My understanding is this is quite an operation. Taking most of a Saturday. As such, a LARGE stock pot is made so it is worthwhile. I think a 3 or maybe 5 gallon like I use to brew from the description. I know she feeds he family over the weekend and brings enough into work Monday I get a heaping bowl. There is also some sausage involved. Hard to get decent shrimp for a reasonable price in my area. At least for someone who spent a year on an island and a year in a port with a house across from the fishing collective.
Such a large batch means it will probably take some convincing.
I thought about the partial substitution, but want as much as possible.
Putting gumbo over tater salad instead of rice is getting more and more popular.
Potato salad like
this? I know there are many variants, but that German style is the one most popular in my area. Seems an odd combination, but it did start me salivating.
For that matter, I personally don't measure anything when I cook. I add vegetables proportionally to how I think it should look, and stir in spices and seasonings in proportions that are "about right" for the total amount in the pot.
Well, I won't be cooking it, but I do measure precisely. Any recipe is just a starting point and I will more than likely adjust it, but I will know by exactly how much and note it for future reference. If I am throwing things together out of the fridge without a recipe I still try to keep track for the same reason.
Most times it is best to precook the Squirrel to tenderize it. Use the liquid to get the Squirrel fat and goodies in to the Stew Pot.
Are we talking
boil like ribs? I think this is already a slow simmer recipe, so that won't be necessary. I personally hate using that method and would just make a burger instead, and I love ribs as long as I don't have to eat them in public
Of course I have three different types of grills/smoker and looking for two more as soon as they come up cheap on craigslist.