DocHolliday1964

+1.
Grew up in Acadia Parish in 60’s. It’s how we/they made gumbo then and now. They put baked sweet potatoes in the bowl too.

Mary B’s Jumbos FTW

I’m not a Canes fanboy, but you are wrong. Zaxby’s serves overbreaded pcs of shite

Try Tombigbee and Riverboat Queen from the Squire and Autumn Evening (a Cornell&Diehl blend, but can be purchased from the Squire). All are mild with good taste and an excellent room note,

Alton has three recipes iirc, one cooked (don’t), one using egg yolks and whipped egg whites (for this year use this one. It is great and not overly boozy). Next year use the aged recipe. I make mine on New Year’s Day for next year (you’ll never go back)

I have not been in many years. I had heard that the food had slipped. Was hoping that it had improved. Good memories nonetheless.

Over. Rated.

I don’t

Tasted a couple different ones at a party last night. Tasted good. Must say that I much prefer the NY style (denser).

John Ferguson on the radio and Sid Crocker on the PA were special.

Ate at one traveling in Florida. Surprisingly good.

I did this a couple weeks ago, Freaking outstanding

quote:

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has to come from the Mamou

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Agree 1000%

Must have! Otherwise it’s pork and rice sausage. Now, I admit that I grew up in the Church Point/Mowata area in the late ‘60’s when “real” boudin was made in every little grocery store and was outstanding. I admit to being a boudin snob. But, for me must have a high liver content. Boudin along the I-10 corridor has been “tamed “ for the consumer. It’s not the same.

My 60 qt crab/shrimp pot’ll roll in 15-20 easy. Never actually timed it though. Don’t boil crawfish anymore since kids have left-just too much trouble.