"SteveB" <toquerville@zionvistas> wrote in message
...
>I lived in southern Louisiana for eight years. I was immersed in the Cajun
>culture, and married a Cajun girl. The food, fishing, and family
>atmosphere was awesome.
>

Gumbo is the only Cajun food I don't like! It's the browned roux and the
fish tasts. Just not my favorite.

I lived in southern Louisiana for eight years. I was immersed in the Cajun
culture, and married a Cajun girl. The food, fishing, and family atmosphere
was awesome.

I lived in Adadiana, a section of Louisiana roughly around Lafayette. In
Louisiana, there are many different ways to make gumbo, and each person has
their favorite.

I like Cajun gumbo. Preferably made with a rooster and some sausage. Maybe
some wild duck thrown in. Made with a dark roux. Served over rice.

I have mentioned that I am going to cook a gumbo one day for everyone. It
is impossible to make a small pot. Several church people the other night at
a game night expressed interest, so I believe I'll do it some time this
winter.

Nothing like gumbo on a cold evening and playing some bouree.

Ayeeeeeeeeeeeeeeeee.

Any gumbo junkies here?

Steve

SteveB said...

> I lived in southern Louisiana for eight years. I was immersed in the
> Cajun culture, and married a Cajun girl. The food, fishing, and family
> atmosphere was awesome.
>
> I lived in Adadiana, a section of Louisiana roughly around Lafayette.
> In Louisiana, there are many different ways to make gumbo, and each
> person has their favorite.
>
> I like Cajun gumbo. Preferably made with a rooster and some sausage.
> Maybe some wild duck thrown in. Made with a dark roux. Served over
> rice.
>
> I have mentioned that I am going to cook a gumbo one day for everyone.
> It is impossible to make a small pot. Several church people the other
> night at a game night expressed interest, so I believe I'll do it some
> time this winter.
>
> Nothing like gumbo on a cold evening and playing some bouree.
>
> Ayeeeeeeeeeeeeeeeee.
>
> Any gumbo junkies here?
>
> Steve


SteveB said...

> Any gumbo junkies here?


Yep...

Shrimp, crab and Andouille...

http://i35.tinypic.com/34i1cn6.jpg Best viewed at 200%, maybe.

Yeah there's a little rice under all the good stuff!

It's been ages since the beginning of time began way back on 3-3-2007!

It was an internet colossal/near-cataclysmic/cook-along & dangerous event!

Just another typical day in Andy's history. Who noticed?!

DID skip okra in favor of filé powder. A BUM!!! can only cook so much.


Andy's Cajun Twin

PS And don't you believe it! --A

On Sat, 13 Dec 2008 23:20:56 -0800, SteveB wrote:

> I lived in southern Louisiana for eight years. I was immersed in the Cajun
> culture, and married a Cajun girl. The food, fishing, and family atmosphere
> was awesome.

>
> Any gumbo junkies here?

Absolutely!

I love this Shrimp and Collards gumbo:

http://www.gumbopages.com/food/soups/index.html

Strangely, I occassionally get an allergic reaction that manifests itself
in what appears to be near fatal chapped lips. My lips literally break out
in a rash so severe, they scab over. I'm not sure if it's the okra, or
what. [shrug] Whatever, it's not painful and doesn't stop me from
preparing and enjoying it now and then. I prefer Chuck's Creole spice mix
to Emeril's, also.

I've never been to NO, but I love the food and music and hope I'm lucky
enough to go there, someday.

nb

On Sat, 13 Dec 2008 23:20:56 -0800, "SteveB" <toquerville@zionvistas> wrote:

>I lived in southern Louisiana for eight years. I was immersed in the Cajun
>culture, and married a Cajun girl. The food, fishing, and family atmosphere
>was awesome.
>
>I lived in Adadiana, a section of Louisiana roughly around Lafayette. In
>Louisiana, there are many different ways to make gumbo, and each person has
>their favorite.
>
>I like Cajun gumbo. Preferably made with a rooster and some sausage. Maybe
>some wild duck thrown in. Made with a dark roux. Served over rice.
>
>I have mentioned that I am going to cook a gumbo one day for everyone. It
>is impossible to make a small pot. Several church people the other night at
>a game night expressed interest, so I believe I'll do it some time this
>winter.
>
>Nothing like gumbo on a cold evening and playing some bouree.
>
>Ayeeeeeeeeeeeeeeeee.
>
>Any gumbo junkies here?
>
>Steve
>
Is it still gumbo without the okra? I hate the stuff.
I'll go with Jambalaya.

On Sun, 14 Dec 2008 09:15:03 +0000 (UTC), Andy > wrote:

>SteveB said...
>
>> I lived in southern Louisiana for eight years. I was immersed in the
>> Cajun culture, and married a Cajun girl. The food, fishing, and family
>> atmosphere was awesome.
>>
>> I lived in Adadiana, a section of Louisiana roughly around Lafayette.
>> In Louisiana, there are many different ways to make gumbo, and each
>> person has their favorite.
>>
>> I like Cajun gumbo. Preferably made with a rooster and some sausage.
>> Maybe some wild duck thrown in. Made with a dark roux. Served over
>> rice.
>>
>> I have mentioned that I am going to cook a gumbo one day for everyone.
>> It is impossible to make a small pot. Several church people the other
>> night at a game night expressed interest, so I believe I'll do it some
>> time this winter.
>>
>> Nothing like gumbo on a cold evening and playing some bouree.
>>
>> Ayeeeeeeeeeeeeeeeee.
>>
>> Any gumbo junkies here?
>>
>> Steve
>
>
>SteveB said...
>
>> Any gumbo junkies here?
>
>
>Yep...
>
>Shrimp, crab and Andouille...
>
>http://i35.tinypic.com/34i1cn6.jpg Best viewed at 200%, maybe.
>
>Yeah there's a little rice under all the good stuff!
>
>It's been ages since the beginning of time began way back on 3-3-2007!
>
>It was an internet colossal/near-cataclysmic/cook-along & dangerous event!
>
>Just another typical day in Andy's history. Who noticed?!
>
>DID skip okra in favor of filé powder. A BUM!!! can only cook so much.
>
>
>Andy's Cajun Twin
>
>PS And don't you believe it! --A

We had a gumbo cook along in this group not long ago. There are a lot
of gumbo lovers here, myself included.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/11

SteveB wrote:
> > wrote
>> Is it still gumbo without the okra? I hate the stuff.
>> I'll go with Jambalaya.
>
> There are three foods I don't like. Potted meat, fig newtons, and okra. We
> got stuck on a boat once, and for four days, we ate potted meat sandwiches
> and fig newtons. As per okra, I only like it pickled. Too slimy otherwise.

You've obviously never eaten okra in a gumbo then. It's not slimy when
cooked in the gumbo but does add a little thickening to the gumbo. Gumbo
is a West African word for okra, down here in SW Louisiana it ain't
gumbo unless it's got okra in it.
>
> I do love what the Cajuns call eggplant dressing. Comes out to the
> consistency and appearance of browned hamburger. Just cubes of skinned
> eggplant, and all the other stuff thrown in there. IIRC, onions, bell
> peppers, spices.
>
> Steve
>
>

On Sun, 14 Dec 2008 02:17:14 -0500, "cybercat" >
wrote:


>Gumbo is the only Cajun food I don't like! It's the browned roux and the
>fish tasts. Just not my favorite.
>

Try Creole gumbo. No roux, and you can make a dynamite pot with
just andouille sausage and chicken (or squirrel). Gumbo is associated
with seafood and mudbugs because those things are so plentiful
in gumbo country. While Cajun gumbo demands that wonderful
chocolate roux for thickening, Creole uses okra pods or gumbo
file powder at the table instead. (Never add file while cooking).
Some nutcases like myself.... well, I use both roux and okra.
And sausage, and picklemeat, and crab, and shrimp, and even
(no kidding!) clam broth.

Be a bad kitty. Think *outside* the box.

Alex

> wrote
>>
> Is it still gumbo without the okra? I hate the stuff.
> I'll go with Jambalaya.

There are three foods I don't like. Potted meat, fig newtons, and okra. We
got stuck on a boat once, and for four days, we ate potted meat sandwiches
and fig newtons. As per okra, I only like it pickled. Too slimy otherwise.

I do love what the Cajuns call eggplant dressing. Comes out to the
consistency and appearance of browned hamburger. Just cubes of skinned
eggplant, and all the other stuff thrown in there. IIRC, onions, bell
peppers, spices.

Steve

"l, not -l" > wrote in message
...
>
> On 14-Dec-2008, "SteveB" <toquerville@zionvistas> wrote:
>
>> I like Cajun gumbo. Preferably made with a rooster and some sausage.
>> Maybe
>> some wild duck thrown in. Made with a dark roux. Served over rice.
>
> I too enjoy Cajun gumbo and make it every few weeks; my recipe uses a dark
> roux. I rarely use meat other than andouille and shrimp; I have more fowl
> in my diet than I care for to begin with. I rarely serve gumbo over rice;
> rice adds little to the dish other than filler and I don't find that
> necessary when a good bread is available. I don't use okra, I serve filé
> on
> the side; those who like it may use it, those who don't care for it can
> skip
> it.
>
> --
> Change Cujo to Juno in email address.

I have had it very many ways, including the New Orleans way that the broth
looks like coffee without cream. Every part of the state varies a little,
and thinks their way is the best. My favorite would be chicken and sausage,
and that from a yard chicken. You have to cook it for all day, particularly
a rooster, but after about four hours, you can taste the flavor coming out
of the bones. After that, you can put most anything in gumbo. It was just
a good way to feed a family with whatever you had and whatever was running
around the yard except cats and dogs. I remember my wife's grandpa shot a
raccoon that had come into his yard. I asked him why, and he said, "If it
comes in the yard, it's dinner." I could sit for days and listen to them
tell stories of the old days. Some of it so funny it made you cry and your
stomach sore.

Steve

SteveB wrote:
> I lived in southern Louisiana for eight years. I was immersed in the Cajun
> culture, and married a Cajun girl. The food, fishing, and family atmosphere
> was awesome.
>
> I lived in Adadiana, a section of Louisiana roughly around Lafayette. In
> Louisiana, there are many different ways to make gumbo, and each person has
> their favorite.
>
> I like Cajun gumbo. Preferably made with a rooster and some sausage. Maybe
> some wild duck thrown in. Made with a dark roux. Served over rice.
>
> I have mentioned that I am going to cook a gumbo one day for everyone. It
> is impossible to make a small pot. Several church people the other night at
> a game night expressed interest, so I believe I'll do it some time this
> winter.
>
> Nothing like gumbo on a cold evening and playing some bouree.
>
> Ayeeeeeeeeeeeeeeeee.
>
> Any gumbo junkies here?
>
> Steve
>
>
What time's dinner? I'll bring the saltines and a six pack of Abita
Amber!

Band name!

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"notbob" > wrote in message
.. .
> On Sat, 13 Dec 2008 23:20:56 -0800, SteveB wrote:
>
>> I lived in southern Louisiana for eight years. I was immersed in the
>> Cajun
>> culture, and married a Cajun girl. The food, fishing, and family
>> atmosphere
>> was awesome.
>
>>
>> Any gumbo junkies here?
>
> Absolutely!
>
> I love this Shrimp and Collards gumbo:
>
> http://www.gumbopages.com/food/soups/index.html
>
> Strangely, I occassionally get an allergic reaction that manifests itself
> in what appears to be near fatal chapped lips. My lips literally break
> out
> in a rash so severe, they scab over. I'm not sure if it's the okra, or
> what. [shrug] Whatever, it's not painful and doesn't stop me from
> preparing and enjoying it now and then. I prefer Chuck's Creole spice mix
> to Emeril's, also.
>
> I've never been to NO, but I love the food and music and hope I'm lucky
> enough to go there, someday.
>
> nb

Maybe its the file'

On 2008-12-14, gunner > wrote:

> Maybe its the file'

I never use it.

nb

On Sun, 14 Dec 2008 11:00:51 -0500, "
> wrote:

>Is it still gumbo without the okra? I hate the stuff.
>I'll go with Jambalaya.

I don't know where you live, but I didn't like the thought of okra
until I had them coated in cornmeal and deep fried. OMG - sooo good!
It changed my mind about okra.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"notbob" > wrote in message
.. .
> On Sat, 13 Dec 2008 23:20:56 -0800, SteveB wrote:
>
>> I lived in southern Louisiana for eight years. I was immersed in the
>> Cajun
>> culture, and married a Cajun girl. The food, fishing, and family
>> atmosphere
>> was awesome.
>
>>
>> Any gumbo junkies here?
>
> Absolutely!

Ditto
My only non okra gumbo is Gumbo Z'herbes

SteveB wrote:

> I lived in southern Louisiana for eight years. I was immersed in the Cajun
> culture, and married a Cajun girl. The food, fishing, and family
atmosphere
> was awesome.
>
> I lived in Adadiana, a section of Louisiana roughly around Lafayette. In
> Louisiana, there are many different ways to make gumbo, and each person
has
> their favorite.
>
> I like Cajun gumbo. Preferably made with a rooster and some sausage.
Maybe
> some wild duck thrown in. Made with a dark roux. Served over rice.
>
> I have mentioned that I am going to cook a gumbo one day for everyone. It
> is impossible to make a small pot. Several church people the other night
at
> a game night expressed interest, so I believe I'll do it some time this
> winter.
>
> Nothing like gumbo on a cold evening and playing some bouree.
>
> Ayeeeeeeeeeeeeeeeee.
>
> Any gumbo junkies here?


Yup, I've made it twice in the last two weeks in the crockpot, a huge amount
every time. Peeps love it, I give a lot away. It also freezes well...

The first batch was andouille and turkey (left over fron T-day), the second
was chicken and some Italian sausage...

I like the whole process of making it, especially the roux, it's therapeutic
because you must *totally* concentrate on making that roux so it doesn't
burn. Rather zen - like...

I cook it on "low" for about 8 hours, then put the crockpot in the fridge to
cool for a day or so. By the time it is cooled it is thick and congealed,
more like a stew than a soup. The okra helps in the thickening...

It's very tasty, I love it...I originally was inspired by the recipes in
Paul Prudhomme's first cookbook, c. 1984...I've made it so many times I
could do it blindfolded.


--
Best
Greg

George Shirley wrote:

> SteveB wrote:
> > > wrote
> >> Is it still gumbo without the okra? I hate the stuff.
> >> I'll go with Jambalaya.
> >
> > There are three foods I don't like. Potted meat, fig newtons, and okra.
We
> > got stuck on a boat once, and for four days, we ate potted meat
sandwiches
> > and fig newtons. As per okra, I only like it pickled. Too slimy
otherwise.
>
> You've obviously never eaten okra in a gumbo then. It's not slimy when
> cooked in the gumbo but does add a little thickening to the gumbo. Gumbo
> is a West African word for okra, down here in SW Louisiana it ain't
> gumbo unless it's got okra in it.


Yup...and if cooked long enuf the okra will pretty much totally dissolve,
you wouldn't know it was there to even recognize it.


--
Best
Greg

sf wrote:

> On Sun, 14 Dec 2008 11:00:51 -0500, "
> > wrote:
>
> >Is it still gumbo without the okra? I hate the stuff.
> >I'll go with Jambalaya.
>
> I don't know where you live, but I didn't like the thought of okra
> until I had them coated in cornmeal and deep fried. OMG - sooo good!
> It changed my mind about okra.


I used to make pickled okra, the whole pods. Makes an excellent pickle and
is a fine accompaniment to a Bloody Mary or a martooni...


--
Best
Greg

"George Shirley" > wrote in message
...
> SteveB wrote:
>> > wrote
>>> Is it still gumbo without the okra? I hate the stuff.
>>> I'll go with Jambalaya.
>>
>> There are three foods I don't like. Potted meat, fig newtons, and okra.
>> We got stuck on a boat once, and for four days, we ate potted meat
>> sandwiches and fig newtons. As per okra, I only like it pickled. Too
>> slimy otherwise.
>
> You've obviously never eaten okra in a gumbo then. It's not slimy when
> cooked in the gumbo but does add a little thickening to the gumbo. Gumbo
> is a West African word for okra, down here in SW Louisiana it ain't gumbo
> unless it's got okra in it.
>>
>> I do love what the Cajuns call eggplant dressing. Comes out to the
>> consistency and appearance of browned hamburger. Just cubes of skinned
>> eggplant, and all the other stuff thrown in there. IIRC, onions, bell
>> peppers, spices.
>>
>> Steve

I've eaten gumbo every which way. I have eaten okra in gumbo. I do not
like it. As I said, there are lots of different ways of cooking gumbo, and
it has all sorts of ingredients. And I do know people in Sulphur, Holly
Beach, Cameron, Abbeyville, Gueydan, Rayne, Meaux, Broussard, Church Point,
Opelousas, Carencro, Scott, Kaplan, Oak Grove, and Crowley that also think
okra is slimy and don't put it in their gumbo. Apparently you do not speak
for all.

Steve

On Sun, 14 Dec 2008 13:26:54 -0800, "SteveB" <toquerville@zionvistas>
wrote:

>
>"George Shirley" > wrote in message
. ..
>> SteveB wrote:
>>> > wrote

>I've eaten gumbo every which way. I have eaten okra in gumbo. I do not
>like it. As I said, there are lots of different ways of cooking gumbo, and
>it has all sorts of ingredients. And I do know people in Sulphur, Holly
>Beach, Cameron, Abbeyville, Gueydan, Rayne, Meaux, Broussard, Church Point,
>Opelousas, Carencro, Scott, Kaplan, Oak Grove, and Crowley that also think
>okra is slimy and don't put it in their gumbo. Apparently you do not speak
>for all.

Hm..... Seems I heard about a guy from Crowley who put bullfrogs in
his gumbo. Well, at least the legs. Anybody ever run into this?

Alex

On Sun, 14 Dec 2008 15:51:03 -0600, Chemiker
> wrote:

>Hm..... Seems I heard about a guy from Crowley who put bullfrogs in
>his gumbo. Well, at least the legs. Anybody ever run into this?

No, but if frogs are common why not? I remember ordering frog legs
for dinner, but I could order turtle soup in those days too. Times
change.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 14 Dec 2008 22:03:44 GMT, "l, not -l" > wrote:

>For those who don't know file (fee-lay), it is sassafrass flavor.

Have you ever had sassafras tea? Of all the non-tea leaf teas, it's
still my favorite.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 14 Dec 2008 22:03:44 GMT, "l, not -l" > wrote:

>
>On 14-Dec-2008, " > wrote:

>Gumbo is often served with file on the side, rather than in the batch, so
>that each may enjoy differing (or no) file flavor. For those who don't know
>file (fee-lay), it is sassafrass flavor.

Also, if you put file' in the pot and let it cook, it makes okra
slime look amateurish. Ropy slimy threads, depending, of course,
on quantity added.

All this talk about okra makes me hungry. Just bought a nice tray
of baby pods, and I have some moroccan preserved lemons and
half a leg of lamb in the fridge. I sense the tagine will get some use
in the next day or two.

Alex

l, not -l wrote:

>
> On 14-Dec-2008, Blinky the Shark > wrote:
>
>> Band name!
>
> Wasn;t that Bnobo Gumbo?

Never heard of it.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

l, not -l wrote:
> On 14-Dec-2008, " > wrote:
>
>> Is it still gumbo without the okra? I hate the stuff.
>> I'll go with Jambalaya.
>
> Okra is a non-essential ingredient; it provides 2 things to a pot of gumbo,
> okra taste and the slimey mucilage serves to thicken the gumbo. If you
> don't like okra flavor, then leave it out and use file, it is the other
> thing often used to thicken gumbo. If you don't like file, leave it out and
> use a lighter color roux (the darker the roux, the less thickening power) or
> more of the dark roux - or, just enjoy your gumbo soup consistency rather
> than stew consistency.
>
> Gumbo is often served with file on the side, rather than in the batch, so
> that each may enjoy differing (or no) file flavor. For those who don't know
> file (fee-lay), it is sassafrass flavor.
I put a wee bit of file' in the gumbo and then have it on the side.
File' is actually dried and powdered sassafras leaves. I have a
twelve-foot sassafras tree in the backyard about 20 feet from my bay
laurel tree. I still buy file' because it is pretty cheap if you get one
of the local brands.

On Sun, 14 Dec 2008 15:12:10 -0800, Blinky the Shark
> wrote:

>l, not -l wrote:
>
>>
>> On 14-Dec-2008, Blinky the Shark > wrote:
>>
>>> Band name!
>>
>> Wasn;t that Bnobo Gumbo?
>
>Never heard of it.

He spelled it wrong. Bonobo.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 14 Dec 2008 23:55:03 GMT, "l, not -l" > wrote:

>It might have worked better had I typed it correctly. It was a rather poor
>attempt at humor in putting our former RFC-posting, monkey-boy, punk-rocker,
> (Bobo Bonobo). Of course, he's been gone a while and many others have
>taken his place as irritant so, Bonobo Gumbo might have fallen as flat as
>Bnobo Gumbo. 8-(

I understood anyway and chuckled, l, not -l.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Chemiker" > wrote in message
...
> On Sun, 14 Dec 2008 13:26:54 -0800, "SteveB" <toquerville@zionvistas>
> wrote:
>
>>
>>"George Shirley" > wrote in message
.. .
>>> SteveB wrote:
>>>> > wrote
>
>>I've eaten gumbo every which way. I have eaten okra in gumbo. I do not
>>like it. As I said, there are lots of different ways of cooking gumbo,
>>and
>>it has all sorts of ingredients. And I do know people in Sulphur, Holly
>>Beach, Cameron, Abbeyville, Gueydan, Rayne, Meaux, Broussard, Church
>>Point,
>>Opelousas, Carencro, Scott, Kaplan, Oak Grove, and Crowley that also think
>>okra is slimy and don't put it in their gumbo. Apparently you do not
>>speak
>>for all.
>
> Hm..... Seems I heard about a guy from Crowley who put bullfrogs in
> his gumbo. Well, at least the legs. Anybody ever run into this?
>
> Alex

Cha, you can put anyteeng in gumbo ........

l, not -l wrote:

>
> On 14-Dec-2008, Blinky the Shark > wrote:
>
>> >> Band name!
>> >
>> > Wasn;t that Bnobo Gumbo?
>>
>> Never heard of it.
>
> It might have worked better had I typed it correctly. It was a rather
> poor attempt at humor in putting our former RFC-posting, monkey-boy,
> punk-rocker,
> (Bobo Bonobo). Of course, he's been gone a while and many others have
> taken his place as irritant so, Bonobo Gumbo might have fallen as flat as
> Bnobo Gumbo. 8-(

I did make out "Bonobo" in that typo, but I didn't make any connections
except with the critter itself.

If we drop *two* letters from a word in a well-known song...

He bag production he got walrus gumbo


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

I make very good chicken gumbo with tomatoes, okra, green peppers, hot
pepper, onion, rice and of course, chicken. Nobody else I know uses okra,
but it's a fine vegetable to this Yankee. The frozen kind is not gelatinous
like the fresh would be. I actually don't mind the gummy texture which
thickens the soup.

--
http://cashcuddler.com

"Thrift is sexy."

On Sun, 14 Dec 2008 09:53:46 -0800, SteveB wrote:

> > wrote
>>>
>> Is it still gumbo without the okra? I hate the stuff.
>> I'll go with Jambalaya.
>
> There are three foods I don't like. Potted meat, fig newtons, and okra. We
> got stuck on a boat once, and for four days, we ate potted meat sandwiches
> and fig newtons. As per okra, I only like it pickled. Too slimy otherwise.
>

i like the pickled also. do you buy talk o' texas or another brand? 'hot'
or regular?

your pal,
blake

SteveB wrote:
> "Chemiker" > wrote in message
> ...
>
>> On Sun, 14 Dec 2008 13:26:54 -0800, "SteveB" <toquerville@zionvistas>
>> wrote:
>>
>>
>> Hm..... Seems I heard about a guy from Crowley who put bullfrogs in
>> his gumbo. Well, at least the legs. Anybody ever run into this?
>>
>> Alex
>>
>
> Cha, you can put anyteeng in gumbo ........


Aieeeee! :-)


Becca

Becca wrote:
> SteveB wrote:
>> "Chemiker" > wrote in message
>> ...
>>
>>> On Sun, 14 Dec 2008 13:26:54 -0800, "SteveB" <toquerville@zionvistas>
>>> wrote:
>>>
>>> Hm..... Seems I heard about a guy from Crowley who put bullfrogs in
>>> his gumbo. Well, at least the legs. Anybody ever run into this?
>>>
>>> Alex
>>>
>>
>> Cha, you can put anyteeng in gumbo ........
>
>
> Aieeeee! :-)
>
>
> Becca
Was watching Emeril Lagasse's new "Emeril Green" show while I was eating
my lunch. Made a very nice Gumbo Ya Ya and a shrimp and crab bechamel
over battered, fried eggplant during it. No Bams!, just straight forward
"how to". Rather interesting, like his early shows.

After reading the gumbo posts here, I'm wondering if gumbo is meant to be a
soup or a stew? I have always cooked it up to be a soup, and used chicken as
a base. Actually, I was inspired by Campbell's chicken gumbo soup (I'm sure
that's a bad word here). I don't like shellfish.


--
http://cashcuddler.com

"Thrift is sexy."

In article >,
"SteveB" <toquerville@zionvistas> wrote:

> Any gumbo junkies here?
>
> Steve

I don't know about being a junky, but I do love it. And I agree that
it's hard to make just a small pot. I made some in late December and
brought some to two other couples -- enough for one meal for each couple
(rice included) and we had plenty of it for ourselves.

I think I may make some this afternoon. I bought some andouille a
couple weeks ago and have some chicken thighs to use today, too. Good
idea!

And I love okra in mine. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

In article >,
"Macuser" > wrote:

> After reading the gumbo posts here, I'm wondering if gumbo is meant to be a
> soup or a stew? I have always cooked it up to be a soup, and used chicken as
> a base. Actually, I was inspired by Campbell's chicken gumbo soup (I'm sure
> that's a bad word here). I don't like shellfish.

Any I've had had been more like a soup; i.e., on the thin side, with
plenty of broth. And I make mine on the thin side‹with plenty of broth.
I like to pack the rick into a custard cup and unmold it into the soup
plate and pour the boiling gumbo over it.

It's a fine idea on a day like this one. :-) Thanks for the nudge.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

> In article >,
> "Macuser" > wrote:
>
>> After reading the gumbo posts here, I'm wondering if gumbo is meant to be a
>> soup or a stew? I have always cooked it up to be a soup, and used chicken as
>> a base. Actually, I was inspired by Campbell's chicken gumbo soup (I'm sure
>> that's a bad word here). I don't like shellfish.


I haven't made any yet this year; probably will soon. I like it kind of
thick (but I'd still call it a soup instead of a stew because it doesn't
have potatoes in it.

I usually make gumbo using turkey legs. Lots of okra and red pepper.
Rice is served on the side, not in the gumbo pot. I don't put sausage
in it -- sausage is a separate meal.

I'll bet duck would make a good gumbo...

Bob

zxcvbob wrote:
>> In article >,
>> "Macuser" > wrote:
>>
>>> After reading the gumbo posts here, I'm wondering if gumbo is meant
>>> to be a soup or a stew? I have always cooked it up to be a soup, and
>>> used chicken as a base. Actually, I was inspired by Campbell's
>>> chicken gumbo soup (I'm sure that's a bad word here). I don't like
>>> shellfish.
>
>
> I haven't made any yet this year; probably will soon. I like it kind of
> thick (but I'd still call it a soup instead of a stew because it doesn't
> have potatoes in it.
>
> I usually make gumbo using turkey legs. Lots of okra and red pepper.
> Rice is served on the side, not in the gumbo pot. I don't put sausage
> in it -- sausage is a separate meal.
>
> I'll bet duck would make a good gumbo...
>
> Bob
Typically gumbo is always served with rice in the bowl and gumbo ladled
over it and with a potato salad side. Some folks just dump their potato
salad into the bowl with the gumbo and rice but we don't. Sort of turns
your gumbo into a stew. Other folks, namely Cajun friends of ours, put
peeled hard boiled eggs in the pot with the gumbo and let the eggs
absorb a lot of the flavor. They also put hard boiled eggs in the middle
of their meat loaf, a habit I have avoided. They seem to like the way
they cook stuff and I'm happy for them.

Gumbo is generally either seafood, mainly shrimp, crab, and oysters;
sometimes fish, or chicken or other poultry with sausage. Duck, goose,
nutria, or muskrat is often used. I can't speak for south LA, only for
what I've seen in the last 21 years here in SW LA. The only way I will
eat duck or goose is in a gumbo, just don't like them baked, roasted,
fried, or fricasseed. Probably dates back to the year DW and I raised
over a hundred Muscovy ducks from the eggs, both in the incubator and
under the hen ducks.

And, I reiterate, it ain't gumbo if it doesn't have okra in it. As an
aside I will say I know Cajuns who won't eat okra either while others
love it.

I'm thinking I will make a small seafood gumbo tomorrow, we've got
another one of those !@##$% cold snaps moving in, it's damp, cold, and
miserable out there today.

In article >,
George Shirley > wrote:

> I'm thinking I will make a small seafood gumbo tomorrow, we've got
> another one of those !@##$% cold snaps moving in,

Poor baby. <Barb feints left then ducks and runs>
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!