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Message
re: Gumbo
Posted on 11/29/09 at 10:50 pm to Btrtigerfan
Posted on 11/29/09 at 10:50 pm to Btrtigerfan
Celery isn't a terribly strong flavor, but I've never known gumbo without it. I'd say try some and see what you think. It definitely won't make the gumbo bad.
I've never used a hen for gumbo. Just haven't thought to use one. Lots of meat on them. I've used them to make chicken stock.
I can't say that I know a lot about hens. I recall thinking the meat wasn't quite as tender and as a small chicken, but I don't know if that's the norm or just the experience I had.
I've never used a hen for gumbo. Just haven't thought to use one. Lots of meat on them. I've used them to make chicken stock.
I can't say that I know a lot about hens. I recall thinking the meat wasn't quite as tender and as a small chicken, but I don't know if that's the norm or just the experience I had.
2
Posted on 11/30/09 at 8:14 am to Gris Gris
I usually always put in my gumbo, unless I do not have any.
I have wondered this before and was told, celery was not easy to get in the old days when you lived in the country, It is not the easiest thing to grow in South La either.
My thoughts, In the old days the country folks rarly had acess to celery, so it was rarly used.
The ones with access, those closer to the city, New Orleans ect... celery is much more common and was usually added to the pot.
Makes sense to me, my old country grandma rarely used celery in any dish.
My other grandma in Opelousas who was a little more "well off" always used Celery in her Gumbo.
I have wondered this before and was told, celery was not easy to get in the old days when you lived in the country, It is not the easiest thing to grow in South La either.
My thoughts, In the old days the country folks rarly had acess to celery, so it was rarly used.
The ones with access, those closer to the city, New Orleans ect... celery is much more common and was usually added to the pot.
Makes sense to me, my old country grandma rarely used celery in any dish.
My other grandma in Opelousas who was a little more "well off" always used Celery in her Gumbo.
Posted on 11/30/09 at 8:50 am to Kajungee
I'd bet this is the correct answer.
Posted on 11/30/09 at 9:22 am to Kajungee
quote:
Kajungee
You make good points.
Posted on 11/30/09 at 9:44 am to Kajungee
Very logical explanation there, Kagungee. Thanks for the insight. I'm glad this subject came up. I'm surprised that, with all the gumbo threads on this forum, we haven't seen this discussion.
Posted on 11/30/09 at 9:49 am to OTIS2
quote:
I'd bet this is the correct answer.
Gee's dead on.
Any sort of blanket statement that "Real Cajuns don't put celery in gumbo" is silliness.
Never seen it in jambalaya, though.
Posted on 11/30/09 at 12:07 pm to DeafValley
quote:
it is standard protocol to put celery in gumbo in Acadiana.
No, it's not. And I've been making gumbo long before you were born.
quote:
Where might you be from anyway, Mr. Cajun Man?
New Iberia and I've traced my ancestors back to their exile from Nova Scotia.
Posted on 11/30/09 at 12:11 pm to Kajungee
quote:
My thoughts, In the old days the country folks rarly had acess to celery, so it was rarly used.
I've heard the same explanation about why people like strong coffee in South La and weak coffee in North La. Coffee came into ports like NO so it was easily accessible. The farther you got from the port the more you had to ration the product by using more water and less coffee.
Posted on 11/30/09 at 12:15 pm to Zach
quote:
The farther you got from the port the more you had to ration the product by using more water and less coffee.
I always heard the ration rationale as the reason for the proliferation of chicory coffee in New Orleans, though. So, these two don't really add up.
Posted on 11/30/09 at 12:21 pm to Y.A. Tittle
Don't know but one thing is for sure. People up here drink EXTREMELY weak coffee. I've been in several workplaces where the employee coffee station had a sign with instructions like:
"Use 1 cup of grounds per 12 cups of water."
One morning I made the coffee with 2 cups of grounds per 12 cups of water. No one in the place could drink it.
"Use 1 cup of grounds per 12 cups of water."
One morning I made the coffee with 2 cups of grounds per 12 cups of water. No one in the place could drink it.
Posted on 11/30/09 at 12:28 pm to Zach
actually zach.... gumbo.. did not get it's start as a cajun dish...so.. uhm uh.....
and i grew up in the area ofwhich you speak and the celery went in the gumbo..
and i grew up in the area ofwhich you speak and the celery went in the gumbo..
Posted on 11/30/09 at 12:32 pm to Gris Gris
quote:
Celery isn't a terribly strong flavor, but I've never known gumbo without it.
I put it in mine, but to be perfectly honest, I've had Gumbo with just onions instead of trinity and I couldn't taste the difference.
If I could list the order of importance of ingredients in a Chicken gumbo, I'd probably go with...
1. Roux
2. Sausage
3. Onions/Chicken
4. Everything else
I am not listing clean water because that's just a given. Really good sausage is tough to find outside of SW La, IMHO. Onions *do* make a world of difference in flavor, as in... don't leave them out. Chicken just needs to be fresh and if you use fryers, don't overcook it.
I usually cook it with trinity, but if I was out of celery and bell pepper, I wouldn't let that stop me from making a gumbo. I don't know if I would without an onion.
Edit: I thought about it and you're right. Roux is the most important. But good sausage is a close second.
This post was edited on 11/30/09 at 12:44 pm
Posted on 11/30/09 at 12:34 pm to Y.A. Tittle
quote:
I always heard the ration rationale as the reason for the proliferation of chicory coffee in New Orleans, though. So, these two don't really add up.
Chicory was added because people couldn't afford coffee. Coffee rationing away from ports would be because they couldn't GET coffee. Just my guess.
Posted on 11/30/09 at 12:35 pm to DeafValley
quote:
Kajungee
You make good points.
he is accurate. Celery doesn't keep like onions do. And its not as easy to grow or dry like bell pepper.
Posted on 11/30/09 at 12:37 pm to coloradoBengal
It's not gumbo, to me, without a roux, so that would be #1 in my book. It's just soup, otherwise.
I must have trinity, plus garlic in my gumbo or I'm not going through the exercise of making it.
If making chicken gumbo, I must have sausage of some sort, preferably andouille or a good smoked sausage.
I must have trinity, plus garlic in my gumbo or I'm not going through the exercise of making it.
If making chicken gumbo, I must have sausage of some sort, preferably andouille or a good smoked sausage.
Posted on 11/30/09 at 12:37 pm to choupiquesushi
quote:
actually zach.... gumbo.. did not get it's start as a cajun dish...so.. uhm uh.....
So, uhm, uh...where did it get it's start?
Posted on 11/30/09 at 12:38 pm to Zach
quote:
So, uhm, uh...where did it get it's start?
Gumbo is actually an African word (not sure of specific dialect) for "okra". Chicken/Sausage gumbo is definitely a Cajun creation.
This post was edited on 11/30/09 at 12:40 pm
Posted on 11/30/09 at 12:50 pm to coloradoBengal
Yeah, I knew it was an African word but I would call we eat today as Gumbo is Cajun. After all, how could Africans make a roux without iron pots? And where would they find celery? 
Posted on 11/30/09 at 12:52 pm to Y.A. Tittle
quote:
Never seen it in jambalaya, though.
why is this ?
I use it in mine.
Celery is also one of the 10 ingrediants you can use if you cooking for the Jamabalaya fest.
Posted on 11/30/09 at 12:52 pm to Zach
found the iron pots here.... gumbo got it's name from Okra..
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