- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
re: gumbo
Posted on 7/1/09 at 7:24 pm to Gris Gris
Posted on 7/1/09 at 7:24 pm to Gris Gris
Nothing like a good gumbo fight to stir up the food board. 
Each family thinks they know what is best and will fight about it until the end of time. All I care about is if it is good.
The only thing I have ever known my dad to cook very well is a chicken and sausage gumbo. Not sure what the secret is other than putting a little andoullie in it, but he starts cooking that stuff at 7:00am and doesn't finish until around noon or later when I request it for fall football days.
I have served it to parties with people from cajun land and the yats from N.O. and all love it.
Generally I like a dark roux with a deep rich flavor. Don't serve me some tomato paste looking stuff.
Each family thinks they know what is best and will fight about it until the end of time. All I care about is if it is good.
The only thing I have ever known my dad to cook very well is a chicken and sausage gumbo. Not sure what the secret is other than putting a little andoullie in it, but he starts cooking that stuff at 7:00am and doesn't finish until around noon or later when I request it for fall football days.
I have served it to parties with people from cajun land and the yats from N.O. and all love it.
Generally I like a dark roux with a deep rich flavor. Don't serve me some tomato paste looking stuff.
1
Posted on 7/1/09 at 9:03 pm to notiger1997
I cook it the way I like it, But I also love other variations as well, If they are good.
My preferance.
Chicken and sasauge. - Large hen,heavy smoked sasauge or andouille, very dark roux, thin like a soup. No okra
Seafood - shrimp, crabs and oysters, not a fan of crawfish in gumbo. Always okra , lighter roux but thicker.a very little andouille or tasso for flavor.
My preferance.
Chicken and sasauge. - Large hen,heavy smoked sasauge or andouille, very dark roux, thin like a soup. No okra
Seafood - shrimp, crabs and oysters, not a fan of crawfish in gumbo. Always okra , lighter roux but thicker.a very little andouille or tasso for flavor.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News