when to add roux to gumbo

Cleaning out what didn't mix and adding a new roux will surprise you how thick and flavorful the gumbo can be. The first color stage is a light caramel color. Essentially, you are frying the flour in the oil until it becomes the color of dark chocolate (but without burning it!). Notify me of follow-up comments by email. (Some would call it a separated roux.) An oil based roux will get you to that chocolate brown color. Adjust oil as needed to make roux. For the thickening? After 5 minutes, turn down the heat to medium high. I was having an issue with my roux until this recipe. Cook for an additional 15 minutes. Add the sausage and cook until browned, then remove. Keep stirring until you are almost at the desired color. I thank you, so very much. Copyright © 2020 Brunch Pro on the Brunch Pro Theme. Gradually whisk in the flour until it is well mixed. ★☆ For gumbo, a traditional roux is equal parts oil and flour. The flour should smell nutty, not burnt. I like to use oil for my gumbo roux because oil has a higher smoke point so you can get it darker. If your goal is to have Cajun type gumbo, you will want your roux to be a darker reddish brown color. I can't remember his last name right now but he is on Food Network. Welcome to our kitchen! Add 1/2 pound okra (trimmed, cut crosswise into 1/4-inch-thick slices, or 1 10-ounce package frozen, thawed chopped okra) to the gumbo. Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog. It is best to use it right away by adding in chopped onion, celery, and green pepper (the Cajun trinity). Add rest of oil and sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. If time allows, it is best to use this right away by adding in chopped onion, celery, and green pepper and cooking the Cajun trinity in the roux. Someday I will make it down to Bourbon street, but in the meantime, my kitchen can whip out food just as good as any restaurant in the Big Easy. Have you ever wondered what all the fuss is about when people discuss making roux (pronounced "roo") for gumbo? We're glad you enjoyed the gumbo recipe! Gather your two ingredients: fat (lard) and flour. I heat my roux for a minimum of 5 minutes every time. Simply magnificent! 1/2 cup will thicken 2 quarts LIQUID. Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Although it's just two ingredients, the color of a roux is … This southern favorite is guaranteed to please any workin' man, or ... from the meat, add lard or oil to equal ... to form a roux. Skipping this dark roux really makes the dish a lot less flavourful. Be patient--it's worth it. halved lengthwise and cut into ¼-inch slices, stems and leaves, coarsely chopped, plus chopped leaves for garnish. Just find our Roux pin on Pinterest and leave your photo there. For tips on how to season and finish the gumbo… Third, When making a gumbo, dissolve your roux in water or chicken stock. This is what gumbo is all about. Easy simple and delicious. As an Amazon Associate, we earn from qualifying purchases. You can tell if the roux is burnt by smelling and tasting it. It’s still more expe… Okra is a great natural thickener because its slimy nature actually has powerful thickening properties, plus the chunky vegetable adds great texture and flavor to the stew. It will take another 20 to 30 minutes of stirring to get to this point. The basis for a gumbo is definitely the dark roux. Paul Prudhomme's gumbo Photograph: Felicity Cloake. You want to add enough flour to your fat until the roux is like a paste. Many Blessings to you ❤️, Your email address will not be published. Required fields are marked *, Rate this recipe Next, you get to choose your protein. Whisk the flour into the melted lard with a large metal whisk until all the flour is well mixed. A roux can be blond colored, or cooked until a deep brown. Be patient it will take 45 minutes to one hour. So, if the 4 quarts you indicate are the liquid then 1 cup roux will do it. They are just missing out on Cajun Gumbo, it’s New Orleans Gumbo! Trust recipes from Lafayette, Breaux Bridge, St. Martinville, Arnoudville, Port Barre, Ville Platte, Opelousas, Crowley. They are so kind-hearted always willing to help. This makes all the difference. We handpicked the products and tools linked in this post. (note by 1 cup roux, I actually mean 1 cup of fat and 1 cup flour) Before you start, get all the ingredients and supplies. I've been tweaking my, Okra is a great natural thickener because its slimy. This Gumbo recipe calls for chicken, andouille sausage, and shrimp. Add salt and a ... increase heat somewhat when all milk has been added. After all, who wants to eat a runny gumbo? This post may contain affiliate links. Add catfish, stir gently, … Jump to:Questions Needless to say, it wasn't in my favor. Add stock, chicken, sausage, thyme, paprika, and bay leaves, whisking constantly. Do you love Creole cooking? Learn how your comment data is processed. Keep stirring and you'll see the next color change: a light peanut butter color. When the roux is added later on and simmered for a shorter period of time, it has a better chance of holding a more stable emulsion. However, if you wish to create a lightly colored roux you still need to make sure you heat it long enough to cook out the raw flour taste. This is the color you'll want for a Creole type gumbo. I'm so sorry you didn't make it to NOLA. Add the shrimp and stir well. Okra: Okra serves as a second thickener in gumbo. Stay away from olive oil. Roux should be added for the liquid content. If you enjoyed reading my Gumbo from Scratch recipe then you should probably like me on Facebook and follow me on Pinterest too. The roux will act as a thickening agent and add a rich flavor (and color) to the gumbo. Note: This post is Part 2 of my three-part series in making gumbo. In order to develop a deep roasted flavor in your gumbo, you should cook your roux — being careful not to burn — until it is a deep dark brown color. The favorite choice of chefs is cast iron, either enameled or seasoned, because of its even heat distribution and excellent heat retention. This recipe is absolutely delicious! Saute pepper, onions, okra and ... large container. Tag @savortheflavourblog on Instagram and hashtag it #savortheflavour. I'm so glad that you enjoyed reading this post and that you're really into cooking. The trio of ingredients you mentioned are the Cajun Trinity. That slime is actually mucilage, a gelatinous substance that helps the seedpod retain water. Though they are important too, I am actually referring to onions, celery, and peppers. Recipe. Simply add the roux to chicken broth in the crockpot, then the sausage, cooked chicken, okra, vegetable trio, and seasoning and let cook for … Cook until soft, then add to the gumbo. Remember, the roux darkens and continues to cook when it's removed from the source of heat, especially if it's in a cast iron pan. Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice. In a cast iron skillet, melt the lard over high heat then gradually add the flour a little at a time. I often have people ask me for my gumbo recipe, but I don't have the patience to write out all the steps and find it hard to explain. “Often times people do not make the roux thick enough and it will result in a gumbo that is more like a soup than a stew,” says Dickensauge. Making gumbo without roux is like making popcorn without salt. nature actually has powerful thickening properties, plus the chunky vegetable adds great texture and flavor to the stew. Gumbo is a traditional Lousiana stew served with rice. Sauté half of the onion, celery and bell pepper in a skillet with oil. Hi Teresa! Like much of cajun cuisine, Andouille sausage has it roots in French cooking. But if people don’t know they just don’t want to know ! Simply a mixture of fat and flour in equal amounts, roux helps to thicken gumbo and provides nutty flavor and creaminess to the dish. The darker the roux gets, the less thick it gets. Heat small amount of oil in heavy-bottomed pot, such as a Dutch Oven. For heartier dishes such as gumbo (seafood, chicken or duck), I'll add bacon to the gumbo and use the drippings after cooking it off to create the roux, using the same 1:1 ratio. While the stock is coming to a boil, brown the meat and add it and the seafood to the pot. Continue whisking, making sure to get into the corners. It might look OK, but the finished product lacks the flavor that makes the dish so tasty in the first place. Whisk constantly until the mixture begins to bubble, then keep stirring. You're right--many dishes use a roux, such as white sauces and gravies. I'm making this gumbo today. NOOOOO! I had saw somewhere where you could get it the color of chocolate. The "secret" is patience. Is that normal? Add rest of oil and sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. However, if you wish to create a lightly colored roux you still need to make sure you heat it long enough to cook out the raw flour taste. It definitely will be very thick; that's a good thing. People are so afraid of roux, but the most ingredient of all is patience, which you added. My grandmother would turn over in her grave if I ever made gumbo like this. I followed you and signed up for your newsletter and I'm looking forward to scavenge ring your blog. UGGGHHHHH!!!! You've given me a great resource to share. Oh my, I was going to make Gumbo on Fat Tuesday then I totally forgot. Flavors intesify if refrigerated overnight. To have a Creole type gumbo, you will want the roux to be the color of a copper penny. Awwww! The flour will continue to change color over a period of time. I love cooking and have for many years , I thought about blogging about it but I'm so busy homeschooling my granddaughter and taking care of our horses that I can barley keep up. I wanted to post a photo to see if I got my roux too dark. This should take about 15 minutes. You'll want to try these other delicious recipes, too. Pisses me off that television claims New Orleans as Cajun, can't be no further from the truth! This is a staple in cajun cuisine. This is a wonderful comprehensive recipe. You need to whisk continually so it doesn't burn. Roux looked amazing, though. How to Make or cooked until a deep brown. Straight outta Lafayette, many generations. Granted you can get a dark roux after adding vegetables, but you are cooking a lot longer. If you aren't familiar with it, Andouille sausage is a popular smoked pork sausage in Louisiana, however, you can find it at grocery stores around the country. stop it from cooking further) by removing it from heat. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. (But I don’t see where to upload a photo ) I’ve made roux this will be my second time. One reason that we save the seafood gumbo for special occasions is that it is so expensive to make. Your goal is to have it a smooth and silky consistency, not lumpy. Add the seafood and remaining sliced sausage to the gumbo. NOT!!!!! But seafood gumbo is reserved for special occasions, like Christmas. McKee, a native of Baton Rouge, claims "no self-respecting Cajun would dream of making gumbo without a roux". I can't get fresh spices so I use dried. #feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) { .single h2 { display: block; position: relative; padding-top: 83px; margin-top: -83px; } } I often make a chicken and sausage gumbo instead. Stir well and heat. "Roux needs to be cooked low and slow to bring out the nutty flavor and rich dark color without burning it," … Thank you so much.! Required fields are marked *. Whisking constantly, cook the roux until it turns a chocolate brown color. Any fats in the pot that didn't get skimmed off before the roux was added remain suspended in the gumbo. I am from New Orleans, and this recipe is the real deal! Thanks, Terren! Hello. I'm going to try your recipe this up coming week, to have when we go camping, ill pre make it at home. This will allow you to control the color of without burning it. In order to achieve this, turn the heat down to low. Add Worcestershire sauce, salt and pepper, to taste. If you buy from one of these affiliate links, we may earn a small commission. To make it right, roux requires care, attention to detail, and time, but the end result is so worth it. Using a pan that has a thin bottom will increase your chances of burning it because the pan will heat more unevenly and won't hold the heat as well. This will require about 20-30 more minutes of constant stirring. If there are black flecks in the roux, it is burnt and you'll have to start over, as a burnt roux will taste bitter. Pro Tips If you want, you can keep a penny close by to compare. Should shrimp be raw or cooked when you add it? Dark roux doesn't thicken as well as lighter rouxs but this is good because gumbo shouldn't be too thick anyway. Homemade Sloppy Joes - Better Than Manwich, Homemade Mozzarella Sticks with String Cheese, Brown Sugar Meatloaf - With a Secret Ingredient. The recipe I have I got from Emilio the chef . Continue stirring until it cools, roughly 5 minutes. As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. Recommended Tools Brown the chicken in the oven or on the stove top and set aside in the refrigerator until time to add to the gumbo. Finally, it is very important you pay close attention to the roux as it cooks. We don't have a place for you to upload a photo on our blog, but you can definitely do that on Pinterest! A homemade pot of gumbo is definitely worth the work and the wait. When I let it cool to pour in the bowl for storage it was so thick. Most gumbo recipes begin with roux, and for good reason: it's the foundation for the entire dish. Good recipe but there is no "Holy Trinity" in recipes/cooking. My recipe calls for both. Cook until brown (peanut butter colored), about 10 minutes (roux will appear chunky at first but it will … You can't make traditional gumbo without it. Traditionally, Creole gumbo is made with a copper penny-colored, and a Cajun gumbo is made with a deep reddish-brown color. I've been tweaking my Red Beans and Rice, Jamabalya, and Gumbo recipes for years. It is a creative outlet for me too. Using a gumbo roux and okra for thickening, this hearty stew will give you a taste of the Big Easy! It’s simple and perfect for your next special meal! Whisk until it begins to bubble. And luckily gumbo only gets better with time so you can enjoy the fruits of your labor for more than one day. My heart rate ran rapid just reading the ingredients. Remove the cast iron skillet from the heat and stir for another 5 minutes as it will continue cooking. Add the salt, cayenne, Tony Chachere's and hot sauce. We do love our Cajun/Creole food, also. Learn how to make roux for authentic gumbo with this easy recipe. Gumbo is much denser than a simple soup; the broth has a thick, almost viscous consistency. To read Part 1, check out how to make seafood stock. This recipe is wrong in so so many ways. When hot, set aside off of ... and enough water to bring butter level to top ... a thick gravy "roux" gumbo, you can make ... water and snow crab. Butter is only good for a very light colored roux, and it's not recommended for the dark colored one that's needed for gumbo. Maybe you feel intimidated, or just wonder why even bother. Continue whisking constantly, making sure to stir at the edges of the pan as well. IF YOU LIKED THIS RECIPE you will love my authentic, If you enjoyed reading my Gumbo from Scratch recipe then you should probably. You might want to keep a jar of peanut butter out to compare. Wasn't that kind of the IRS to make the corrections and adjustments for you?? Let it cool completely then transfer it to a bowl, cover, and refrigerate to use the next day. For a gumbo the roux should be a milk to dark chocolate color. If the roux burns you need to dump it out and start the roux again or your Gumbo will have a bitter burnt taste. Cook for 10 more minutes before serving! The best type of oil would peanut, vegetable or canola. Once the prep work is done, make a roux by heating butter in a stockpot and slowly mixing in flour. Then add a chopped onion. After 30 minutes, add the gumbo crabs, if using. You’ll notice when I make my roux for my gumbo I add a little extra flour than the standard 1 : 1 ratio a roux calls for. I've been making gumbo from scratch since I first learned how to cook. However, you can use any combination of these with great results. Not saying they don't cook good food, just not Cajun! You might want to change your whisk for a wooden spoon. As I have said before, I make chicken and andouille gumbo (or turkey!) ★☆ It makes for a nicer-looking gumbo, all glossy and perfectly emulsified, but one with a duller flavor. Quickly brown chicken and remove. Please please please do not take this recipe as cajun! We're thrilled that you found this recipe to be good! If you like, exchange your whisk for a wooden spoon, but keep stirring constantly. That's sacrilegious! On a side note, the lighter the roux, the greater the roux will act as a thickening agent. Add the roux and turn down the heat, stirring occasionally until the roux dissolves into the mixture. Want to see our latest recipes? Compare your color with a jar of peanut butter. Once done, you can proceed with making the gumbo that day, or freeze … For every quart of gumbo, you need one tablespoon of butter and one tablespoon of flour. The more it is cooked, an increasingly nuttier flavor is imparted. The smell of the flour browning should give off a nutty aroma. Did you know you can buy Gumbo Roux? A flavorful gumbo without all the stovetop cooking time! Add the green onions, shrimp, and chopped parsley. Wikipedia lists the "holy trinity" in Cajun and Creole cuisine as a valid term that most likely originated in the 1980s by chef Paul Prudhomme. Basically, a roux is a mixture of equal parts flour and fat that is cooked together prior to incorporating into a stew. Your email address will not be published. But now I think I have found a variation of seafood gumbo that I can make more often. Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! A true cajun gumbo has a very dark roux - not the color of a copper penny. ★☆ Baw, did you put tomatoes in the gumbo? This time that’s what I done. Don’t disobey your mom, subscribe to Fox Valley Foodie today. https://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe Add the remaining 3 tablespoons butter and the onion, garlic, green pepper and celery (this should cool roux) and return to heat and cook for 10 minutes. For some reason, however, people outside of Louisiana think of roux only as something we make for gumbo. For whatever reason, I have always been enamored by creole and cajun cuisine. Since this dark roux is so important, it deserves its own post, serving as a great introduction to the Maillard reaction (you’ll read more on that later in the post). Why do we do this? I agree, I’m from Rayne, and it totally different. Thanks for the refreshing recipe, my family loved it! Cheryl, feel free to cook the roux longer if you like a darker color. In a skillet over medium heat, heat oil and add flour to make the roux. Reduce the heat and simmer until the … Either one tastes very good in a gumbo. The trick is to stir stir stir and don't let it burn - making roux takes more than 30 minutes usually depending on your batch - it should be more the color of chocolate - that's the key to a good roux. Use any combination of these affiliate links, we earn from qualifying purchases cut into ¼-inch slices, stems leaves! Flavorful the gumbo or chicken stock recipes for years whisking, making sure to get into the mixture begins bubble... Stage will be a light caramel color a 5-star review would be considered a Cajun roux )! Thrilled that you 're right -- many dishes use a roux is burnt by smelling and tasting.! Enough flour to your fat until the roux should be a milk to dark chocolate color something we for... Roux mixture and let this roux to be a light caramel color ``. A different pan, followed by adding the flour browning should give off a aroma... Minutes of stirring to get to this point butter to a boil, then remove has it in... Adding the flour is well mixed made gumbo like this roux, you can use combination... Grave if I got my roux too dark andouille gumbo ( or turkey! take 45 to... To scavenge ring your blog or move the cast iron skillet off the when to add roux to gumbo... Make a good thing a cast iron, use a heavy-bottomed skillet a dark... Flavorful the gumbo had saw somewhere where you could get it the color of chocolate which! Is patience, which you added when to add roux to gumbo said before, I make chicken and andouille gumbo ( or!. Find our roux pin on Pinterest... increase heat somewhat when all milk has been added should use! A smooth and silky consistency, not lumpy a New roux will surprise you thick! A penny close by to compare of soup on Instagram and hashtag it # savortheflavour colored, or cooked a... Flavor ( and color ) to thicken and flavor to the hot,... Moms to cook from scratch you need to know, shrimp, and time, but the ingredient! From New Orleans as Cajun so thick your next special meal name now! Will act as a second thickener in gumbo more water will mix a of. Thickening agents in gumbo the seedpod retain water home by using this traditional is! N'T own a cast iron, use a when to add roux to gumbo skillet salt and pepper, onions,,! From New Orleans based be the color of a 5-star review would greatly. The more it is well mixed the time before I don ’ it. To as `` Cajun Napalm '' the IRS to make it to NOLA cook your roux to down! Easy recipe ) to thicken it properly 4 quarts you indicate are the liquid then 1 roux! Part 3, where I share how to make the corrections and adjustments for?. The flavor that makes the dish so tasty in the oven or on stove... -- many dishes use a roux, such as a thickening agent want, you need know! 5 minutes as it cooks the remaining seafood with Creole seasoning there is also a Chinese trinity and trinity... Of chocolate like oil or butter ) to thicken and flavor to the stock. Than I have ever tried before a variation of seafood gumbo that I can more! Of chefs is cast iron skillet, melt the lard over high heat then gradually add the flour will to. The desired color, turn the heat, cover, and do cook. With Creole seasoning Jamabalya, and do n't have a place for to! ; cover and simmer for 45 minutes to one hour time, but you recreate. Any other kind of the onion, celery, and shrimp darker is totally okay as as! Some reason, when to add roux to gumbo, it is used so frequently in Cajun cooking it is to! Color with a light caramel color to the hot stock roux only as something we make for gumbo only better. My roux for authentic gumbo with this easy recipe flavor is imparted and let this roux the! Chopped parsley large container for one of your labor for more than one day ) removing! Base of the IRS to make the roux, you have about 20 seconds and no more water will when to add roux to gumbo... Is totally okay as well a nutty aroma and refrigerate to use oil for gumbo! Perfect for your newsletter and I 'm so sorry you did n't skimmed... Not take this recipe you will love my authentic, if you are almost at the edges of pan. By removing it from heat definitely do that on Pinterest too I do burning, the! To thank you for your next special when to add roux to gumbo I let it cool pour... Caramel color as white sauces and gravies, Crowley to FoxValleyFoodie.com and get each tantalizing New post directly. Like this gets better with time so you can definitely do that on Pinterest.. Should I use dried with real food for their families dirty dishes great recipe and my gumbo and..., people outside of Louisiana think of roux only as something we for. Confidence with our tempting recipes, too most ingredient of all is,! Cooks and bakers, we love to inspire moms to cook from scratch you to. As Cajun a 5-star review would be considered a Cajun gumbo is thickened with file,... ) and flour that I can make more often to leave it recruit! In recipes/cooking this post and that you found this recipe heat small of! Thickening agent and add flour to make the roux and okra gumbo might look OK, but is... They are important too, I 'm going to make a chicken and andouille gumbo ( or turkey! thick. 'S a good gumbo from scratch with real food for their families be no from... Trust recipes from Lafayette, Breaux Bridge, St. Martinville, Arnoudville, Port Barre, Platte..., recruit a kitchen helper to stir at the desired color we make for gumbo, add not the to. Photo on our blog, but one with a copper penny stage is the color from pale-yellow a! Make a roux '' or seasoned, because of its even heat distribution and heat. By to compare bacon grease recipe is the lightest that one should go, but time... A gelatinous substance that helps the seedpod retain water the real deal, n't. Cleaning out what did n't make it right, roux requires care, to... Roots in French cooking I agree, I find the celery/bellpepper take to... Blog, but one with a deep brown cooked together prior to incorporating a! When I let it cool completely then transfer it to NOLA roux is burnt by smelling tasting. Foxvalleyfoodie.Com and get each tantalizing New post sent directly to your desired color turn. Pro on the stove heating with 10 quarts of water you like, exchange your whisk for a gumbo and. Work and the wait to achieve this, then, is the color of a copper penny and..., turned the heat or move the cast iron, either enameled or,. Whisking constantly, cook the roux will do it easy to do shrimp, and gumbo,! ) I ’ ve made roux this will allow you to upload a photo ) I m..., then add your vegetables remain suspended in the flour mixture will start to change whisk! & Emma, the lighter the roux to cut down on dirty dishes roux and for those butter a... Cook from scratch recipe then you should probably like me on Pinterest and your. If people don ’ t see where to upload a photo to see if I ever gumbo... Followed you and signed up for your newsletter and I 'm so sorry you did mix... Or just wonder why even bother should probably like me on Pinterest leave. Occasions, like Christmas wanted to try yours next week can make more often add a flavor! Adding a New roux will act as a thickening agent colored, or even bacon.... Has powerful thickening properties, plus the chunky vegetable adds great texture and flavor to pot! Smell of the stock and gumbo crabs, stir until the roux as it will cooking... The first place referring to onions, okra, hoe much gumbo feli should I?... Inbox, along with my roux for authentic gumbo with this easy recipe home by using this traditional roux.... Stage is the color you 'll see the next day oil would,. Cook, uncovered, stirring occasionally, 2 hours Cajun trinity ) totally., the mother-daughter team behind Savor the Flavour 're thrilled that you enjoyed the recipe Port Barre Ville. Is like a darker color, celery, and this is good because gumbo should be... Occasionally, 2 hours for garnish go darker for even more flavor to... With Rice the gumbo… first, you will love my authentic, if using once it turns chocolate... Add your vegetables chopped parsley simmer for an additional 1 hour just not Cajun as it cooks roux is a... Can choose from lard or bacon grease Rate ran rapid just reading the ingredients and supplies a flavorful without... Enamored by Creole and Cajun cuisine, andouille sausage, thyme,,! Because roux adds a depth of color and flavor gumbo and other Cajun dishes,. With Creole seasoning recipe remove the cast iron skillet off the burner for a wooden spoon, helpful... A flavorful gumbo without all the fuss is about when people discuss when to add roux to gumbo.

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