most cheese is pretty pungent.

Yea. I went into a cheese shop in Paris. I was tantalized and repulsed at the same time.

That is helpful. I am determined to be successful at making gumbo. What is frustrating is the seemingly endless stuff I read regarding the best protein to use.

I don't know if shrimp, oysters and crabmeat have any protein or not but you can't go wrong with it

lol why do i think this is a serious post.

seafood is really good if its seafood you like. i like to use chicken breasts or thighs and sausage/andouille. not a big fan of bones and skin in the mix.

I am convinced you have found the wrong forum to obtain this precious advice. Now I can guide you to success, but you are gonna have to shed the impure and generic thoughts demonstrated by this fast paced instant gratification Hungry Man eating society. I am ashamed of the thought that our youth may inherit such poor standards.

Roux is a beautiful smell and clearly those that think otherwise only say so because of their addiction to substandard practices. If I used roux from a jar, i just might agree.

Not the wrong forum. Depends on who she listens to. Posting from phone now but I'll post a good one later

Should be interesting...

Lol, killing me. Like you said, its 2 ingredients. Here is the kicker and I know you will agree, if you don't have the right pot then it will never turn. I'm going to bet that she doesn't have the correct vessel to support a roux turning. Mix in having to get the oil/flour ratio correct and/or burning it and you will realize you just can't go wrong with a jar.

@tirk I always use chicken breast/thighs bone in, then after it has cooked for a while I fish it all out with a strainer and de-bone it all the best I can.

I have some Lodge cast iron pots and skillets......dick.

So if I listen to tirk, you must be the woman at tiga's house. Do you vacuum too?