re: Grits in gumbo instead of rice?

I don't think I could do a scoop of grits into a big bowl of gumbo, but I think ladling a little bit of thick gumbo atop some grits would be tasty.

I'm not climbing aboard the grits in gumbo train, but a slice of hogshead cheese melted over a bowl of hot grits is a damn fine thing.

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except it doesn't. so those people were wrong. do some research on it before you start a thread bragging about something that's wrong.

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Once again trolling.

I searched and on the first thing that popped up:

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Changing vs. Ageing There are people who admit changes taking place in bottled whisky, but they refuse to call it ageing or maturation because these terms were legally restricted to the period the whisky rests casked in the warehouse. Let’s see what the 1990 Scotch Whisky Order has to say about that (Section 3 c): “Scotch whisky” […] means whisky which has been matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres, the period of that maturation being not less than 3 years. This is the only mention of maturation in the order, the 1988 Scotch Whisky Act say the same in a slightly diferent wording. And the term “ageing” is not mentioned in either of the documents, so I think it is fair to indeed use the term “bottle ageing” for the things that happen in a whisky bottle.

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LINK

Grits....nah

Now quinoa would better

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a slice of hogshead cheese melted over a bowl of hot grits is a damn fine thing.

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I have a friend who does gumbo with grits. I've gone to a couple parties where he's had it. The first time I was like, "WTF? Where's the rice?" I do not eat grits. Ever. But I gave it a try and it was actually pretty good. Of course, I still prefer rice - but had it again around Christmas at his house, and it was even better now that I was expecting it. I have no clue what the normal consistency of grits is supposed to be or whether his grits were any good as grits go, but the combo worked for me. And his gumbo is one of those very watery, light types - not a nice thick dark roux (though it still tasted very good). But the combo still held up well.

I'd only use grits in gumbo, if there was no rice. But it would work.

It's a slightly inferior substitute.

Contrary to how most of these poor-mannered morons responded, early Cajuns probably used grits, hominy, or cornmeal mush more often than rice. Corn was easier to grow and more common than rice in upstate La. about 100-150 years ago. Rice was a luxury.