tag:blogger.com,1999:blog-32039636.post3444729660803997293..comments2024-01-16T19:36:06.429-05:00Comments on Winheld's World: Josh Winheldhttp://www.blogger.com/profile/16909078852780989537noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-32039636.post-627308787975896222007-09-08T14:22:00.000-04:002007-09-08T14:22:00.000-04:00So??? How was it?So??? How was it?Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-32039636.post-80278872693934581132007-09-05T14:29:00.000-04:002007-09-05T14:29:00.000-04:00CHICKEN TENDERS in a gumbo?!! By gumbo, that's jus...CHICKEN TENDERS in a gumbo?!! By gumbo, that's just wrong. The rest of the recipe looks ok, with these changes:<BR/><BR/>Cook the andouille BEFORE the chicken, so at least you'll flavor those pathetic chicken pieces a bit more. <BR/><BR/>1/4 cup seems like an awful lot of flour. I would use 3 tbls. (I guess you know that 1.4 cup is 4 tbls.) <BR/><BR/>And cook your celery and onions for longer than 5 minutes. Make sure they are REALLY completely soft and your green pepper for LESS than 5 minutes.<BR/><BR/>But aside from that, Josh, the recipe sounds great.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.com