{"id":23583,"date":"2012-01-14T15:03:20","date_gmt":"2012-01-14T20:03:20","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23583"},"modified":"2012-01-14T18:22:35","modified_gmt":"2012-01-14T23:22:35","slug":"seafood-gumbo%e3%82%b7%e3%83%bc%e3%83%95%e3%83%bc%e3%83%89%e3%82%ac%e3%83%b3%e3%83%9c","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23583&lang=en","title":{"rendered":"Seafood Gumbo
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\"\"<\/a><\/p>\n

Seafood Gumbo<\/strong>
\nJanuary 7, 2012<\/em><\/p>\n

I found a bag of langostino at Costco the other day. They looked great but I had not been able to come up with any dish to really showcase them. Then last weekend I decided to make seafood gumbo. I think gumbo was a great way to enjoy all the seafood I had including the langostino. I served it with white rice.<\/p>\n

Seafood Gumbo: butter, flour, onion, garlic, celery, green pepper, canned tomato, water, chicken base, beef base, bay leaves, sugar, hot sauce, worcestershire sauce, cayenne pepper, lemon juice, salt, pepper, okra, seafood(shrimp, squid, scallops, langostine), sausage, parsley, (file powder: Unfortunately, I didn’t have this, but apparently it’s a must for cooking authentic Creole or Cajun cuisine. I’m so curious to see what it tastes like. I should get some as I love Creole\/Cajun food!)<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u5357\u90e8\u6599\u7406\uff01\u30b7\u30fc\u30d5\u30fc\u30c9\u30ac\u30f3\u30dc<\/strong>
\n2012\u5e741\u67087\u65e5<\/em><\/p>\n

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\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Seafood Gumbo January 7, 2012 I found a bag of langostino at Costco the other day. They looked great but I had not been able to come up with any dish to really showcase them. Then last weekend I decided to make seafood gumbo. I think gumbo was a great way to enjoy all the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9,12],"tags":[],"class_list":["post-23583","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23583"}],"version-history":[{"count":29,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23583\/revisions"}],"predecessor-version":[{"id":23681,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23583\/revisions\/23681"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}