How To Make INCREDIBLE Gumbo - New Orleans Gumbo Recipes
"A MUST-HAVE COOKBOOK"
"BEST GUMBO RECIPES ON THE INTERNET"
"ASTOUNDINGLY DELICIOUS"
_LET'S GET COOKING!_
Are you looking for a great gumbo recipe?
STOP. You have found it! In fact, you just found the 7 best gumbo
recipes on the internet including Chicken & Andouille Gumbo, Seafood
Gumbo, Crab Gumbo, Ham & Turkey Gumbo, Gumbo Z' Herbes, Deer & Wild
Mushroom Gumbo, and Wild Duck & Oyster Gumbo. These amazing 5-star
quality gumbo recipes were all created by New Orleans Chef Eric
Theard.
Are they free? No. Why? Well, for one, because Eric is a
professional New Orleans Chef... not a home cook from Mississippi who
thinks his recipe turned out pretty good. No... Eric's gumbo recipes
are the best of the best. And two, because cooking an incredible bowl
of gumbo requires more than just having the best recipe. Chef Eric
Theard would never put his name and recipes on the line by giving away
the recipes for free without teaching the techniques behind creating
his signature dish. If you are looking for a free gumbo recipe, there
are TONS of them all over the internet. Take your pick.
WAIT!!! OK... if you must have a ! I guarantee you are going to love
it. I also guarantee that after reading the eCookbook and watching the
video recipes that Chef Eric put together for you, your gumbo will
turn out 10 times better... no, 100 times better... than attempting
the recipe on your own. So, enjoy the free recipe, but if you want to
learn how to make the best bowl of gumbo around... keep reading.
Have you ever been to New Orleans?
If you have, your mouth is probably watering just thinking about it.
Is the food in New Orleans everything they say it is?
ABSO-FREAKIN-LUTELY!!! Chef Eric Theard captures the flavor of New
Orleans in each and every dish he creates. In fact, take one bite of
his gumbo and you will feel as though you are sitting on a balcony in
the French Quarter listening to a jazz band parade down the street!
It's that good!!!
ONLY $29.99
THIS AMAZING PACKAGE INCLUDES:
ECOOKBOOK:
* Secrets & Tips of New Orleans Chefs
* All About Sides, Spice, and Rice
* How To Make A Roux
* How To Make Your Own Stock
* Vegetable Stock Recipe
* Chicken Stock Recipe
* Duck Stock Recipe
* Beef & Mushroom Stock Recipe
* Shellfish Stock Recipe
* Crab Stock Recipe
* Chicken & Andouille Gumbo Recipe
* Seafood Gumbo Recipe
* Crab Gumbo Recipe
* Gumbo Z' Herbes Recipe (Vegetarian)
* Gumbo Z' Herbes Recipe (Meat Enhanced)
* Ham & Turkey Gumbo Recipe
* Deer & Wild Mushroom Gumbo Recipe
* Wild Duck & Oyster Gumbo Recipe
VIDEOS:
* All About Making A Roux Video
* How To Make Your Own Stock Video
* Chicken & Andouille Gumbo Video
* Seafood Gumbo Video
* Crab Gumbo Video
* Gumbo Z' Herbes Video (Vegetarian)
* Ham & Turkey Gumbo Video
* Deer & Wild Mushroom Gumbo Video
* Wild Duck & Oyster Gumbo Video
Eric's Gumbo Recipes You Simply Can't Live Without:
Seafood Gumbo
Chicken & Andouille Gumbo
Ham & Turkey Gumbo
Crab Gumbo
Deer & Wild Mushroom Gumbo
Gumbo Z' Herbes
(Vegetarian Recipe Plus Meat-Enhanced Recipe)
Wild Duck & Oyster Gumbo
PLUS...
Making Stock (chicken, beef, duck, vegetable, seafood)
Making Roux
Each of these amazing gumbos has its own unique flavor, so different
from the next!
_"Eric, thanks for the great recipes. I am from Louisiana and have
had many gumbos, but these top them all! Your gumbos are outstanding,
yet so different from one another. I have made four so far... three to
go. CAN'T WAIT!"_
Bill
Metairie, LA
_"I made the Chicken & Andouille, Ham & Turkey, and Gumbo Z' Herbes
to bring on our family beach vacation in Florida. We had a "gumbo
night" and invited all our friends over from the other condos. All I
have to say is... they all want your book now!"_
Anne
Atlanta, GA
_"I made the Chicken & Andouille Gumbo for my cousin's engagement
party. It was a hit! My family has requested (begged) that I bring it
to all the family events. I guess it is my "signature dish" now. I
think I will bring a different gumbo next time and wow them again!
Thank you!"_
Rick
Columbia, SC
_Chef Eric Theard _ You will learn HOW to make
INCREDIBLE
New Orleans Gumbo!
I have created gumbos, bisques, and everything else seafood for the
thousands of tourists walking down Bourbon Street each year. I live
and work in a city that has somehow managed to have its very own
cuisine. I have a desire to share my passion and knowledge for New
Orleans cookin' with YOU. But how can I possibly do this?
_Chefs are typically artsy people who work well with their hands.
The problem is that those qualities (as amazing as they are) limit
them to one kitchen at a time. Most chefs would never dream of the
possibility of reaching millions of people around the globe to teach
their techniques of cooking such a unique southern cuisine._
_So, you ask, am I also a savvy computer guru who knows how to make
fancy websites, online videos, and all that other "googley" stuff? No.
Absolutely not. But, luckily for all of us, my wife is. In fact, if
you find any typos here, you can blame her. She is my "proof reader"
because I am just terrible at that stuff. I belong in the kitchen.
Period._
_But I have to say, all this internet technology is really pretty
amazing. It has opened a whole new way of teaching, or in your case...
learning. My wife helped me put together a Gumbo eCookbook with Video
Recipes! So, no matter where you are in the world, I invite you into
my kitchen to learn everything you need to know about cooking gumbo!_
_- Eric_
Let's start off with some basic ground rules:
THE DO'S AND DONT'S OF MAKING INCREDIBLE GUMBO
DON'T...
DON'T USE WATER INSTEAD OF STOCK
Stock is the base and main flavor of gumbo. All other flavors and
ingredients will be based around the stock used. Water doesn't work.
DON'T COOK THE GUMBO TOO FAST
There is no "quick" way to "whip up" a pot of gumbo. It takes time
for all these flavors to harmonize!
DON'T BURN YOUR ROUX
It is very easy to burn a roux. It will likely happen to you. You
must throw it away and start over. It can't be saved.
DON'T MAKE IT TOO SPICY OR TOO SALTY
Knowing the proper amount of each ingredient is key. Gumbo should
have a little kick, but too much spice or salt will overpower the
flavor.
DON'T ADD SEAFOOD TOO EARLY
Adding seafood too early will result in an overcooked, mushy mess.
All proteins have a right and wrong time to be added to the pot.
DON'T WASTE ANY OF YOUR INGREDIENTS
Every bit of flavor counts. Never throw away shells, bones, or
unused veggie parts. Learn to use these to create your own stock.
DO...
DO START FROM SCRATCH
Go through it from beginning to end and take your time. Any steps
you skip to make things quicker and easier will compromise the flavor
of your gumbo.
DO MAKE YOUR OWN STOCK
This is the MOST important ingredient. This is where the flavor
begins.
DO USE THE FRESHEST INGREDIENTS
Pre-chopped veggies, peeled and frozen shrimp, and other such things
will take away from the texture and flavor.
DO LEARN HOW TO MAKE THE RIGHT ROUX
Different types of Roux will have different effects on the flavor.
Certain types of Roux match up better with certain proteins.
DO KNOW THE SECRET INGREDIENT
The only real secret ingredient is a chef who knows what he is doing
and has the passion to make a really great bowl of gumbo. This is
going to be you...
_"Hey Eric! I just wanted to say thanks for sharing your tips and
techniques of cooking gumbo. I am currently in culinary school and am
ALWAYS looking to learn new things from different chefs. I was
thrilled to find something like this online! I have learned a TON from
your videos. Thank you, thank you, thank you."_
Sharon
San Francisco, CA
_"Your gumbos are great, but I really loved the sections on stock
and roux. I learned things that I can carry over into other dishes.
I'm excited. That alone was well worth the money of this purchase. No
more store bought stock and roux for me!"_
David
Lafayette, LA
_"Wow! Thanks, Eric, for a great gumbo book! The gumbos are
delicious and those videos are priceless! It was so easy to learn from
watching you. Please let me know if you come out with any more
ebooks/videos like this. Thanks!"_
Donna
St Louis, MO
BUY TODAY... COMPLETELY RISK FREE
100% Delicious Money Back Guarantee
We want you to be completely thrilled with your purchase. We are
confident that you will love our eCookbook and videos.
If for any reason, you are not satisfied with your purchase, just
contact us within 60 days and we'll REFUND 100% OF YOUR PURCHASE
PRICE.
You won't find anything like this anywhere else!
These are the BEST GUMBO RECIPES on the internet.
There is a reason why these recipes are not posted on Chef Eric's
blog or anywhere else for free. If you are looking for 5-Star quality
gumbos packed with New Orleans flavor and spice, this is it!
_You must have these recipes. Your taste buds will thank you for it!
_
_New Orleans Chef Eric Theard's_
Gumbo In The Pot
eCookbook
with...
9 Instructional Videos
Available for
INSTANT download!!!
This deliciously spicy eCookbook is packed full of gumbo recipes,
New Orleans traditions, secrets & tips, and everything you will ever
need to know about making your own stock and roux. You will receive
instant access to 9 VIDEOS: Making Stock, Making Roux, and 7 different
gumbo videos!
DOWNLOAD THIS PACKAGE NOW FOR ONLY $29.99
IT'S INSTANT!
Once your credit card is approved, you will be taken to a download
page where you will download the eCookbook. You will be given a
username and password to view and/or download the video files. These
videos can be put on your computer, your ipod, or burned to a DVD!
(Note: You will have access to download this eCookbook and videos to
your computer in minutes. You receive nothing by mail!!)
P.S. JUMP ON THIS NOW. Don't miss out on this great introductory
price... it will go up!
P.P.S. Remember, I'm taking all the risk. Really, what you're paying
for this is barely enough to sneeze at, but I don't want you to think
about it for a second. CHECK IT OUT FOR 8 FULL WEEKS. IF YOU'RE NOT
OVERJOYED WITH IT BY THEN, I DON'T WANT YOUR MONEY... AND I'LL GIVE IT
ALL BACK.
P.P.P.S. Don't pass this up. It's not every day that you get the
chance to learn from a New Orleans Chef without breaking a sweat.
ORDER NOW AND LETS GET COOKING!
-
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