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Message
re: Gumbo
Posted on 11/30/09 at 12:54 pm to Zach
Posted on 11/30/09 at 12:54 pm to Zach
quote:
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.
Intersting and makes sense.
I used to always say that when you head up Hwy 71, Alexandria is where the coffee changes color.
0
Posted on 11/30/09 at 12:58 pm to choupiquesushi
quote:
ound the iron pots here.... gumbo got it's name from Okra..
OK, so the name comes from Africa and the dish comes from Cajuns.
Posted on 11/30/09 at 12:58 pm to Zach
quote:
Yeah, I knew it was an African word but I would call we eat today as Gumbo is Cajun.
Well, certainly what you eat in SW La. It's still a different animal than what is eaten in N.O. area though.
I've never seen andouille in any of my grandmother's houses. They used really good smoked and spicy pork sausage for dishes. But for certain, River Cajuns in places like Donaldsonville and other areas use it. (They also eat red beans and rice, which I never had in SW La either)
We never ate seafood gumbo, or any other seafood really, not counting catfish or crawfish, at my grandmother's in Ville Platte or Church Point.
Lafourche and Terrebonne, where I worked after college and met my wife... love their crabs, shrimp and seafood gumbo.
"Cajun" food is bigger than SW La, but as that's where the Acadians first settled, it is seen as the roots of this wonderful blend of poor folks food with French, Spanish, US Southern, African, and Native American influences.
The bottom line is... if you come from real Cajun stock, then Cajun for you will always be what you had at Maw Maw's kitchen table.
Posted on 11/30/09 at 1:03 pm to coloradoBengal
quote:
The bottom line is... if you come from real Cajun stock, then Cajun for you will always be what you had at Maw Maw's kitchen table.
I agree. Here's a funny story. I worked with a guy originally from New York. When he found out I was Cajun he insisted on trying to make gumbo to see how I liked it. There were about 8 of us there, the other 7 being North La. residents who were familiar with gumbo.
He did not make a roux and he substituted Oscar Mayer weiners for sausage. It was basically chicken and weenie soup. He was such a nice guy nobody wanted to tell he struck out so we all said it was good.
Posted on 11/30/09 at 4:22 pm to Zach
quote:
You guys have no clue. Hell, why not put tomatoes in your gumbo if you're gonna put celery in it?
One grandma from White Castle and one from New Orleans both used either tomato pase or tomato sauce in dere gumbo. I've made a gumbo with an all tomato roux....its damn good too.
I like it all but being from nola I do prefer the creole style...hence my name.
Posted on 11/30/09 at 4:43 pm to CreoleGumbo
quote:
I've made a gumbo with an all tomato roux....its damn good too.
Can you describe an all tomato roux in the cooking process? I would think the tomato would burn.
Posted on 11/30/09 at 4:54 pm to Zach
after you cook down the o, bp, c, and garlic, add some more oil and some tomata pase. cook it down slow and low, adding whatever liquid you prefer. The pase will get a dark dark red. then proceed with whatever you do. i love the flavor but i think thats from my family being from nola. I'll even throw a "little" tomata pase in my redbeans...which is blasphemous too. I never cook the same dish twice though. thats whats fun about gumbo. trow it all in dere and cook it up!
Posted on 11/30/09 at 5:02 pm to CreoleGumbo
The first time I ever heard of tomato in gumbo was when the Superbowl was in N.O. and a USA Today writer described it. It sounds gross. I use tomato paste in Catfish Courtbullion but never gumbo.
Re: celery...I like it in dirty rice, but it's not mandatory. Just use it if I've got it in the fridge.
Re: celery...I like it in dirty rice, but it's not mandatory. Just use it if I've got it in the fridge.
Posted on 11/30/09 at 5:08 pm to Zach
i "may" use celery (one stalk) if I use it at all. I overdose the garlic though. can never have enough of the good stuff!
try the tomato roux sometime. you may be surprised.
try the tomato roux sometime. you may be surprised.
Posted on 11/30/09 at 6:42 pm to Zach
Posted on 11/30/09 at 6:45 pm to CreoleGumbo
I once asked for my Daddy's recipe (b/c I love his gumbo, it is thick and rich) Here's what I got (notice the "kinda" measurements, and uh oh, CELERY!!! 
)
Cook some hot sausage and chicken breasts on the grill.
Make a roux with one cup of oil and one cup of flour.
Use two cans of beef consommé and enough water to get the consistency you want.
sauté one onion, a few stalks of celery, a bell pepper, a bunch of green
onions with most of the top cut off, and three or four cloves of garlic, and add in.
add enough Kitchen Bouquet to get the color you want.
add three tablespoons of Lea and Perrin's, one tablespoon of seasoned salt,
one teaspoon of Tony's .
cut up the meat and add it in.
simmer for at least a half hour.
) Cook some hot sausage and chicken breasts on the grill.
Make a roux with one cup of oil and one cup of flour.
Use two cans of beef consommé and enough water to get the consistency you want.
sauté one onion, a few stalks of celery, a bell pepper, a bunch of green
onions with most of the top cut off, and three or four cloves of garlic, and add in.
add enough Kitchen Bouquet to get the color you want.
add three tablespoons of Lea and Perrin's, one tablespoon of seasoned salt,
one teaspoon of Tony's .
cut up the meat and add it in.
simmer for at least a half hour.
Posted on 11/30/09 at 6:47 pm to yellowfin
quote:
yellowfin
So Gumbo is a Creole not a Cajun dish. Very interesting.
Posted on 11/30/09 at 6:52 pm to liz18lsu
One small problem:
Sausage contains salt.
Beef consume contains salt.
Kitchen Bouquet contains salt.
Lea and Perrin's contains salt.
Salt contains salt.
Tony's contains salt.
If you have a history of the high blood in your family I would cut down on some of that.
Sausage contains salt.
Beef consume contains salt.
Kitchen Bouquet contains salt.
Lea and Perrin's contains salt.
Salt contains salt.
Tony's contains salt.
If you have a history of the high blood in your family I would cut down on some of that.
Posted on 11/30/09 at 6:53 pm to Zach
Maybe that's why I think it tastes so good!!!!Posted on 11/30/09 at 6:58 pm to liz18lsu
My dad brought a salt lick home one day from a cow pasture. It was pretty good.
Posted on 11/30/09 at 7:00 pm to liz18lsu
quote:
liz18lsu
Hi. You watching the Saint's tonight?
Posted on 11/30/09 at 7:03 pm to glassman
Of course glass! 
The bf is currently sitting on the Saints 50, 7 rows behind the bench. What an a-hole!
The bf is currently sitting on the Saints 50, 7 rows behind the bench. What an a-hole! Posted on 11/30/09 at 7:05 pm to liz18lsu
quote:
Of course glass! The bf is currently sitting on the Saints 50, 7 rows behind the bench. What an a-hole!
Needs to be a little higher for good seats. You said he was an a-hole not me.
Posted on 11/30/09 at 7:07 pm to glassman
I sat there for a pre-season game; I thought the view was pretty good 
You missed a pretty great OT get together last Friday glass
You missed a pretty great OT get together last Friday glass Posted on 11/30/09 at 7:12 pm to liz18lsu
quote:
You missed a pretty great OT get together last Friday glass
Sorry I missed you.
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