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Started By
Message
1
Posted on 3/5/14 at 1:24 pm to Gris Gris
Quit throwing the kitchen sink ito the argument, GG. Just like a woma...nevermind.
Posted on 3/5/14 at 1:31 pm to OTIS2
quote:
the kitchen sink
See, this is the problem...people throwing the kitchen sink in gumbo.
quote:
Just like a highly intelligent woman
Posted on 3/5/14 at 1:35 pm to Gris Gris
Go home an read the gumbo recipes in La Kitchen...now...for being a bad, bad girl. Worthy of a paddling...
Posted on 3/5/14 at 1:39 pm to Gris Gris
Yea that's why I was saying a variation of that recipe because I don't add the tomato sauce and leave out a few other ingredients, its actually a lot like what you posted and what OTIS does. Just thinking of adding the lobster base to see how it turns out. The tail package I bought says it comes with the fat. Im thinking like you said and get a few pounds of boiled crawfish to get more fat and might make a quick stock with the shells.
Posted on 3/5/14 at 1:47 pm to tdavi48
You really don't need a stock if you get enough fat, but if you have the crawfish from getting the fat out, may as well simmer some for a bit for the little bit of liquid you might use. I don't use much and sometimes none at all. It's really a smothered dish in butter. Fat is the key to the flavor much moreso than stock in my opinion. However, there's never enough fat in those bags of tails for me. You can't really even see much because there's not much, if any.
Years ago, you could sell fat. Then, that was outlawed so I suspect there's not much more than accidental fat in bags of tails. It goes rancid quickly.
Years ago, you could sell fat. Then, that was outlawed so I suspect there's not much more than accidental fat in bags of tails. It goes rancid quickly.
Posted on 3/5/14 at 1:50 pm to OTIS2
quote:
Go home an read the gumbo recipes in La Kitchen...now...for being a bad, bad girl. Worthy of a paddling...
You can read it right here and you'll see that there are no bay leaves, basil, thyme or other funky seasonings in this recipe. It's nice and simple and pure and delicious. You bad, bad boy not worth the energy of paddling.
LINK
This post was edited on 3/5/14 at 1:51 pm
Posted on 3/5/14 at 1:57 pm to OTIS2
Please take your S&&M dreams to the OT.
Posted on 3/5/14 at 1:57 pm to Gris Gris
GG, you know better...there are @ 10 gumbo recipes in that book, many of which incorporate herbs in the seasoning mix. As for me, my ch& s gumbo for home use has none...keeping it different from my seafood recipes. But, I likely had a bay leaf or two in the stock
And don't run to the RB to quickly copy and paste that recipe here...you remember well that it is an exrapolation, in large measure, from one of Paul's and when you do your punishment reading, you'll see that the fat man routinely crossed the fences you've constructed.
And don't run to the RB to quickly copy and paste that recipe here...you remember well that it is an exrapolation, in large measure, from one of Paul's and when you do your punishment reading, you'll see that the fat man routinely crossed the fences you've constructed.
This post was edited on 3/5/14 at 1:59 pm
Posted on 3/5/14 at 1:59 pm to CITWTT
quote:You still trying to come up with a soup recipe for old Zach?
CITWTT
Hell, he and the dogs have likely starved to death by now. Lucy, she's still eating 3 day old pasta.
This post was edited on 3/5/14 at 2:02 pm
Posted on 3/5/14 at 2:02 pm to OTIS2
quote:
But, I likely had a bay leaf or two in the stock
I believe there are about 6 gumbo recipes in his book. I only use the one unadulterated version.
This post was edited on 3/5/14 at 2:09 pm
Posted on 3/5/14 at 2:23 pm to Gris Gris
quote:
believe there are about 6 gumbo recipes in his book
You ran home and found your copy? Didn't you?????
Posted on 3/5/14 at 2:28 pm to Gris Gris
quote:
quote:Eat'em crawfish base. Calandro's has it in the seafood case That's interesting. Do you know what the ingredients are?
Don't know ingredients off hand but I have used other Eat'em bases and they are good.
Posted on 3/5/14 at 3:20 pm to OTIS2
quote:
You ran home and found your copy? Didn't you?????
Nah, mine's still in a box. I just have a good memory or I think I do. I haven't had the book to check it. You check yours when you get home. I know there aren't 10 in there. I think there are two that are seafood related and maybe 3.
Posted on 3/5/14 at 3:25 pm to Gris Gris
quote:
You really don't need a stock if you get enough fat, but if you have the crawfish from getting the fat out, may as well simmer some for a bit for the little bit of liquid you might use. I don't use much and sometimes none at all
Wrong answer. Stock is just as important.
Posted on 3/5/14 at 3:33 pm to Gris Gris
quote:I started to tease you about digging in boxes for it...I'm claivoyant, ya' know.
mine's still in a box
quote:You bet your bloomers I will.
You check yours when you get home
quote:An' one of them has both seafood and sausage in it!!!
I think there are two that are seafood related and maybe 3.
This post was edited on 3/5/14 at 3:34 pm
Posted on 3/5/14 at 3:34 pm to BayouBlitz
quote:Know how I know your version is watered down?
Stock is just as important
Posted on 3/5/14 at 3:35 pm to OTIS2
quote:
An' one of them has both seafood and sausage in it!!!
Might be more than one, I think. That's why I didn't make them. You know how I feel about that mixture!
Posted on 3/5/14 at 3:37 pm to BayouBlitz
quote:
Wrong answer. Stock is just as important.
Not in my etouffee. I don't like watery etouffee. If I use stock, it's not much and it cooks down a bit. I think I have 3/4 cup as the max. If I have fat, I don't use much, if any stock. The crawfish put off some juices of their own.
Posted on 3/5/14 at 3:38 pm to Gris Gris
I don't even jump that fence...at least with shrimp and crab. Oysters...well, that's a different animal...one that goes well with either a duck or chicken and sausage gumbo.
This post was edited on 3/5/14 at 3:39 pm
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