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Posted on 4/21/25 at 10:02 pm to BarberitosDawg
quote:i'm pretty sure tony's is widely available now. i have friends in the midwest who use it all the time.
When I moved up North, I had to have Tony’s seasoning sent up. Pittsburgh area eats bland shite! Cakes and deserts were awesome up there though.
Posted on 4/22/25 at 6:59 am to turnpiketiger
quote:
If you’re in any state that borders Louisiana plus Alabama
I don't know how much longer this will be true with Aldi converting all the winn dixies. They had a good selection of Louisiana beans ,rice and seasonings. Had ok sausage except for boudin.
Posted on 4/22/25 at 8:02 am to NotYourDaddy
quote:
The biggest challenge for me (living in TX) is finding smoked sausage that makes my gumbo taste how I want it to taste. Also miss tasso for the same reasons.
Sausage is the biggest issue I have run into in every other state. In Louisiana we have almost an entire isle of sausage. In most states they have one small section and its all national crap brands like Hillshire Farms.
Its also hard to find Louisiana frozen crawfish tails. Most places have the Louisiana sounding named Chinese tails.
Posted on 4/22/25 at 8:53 am to dexy82
quote:
I may get a ton of down votes, but i enjoy blue runner for their gumbo bases (and red beans/creole cream style).
Cook from scratch and you won't have to worry about it, plus it will taste better.
When i lived in S. Texas years ago, the only thing i missed was good sausage. Everything down there had a sweet tinge to it. I'd usually stock up whenever i cam back in town to visit.
Posted on 4/22/25 at 8:54 am to cbree88
quote:
Why would you want to replicate Louisiana food? It sucks. It’s one of the reasons everyone’s so fat here.
So the food is so bad that everyone gets fat off of it? Sound logic.
Posted on 4/22/25 at 9:52 am to BugAC
You know what the post meant. Don’t be obtuse.
Posted on 4/22/25 at 10:12 am to cbree88
I am in Pittsburgh now and the local market from my hotel had Tony's .... and for less than $3. it's all over L.A. where I live as well. So is gumbo file powder. The world has gotten smaller in many ways.
Posted on 4/22/25 at 10:33 am to NotYourDaddy
quote:
The biggest challenge for me (living in TX) is finding smoked sausage that makes my gumbo taste how I want it to taste. Also miss tasso for the same reasons.
Right outside Houston, in Katy, they have a Best Stop, same La. company.
Best Stop, Katy, Tx.
Posted on 4/22/25 at 2:37 pm to rooster108bm
quote:
I don't know how much longer this will be true with Aldi converting all the winn dixies. They had a good selection of Louisiana beans ,rice and seasonings. Had ok sausage except for boudin
Depending on the location but most Walmarts carry the things you’d need.
Again, true Louisiana food doesn’t call for ingredients that are extremely difficult to find. When you dig into the origins of the cuisine you’ll quickly learn that. It’s really not that hard to make these dishes if you’re willing to learn via trial and error. You can make a great gumbo anywhere in the world.
Posted on 4/22/25 at 3:52 pm to dexy82
quote:Honest question, why do you need this? Make a roux, toss in the onion, peppers and celery, the stock, etc.
gumbo bases
Posted on 4/23/25 at 5:51 pm to Jake88
I just want some Patton’s hot sausage patties. Wish they would expand. Can’t get beef sausage patties in most places.
Posted on 4/23/25 at 7:43 pm to TigersLSU
quote:They are the best. Had some last week.
I just want some Patton’s hot sausage patties
Posted on 4/23/25 at 8:11 pm to dexy82
Two things I found different when up in Indiana helping a friend frame an addition on his house.
He asked me if I'd mind cooking La. style dishes once in a while for the 2 weeks I was helping him since he stayed here in N.O. with me for 8 months in 06 after Katrina working as a carpenter and fell in love with the food.
I cooked red beans one day and it seemed to take forever for the beans to soften up enough to mash some to thicken the pot to my liking. I figured it was due to the beans staying on the store shelves WAY longer there than in N.O.
The second thing I noticed is it took a lot longer to make my dark brown roux when I made gumbo one day and a good brown gravy for a pork roast a few days later.
Of course stuff like shrimp, crabs, oysters, etc. could be bought, but DAMN, they were expensive compared to what we pay here.
He asked me if I'd mind cooking La. style dishes once in a while for the 2 weeks I was helping him since he stayed here in N.O. with me for 8 months in 06 after Katrina working as a carpenter and fell in love with the food.
I cooked red beans one day and it seemed to take forever for the beans to soften up enough to mash some to thicken the pot to my liking. I figured it was due to the beans staying on the store shelves WAY longer there than in N.O.
The second thing I noticed is it took a lot longer to make my dark brown roux when I made gumbo one day and a good brown gravy for a pork roast a few days later.
Of course stuff like shrimp, crabs, oysters, etc. could be bought, but DAMN, they were expensive compared to what we pay here.
Posted on 4/24/25 at 9:02 am to dexy82
Since leaving Louisiana, I've lived in Alabama, Tennessee, Maryland, and Georgia. Never had a problem finding decent ingredients to whip up an etouffee, gumbo, or jambalaya. Good bread for a poboy is a little harder, but most places have a decent french bread that will suffice.
As others have said, the sausages can be hit or miss, but I've always been able to find something decent.
Fresh crawfish is my biggest issue, but I use the frozen tails if I want crawfish etouffee or crawfish pie. If it needs to be fresh, I usually just do a shrimp version instead of crawfish.
As others have said, the sausages can be hit or miss, but I've always been able to find something decent.
Fresh crawfish is my biggest issue, but I use the frozen tails if I want crawfish etouffee or crawfish pie. If it needs to be fresh, I usually just do a shrimp version instead of crawfish.
Posted on 4/24/25 at 4:33 pm to NotYourDaddy
quote:
he biggest challenge for me (living in TX) is finding smoked sausage that makes my gumbo taste how I want it to taste. Also miss tasso for the same reasons.
Same. There's a BBQ place in Amarillo that carries Conecuh sausage, far superior to anything else you can buy around here. I brought back tasso last trip home. Seafood I have to bring back when i travel home as well. Otherwise I'm on a steady diet of mexican type dishes.
Posted on 4/25/25 at 7:38 pm to NotYourDaddy
quote:True. Too much black pepper in Texas “smoked” sausage. Rabideaux, me.
The biggest challenge for me (living in TX) is finding smoked sausage that makes my gumbo taste how I want it to taste.
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