gumbo advice
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Message
re: gumbo advice
Posted by CITWTT on 10/7 at 7:14 pm to coolpapaboze
I am venting my nger at last nights debacle with a bit of my poli board anger, but his recipe would get him a kick tn the nether regions wither dorsal or ventral from me. I was doing the slow cooking thing of Europe before it became popular over there. I don't shop for the week(except for things that can only be had by the week) I shop daily and make my menu as I shop. I go from tabula rasa to a meal when I walk into the store. If (tig dup) thinks the BS he is doing is making gumbo then I wish him a short life span as he is providing his progeny with the concept that if it is from a box it's food.

This post was edited on 10/7 at 7:18 pm

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Posted by Gris Gris on 10/7 at 7:38 pm to horsesandbulls
quote:

Posted by horsesandbulls Gris Gris ive been following the cheaters thing all day. so far its been great!


I do not subscribe to that recipe mind you,.;( but it's a start with the expectation that you will eventually graduate to making your own roux and stock etc...

CIT that "cayan" threw me off.


This post was edited on 10/7 at 7:38 pm

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Posted by CITWTT on 10/7 at 7:53 pm to Gris Gris
Marie sometimes you have to vent. The recipe I read gave me the same kind of red-ass that someone gave me last year on his ineptitude about his knowledge of chocolate. Sometimes speaking softly is not the answer, a bigstick and speaking loudly can go hand in hand.

This post was edited on 10/7 at 7:57 pm

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Posted by coolpapaboze on 10/7 at 7:55 pm to CITWTT
quote:

I shop daily and make my menu as I shop. I go from tabula rasa to a meal when I walk into the store.
I basically do the same thing.

Microwave!!!



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Posted by nosaints on 10/7 at 8:01 pm to coolpapaboze
What type of sausage do y'all use for chicken and sausage gumbo? Just wanting to see what others use here.


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Posted by CITWTT on 10/7 at 8:03 pm to nosaints
If it is not andouille it is not from southeast La.


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Posted by Gris Gris on 10/7 at 8:31 pm to nosaints
I use andouille and various kinds depending on what I have or what I can get at the time. I'm making 5 gallons right now using a mild sausage because I'm making it for my younger nieces who don't like pepper so much. I keep a mild gumbo on hand for them.

This post was edited on 10/7 at 8:32 pm

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Posted by Politiceaux on 10/7 at 8:34 pm to nosaints
quote:

What type of sausage do y'all use for chicken and sausage gumbo?

I often use Rabideaux's smoked pork sausage from Iowa, LA. I also use andouille from the Best Stop in Scott. If I happen to be in the area, I'll pick up andouille from Jacob's in LaPlace but I mostly travel between Lake Charles and Baton Rouge.



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Posted by Spankum on 10/7 at 9:14 pm to Politiceaux
quote:

I often use Rabideaux's smoked pork sausage from Iowa, LA.


this is what I use as well..nice, heavy smoke really makes my whole gumbo taste good....



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Posted by OTIS2 on 10/7 at 9:16 pm to Gris Gris
quote:

I use andouille and various kinds depending on what I have or what I can get at the time. I'm making 5 gallons right now using a mild sausage because I'm making it for my younger nieces who don't like pepper so much. I keep a mild gumbo on hand for them.
don't bow...educate.



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Posted by Lucky Pierre on 10/7 at 9:24 pm to horsesandbulls
Don't buy your roux from the store; make your own.

Gumbo is easy as hell.


Roux, trinity, stock/water, chicken, sausage, spices.


It'll taste good. The more you make, the more you figure out what you like.



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Posted by Lucky Pierre on 10/7 at 9:26 pm to CITWTT
quote:

If it is not andouille it is not from southeast La.



In other words...if it is from southeast LA then it is andouille?


That doesn't make sense.



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Posted by Gris Gris on 10/7 at 9:42 pm to OTIS2
What?


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Posted by OTIS2 on 10/7 at 9:50 pm to Gris Gris



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Posted by bosoxjo13 on 10/7 at 9:52 pm to CITWTT
quote:

CITWTT


I may be slightly drunk, but you come off as a super douche.


Who gives a frick if someone uses a jar of roux to make a gumbo?



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Posted by OTIS2 on 10/7 at 9:56 pm to bosoxjo13
No one should give a damn if store bought is your preference...that's fine. But, if you'll learn to make home-made roux, the gumbo will be much better.


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Posted by bosoxjo13 on 10/7 at 10:11 pm to OTIS2
quote:

No one should give a damn if store bought is your preference...that's fine. But, if you'll learn to make home-made roux, the gumbo will be much better.


Agree



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Posted by Gris Gris on 10/7 at 10:11 pm to bosoxjo13
Listen to Otis even though he's a smart arse.

I made an oven roux since folks here have talked about that. I'll post about it tomorrow, but I'm sold. Folks who are afraid of making a good roux should try it. Tastes just like my stovetop version. Takes a while but it would be hard to burn. Far superior to jarred. You'd have to be without a brain to screw it up. the who uses "cayan" might mess it up, though.



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Posted by Gris Gris on 10/7 at 10:12 pm to OTIS2
I still don't know what you're talking about Otis.

Is OG still verbally abusing the idiot on the OB?



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Posted by OTIS2 on 10/7 at 10:28 pm to Gris Gris
Don't coddle their palates, GG. They need to have the same gumbo...the same sausage...that everyone else eats. As for Geaut, he's probably still whooping on those boys.

This post was edited on 10/7 at 10:33 pm

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