|
|
Post by missasip on Jul 26, 2016 13:04:44 GMT -7
Ok ok I just pointed out that that this chef was using okra like no one else ever used it. That's the inflection I got. Plus ingredients she left out. I base my gumbo on the old school "file' gumbo" recipe that my ex's great grandmother from old Bucktown used her whole life. I learned to love it so that's why mine gets it all. As far as using less or more of anything is a personal thing for sure. Guess I have issues with big shot chefs putting their spin on something so tradional and claiming it's the cats meow. Sorry if I stepped too hard. Wasn't out to do that. Jimmy Dude I was just messin' with ya. So sorry, maybe I should of added bunches of smileys.  I wouldn't dare mess with anyone's recipes but I do see where you're coming from. I went to a restaurant in Nola where they didn't finish cooking the rice and was debating that issue with the executive chef. There's no such thing as rice cooked al dente'. I hate eating anything al dente'.  Jimmy |
|
|
|
Post by USCGME2 on Jul 26, 2016 14:44:42 GMT -7
Just made a quick pot of it last night. This time, I actually did not use Zatarains. I did use instant roux however. I simply dont have the time to make ut fir real. It came out pretty good if I do say so. Wife liked it so thats a good thing. I love to use blackened talapia in mine and Andoulie sausage when I can get it. Shrimp, crawfish, crab, chicken, squirrel, rabbit, duck, all good. Gumbo is much like any other "peasant" dish, it is a great way to take ordinary items frim the bush and make it yummy. As much as I like gumbo, etoufee is my favorite still. JMO
|
|
|
|
Post by cajunlady87 on Jul 26, 2016 15:10:24 GMT -7
Just made a quick pot of it last night. This time, I actually did not use Zatarains. I did use instant roux however. I simply dont have the time to make ut fir real. It came out pretty good if I do say so. Wife liked it so thats a good thing. I love to use blackened talapia in mine and Andoulie sausage when I can get it. Shrimp, crawfish, crab, chicken, squirrel, rabbit, duck, all good. Gumbo is much like any other "peasant" dish, it is a great way to take ordinary items frim the bush and make it yummy. As much as I like gumbo, etoufee is my favorite still. JMO I think you touched base on quite a bit of the gumbo variants. You mentioned duck, here we have one called Puldeaux and it is highly popularly in most households to put in gumbos. |
|
|
|
Post by woodyz on Jul 26, 2016 16:03:37 GMT -7
Or you could have 3 or 4 Sazerac's and anything will taste good.
Although I am not fond of absinthe or Bourbon, I do try and sample local color when I visit places
like rotten duck eggs it must be an "aquired" taste
|
|
|
|
Post by cajunlady87 on Jul 26, 2016 17:09:26 GMT -7
Or you could have 3 or 4 Sazerac's and anything will taste good. Although I am not fond of absinthe or Bourbon, I do try and sample local color when I visit places like rotten duck eggs it must be an "aquired" taste Rotten duck eggs must be related to Limburger Cheese. I'll give all of these away unless I'm absolutely starving. |
|
|
|
Post by thywar on Jul 26, 2016 17:59:47 GMT -7
I'm going to be brave and volunteer to try each of your gumbo recipes. So y'all just light em up and get to cookin'. Call me when it's ready. No applause necessary. I feel it's my duty.
|
|
|
|
Post by missasip on Jul 26, 2016 18:15:59 GMT -7
I'm going to be brave and volunteer to try each of your gumbo recipes. So y'all just light em up and get to cookin'. Call me when it's ready. No applause necessary. I feel it's my duty. You're such an unselfish guy TW.....I know your the great sacrificer....  Jimmy |
|
|
|
Post by Ceorlmann on Aug 16, 2016 21:29:07 GMT -7
Any place I've been to thus far I try to make a point to sample the gumbo. Out of all the eateries I've been to my favorite for gumbo is the first place I went which, surprisingly, is a restaurant very near my base. They offer a seafood gumbo as well as a chicken/sausage one. Either are excellent as far as my taste buds are concerned, but I'm sure the best gumbo I've ever had has yet to come.
|
|
I wouldn't dare mess with anyone's recipes but I do see where you're coming from. I went to a restaurant in Nola where they didn't finish cooking the rice and was debating that issue with the executive chef. There's no such thing as rice cooked al dente'. I hate eating anything al dente'. 
