On Wed, 28 Feb 2007 10:10:53 -0500, "kilikini"
> wrote:

>Nancy Young wrote:

>> The recipe I've chosen uses water, but in the reviews I noticed
>> that someone substituted V8. I'm considering doing that, except
>> half chicken stock/half V8.
>>
>> nancy
>
>That sounds like it will be good, Nancy. I'm going to add in a can of
>tomatoes, for color. To be honest, though, I don't know what it's supposed
>to look like. I should google gumbo images. :~)
>
>kili
>

I tell ya folks, that you should look over that thread on eGullet.
Traditionally gumbo doesn't have tomatoes, and the color is usually a
rich brownish color. However one lady on there, did an experiement
of adding tomatoes, and said it was good.
I don't remember which recipe she used, or if it was a seafood gumbo.

But that thread was a very good thread,and taught me a lot about
gumbo, and now I feel very confident this time in making it. Last
time I was a bit nervous, especially about the roux. And the color
you need to achieve, for whatever type of gumbo you are making, etc:
there are pictures there!!!

http://forums.egullet.org/index.php?showtopic=61289

Another great source, is Paul Prudhommes Louisiana Kitchen. He also
has great pictures in there of the roux colors. However, unless you
are a very confident cook, and can move really fast, don't do his roux
method. He does it on high heat, and it moves from just right to
burnt in a second.

I have another recommendation that when you are making roux, have long
sleeves on, plus kitchen mitts. If that stuff sputters, or if you get
any on your skin, you have a nasty burn. Not for nothing is roux
known as Cajun napalm.

Christine, buying the trinity fixings today.

"Christine Dabney" > wrote in message
...
<snip>

> Any of you folks from LA and the deep south, know when crawfish season
> is????
> Christine, now drooling

Now get a hankie and clean yourself up, young lady!!

OK, I gotta ask (and display my ignorance): what's the difference, if any,
between crayfish, crawfish and crawdads?

We have this little celebration here in NorCal every year:
http://www.crawdadfestival.org/


TammyM

"kilikini" > wrote in message
...
> Nancy Young wrote:
>> "kilikini" > wrote
>>
>>> You could probably use chicken broth, but I opted to make the stock
>>> myself.
>>> Some gumbo recipes just call for water, but I wanted more flavor than
>>> that.
>>> I had the ingredients for the stock on hand, so I thought, why not?
>>> Time to
>>> clean out the freezer! :~)
>>
>> The recipe I've chosen uses water, but in the reviews I noticed
>> that someone substituted V8. I'm considering doing that, except
>> half chicken stock/half V8.
>>
>> nancy
>
> That sounds like it will be good, Nancy. I'm going to add in a can of
> tomatoes, for color. To be honest, though, I don't know what it's
> supposed
> to look like. I should google gumbo images. :~)

This looks similar to one I may do:

Chicken and Sausage Gumbo
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons creole seasoning, or to taste*
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly.
Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over
medium to high heat (depending on your roux-making skill), stirring
constantly, until the roux reaches a dark reddish-brown color, almost the
color of coffee or milk chocolate for a Cajun-style roux. If you want to
save time, or prefer a more New Orleans-style roux, cook it to a medium,
peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also
stops the roux from cooking further. Continue to cook, stirring constantly,
for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook
for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve
over rice in large shallow bowls. Accompany with a good beer and lots of
hot, crispy French bread.

YIELD: About 12 entrée sized servings.

Creole Seasoning

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried sweet basil

1 tablespoon dried thyme leaves

1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika

On Wed, 28 Feb 2007 11:05:22 -0800, "TammyM" >
wrote:


>OK, I gotta ask (and display my ignorance): what's the difference, if any,
>between crayfish, crawfish and crawdads?
Same things. Just different names for them.

Christine

On 28 Feb 2007 07:28:28 -0800, "Leo Scanlon" >
wrote:

>On Feb 27, 11:08 pm, "MOMPEAGRAM" > wrote:
>
>> I cooked curried chicken first for my husband and found out I liked it.
>> Still making it.
>>
>> --
>> Helen
>
>Funny how that happens sometimes. My wife used to say she hated
>sauerkraut and refused to ever try it. That changed when my brother
>brought us some sauerkraut-filled perogies from Pittsburgh. Elizabeth
>raved about them as much as the rest of us did. ;-)
>
>Leo
>
Tastes can change. Sometimes people try an item in a way that
overwhelms them and they get turned off. Louise "hated" any king of
bleu cheese until she tried a sauce I made that had a subtle flavor of
gorgonzola. Now she likes bleu cheese dressing on salads.

Cracks me up.

Lou

Christine Dabney said...

> Christine, buying the trinity fixings today.


I'm hangin' off till Friday for my shrimp and crab.

Don't wanna eat the goods before they have a chance to become gumbo.

Do I???

<G>

Andy

On Wed, 28 Feb 2007 13:45:19 -0600, Andy <q> wrote:

>Christine Dabney said...
>
>> Christine, buying the trinity fixings today.
>
>
>I'm hangin' off till Friday for my shrimp and crab.
>
>Don't wanna eat the goods before they have a chance to become gumbo.

Well, I already have my chicken and my andouille in the freezer. I
have chicken stock already made...

So all I need are the trinity fixings: celery, scallions, onions, and
green peppers. And I might have a bit of those already. I know I
need scallions though...

Christine

On Feb 28, 1:22 pm, Christine Dabney > wrote:
> On Wed, 28 Feb 2007 11:05:22 -0800, "TammyM" >
> wrote:
>
> >OK, I gotta ask (and display my ignorance): what's the difference, if any,
> >between crayfish, crawfish and crawdads?
>
> Same things. Just different names for them.
>
> Christine

You can add mudbugs to that list of names, too.

David

P.S. Just called my favorite place to get the little critters, and
found out 'tis the season. Woo Hoo!!!

Christine Dabney said...

> On Wed, 28 Feb 2007 13:45:19 -0600, Andy <q> wrote:
>
>>Christine Dabney said...
>>
>>> Christine, buying the trinity fixings today.
>>
>>
>>I'm hangin' off till Friday for my shrimp and crab.
>>
>>Don't wanna eat the goods before they have a chance to become gumbo.
>
> Well, I already have my chicken and my andouille in the freezer. I
> have chicken stock already made...
>
> So all I need are the trinity fixings: celery, scallions, onions, and
> green peppers. And I might have a bit of those already. I know I
> need scallions though...
>
> Christine


Christine,

Someday this "Cook-Along with Christine" should turn into a judged event,
complete with ribbons and confetti and judges!

Andy

One time on Usenet, "TammyM" > said:
>
> "MOMPEAGRAM" > wrote in message
> ...
> <snip>
> > I cooked curried chicken first for my husband and found out I liked it.
> > Still making it.
>
> Hello Helen, I've been meaning to ask you a question about your recipe. It
> calls for "margarine powder"? Never heard of such a thing!! You're
> obviously in the British empire somewhere (bovril packets being the tell
> there), no? Perhaps margarine powder is a UK thing, although in all my
> travels there, I've never encountered it.
>
> Enquiring minds, and all that....

I'm not in the UK and I could be wrong, but the term "margarine
powder" makes me think of Butter Buds:

http://www.butterbuds.com/

--
Jani in WA

On Wed, 28 Feb 2007 14:40:49 -0600, Andy <q> wrote:


>Christine,
>
>Someday this "Cook-Along with Christine" should turn into a judged event,
>complete with ribbons and confetti and judges!
>
>Andy

You just want a chance to vote on something Andy..you kept wondering
if we were judging the last one.

And NO!!!! No judging allowed. This is just a chance to
particpate...and cook. And have fun. Judging would take all the fun
out of it, at least IMHO. And maybe intimidate others that might
particpate in it otherwise.

Sorry to be a wet blanket.

Christine

"Leo Scanlon" > wrote in message
oups.com...
> On Feb 27, 11:08 pm, "MOMPEAGRAM" > wrote:
>
>> I cooked curried chicken first for my husband and found out I liked it.
>> Still making it.
>>
>> --
>> Helen
>
> Funny how that happens sometimes. My wife used to say she hated
> sauerkraut and refused to ever try it. That changed when my brother
> brought us some sauerkraut-filled perogies from Pittsburgh. Elizabeth
> raved about them as much as the rest of us did. ;-)
>
> Leo
>
>
I didn't like sauerkraut either till I learned a way to cook it..

-= Exported from BigOven =-

Helen's Sauerkraut

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
1 Can Sauerkraut ; large or jar or bag
1 large Onion ; chopped medium fine
2 Apples ; peeled and sliced
Thinly
Brown sugar ; to taste

-= Instructions =-
Empty your sauerkraut whether bottled or bagged into a seive and rinse
well. Brown the onion and apple together and add sauerkraut. Cook on
low a few hours. Add brown sugar to taste ( I usually add a couple of
tablespoons) Simmer slowly til the sauerkraut is nearly all light
brown, stiring occasionally. Helen Peagram



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


Helen

"Default User" > wrote in message
...
> MOMPEAGRAM wrote:
>
>
>> I cooked curried chicken first for my husband and found out I liked
>> it. Still making it.
>
> What's your recipe?
>
> Here's what I've been doing along those lines (posted a while back):
>
> <http://groups.google.com/group/rec.food.cooking/msg/c17a7091c7f0b248?>
>
>
>
>
>
> Brian

-= Exported from BigOven =-

My Curried Chicken

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
1 medium Onion ; chopped
1/2 cup Celery
2 tablespoons Flour
1/2 tablespoon Curry powder
1 medium Green pepper
1/4 cup Fresh parsley
1/4 teaspoon Pepper
3 cups Cooked chicken
1/4 cup Margarine
14 ounces Tomatoes/ ground tomatato
1 teaspoons Salt
1 1/2 cups Chicken stock *
1/3 cup Raisins
* I use bovril packets

-= Instructions =-
Chop onion, seed & dice pepper, chop celery and dice chicken. Saute onion
& celery in marg in large shallow pan. Saute til onion is soft, about 5
minutes. Stir in curry and flour, cook 1 minute. Add tomatoes, and green
pepper, cook stirring often Add stock and raisins and bring to boil. Add
chicken Serve over rice.



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **



--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"TammyM" > wrote in message
...
>
> "MOMPEAGRAM" > wrote in message
> ...
> <snip>
>> I cooked curried chicken first for my husband and found out I liked it.
>> Still making it.
>
> Hello Helen, I've been meaning to ask you a question about your recipe.
> It calls for "margarine powder"? Never heard of such a thing!! You're
> obviously in the British empire somewhere (bovril packets being the tell
> there), no? Perhaps margarine powder is a UK thing, although in all my
> travels there, I've never encountered it.
>
> Enquiring minds, and all that....
>
> TammyM
That was a typo.

I posted it just a moment ago, you should see it.

Margarine


--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"TammyM" > wrote in message
...
>
> "MOMPEAGRAM" > wrote in message
> ...
> <snip>
>> I cooked curried chicken first for my husband and found out I liked it.
>> Still making it.
>
> Hello Helen, I've been meaning to ask you a question about your recipe.
> It calls for "margarine powder"? Never heard of such a thing!! You're
> obviously in the British empire somewhere (bovril packets being the tell
> there), no? Perhaps margarine powder is a UK thing, although in all my
> travels there, I've never encountered it.
>
> Enquiring minds, and all that....
>
> TammyM
>
I'm from the UK but I live in Canada where bovril is available. Wish it
was here in Texas.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

Christine Dabney said...

> On Wed, 28 Feb 2007 14:40:49 -0600, Andy <q> wrote:
>
>
>>Christine,
>>
>>Someday this "Cook-Along with Christine" should turn into a judged event,
>>complete with ribbons and confetti and judges!
>>
>>Andy
>
> You just want a chance to vote on something Andy..you kept wondering
> if we were judging the last one.
>
> And NO!!!! No judging allowed. This is just a chance to
> particpate...and cook. And have fun. Judging would take all the fun
> out of it, at least IMHO. And maybe intimidate others that might
> particpate in it otherwise.
>
> Sorry to be a wet blanket.
>
> Christine


OK, but... but... I'm already salvating over kili's versison!

Andy

Andy wrote:
> Christine Dabney said...
>
>> On Wed, 28 Feb 2007 14:40:49 -0600, Andy <q> wrote:
>>
>>
>>> Christine,
>>>
>>> Someday this "Cook-Along with Christine" should turn into a judged
>>> event, complete with ribbons and confetti and judges!
>>>
>>> Andy
>>
>> You just want a chance to vote on something Andy..you kept wondering
>> if we were judging the last one.
>>
>> And NO!!!! No judging allowed. This is just a chance to
>> particpate...and cook. And have fun. Judging would take all the fun
>> out of it, at least IMHO. And maybe intimidate others that might
>> particpate in it otherwise.
>>
>> Sorry to be a wet blanket.
>>
>> Christine
>
>
> OK, but... but... I'm already salvating over kili's versison!
>
> Andy

I'll save the crawfish heads for ya, Andy. :~)

kili

Christine wrote:

>> Well, I already have my chicken and my andouille in the freezer. I
>> have chicken stock already made...
>>
>> So all I need are the trinity fixings: celery, scallions, onions, and
>> green peppers. And I might have a bit of those already. I know I
>> need scallions though...
>>
>> Christine

But but but .. scallions make four!

Felice

On Wed, 28 Feb 2007 16:59:30 -0500, "Felice Friese"
> wrote:

>Christine wrote:
>
>>> Well, I already have my chicken and my andouille in the freezer. I
>>> have chicken stock already made...
>>>
>>> So all I need are the trinity fixings: celery, scallions, onions, and
>>> green peppers. And I might have a bit of those already. I know I
>>> need scallions though...
>>>
>>> Christine
>
>But but but .. scallions make four!
>
>Felice
>

But they are soooooo good in there!!!!!!

LOL

Christine

MOMPEAGRAM wrote:

>
>
> "Default User" > wrote in message
> ...
> > MOMPEAGRAM wrote:
> >
> >
> > > I cooked curried chicken first for my husband and found out I
> > > liked it. Still making it.
> >
> > What's your recipe?

>
> -= Exported from BigOven =-
>
> My Curried Chicken

Thanks!



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

TammyM wrote:

>
> "Default User" > wrote in message
> ...
> > MOMPEAGRAM wrote:
> >
> >
> > > I cooked curried chicken first for my husband and found out I
> > > liked it. Still making it.
> >
> > What's your recipe?

> I've pretty much cornered the market on South Asian cookery books.
> Here's a web site I just encountered yesterday, may have something of
> interest for you:
>
> www.curryfrenzy.com

Thank you.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in message
...
> MOMPEAGRAM wrote:
>
>>
>>
>> "Default User" > wrote in message
>> ...
>> > MOMPEAGRAM wrote:
>> >
>> >
>> > > I cooked curried chicken first for my husband and found out I
>> > > liked it. Still making it.
>> >
>> > What's your recipe?
>
>>
>> -= Exported from BigOven =-
>>
>> My Curried Chicken
>
> Thanks!
>
>
>
> Brian
>
My pleasure!
--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

On Tue, 27 Feb 2007 19:10:24 -0500, "Nancy Young" >
wrote:

>"dtwright37" > wrote
>
>> On Feb 27, 5:40 pm, "Nancy Young" > wrote:
>>> What's the deal with okra, that's a must have in gumbo?
>>> The recipe I have chosen calls for a pound of it. Hmmm.
>
>> It serves as a thickener, plus adds flavor. You could use file (FEE-
>> lay) powder instead, ground up sassafras leaves, if you could find
>> some. Just don't put it in till you've finished cooking your gumbo.
>> File gets ropey if it's put in too soon.
>
>Gotcha, and thanks to you and kili. The recipe calls for both,
>with the file being optional and added at the end. We'll see.

I think okra is essential and I don't care for file. My husband is
from New Orleans, says the file is not optional, and probably wouldn't
notice if someone left out the okra.

Tara

"Tara" > wrote

> On Tue, 27 Feb 2007 19:10:24 -0500, "Nancy Young" >
> wrote:

>>Gotcha, and thanks to you and kili. The recipe calls for both,
>>with the file being optional and added at the end. We'll see.
>
> I think okra is essential and I don't care for file. My husband is
> from New Orleans, says the file is not optional, and probably wouldn't
> notice if someone left out the okra.

(laugh!) Well, thanks for setting me straight. I'm going with the
okra, but maybe not a whole pound of it.

nancy

On 28 Feb 2007 22:09:49 GMT, "Default User" >
wrote:

>TammyM wrote:
>
>>
>> "Default User" > wrote in message
>> ...
>> > MOMPEAGRAM wrote:
>> >
>> >
>> > > I cooked curried chicken first for my husband and found out I
>> > > liked it. Still making it.
>> >
>> > What's your recipe?
>
>> I've pretty much cornered the market on South Asian cookery books.
>> Here's a web site I just encountered yesterday, may have something of
>> interest for you:
>>
>> www.curryfrenzy.com
>
>Thank you.

You are most welcome. I've been jonesing for curry ever since Chatty
Cathy and I had an email conversation so I may just dig out some of
those cookery books (or the rfc signature dish site) and have a go.
When you find a curry that you really fancy, would you post it or a
link? I'm always interested in a good curry!

TammyM, far too few decent (or indecent!) curry houses in this neck o'
the woods

Nancy Young wrote:
> "Tara" > wrote
>
>> On Tue, 27 Feb 2007 19:10:24 -0500, "Nancy Young"
>> > wrote:
>
>>> Gotcha, and thanks to you and kili. The recipe calls for both,
>>> with the file being optional and added at the end. We'll see.
>>
>> I think okra is essential and I don't care for file. My husband is
>> from New Orleans, says the file is not optional, and probably
>> wouldn't notice if someone left out the okra.
>
> (laugh!) Well, thanks for setting me straight. I'm going with the
> okra, but maybe not a whole pound of it.
>
> nancy

We got a pound of it, but I made quite a bit of stock, as per hubby's
orders. This should be interesting..........

kili

On Wed, 28 Feb 2007 07:24:44 -0500, "Nancy Young" >
wrote:

>
>"kilikini" > wrote
>
>> You could probably use chicken broth, but I opted to make the stock
>> myself.
>> Some gumbo recipes just call for water, but I wanted more flavor than
>> that.
>> I had the ingredients for the stock on hand, so I thought, why not? Time
>> to
>> clean out the freezer! :~)
>
>The recipe I've chosen uses water, but in the reviews I noticed
>that someone substituted V8. I'm considering doing that, except
>half chicken stock/half V8.
>
OH, that sounds good!

--
See return address to reply by email

TammyM wrote:

> On 28 Feb 2007 22:09:49 GMT, "Default User" >
> wrote:

> >> www.curryfrenzy.com
> >
> > Thank you.
>
> You are most welcome. I've been jonesing for curry ever since Chatty
> Cathy and I had an email conversation so I may just dig out some of
> those cookery books (or the rfc signature dish site) and have a go.
> When you find a curry that you really fancy, would you post it or a
> link? I'm always interested in a good curry!


Sure.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Tue, 27 Feb 2007 18:59:34 -0500, "kilikini"
> wrote:

>Nancy Young wrote:
>> What's the deal with okra, that's a must have in gumbo?
>> The recipe I have chosen calls for a pound of it. Hmmm.
>>
>> nancy
>
>If you don't want to use okra, you can use file' powder at the end, as a
>thickener. I guess it imparts the same flavor as okra, but not the slime.
>
>kili
>
IMHO okra is nasty tasting and slimy. File is a more grassy flavor and
not slimy

On Tue, 27 Feb 2007 19:40:39 -0700, Christine Dabney
> wrote:


>I am very, very seriously thinking about taking the southern route
>across to VA.. That would take me through some of the bayou country,
>and the gumbo/crawfish/jambalaya country. Some mighty good eating
>there..... And cheap!!!!!!
>
>Any of you folks from LA and the deep south, know when crawfish season
>is????
>Christine, now drooling

Crawfish season is in , as we speak ( or type).
You can get crawfish any where between New Years and mid to late
april, here in Lower Alabama (L.A.)

On Tue, 27 Feb 2007 18:40:05 -0500, "Nancy Young" >
wrote:

>What's the deal with okra, that's a must have in gumbo?
>The recipe I have chosen calls for a pound of it. Hmmm.
>
>nancy
>
I just finish up the last of the Gumbo that I made last week.
I never use okra, it taste nasty and is a slimy mess. Use file powder
instead.

Pan Ohco said...

> On Tue, 27 Feb 2007 18:40:05 -0500, "Nancy Young" >
> wrote:
>
>>What's the deal with okra, that's a must have in gumbo?
>>The recipe I have chosen calls for a pound of it. Hmmm.
>>
>>nancy
>>
> I just finish up the last of the Gumbo that I made last week.
> I never use okra, it taste nasty and is a slimy mess. Use file powder
> instead.


I just bought a jar of gumbo file powder. All the recipes say is to add it
after taking it off the heat but it doesn't say how much to use.

What would be a good amount for a bowlful of gumbo?

Andy

Pan Ohco wrote:
> On Tue, 27 Feb 2007 18:40:05 -0500, "Nancy Young" >
> wrote:
>
>> What's the deal with okra, that's a must have in gumbo?
>> The recipe I have chosen calls for a pound of it. Hmmm.
>>
>> nancy
>>
> I just finish up the last of the Gumbo that I made last week.
> I never use okra, it taste nasty and is a slimy mess. Use file powder
> instead.

I'm making Gumbo for the hubby and he loves the taste and slime of okra.
The okra is already purchased and in the freezer waiting for Saturday.

kili

Andy wrote:
> Pan Ohco said...
>
>> On Tue, 27 Feb 2007 18:40:05 -0500, "Nancy Young"
>> > wrote:
>>
>>> What's the deal with okra, that's a must have in gumbo?
>>> The recipe I have chosen calls for a pound of it. Hmmm.
>>>
>>> nancy
>>>
>> I just finish up the last of the Gumbo that I made last week.
>> I never use okra, it taste nasty and is a slimy mess. Use file powder
>> instead.
>
>
> I just bought a jar of gumbo file powder. All the recipes say is to
> add it after taking it off the heat but it doesn't say how much to
> use.
>
> What would be a good amount for a bowlful of gumbo?
>
> Andy

The recipes I've seen all say add "to taste". I'd suggest a minimal
sprinkling and if you like it, add more. I've never had it so I don't know
what to tell you. How much was it, BTW?

kili

kilikini said...

> The recipes I've seen all say add "to taste". I'd suggest a minimal
> sprinkling and if you like it, add more. I've never had it so I don't know
> what to tell you. How much was it, BTW?


I don't remember. I tossed the receipt.

I see Penzeys has a jar of it for $2.89.

Andy

On Mar 1, 2:45 pm, "kilikini" > wrote:
> Pan Ohco wrote:

> > I just finish up the last of the Gumbo that I made last week.
> > I never use okra, it taste nasty and is a slimy mess. Use file powder
> > instead.
>
> I'm making Gumbo for the hubby and he loves the taste and slime of okra.
> The okra is already purchased and in the freezer waiting for Saturday.
>
> kili

If you add the okra to the hot roux along with the holy trinity
(onion, celery, and bell pepper), it isn't slimy in the gumbo.

BTW, I haven't read in this thread (though I may have missed it) that
anyone else has pointed out that the word "gumbo" means "okra" in one
or more African languages. The seeds came over on the slave ships.

David

"dtwright37" > wrote

> BTW, I haven't read in this thread (though I may have missed it) that
> anyone else has pointed out that the word "gumbo" means "okra" in one
> or more African languages. The seeds came over on the slave ships.

Obviously I heard about that at some point, because somewhere
in my head was that there was an inalienable link between
okra and gumbo.

Thanks for the info, I have bought frozen okra and the recipe does
call for it to be browned with the other things you mentioned (except
it doesn't call for bell pepper!) and added to the roux.

nancy

On Mar 1, 5:33 pm, "Nancy Young" > wrote:
> "dtwright37" > wrote
>
> Thanks for the info, I have bought frozen okra and the recipe does
> call for it to be browned with the other things you mentioned (except
> it doesn't call for bell pepper!) and added to the roux.
>
> nancy

You're right, nancy. The trinity does vary from place to place. It
could be onion, celery and garlic, or onion, celery and tomato. I just
happen to like the other one. Hey, no matter what you put into your
gumbo it'll be good, as long as you get a dark roux.

David

Nancy Young wrote:
> "dtwright37" > wrote
>
>> BTW, I haven't read in this thread (though I may have missed it) that
>> anyone else has pointed out that the word "gumbo" means "okra" in one
>> or more African languages. The seeds came over on the slave ships.
>
> Obviously I heard about that at some point, because somewhere
> in my head was that there was an inalienable link between
> okra and gumbo.
>
> Thanks for the info, I have bought frozen okra and the recipe does
> call for it to be browned with the other things you mentioned (except
> it doesn't call for bell pepper!) and added to the roux.
>
> nancy

Thanks for that, Nancy. I was just going to toss it in. Okay. I got
frozen okra, too. I'll defrost it tomorrow night.

kili

"dtwright37" > wrote

> On Mar 1, 5:33 pm, "Nancy Young" > wrote:
>> "dtwright37" > wrote
>>
>> Thanks for the info, I have bought frozen okra and the recipe does
>> call for it to be browned with the other things you mentioned (except
>> it doesn't call for bell pepper!) and added to the roux.

> You're right, nancy. The trinity does vary from place to place. It
> could be onion, celery and garlic, or onion, celery and tomato. I just
> happen to like the other one. Hey, no matter what you put into your
> gumbo it'll be good, as long as you get a dark roux.

Okay, I will make sure I do the roux part to a chocolate brown. The
roux in this recipe calls for the celery, onion and garlic. I do love
bell peppers but I'm just going to follow the recipe as written this
time. You've really helped me to be comfortable with this recipe.

nancy