re: Seafood and Sausage Gumbo

Have eaten gumbo with shrimp, crab, chicken, and andouille. Tasted awesome to me. Have also eaten shrimp-n-grits with andouille and again tasted awesome.

Can't imagine seeing either of the above dishes and being told 'you can't eat that 'cause they mixed shrimp and sausage.'

wow, what a thread bump.

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Blows my mind that people feel the need to put sausage is literally everything.

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What an absurd sentence. You should shut the frick up and quit making a womanly spectacle of yourself.

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What an absurd sentence. You should shut the frick up and quit making a womanly spectacle of yourself.

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Piss off yankee. Leave the seafood to the people who know better.

Where is this local country store located?

Dude, In The John Folse recipe he only adds a half a pound of smoked on Dewey. That ain’t much sausage in that gumbo and should not overpower the seafood flavors. Plus, if you buy good smoked on Dewey it should be great.

The Mowata Store, Hwy 13 between Crowley and Eunice.

In the old days, people used ingredients that grew where they lived, or whatever they had available.

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In the old days, people used ingredients that grew where they lived, or whatever they had available.

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The great chef, Paul Prudhomme, preached that on his cooking shows that aired on PBS here in N.O.

He talked very fondly about how his family grew their own garden for vegetables and they ate whatever they caught when fishing, hunting, etc.

He would also cook some of his favorite dishes on the show and would often say he wasn't strictly following the recipe he had in his cookbooks, so he was a fly by the seat of his pants type cook when the mood hit him-----and he knew from experience what ingredients would enhance a dish and not detract from it.

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Paul Prudhomme

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he was a fly by the seat of his pants type cook

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Must have took a C-130