish everyone and their family a Happy New Year early in case many are busy later or out partying. I especially hope everyone has a safe day or two if doing any traveling or playing with fireworks.
    Me, I'll be traveling to the westbank to pick up some fresh and hopefully live crabs for a seafood gumbo I'll be putting together later today. Aside from that I'll be home out of the supposedly bad weather they are predicting.

    Be safe and Happy New Year All!!!!!
    N4sir
     

    Labeeman

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    Oct 11, 2010
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    Happy New Year from the bee man in BR. Make 2019 the best year in your life!!!
     

    AustinBR

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    Have a safe, happy and blessed new year.

    P.S. Putting the turkey carcass to boil for a turkey and sausage gumbo.

    I've never done it this way...so you make your roux then add the liquid from the boil afterward? I ask because I will have a turkey carcass soon.
     

    N4sir

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    Have a safe, happy and blessed new year.

    P.S. Putting the turkey carcass to boil for a turkey and sausage gumbo.


    Actually what would work best is to roast the carcass in the oven first. Then put the carcass into a pot of cold water and bring it up to a low simmering boil. Boil it that way for about another hour. You don't want a really vigorous boil just a low simmering bubbling boil. When that's done removed the carcass bones any loose meat set aside in strain the broth in a fine-mesh strainer. I like to pick through this carcass for any loose meat and add it to the gumbo. Now after straining the liquid you have a good clean stock ready for an awesome gumbo.
     
    Last edited:

    AustinBR

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    Actually what would work best is to roast the carcass in the oven first. Then put the carcass into a pot of cold water and bring it up to a low simmering boil. Boil it that way for about another hour. You don't want a really vigorous boil just a low simmering bubbling boil. When that's done removed the carcass bones any loose meat set aside in strain the broth in a fine-mesh strainer. I like to pick through this carcass for any loose meat and add it to the gumbo. Now after straining the liquid you have a good clean stock ready for an awesome gumbo.

    Smart man here! I will be doing exactly this!
     
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