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Started By
Message
re: Treedawg's Chicken & Sausage Gumbo
Posted on 12/28/09 at 2:50 pm to Count Chocula
Posted on 12/28/09 at 2:50 pm to Count Chocula
quote:Don't you know that the biggest single difference between the majority of Coonasses and Rednecks is that the Coonasses have learned how to season their food?
Count Chocula
This post was edited on 12/28/09 at 2:51 pm
1
Posted on 12/28/09 at 2:56 pm to OTIS2
quote:
Don't you know that the biggest single difference between the majority of Coonasses and Rednecks is that the Coonasses have learned how to season their food?
They taught you that about cajuns in grade school in Monroe didn't they???
Posted on 12/28/09 at 2:58 pm to Count Chocula
I was always told
A good coon-arse will tell you just how much gravy you need to cover the rice fields in Crowley
A good coon-arse will tell you just how much gravy you need to cover the rice fields in Crowley
Posted on 12/28/09 at 3:00 pm to Count Chocula
Not a chance. I'm Pure Redneck from Cental Mississippi. I picked up on this living with a bunch of South La kids in school at LSU.This post was edited on 12/28/09 at 3:01 pm
Posted on 12/28/09 at 3:14 pm to Count Chocula
quote:
Funny, where I'm from BR is still redneckish!
uh, not when my family is from Washington Parish............
Posted on 12/28/09 at 3:41 pm to TreeDawg
quote:Bogalusa??? THat's one stinky arse place, or as they say, "the smell of money".
uh, not when my family is from Washington Parish
Birthplace of the white dragons or some such shite as that?
Posted on 12/28/09 at 4:03 pm to Count Chocula
quote:
Hows that new grill????
Going great, been tearing up some ribeyes.
I am loving it and my in laws are reaping the benefits. I grilled veggie shish ka bobs, strip steak and portobello mushroom shish ka bobs and some armadillo eggs for xmas eve.
Posted on 12/28/09 at 4:31 pm to TreeDawg
go ahead do yourslef a favor and throw in a can of rotel.
Posted on 12/28/09 at 4:35 pm to lsumailman61
what kinda grill you got?
Posted on 12/28/09 at 4:38 pm to TreeDawg
Sounds like a large recipe. How many does this feed and/or how many gallons does it make?
Mine's got a lot of the same ingredients, but I've never thought to use L&P in mine. Might try it next time.
Mine's got a lot of the same ingredients, but I've never thought to use L&P in mine. Might try it next time.
Posted on 12/28/09 at 10:04 pm to TreeDawg
quote:
Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
define "stir frequently" ...do you leave the stove ? long time
This post was edited on 12/28/09 at 10:26 pm
Posted on 12/28/09 at 10:17 pm to Zilla
Substitute those chickens for a couple of hens and you got a winner... I am really intrigued by the addition of the lea and perrins.... I have never heard of this. Where did you learn this from???
I am really intrigued by the addition of the lea and perrins.... I have never heard of this. Where did you learn this from???Posted on 12/29/09 at 7:52 am to LSUGUMBO
quote:
how many gallons does it make?
I use a 4 gallon pot and typically end up with about 3 gallons..........If you are gonna go thru all the work, this is the smallest batch I ever make........
Posted on 12/29/09 at 8:02 am to Zilla
quote:
...do you leave the stove ?
My method is to get the Stock bubbling, Brown my Sausage and start Roux. Its on a low fire so in between stirs (every few minutes) I am busy chopping veggies and doing other prep. Untill you get it all in one pot and blending, I pretty much stay in the Kitchen.............slowly drinking Beer helps this process along.........
Posted on 12/29/09 at 9:14 am to TreeDawg
does it make any difference if i leave out the okra? can't stand em
Posted on 12/29/09 at 9:26 am to The Egg
quote:
does it make any difference if i leave out the okra?
This, Egg, is the biggest debate among Gumbo lovers. The dish itself is named after an African word for Okra and was initially created around it as the main ingredient and is a major thickening ingredient, but, many people just don't like Okra so its not included...........File' added to your bowl at serving time is an alternative thickening method.
IMO, Gumbo should always include Okra.............let the debate continue!!!!
Posted on 12/29/09 at 9:39 am to The Egg
quote:
does it make any difference if i leave out the okra? can't stand em
Gumbo is about your own personal tastes. I don't like okra in gumbo, so I never use it nor will I order gumbo with okra in it. My gumbo is very good. So are gumbos with okra. They just aren't for me.
Some folks get stomach issues from gumbo, like my Mom, so we never included it growing up. Just what I'm used to.
Make it like YOU like it.
I love okra and tomatoes, together. I just don't like either in my gumbo.
Posted on 12/29/09 at 2:06 pm to Count Chocula
quote:
Mine is da Vermilion Parish. Not so much trinity in gumbo there, just onions! Sorry
I was raised in VP (Abbeville) also. We use da trinity.
This post was edited on 12/29/09 at 2:10 pm
Posted on 12/29/09 at 3:09 pm to DeafValley
How about and Ole' dog named Rebel?
Posted on 12/30/09 at 7:48 am to Zeke
quote:
How about and Ole' dog named Rebel?
You talkin to me?? I had an ole dog named Rebel.............
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