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ShortQuests -- individual adventure modules! An all-new collection of digest-sized D&D adventures designed to plug in to your game.

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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9887869" data-attributes="member: 19675">And now for something completely different: GUMBO![ATTACH=full]433533[/ATTACH]Mom & Dad had some people they wanted to treat…so they asked me to make gumbo for them.  Since they were at 2 different places, I decided to get my 30qt pot out and make 1 giant batch, and then divide it 3 ways.  (Had to keep some for us!)  The giant batch contained something like 20lbs of meat, comprised of chicken thighs, smoked turkey breast, smoked beef sausage, and Louisiana hot sausage.[ATTACH=full]433534[/ATTACH]To accommodate the requirements of several people, there were some necessary changes to my standard recipe:1) several people in each group didn’t eat seafood, so that was out.  2) one person is Muslim, so I had to make sure I only used beef sausages.  Usually, beef sausages only isn’t an issue- that’s my default.  But MOST of them use pork casings.  So I had to find one that had beef casings, hence the Hillshire Farms.  But since it’s new to me, I didn’t know how smoky the sausage was.3) to add some extra smoky flavor, I usually use Diestel Smoked Turkey thighs.  But there weren’t any available nearby.  So I went to one of my favorite BBQ joints and got some of their smoked turkey breast.4) veteran gumbo makers may gasp, but I used Anaheim peppers instead of Bell peppers.  That’s because Mom reacts poorly to Bell peppers- we never use them.  But we recently discovered Mom has NO problems with Anaheims, Poblanos or Hatch peppers.  This was my first time adding Anaheims to gumbo, and it worked out fine.</blockquote>

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