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re: EBR Library has Baton Rouge Cookbooks Online
Posted on 4/16/23 at 8:53 am to SixthAndBarone
Posted on 4/16/23 at 8:53 am to SixthAndBarone
I found the New Orleans gumbo recipe listed in the LA plantation cook book interesting. It list ham instead of andouille or sausage, not knowing when the recipe was developed but maybe predates sausage stuffing?
1
Posted on 4/16/23 at 9:22 am to Koolazzkat
Interesting. I never thought of ham. It does have some smoke and it is pork. I guess the difference is it's not as seasoned as sausage and it can get tender in the gumbo, which may or may not be a good thing.
I've found many recipes use ingredients for all sorts of crazy reasons. It could be they made gumbo the day after they cooked a ham, or they had extra ham they needed to use, or ham was cheaper than sausage, or some important person didn't want sausage, etc. Could be any reason.
The best way to decide if it's good or not is to try it. You'll always have someone tell you how to do something different in a recipe and 9/10 they do it because they were told to do it and they don't know why.
I've found many recipes use ingredients for all sorts of crazy reasons. It could be they made gumbo the day after they cooked a ham, or they had extra ham they needed to use, or ham was cheaper than sausage, or some important person didn't want sausage, etc. Could be any reason.
The best way to decide if it's good or not is to try it. You'll always have someone tell you how to do something different in a recipe and 9/10 they do it because they were told to do it and they don't know why.
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