re: Best in Chow: Gumbo Wars

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.