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 at 6:02 pm