Sorry ms_peacock. That as it should read as flour not flower. Down with the
flu and not clear headed at the moment. Sorry to offend the spelling/grammar
police.

--

Joe Cilinceon

"Joe Cilinceon" > wrote in message
...
> Sorry ms_peacock. That as it should read as flour not flower. Down with
> the flu and not clear headed at the moment. Sorry to offend the
> spelling/grammar police.
>
> --
>
> Joe Cilinceon

Wasn't offended, just amused.


Ms P

ms_peacock wrote:
> "Joe Cilinceon" > wrote in message
> ...
> > Sorry ms_peacock. That as it should read as flour not flower. Down
> > with the flu and not clear headed at the moment. Sorry to offend the
> > spelling/grammar police.
> >
> > --
> >
> > Joe Cilinceon
>
> Wasn't offended, just amused.

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?

And, what's the essential difference between this gumbo and a Jambalaya? I
have read about cajun cooking but never got past making normal stews with a
lot of capsicum ("peppers") and okra. But Smith's here sells File powder,
and Albertsons had the Andouille, so it's a good time to do it properly.



--
ant
Don't try to email me;
I'm borrowing the spammer du jour's addy

In article >,
"ant" > wrote:

> ms_peacock wrote:
> > "Joe Cilinceon" > wrote in message
> > ...
> > > Sorry ms_peacock. That as it should read as flour not flower. Down
> > > with the flu and not clear headed at the moment. Sorry to offend the
> > > spelling/grammar police.
> > >
> > > --
> > >
> > > Joe Cilinceon
> >
> > Wasn't offended, just amused.
>
> 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?

Drop in fresh shrimp near the very end. I'd bet lobster would be
excellent too. My gumbo starts with partially frying a chicken, but
there are seafood gumbos. Personally, I prefer okra to filet powder.
Google for shrimp gumbo for a seafood gumbo to get different ideas. I
haven't tried anything but my own recipe.
My ideas may not constitute a culinarily accepted gumbo.

leo

--
<http://web0.greatbasin.net/~leo/>

ant wrote:
> ms_peacock wrote:
>> "Joe Cilinceon" > wrote in message
>> ...
>>> Sorry ms_peacock. That as it should read as flour not flower. Down
>>> with the flu and not clear headed at the moment. Sorry to offend the
>>> spelling/grammar police.
>>>
>>> --
>>>
>>> Joe Cilinceon
>>
>> Wasn't offended, just amused.
>
> 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?
> And, what's the essential difference between this gumbo and a
> Jambalaya? I have read about cajun cooking but never got past making
> normal stews with a lot of capsicum ("peppers") and okra. But
> Smith's here sells File powder, and Albertsons had the Andouille, so
> it's a good time to do it properly.

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.

--

Joe Cilinceon

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.

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!!!

Christine

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.




--
ant
Don't try to email me;
I'm borrowing the spammer du jour's addy

On Sat, 17 Feb 2007 11:31:21 -0700, Christine Dabney
> wrote:
>
>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 like the idea of turkey gumbo! <whining> Please post the recipe.

I *love* my SIL's sweet & sour turkey (not at all like sweet & sour
pork), but hubby doesn't so I don't make it at home.

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