Made gumbo for the day. It’s been a few years. This time it did not even make me sweat. I used “Slap ya Mama” seasoning and it was nice but not slap worthy. I got Tabasco for the taste but between that and the Franks it just was not hot. Don’t get me wrong, it was really good, but I did not even remotely suffer this time.
So what can I do to bring back the heat but keep the flavor too?
by OkBaconBurger
9 Comments
Add smoked ghost pepper powder
Id suggest ashes 2 ashes, its very very hot but the flavor goes with all types of food, a few drops goes a long way
Try the Tabasco scorpion .
Smoke a pipe often and Tabasco is brutal.
That food looks delicious! Ugh, I’m hungry now
Nice, time for the scorpion Tabasco now
Use Flat Iron pepper flakes in gumbo. You’ll be finding yourself somewhere between dimensions
Yes
Throw in a scotch bonnet