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Message
re: Best in Chow: Gumbo Wars
Posted on 7/18/14 at 4:18 pm to OTIS2
Posted on 7/18/14 at 4:18 pm to OTIS2
I knew you'd be around soon, herby otis. Go ahead and throw in some oregano, tarragon, maybe a little chili powder...oh, anchovy paste! Use some of that, too. May as well add the tomatoes. 
Must be some sort of NELA thing with the bay leaves and such.
Must be some sort of NELA thing with the bay leaves and such.
3
Posted on 7/18/14 at 4:35 pm to Gris Gris
See? The fight has begun.
Posted on 7/18/14 at 4:38 pm to OTIS2
Okra, Bay Leaves, P-Nut Butter in Roux, plus a can of diced Tomatoes
Lets
Get
READDDDDDDDDDDDDDDDDDDDDDDDY
TOOooOOoOOoOoooOo
RUUUUUUUMMMMMMMMBBBBBBLLLLLLEE!!!!!!!!!!!
Lets
Get
READDDDDDDDDDDDDDDDDDDDDDDDY
TOOooOOoOOoOoooOo
RUUUUUUUMMMMMMMMBBBBBBLLLLLLEE!!!!!!!!!!!
Posted on 7/18/14 at 5:07 pm to TigerstuckinMS
quote:
See? The fight has begun.
Nah, no fight. I will just feel sorry for those who find it necessary to add all manner of flavors to whatever it is they're calling gumbo as they are missing out on the pure unadulterated beautiful flavors of real gumbo. It is their loss. They just must be unable to make it taste good without all of that other business in it. I hope they don't put file' in with all those other herbs. What a muckety mess. File' doesn't deserve to be treated that way nor does gumbo. So sad....
Posted on 7/18/14 at 5:29 pm to Gris Gris
See, I'm torn because Otis puts that devil pod in his gumbo, but on the other hand, I do enjoy a bay leaf or two.
Posted on 7/18/14 at 5:31 pm to Gris Gris
GG, you're cooking weak stew. Leave the gumbo making to us menfolk.
Posted on 7/18/14 at 5:40 pm to OTIS2
Otis, the "real" Nela man, you shouldn't be talking stew. You ain't even Louisiana born and bred and the last time you got into a stew argument, a chicken bone got stuck in your throat and you were "banned" from talking on TD.
On second thought, keep up the bantering and we'll see in about 3 or 6 months.
On second thought, keep up the bantering and we'll see in about 3 or 6 months.
Posted on 7/18/14 at 5:43 pm to Gris Gris
Please god no tomatoes
Posted on 7/18/14 at 5:43 pm to TigerstuckinMS
quote:
See, I'm torn because Otis puts that devil pod in his gumbo, but on the other hand, I do enjoy a bay leaf or two.
You're headed down a dangerous path, here, Tiger, listening to Otis. Put the okra in the gumbo if you like. I prefer it without, but I understand some folks enjoying that, sort of. They were just brought up wrong.
However, if you want bay leaves, make spaghetti meat sauce or just chew on a few. Stick with the file' for the herb flavor that belongs in gumbo. Posted on 7/18/14 at 5:59 pm to Gris Gris
quote:
I knew you'd be around soon, herby otis. Go ahead and throw in some oregano, tarragon, maybe a little chili powder...oh, anchovy paste! Use some of that, too. May as well add the tomatoes. Must be some sort of NELA thing with the bay leaves and such.
Hmmm. You got your cookbooks out of storage yet after the kitchen remodel? If not, don't worry. I pulled my Louisiana Kitchen so Paul could teach you how to season gumbo correctly. Here's a few of his recipes and a selection of the seasonings Mr Prudhomme uses:
1.Egg and Dried Shrimp Gumbo, pp199-200
Bay leaves (3 for a 6 serving dish)...also has white pepper
2.Guinea Hen and Andouille Gumbo
Paprika, white pepper, dry mustard, cumin, and 3 bay leaves (6 bowl recipe).
3. 7 Steak and Okra Gumbo
Paprika,white pepper, thyme, dry mustard, basil, 4 bay leaves and okra.
4.Seafood Gumbo with Andouille ,pp208-209
2 bay leaves, white pepper, thyme, and oregano.
5. Seafood File Gumbo, pp209-210
Paprika, white pepper, thyme, oregano, bay leaf, along with file'. ; and
6. Shrimp,Okra, and Andouille Gumbo , pp211-212
White pepper, thyme, tomatoes, and okra.
GG, I'll go with Paul's seasoning style over anyone, when it comes to South La cooking. The man is a genius at flavoring dishes. He seems to like a lot of what I like to do.
This post was edited on 7/18/14 at 6:02 pm
Posted on 7/18/14 at 6:32 pm to OTIS2
You skipped the chicken and andouille gumbo, Otis. Why is that?
Posted on 7/18/14 at 6:37 pm to Gris Gris
He cooked it like I do. Salt, black and red.
This post was edited on 7/18/14 at 6:39 pm
Posted on 7/18/14 at 6:45 pm to OTIS2
No bay leaves in that one, Otis, and no okra. That's why you omitted it. It's the only good gumbo recipe in the entire book. He had to make up the rest of those losers to fill the book.
ETA: It's also the only gumbo he serves in his restaurant.
ETA: It's also the only gumbo he serves in his restaurant.
This post was edited on 7/18/14 at 6:47 pm
Posted on 7/18/14 at 6:47 pm to Gris Gris
: you cray, gurl.
you cray, gurl.
Posted on 7/18/14 at 6:48 pm to OTIS2
I wouldn't mind bay leaves in a seafood gumbo, but I have not and would not put bay leaves in my chicken/duck and sausage gumbo.
Posted on 7/18/14 at 6:50 pm to gaetti15
If you're going to use an herb in seafood gumbo, use file' and, if not, use thyme. I use file' only. Otis used about 20 bay leaves. He likes to bury that that seafood flavor.
Posted on 7/18/14 at 6:51 pm to Gris Gris
quote:
It's also the only gumbo he serves in his restaurant.
So your pedestrian seasoning is meant for the masses ?Okay. Paul's given you the techniques, but he can't make you use them. I'll carry on...
And I'll bet dollars to donuts that the KPaul's base stock has bay leaf in it.
This post was edited on 7/18/14 at 6:53 pm
Posted on 7/18/14 at 6:55 pm to OTIS2
quote:
you cray, gurl.
I noticed you avoided responding to my last two posts.
So, why did you leave out the chicken and andouille gumbo recipe?
Correct Answer: Because he doesn't use okra or bay leaves.
ETA: I'm not done with you. She walks away crumbling bay leaves with her bare hands and tossing them to the ground.
Why doesn't he serve all those all gumbos in his restaurant?
Correct Answer: Because they're made up crap recipes used to fill his cookbook, they have stupid ingredients like bay leaves and his restaurant would close if he served that garbage.
This post was edited on 7/18/14 at 6:57 pm
Posted on 7/18/14 at 6:58 pm to Gris Gris
I've never even really tasted bay leaves in things that I put them in.
What are they supposed to taste like.
I add them because it was the way my parents did it with dishes like red beans and rice
What are they supposed to taste like.
I add them because it was the way my parents did it with dishes like red beans and rice
Posted on 7/18/14 at 7:03 pm to Gris Gris
quote:,
I noticed you avoided responding to my last two posts.
Go get your glasses Betsy.
I told you he made that recipe as I...a gumbo with just red, black and salt, as do I, through I'll have okra in mine. You can't play dumb. The resounding point of my post , and Paul's techniques, is that gumbo seasonings can and should vary. Myopia doesn't become you.
This post was edited on 7/18/14 at 7:13 pm
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