re: What's your gumbo recipe?

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LSUballs

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I would have eaten that with gusto.

I was just pulling his leg with ketchup, and I threw in peanut butter, because ....




Oh - do you like bluegill. We pass by it all the time and have never stopped. Is it the best option in the bay bridge area?

Best I can tell it's some sort of seed. There were multiple

I think it is

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I 'm 66 years old eaten a lot of gumbo. I known great cooks, secret to gumbo is easy. Chicken gumbo any real cajunwill tell you no chicken get a hen. No tomatoes or okra, bell pepper know how to use it can over power the gumbo. Have had gumbo with lots of bell pepper taste like bell pepper. Garlic gives great flavor do not burn it. After roux made cook for hours. Real cajuns in Acadian do not use okra or tomatoes in chicken gumbo. Also use quality sausage.

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The rest of my day us shot now that I have to sit and try to translate what this means.

Here is my dad's recipe. Very dark and thick, I hate a watery gumbo. It is excellent.

Cook a pound of boneless chicken breast and three sausages - on the grill preferably. The sausage should be heavily browned. Cut it open lengthwise and really brown the cut side.

make a roux with 1/2 cup oil and 1/2 cup flour. You can put it in a pyrex measuring cup and microwave it for a minute at a time until it gets to the color you want.

Add two cups of beef stock and a can of beef consommé to the roux and check thickness. Add water if it’s too thick.

Add one tablespoon of seasoned salt and one teaspoon of Tony’s

Add three tablespoons of Lea and Perrin’s.

Add black pepper and white pepper - a few shakes of each one

Add a few shots of Louisiana hot sauce

Add Kitchen Bouquet to get the color you want. This adds flavor too. A little goes a long way

salute until very soft 1/2 an onion, (Vidalia onion is better), 1/2 a smallish green bell pepper, 1/2 a smallish red bell pepper, two big stalks of celery, a couple tablespoonfuls of minced garlic.

cut the roots off the bottom of a bunch of green onions and most of the green tops. Chop the bottoms up and save

combine the meat, roux and veggies.

add the green onions

simmer for at least an hour.

if the gumbo is too thin, or the roux “separates” - add a tablespoon of corn starch to an ounce or two of cold water and mix it up. This will thicken the gumbo when it heats up.

I think you are describing a stew not a gumbo.

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new ones to me

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I put about that much worcheshire sauce in my gumbo. It does bring another layer to the flavor.

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Add Kitchen Bouquet to get the color you want.

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Why would you need this?

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What's your gumbo recipe?

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Thaw out John Folse's frozen chicken and sausage gumbo in the plastic bucket, add a link of Richard's andouille sausage cut into small slices and add rice.