16
- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Gumbo with Tomatoes
Posted on 10/22/26 at 8:53 pm
Posted on 10/22/26 at 8:53 pm
I had it for the first time last night - in St. Louis. I ate around the tomatoes and the rest of it was pretty good.
Posted on 10/22/26 at 9:09 pm to Missouri Waltz
but why?
Posted on 10/22/26 at 9:26 pm to Missouri Waltz
Sacrilegious
Posted on 10/22/26 at 9:26 pm to Missouri Waltz
This makes me think about my mom’s crawfish etouffee. Growing up, I loved it.
It was a recipe she found in some magazine and it had rotel and a few different “cream of” soups in it that she all put in the crockpot…
It wasn’t until I was grown and started cooking on my own that I realized how ridiculous it was…
TBH I’d eat it again mainly for the nostalgia.. and I’m sure I’d still think it’s good. It’s just not real etouffee.
I feel like us Louisianan's (especially the good cooks) can get a little pretentious at times about our dishes. I get it and I’m definitely guilty at times.
But I’ve grown to look at it like this; The burger I cook at home isn’t even in the same stratosphere as a McDouble, but sometimes I still enjoy one from time to time.
It was a recipe she found in some magazine and it had rotel and a few different “cream of” soups in it that she all put in the crockpot…
It wasn’t until I was grown and started cooking on my own that I realized how ridiculous it was…
TBH I’d eat it again mainly for the nostalgia.. and I’m sure I’d still think it’s good. It’s just not real etouffee.
I feel like us Louisianan's (especially the good cooks) can get a little pretentious at times about our dishes. I get it and I’m definitely guilty at times.
But I’ve grown to look at it like this; The burger I cook at home isn’t even in the same stratosphere as a McDouble, but sometimes I still enjoy one from time to time.
Posted on 10/22/26 at 9:32 pm to Missouri Waltz
Just call it a sauce piquant and let er rip. Labels be damned
Posted on 10/22/26 at 9:57 pm to deeprig9
In St. Louis people love to compare their city to New Orleans. Maybe that’s why. STL was founded by New Orleanians who wanted a trading post on the Upper Mississippi River and 200 years ago the two cities were very similar. STL has always been a magnet for immigrants I guess because it’s in the middle of the country. Those immigrants, mainly Italians, have made it a lot different.
Posted on 10/22/26 at 10:17 pm to Missouri Waltz
I meant why did you order it.
Posted on 10/22/26 at 10:47 pm to Missouri Waltz
Once put tomatoes I consider it a stew-- not Gumbo.
Posted on 10/22/26 at 11:25 pm to deeprig9
I didn’t know it had tomatoes until it arrived at my table.
Posted on 10/23/26 at 2:59 am to Missouri Waltz
quote:
STL was founded by New Orleanians
This is why I frequent Tiger Droppings. I had no idea that folks from New Orleans established St. Louis.
Posted on 10/23/26 at 4:27 am to Missouri Waltz
I once simultaneously made pots of seafood and chicken/sausage gumbo. The seafood got a long simmer with gumbo crabs and, for the hell of it and to make them somewhat distinct, some tomato sauce. They were both good.
I watch Dat Louisiana Life and think of the horrified F&DB crowd when Tara, who is about as Cajun as they come, puts Rotel in her gumbo.
I watch Dat Louisiana Life and think of the horrified F&DB crowd when Tara, who is about as Cajun as they come, puts Rotel in her gumbo.
Posted on 10/23/26 at 6:46 am to Twenty 49
So I do on occasion like a seafood gumbo with a few tomatoes and okra in it but never chicken and sausage
Posted on 10/23/26 at 7:44 am to Missouri Waltz
Who orders gumbo in St. Louis??
Posted on 10/23/26 at 8:40 am to Missouri Waltz
quote:
Gumbo with Tomatoes
quote:
in St. Louis
Does St Louis not have any special dish to try? I honestly can't imagine looking at a menu, seeing a dish I am familiar with but prepared in a way I'm not familiar with, and thinkin' "Yeah, I'll give it a go"...
Posted on 10/23/26 at 8:42 am to Degas
quote:
I had no idea that folks from New Orleans established St. Lou
Pierre Laclede and his stepson Auguste Chouteau
Posted on 10/23/26 at 8:46 am to RichJ
quote:
Does St Louis not have any special dish to try?
Toasted ravioli is good. Also ooey gooey buttercake and thin crust pizza. Avoid STL style barbecue ribs like the plague.
Posted on 10/23/26 at 8:50 am to Missouri Waltz
I saw a video of Tony Fontenot aka the Castin Cajun and his wife make seafood gumbo and they added a can of rotel. I tried their recipe and it was damn good. I don’t really make it that way anymore but it was delicious. There are many different ways to make a good gumbo.
Posted on 10/23/26 at 8:59 am to RichJ
quote:
Does St Louis not have any special dish to try? I
St. Louis-style thin-crust pizza w/Provel
toasted ravioli w/ red meat sauce
frozen custard
potato skins
tons of Italian food from "The Hill"
def NOT a food mecca destination like most Midwest cities.
Posted on 10/23/26 at 9:38 am to t00f
quote:
food mecca destination like most Midwest cities.
Que?
Posted on 10/23/26 at 9:41 am to Matt225
quote:
Once put tomatoes I consider it a stew-- not Gumbo.
Well technically it isn’t a Gumbo unless you have okra. Chicken and sausage soup is still damn good though.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News