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re: Chicken and andoullie gumbo
Posted on 11/8/12 at 12:39 pm to Btrtigerfan
Posted on 11/8/12 at 12:39 pm to Btrtigerfan
File is not a must, but damn close.
As for the chicken.
I buy a whole Hen, cut the legs and thighs and add them whole.
I filet the breast and cut that up into pieces.
The rest of the carcus goes into a stock pot which I debone later and use the stock.
That being said... I enjoy all gumbos..
If all Gumbos tasted the same the world would be a boring place
As for the chicken.
I buy a whole Hen, cut the legs and thighs and add them whole.
I filet the breast and cut that up into pieces.
The rest of the carcus goes into a stock pot which I debone later and use the stock.
That being said... I enjoy all gumbos..
If all Gumbos tasted the same the world would be a boring place
2
Posted on 11/8/12 at 12:41 pm to Kajungee
Gee my gumbo has never been boring, but I've sure had some that doesn't even reach boring.
Posted on 11/8/12 at 1:01 pm to Kajungee
quote:
If all Gumbos tasted the same the world would be a boring place
OK, time to retell two horror stories.
A neighbor from New York found out that I was Cajun and wanted to try making gumbo. It was water, Oscar Meyer Weiners and Chicken. No roux. No pepper. I lied. I told him it was "interesting."
Story 2... Business trip to Kentucky with Kevin. Hotel listed Gumbo and he ordered it.
Me: Kevin, this is Kentucky. They don't do gumbo.
Kevin: All gumbo is the same.
It came out white. Looked like Clam Chowder. He couldn't eat it.
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