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Question for the true Cajun chefs...
Posted on 8/5/14 at 10:21 pm
Posted on 8/5/14 at 10:21 pm
What are your thoughts on mixing shrimp with sausage (with or without chicken)? For instance, in your gumbo or jambalaya? Just Curious TIA 
20
Posted on 8/5/14 at 10:22 pm to CaliforniaTiger
No mixing seafood with the chicken
Posted on 8/5/14 at 10:28 pm to CaliforniaTiger
My dad is a pure saltwater coonass from Chauvin, my mother is a pure River Rat from Vacherie.
In all my years coming up it was either shrimp and okra gumbo or chicken and sausage gumbo. Jambalaya was shrimp and saltmeat (dad) or chicken and sausage (mom).
In all my years coming up it was either shrimp and okra gumbo or chicken and sausage gumbo. Jambalaya was shrimp and saltmeat (dad) or chicken and sausage (mom).
Posted on 8/5/14 at 10:38 pm to CaliforniaTiger
Only chicken and sausage for gumbo, shrimp was with crab or alone. In jambs it was pork meat with or without sausage.
Grew up in the Acadiana area.
Grew up in the Acadiana area.
Posted on 8/5/14 at 10:41 pm to Epic Cajun
I've put a bit of andouille or Tasso even before in a seafood gumbo just for a bit of flavor but not much and not always.
If you want a good sausage and shrimp dish add them both to a good pot of fresh butter or Lima beans and make them creamy. That's a good dish that I make 3-4 times a year.
If you want a good sausage and shrimp dish add them both to a good pot of fresh butter or Lima beans and make them creamy. That's a good dish that I make 3-4 times a year.
Posted on 8/5/14 at 10:51 pm to CaliforniaTiger
I prefer them separated.
I like my chicken and sausage gumbo. I call that cajun gumbo.
I like a good seafood gumbo. You can even sneak a little tomato in that one. I call that a creole gumbo.
At the end of the day, I will eat any of them separate, or combined. It's always been about making a meal with what you have on hand.
Just don't put potato salad in it.
I like my chicken and sausage gumbo. I call that cajun gumbo.
I like a good seafood gumbo. You can even sneak a little tomato in that one. I call that a creole gumbo.
At the end of the day, I will eat any of them separate, or combined. It's always been about making a meal with what you have on hand.
Just don't put potato salad in it.
Posted on 8/5/14 at 10:56 pm to CaliforniaTiger
No. Shrimp in a seafood gumbo. Chicken and sausage in God's Own Gumbo.
Jambalaya, I'm less of a purist because it's from way East of where I grew up and seems to have its roots in the Spanish paella. It should be pork and sausage and brown if done the way it works in my mind, but I'm not against a shrimp and sausage jambalaya with some tomato in it.
Jambalaya, I'm less of a purist because it's from way East of where I grew up and seems to have its roots in the Spanish paella. It should be pork and sausage and brown if done the way it works in my mind, but I'm not against a shrimp and sausage jambalaya with some tomato in it.
This post was edited on 8/5/14 at 10:59 pm
Posted on 8/5/14 at 10:58 pm to CaliforniaTiger
Prudohmme got the whole shrimp and Tasso dish popular I heard.
At KPauls maybe. I think fatsmorris said that Saturday on the show.
At KPauls maybe. I think fatsmorris said that Saturday on the show.
Posted on 8/5/14 at 11:05 pm to TigerstuckinMS
quote:
It should be pork and sausage and brown if done the way it works in my mind
This is how it typically is for me (and my family), but my grandpa sometimes makes a "crawfish jambalaya" which has corn in it, too. I pretty much classify that as a completely different dish though
Posted on 8/5/14 at 11:23 pm to Epic Cajun
Does your grandpa ever put flour in a gravy?
Posted on 8/5/14 at 11:25 pm to CaliforniaTiger
Don't do it.
I also don't mix crawfish with any other seafood or meat.
I also don't mix crawfish with any other seafood or meat.
Posted on 8/5/14 at 11:42 pm to Martini
quote:
Does your grandpa ever put flour in a gravy?
Most definitely not
The only person that I know from the area that I'm from that does that is my Aunt. And she can't cook to save her life.
My wife (from Zachary) tried to do that the first time she made a gravy, I had to put an end to that nonsense.
I'm assuming this is from the sausage gravy comments
Posted on 8/5/14 at 11:49 pm to CaliforniaTiger
I have a Cali friend that thinks Paula Dean's recipes are the best ever. He made her Jambalaya tonight---sausage, shrimp and tomatoes. Just not my kind of jambalaya 
Posted on 8/6/14 at 5:30 am to CaliforniaTiger
Hes from Cali it aint his fault. Its your fault for not forwarding him the Recipe thread.
Posted on 8/6/14 at 7:02 am to Epic Cajun
quote:
I'm assuming this is from the sausage gravy comments
Just checking. As I said I make a dozen different gravies some with, some without. I just don't get the "no flour" gig. I mean I understand the grease gravy but the hate for any other gravy.
And in honor of the OP I just pulled a 5 lb block of frozen 15 count headless shrimp I put up a couple months ago to make a nice gumbo today. No care the temperature, it's 68 in my house and I got the hankering. No meat, just shrimp and a pound of lump crabmeat I had frozen. But I will put tomatoes in it which I like and damn the haters. I will also get out that FLOUR and oil mixture to add to it.
Had to make room for four big fresh yellowfin tuna loins my neighbor gave me.
This post was edited on 8/6/14 at 7:15 am
Posted on 8/6/14 at 7:30 am to CaliforniaTiger
Not a Cajun here, but I don't see anything wrong with shrimp paired with chicken, sausage or tasso.
And as somebody else said though, I don't think crawfish goes with other seafood in a dish, or chicken for that matter.
A couple of combos I'm not so crazy about are shrimp and beans or shrimp and grits. They just don't seem to go together and I don't think either one is Cajun.
And as somebody else said though, I don't think crawfish goes with other seafood in a dish, or chicken for that matter.
A couple of combos I'm not so crazy about are shrimp and beans or shrimp and grits. They just don't seem to go together and I don't think either one is Cajun.
This post was edited on 8/6/14 at 7:32 am
Posted on 8/6/14 at 7:35 am to CaliforniaTiger
The only place I've read about mixing the two is here.
Posted on 8/6/14 at 7:44 am to yellowfin
I have been known to put a couple pounds of crawfish tails in with shrimp, crab and oysters but that's been awhile. Wife won't let me but in college we used as much meat at we could.
Posted on 8/6/14 at 7:53 am to CaliforniaTiger
no surf and turf
Either shrimp with crab or chicken/pork/gator and sausage (can be gator sausage)
In some dishes (not etouffee, gumbo, or jambalaya), particularly in stuffing, it is sometimes permissible to use crawfish with bacon or tasso.
Either shrimp with crab or chicken/pork/gator and sausage (can be gator sausage)
In some dishes (not etouffee, gumbo, or jambalaya), particularly in stuffing, it is sometimes permissible to use crawfish with bacon or tasso.
Posted on 8/6/14 at 8:07 am to kingbob
I actually thought shrimp and sausage was delicious
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