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If You Don't Live in LA...

Posted on 1/22/23 at 1:51 pm
Posted by liz18lsu
Member since Feb 2009
18128 posts
Posted on 1/22/23 at 1:51 pm
Do you bring gumbo/etouffee/creole's to neighbors/coworkers? They love it.
Posted by Rouge
Floston Paradise
Member since Oct 2004
138828 posts
Posted on 1/22/23 at 2:19 pm to
They love boudin and gumbo

I find that many people are very hit and miss when it comes to seafood, though.
This post was edited on 1/22/23 at 2:22 pm
Posted by liz18lsu
Member since Feb 2009
18128 posts
Posted on 1/22/23 at 4:08 pm to
I can see the seafood aversion. I found a recipe that seemed like it would go over well, for a pot-luck kinda thing

Pintrest, yeah, I know

Posted by Rouge
Floston Paradise
Member since Oct 2004
138828 posts
Posted on 1/22/23 at 5:08 pm to
If I didn't know the group well, I would go with shrimp.
Posted by liz18lsu
Member since Feb 2009
18128 posts
Posted on 1/22/23 at 5:20 pm to
Velveting chicken with backing soda has been a game changer. Dust it for 30 minutes and rinse it. It melts in your mouth!
Posted by LSUlefty
Youngsville, LA
Member since Dec 2007
28588 posts
Posted on 1/22/23 at 5:33 pm to
We made gumbo for Christmas in Park City last year. We cheated and brought with us the Karys Box mix.
Posted by LSUmomma
Member since Sep 2007
8207 posts
Posted on 1/22/23 at 5:46 pm to
I always try to temper down the spice level on gumbo I made for the Alabama based people around here.

If it's just us family.... Bring it on!!
Posted by pmacneworleans
Member since Dec 2013
2213 posts
Posted on 1/23/23 at 3:56 am to
Live in Seville, Spain. Have had 2 house parties where I made 2 gallons of gumbo. Both parties ended with the pot empty. People here love gumbo.
Posted by Mo Jeaux
Member since Aug 2008
64506 posts
Posted on 1/23/23 at 6:34 am to
quote:

I found a recipe that seemed like it would go over well, for a pot-luck kinda thing


Why don’t you just make the real thing?
Posted by LSU-MNCBABY
Knightsgate
Member since Jan 2004
25348 posts
Posted on 1/23/23 at 9:20 am to
Recently moved to Texas, have made gumbo, étouffée and jambalaya and had friends and neighbors blown away based on the imitations they’d previously had.

Also had a friends wife from California tell me I didn’t know what I was doing bc gumbo has tomatoes in it and isn’t suppose to be dark
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