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Posted on 11/9/20 at 2:18 pm to Hat Tricks
awesome color!
Needs a heaping spoonful of green onions IMO
Needs a heaping spoonful of green onions IMO
Posted on 11/9/20 at 2:23 pm to shawnlsu
And how are you going to eat that without potato salad?
Posted on 11/9/20 at 2:35 pm to Gaston
quote:
And how are you going to eat that without potato salad?
Had the chicken defrosting in the fridge and had plans to cook it whole in my smoker. Weather yesterday altered that so I made a last minute decision to cook gumbo.
Definitely wanted both green onions and potato salad but didn't want it badly enough to go to the store.
Gonna stop at the store on my way home from work today and get some deli potato salad to go with the leftovers.
This post was edited on 11/9/20 at 2:36 pm
Posted on 11/9/20 at 2:46 pm to Gaston
quote:
And how are you going to eat that without potato salad?
Is there any other way?
Posted on 11/9/20 at 2:51 pm to Gris Gris
Am I the only person that leaves the skin on / in the gumbo? I like it in there and that was how I was taught.
On another note, are we or are we not going to derail this into an okra argument? Just wanted to know how much of my workday to dedicate to this thread.
On another note, are we or are we not going to derail this into an okra argument? Just wanted to know how much of my workday to dedicate to this thread.
Posted on 11/9/20 at 10:12 pm to Hat Tricks
Looks great!
I'd eat a bowl of that!
Nice job!
I'd eat a bowl of that!
Nice job!
Posted on 11/10/20 at 1:16 pm to jbgleason
quote:
Am I the only person that leaves the skin on / in the gumbo? I like it in there and that was how I was taught.
You're not. Some people put in whole pieces, bone, skin etc... It's not my preference.
Posted on 11/10/20 at 1:21 pm to Gris Gris
What’s the difference between this and chicken friccassie ? My maw maw made friccassie all the time. Her roux wasn’t as dark, but it was basically fried chicken that was later smothered in a roux thicken sauce/gravy.
Posted on 11/10/20 at 2:44 pm to NOLAGT
quote:
Paul Prudhommes recipe.
That's my go to for c/s gumbo as well. Finally getting cool enough to make one.
Posted on 11/10/20 at 3:53 pm to jbgleason
quote:
Am I the only person that leaves the skin on / in the gumbo? I like it in there and that was how I was taught.
I'm not a fan of the texture the skin gets after simmering for a long time.
Posted on 11/10/20 at 5:49 pm to Hat Tricks
That's a beautiful thing. 
Posted on 11/10/20 at 9:02 pm to Hat Tricks
Brown the sausage..yep
Brown the chicken in same oil .. yep
Make roux ... same oil .. yep
Dump trinity into roux to cook veg and cool roux .. yep
Had to be a good gumbo.
Couple questions.
Chili powder..how much?
Sausage..what brand or do you buy from a local market?
Brown the chicken in same oil .. yep
Make roux ... same oil .. yep
Dump trinity into roux to cook veg and cool roux .. yep
Had to be a good gumbo.
Couple questions.
Chili powder..how much?
Sausage..what brand or do you buy from a local market?
Posted on 11/11/20 at 7:50 am to Hat Tricks
I use jasmine rice for my gumbo too 
Actually use it for almost everything these days
Actually use it for almost everything these days
Posted on 11/11/20 at 8:34 am to ForLSU56
quote:
Chili powder..how much?
Just a Tablespoon. Picked that up from the Donald Link gumbo recipe in his Down South cookbook.
quote:
Sausage..what brand or do you buy from a local market?
I live in North LA so my options are limited. Just had to use Savoie's andouille. I sometimes keep some Bourque's sausage on hand but I haven't passed through Port Barre in a few months.
Posted on 11/11/20 at 8:35 am to Brettesaurus Rex
quote:
Actually use it for almost everything these days
Same here. I love jasmine rice. About the only time I use anything different is when I make chicken tikka masala I like to use basmati rice for that.
This post was edited on 11/11/20 at 8:35 am
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