re: gumbo

P.S. Dad always said you don't use water in a gumbo - lessens the flavor. Use a stock when you can!

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u know some fricked up cajuns then....where these cajuns from so i can go show them how to fricking cook..

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both sides of my family are from Evangeline Parish and no one, on either side, cooks with celery. never have. the cajun culture isn't some completely homogenous group were every single family cooks exactly alike. frankly, that would be pretty boring.

thank you. i'll be here all week

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Am I the only one who doesn't fry up the sausage or chicken before the roux?

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I don't, just drop the chicken in boiling water to start making a stock.

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but wouldn't boiled chicken be much less flavorful than something put on the grill or otherwise cooked first?

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When its being boiled in a very heavily season roux I don't think so

my grocery list for gumbo includes

turkey, beef, or venison sausage, a whole honey jalepeno rotissory chicken or 2-3 boiled bone in ducks, white onions, celery, green onions, green bell peppers, garlic, bay leaves, fresh parsley, flour, salt, cayenne pepper, black pepper, water, olive oil, cut okra, and occasionally a very small amount of liquid smoke.

I make it with about the same process as evryone else.


For a quick easy gumbo on the road, at the office, or hunting camp, the powdered gumbo mix (forget the brand) slowly added to hot water along with the vegies and meat in a crock pot is hard to beat. bring the rice premade (the gumbo heats it up) and a small bottle of tabasco and your in business.

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Also, re: the recipe just above this post... putting celery in gumbo is just wrong.

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Huh? Not putting celery in gumbo is WRONG. It's not like cheese, Zach.

Ok, I'll bite on the topic suggested by an earlier poster: where's the okra? I love it in my gumbo

I also very much prefer Louisiana or Bull hot sauce instead of file'

i am from shrev area and what about seafood gumbo; kirby kays make a good one at times