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Started By
Message
re: Your go to Louisiana dish
Posted on 6/25/24 at 8:57 pm to CrazyTigerFan
Posted on 6/25/24 at 8:57 pm to CrazyTigerFan
You can't find a very good/great smoked sausage in every major city in the US?
0
Posted on 6/25/24 at 9:35 pm to CrazyTigerFan
quote:
Most of the country does have sausage that's fine for most things, but may not have the right flavor profile for these particular dishes.
This is so pretentious I don't even know where to start.
Posted on 6/25/24 at 10:13 pm to CrazyTigerFan
I think you’re getting too stuck on it being andouille. Just get the best quality smoked sausage you can find in your market.
It’ll be a little different, but better than putting hotdogs in your gumbo.
It’ll be a little different, but better than putting hotdogs in your gumbo.
Posted on 6/25/24 at 10:13 pm to KosmoCramer
It's not pretentious to say that similar ingredients might provide a different flavor to a dish. Come the frick on.
If a recipe calls for brown sugar, sure, you could use white sugar and some syrup, but it's probably not going to taste the same.
If you're making a dish that calls for morel, or portabello, or shiitake mushrooms, sure, you could use button mushrooms but it wouldn't taste the same or have the same texture.
If you're making dishes that call for andouille, or tasso, or pickled pork, or the kind of heavily smoked sausage that people usually use in these dishes, sure, you could use other smoked sausage. Hell, you could use hot dogs or vienna sausages if you wanted to. It won't taste the same, though.
If a recipe calls for brown sugar, sure, you could use white sugar and some syrup, but it's probably not going to taste the same.
If you're making a dish that calls for morel, or portabello, or shiitake mushrooms, sure, you could use button mushrooms but it wouldn't taste the same or have the same texture.
If you're making dishes that call for andouille, or tasso, or pickled pork, or the kind of heavily smoked sausage that people usually use in these dishes, sure, you could use other smoked sausage. Hell, you could use hot dogs or vienna sausages if you wanted to. It won't taste the same, though.
Posted on 6/25/24 at 10:16 pm to tlsu15
quote:
I think you’re getting too stuck on it being andouille. Just get the best quality smoked sausage you can find in your market.
quote:I never said it had to be andouille. I implied that if whatever sausage was used was blander than what people normally use, the dish might taste blander than what someone is trying to make.
The smoked sausage and / or andouille many people use in these dishes is very flavorful, and a bland sausage would make the entire dish relatively more bland.
Posted on 6/26/24 at 9:41 am to Lambdatiger1989
A sauce patate.
Posted on 6/26/24 at 10:24 am to Lambdatiger1989
Red beans
Posted on 6/26/24 at 10:39 am to Lambdatiger1989
Duck, smoked sausage, and andouille gumbo.
Meatball stew.
Fish courtbouillon.
Chicken fricassee.
Frog leg sauce piquante.
Meatball stew.
Fish courtbouillon.
Chicken fricassee.
Frog leg sauce piquante.
Posted on 6/26/24 at 3:30 pm to Lambdatiger1989
I offered to make gumbo for some in-laws in Los Angeles. I had my frozen andouille in an ice chest from BR to the NO airport. Took it out, wrapped in a towel and stuck it in my carry-on. Also pre-made a small bag of seasoning mix and had that in the same bag. TSA in the airport pulled me aside, old guy, and asked about the items. I explained that I'd be making gumbo for some yankees and he laughed and sent me on my way. Perfectly thawed by the time we got there. Bought all other ingredients there.
Brother in law embarrassed his wife by exclaiming the gumbo was the best thing he ever tasted while sitting across from the woman that cooks his every meal lol.
Brother in law embarrassed his wife by exclaiming the gumbo was the best thing he ever tasted while sitting across from the woman that cooks his every meal lol.
Posted on 6/26/24 at 4:06 pm to Lambdatiger1989
Red Beans
Gumbo
Jambalaya
In that order. Like someone else said. Most of what you need will be available pretty much anywhere.
Gumbo
Jambalaya
In that order. Like someone else said. Most of what you need will be available pretty much anywhere.
Posted on 6/26/24 at 6:55 pm to J_Bo
quote:
offered to make gumbo for some in-laws in Los Angeles.
quote:
making gumbo for some yankees
Perhaps they are not from LA, but many southerners I know will call anyone not from the southeast a yankee.
Posted on 6/26/24 at 8:08 pm to Lambdatiger1989
Shrimp and Okra Gumbo with Fried Catfish. The shrimp may not be some Lake Boudreaux Brown shrimp, but I'll make it work and the people there probably wouldn't notice the difference. That or white beans fried fish.
ETA; i make a bad arse sauce picaunte too. So maybe a chicken sauce picaunte.
ETA; i make a bad arse sauce picaunte too. So maybe a chicken sauce picaunte.
This post was edited on 6/26/24 at 8:18 pm
Posted on 6/26/24 at 9:39 pm to Lambdatiger1989
Not responding to anyone in particular. I’ve had plenty of food from people here that say they can cook then they use some extremely smoked sausage that ruins the dish
Posted on 6/27/24 at 8:14 am to CHEDBALLZ
quote:
Shrimp and Okra Gumbo
The dish we probably cook the most in this house.
ETA. Bayou style. Not the NOLA way.
This post was edited on 6/27/24 at 8:15 am
Posted on 6/27/24 at 10:00 am to Lambdatiger1989
If I can find some non-Asian shrimp, like someone mentioned, shrimp etouffee would be a choice.
Old reliable could be a chicken & sausage gumbo, or a chicken fricassee if nothing but garbage sausage options available. All I would need is oil, flour, chicken, onion, garlic, bell pepper and green onion. Cayenne, black pepper and salt.
Maybe even drop a few eggs in it.
Old reliable could be a chicken & sausage gumbo, or a chicken fricassee if nothing but garbage sausage options available. All I would need is oil, flour, chicken, onion, garlic, bell pepper and green onion. Cayenne, black pepper and salt.
Maybe even drop a few eggs in it.
Posted on 6/27/24 at 10:12 am to Lambdatiger1989
A legit gonzales style jambalaya is great for out of towners because they've likely never had anything like it. People not from Louisiana don't have a clue what Jambalaya is. They think its some seafood in a sauce poured over white rice. They are blown away by a good authentic jambalaya.
Posted on 6/27/24 at 10:36 am to SUB
quote:
People not from Louisiana don't have a clue what Jambalaya is. They think its some seafood in a sauce poured over white rice.
This has always amazed me, but there is a lot of truth to this.
Posted on 6/27/24 at 10:43 am to Tigers0891
quote:Isn't this a matter of taste, and not about skill? I love gumbo and jambalaya with Rabideauxs because of its smokiness.
they say they can cook then they use some extremely smoked sausage that ruins the dish
Posted on 6/27/24 at 11:26 am to Darla Hood
Smothered chicken and rice where the gravy coats the rice like a glove. Chicken thighs are everywhere.
Shrimp, okra, and tomatoes should be easy to find. Serve it over rice.
RB&R with a good smoked ham instead of sausage. Good smoked ham will be easier to find in some places than good smoked sausage.
Shrimp, okra, and tomatoes should be easy to find. Serve it over rice.
RB&R with a good smoked ham instead of sausage. Good smoked ham will be easier to find in some places than good smoked sausage.
Posted on 6/27/24 at 2:01 pm to tlsu15
quote:
I think you’re getting too stuck on it being andouille. Just get the best quality smoked sausage you can find in your market.
I live in Georgia and every single grocery store has some type of andouille on the shelf. Maybe that could be a problem in Idaho or Vermont?
quote:
It’ll be a little different, but better than putting hotdogs in your gumbo.
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