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<blockquote data-quote="Dannyalcatraz" data-source="post: 6883942" data-attributes="member: 19675"><p>My Mom has issued me a cooking challenge. She didn't phrase it that way, but that's he substance of what she did,</p><p></p><p>A few weeks ago, I made a pretty killer chicken & sausage gumbo. Prior to that, I had made a dish that was served over penne pasta, and we had leftover pasta. Well, in the interest of frugality, my parents ate some of the gumbo over penne instead of rice (which I wound up killing almost all by my lonesome). </p><p></p><p>They <em>really</em> liked it. The gumbo was thick enough that it really stuck to that penne. Dad even added some cheese to his one evening.</p><p></p><p>So the challenge is this: reimagine the chicken & sausage gumbo as a pasta dish. Now, that might not sound difficult, but consider that gumbo is usually made in 10-18qt batches, with multiple chicken thighs and 2 different sausages. In contrast, a pasta sauce may only be a quart, and certainly won't contain 6lbs+ of meat. I'm going to have to <em>radically</em> alter ingredient & seasoning ratios to get this to work. I might cheat a bit and make it as a pasta casserole. Gumbosagña?</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6883942, member: 19675"] My Mom has issued me a cooking challenge. She didn't phrase it that way, but that's he substance of what she did, A few weeks ago, I made a pretty killer chicken & sausage gumbo. Prior to that, I had made a dish that was served over penne pasta, and we had leftover pasta. Well, in the interest of frugality, my parents ate some of the gumbo over penne instead of rice (which I wound up killing almost all by my lonesome). They [I]really[/I] liked it. The gumbo was thick enough that it really stuck to that penne. Dad even added some cheese to his one evening. So the challenge is this: reimagine the chicken & sausage gumbo as a pasta dish. Now, that might not sound difficult, but consider that gumbo is usually made in 10-18qt batches, with multiple chicken thighs and 2 different sausages. In contrast, a pasta sauce may only be a quart, and certainly won't contain 6lbs+ of meat. I'm going to have to [I]radically[/I] alter ingredient & seasoning ratios to get this to work. I might cheat a bit and make it as a pasta casserole. Gumbosagña? [/QUOTE]
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