I looking for the Real Deal. Authenting Cajun Creole cooking; the
addictive kind. None of that quick-rice imitation crab and canned
tomato sauce stuff.

Spicier the better.

I'm willing to trade my snakebite chili recipe (world famous, on my
block, anyway).

-Frank

--
Here's some of my work:
http://www.franksknives.com

Frank J Warner wrote:
>
> I'm willing to trade my snakebite chili recipe (world famous, on my
> block, anyway).
>
> -Frank
>
> --
> Here's some of my work:
> http://www.franksknives.com




Yowie Zowie!!!! "Snakebite chili recipe"???? I don't have a gumbo
recipe, but do share the 'snakebite recipe'!!!

On 2005-05-03, Frank J Warner > wrote:
> I looking for the Real Deal. Authenting Cajun Creole cooking; the

The real deal. I gar-on-tee!:

http://www.gumbopages.com/recipe-page.html

nb

In article >, notbob
> wrote:

> On 2005-05-03, Frank J Warner > wrote:
> > I looking for the Real Deal. Authenting Cajun Creole cooking; the
>
> The real deal. I gar-on-tee!:
>
> http://www.gumbopages.com/recipe-page.html
>
> nb

Yeah, I've been perusing that site for the last half hour. You
recommend? It certainly SOUNDS authentic.

-Frank

--
Here's some of my work:
http://www.franksknives.com

Frank J Warner wrote:
> I looking for the Real Deal. Authenting Cajun Creole cooking; the
> addictive kind. None of that quick-rice imitation crab and canned
> tomato sauce stuff.
>
> Spicier the better.
>
> I'm willing to trade my snakebite chili recipe (world famous, on my
> block, anyway).
>
> -Frank
>


I just posted my gumbo recipe on rec.food.recipes a few days ago. Check
it out.

Best regards,
Bob

It's either Cajun cooking or its Creole cooking. It ain't never, ever,
both.

chula

It is pretty good. I don' t use garlic myself because I don't like
garlic. I also have never used scallions and parsley, although I know
of other Cajun cooks who do.

The roux is the most important part, just don't put any damn tomatoes
in it.

chula

In article .com>,
> wrote:

> It's either Cajun cooking or its Creole cooking. It ain't never, ever,
> both.

Ah, so it's like saying, "boneless ribs" or "cheese steak."

-Frank

--
fwarner1-at-franksknives-dot-com
Here's some of my work:
http://www.franksknives.com/

You know, Frank, gumbo is a little like bbq and chili which all seem to
trigger large amounts of testosterone production in certain wannabe
cooks. This results in dozens of low info posts and much colorful
language. And the same is true of the Cajun vs. Creole thing. You don't
want to go there. So, to answer your post, here's a post of mine from
some years back.
Enjoy,
D=2EM.



There are cookbook writers who would have you believe that there are
such
rules and definitions. But, as in language as a whole, cookery usage
is not
that consistent. In southern Louisiana gumbos are thickened with roux,
file=D5
powder, okra or any combination thereof. In my experience, roux is the
most
common. Okra seems to be most commonly used in seafood gumbos, usually
along
with tomatoes. Gumbo has become widely used outside of Louisiana and I
suspect
there are other variants. The word okra also has an African origin:
nkruma.
It is much more widely used than gumbo to describe the vegetable.
Enough of
this pomposity! How about a recipe?

Good eats- D.M.


Okra Gumbo

from Mrs. Ernest Morial of New Orleans (wife of the former mayor)

2 lb. of fresh okra, sliced crosswise
2 Tbsp. cooking oil
6 medium onions, chopped
2 Tbsp. cooking oil
6 pieces of ham
1/2 lb. smoked sausage
1 small can of tomato sauce
3 lb. of shrimp, peeled and deveined
2 cleaned crabs

In a medium skillet over medium heat, fry the okra in 2 Tbsp. oil while

constantly stirring to dry the okra out (cook until all the slime is
gone).
In a large pot, saute onions until glazed in 2 Tbsp. oil. Steam the
sausage
until they are done, about 15 or 20 minutes. Add the okra, ham,
sausage and
tomato sauce to the onions. Simmer for about 20 minutes. Add the
crabs and
shrimp and cook until the shrimp are pink and tender, about 5 minutes.
Do
not overcook shrimp. Serve hot over rice.



Here is a roux-only gumbo from the Lake Charles area:

1 tsp. cooking oil
1 1/2 lb. andouille or other smoked sausage cut into 1/2" slices
1/4 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
2 qt. chicken broth
1 cup dark brown roux
1 bay leaf
1/4 tsp. thyme
2 lb. peeled shrimp
salt and pepper to taste
cayenne pepper to taste
cooked rice cooled to room temp. (about a cup a person)

Heat a thick pot big enough to hold the works. Add the oil and then the
sausage and brown slightly. Add the Holy Trinity (onion, pepper,
celery) and cook until soft. Add the bay and thyme. Add the broth and
bring to a slow boil. Add the roux in tablespoon size pieces while
stirring. Keep stirring until smooth. Turn down the heat to a simmer.
Add the seafood and season to taste. Simmer 1/2 hour. Serve by pouring
over the rice in generous size soup bowls.

In case you've forgotten about roux, you simply brown flour in cooking
fat. Use 1/2 volume of fat or oil to 1/2 volume of flour ( 1:1 ). Heat
the fat in a skillet to around 350 F. Don't let it get hot enough to
smoke. Gradually stir in flour with a whisk or gravy stirrer. Keep
stirring as you slowly get it to a medium brown color. Turn off the
heat and keep stirring until it stops cooking. I like to make a large
amount ahead of time and store it in the fridge. I you do this, bring
it up to room temp. when you are ready to use or it will be difficult
to spoon out.

wrote:
> It is pretty good. I don' t use garlic myself because I don't like
> garlic. I also have never used scallions and parsley, although I
know
> of other Cajun cooks who do.
>
> The roux is the most important part, just don't put any damn tomatoes
> in it.
>
> chula

Gumbo with no garlic? *gasp*
No tomatoes??

I use lots of both in my gumbo, which is excellent. And yes, its
authentically Lousiana Creole gumbo. I should make some for the suegra
this Mothers Day, I just bought a few pounds of quingombo. (I just like
saying that "quingombo for the gumbo")
Instead of andouille, I use cured spanish chorizo. Yum.

In article >,
Frank J Warner > wrote:

> In article .com>,
> > wrote:
>
> > It's either Cajun cooking or its Creole cooking. It ain't never, ever,
> > both.
>
> Ah, so it's like saying, "boneless ribs" or "cheese steak."

No, it's more like saying "Chinese Italian".

Isaac