Ridgerunner
Garden Master
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That sounds a lot better than canning gumbo with a roux. My basic vegetable soup recipe calls for 85 minutes at ten pounds, adjusted for altitude, for quarts. That 25 minutes sounds pretty light to me, but that depends on what veggies you have in there and how much liquid. The time is based on density of the produce.
I spent over three decades in South Louisiana, I ate gumbo. My wife made gumbo. One of the New Orleans restaurants emphasized their gumbo in a lot of their advertisements, like it was the greatest thing ever. Gumbo Ya-Ya. To me, it tasted like they burned the roux the first time I tasted it. But it tasted exactly the same when I tried it the second and last time. There are a whole lot of different ways to make gumbo, some much better than others.
I spent over three decades in South Louisiana, I ate gumbo. My wife made gumbo. One of the New Orleans restaurants emphasized their gumbo in a lot of their advertisements, like it was the greatest thing ever. Gumbo Ya-Ya. To me, it tasted like they burned the roux the first time I tasted it. But it tasted exactly the same when I tried it the second and last time. There are a whole lot of different ways to make gumbo, some much better than others.