Christine Dabney wrote:
> On Sat, 17 Feb 2007 08:24:04 -0500, "Joe Cilinceon"
> > wrote:
>
> > ant wrote:
> > > ms_peacock wrote:
>
> > > Thanks for the guide! It appears that the meat you use in these
> > > things is chicken and sausage. Do they ever get other meats in
> > > these stews?
>
> >
> > You can use any kind of meat you like really there are no real
> > rules with Gumbo. I like it with shrimp and crawfish also is
> > excellent. There are also a bunch of Cajun season mixes out there.
> > The problem is the salt in many of them is a bit much. I only buy
> > those that are salt free or mix my own season mixes.

It seems that the main spices seem to be cayenne, garlic powder, onion
powder? Any other good ones?

>
> One of the best gumbos around, in my opinion, is the gumbo made from
> leftover turkey past the big holiday meal. In that one, I use the
> carcass to make a stock, and use the meat in the gumbo. I also use
> andouille sausage.
> Ohmygosh, this is just so good!!!

I tested one of my new Andouille sausages yesterday in a chilli con carne I
made (I always make them free-form! Sometimes with dark beer and dark
chocolate but not in this one). It seemed pretty good, nice light smokey
taste. Certainly was OK in the chilli . Should go well with chicken and
stuff.




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ant
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