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05-19-2013, 06:13 PM | #2 |
Shit
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The wife's grandma, grambo lol, made the must awesome gumbo.
They are all native to Louisiana But none of the family can pull it off. SorryI got nuthin. Posted via Mobile Device |
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05-19-2013, 06:21 PM | #3 | |
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LET'S DO LUNCH!!!!!!! Dinny |
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05-19-2013, 06:29 PM | #4 | |
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05-23-2013, 08:12 AM | #5 |
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many gumbo recipes from NOLA Times Picayune
Seafood gumbo can get a little spendy up here, try some chicken and sausage gumbo sometime. Just as traditional as the seafood gumbo and danged tasty http://www.chow.com/recipes/10905-ch...ndouille-gumbo Eat mo' bettah! This next website has some danged good food http://www.gumbopages.com/recipe-page.html Finally - while it's not a gumbo I'm compelled to point out this oyster & artichoke soup my NOLA sister in law made it every year for the holidays. 2 words. Awe. Some. http://www.gumbopages.com/food/soups/ersta-choke.html
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05-23-2013, 08:21 AM | #6 |
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that Oyster and Artichoke soup sounds fan friggin' tastic.
now I'm starving.
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05-23-2013, 08:38 AM | #7 |
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Go to the PBS or Create Channel and scroll the guide for any of Chef John Besh's cooking shows. He has one on Sat around noon.
He's a great NOLA chef and make gumbo all the time. He made a quail gumbo once. They all start out the same and only the protein changes. Dark Roux Trinity (onions, celery, green bell pepper) Seasonings Protein (I like andouille & chicken with some shrimp tails thrown in at the end) Let it simmer |
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05-23-2013, 09:24 AM | #8 |
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Gumbo is very easy to make.
Start with the trinity, sauté in olive oil/butter mix. Stir in flour and stir constantly until you have a peanut butter colored rue. Add shrimp stock, a bay leaf, salt, pepper, garlic, and cayenne pepper. I like to add a couple tablespoons of vinegar here also. Add your Andouille and okra and cook for about 30 minutes. It should be thickening. Finally, add your shrimp and any other seafood like crab legs, scallops, chunks of fish, etc. and cook for about 10 minutes to cooked through. Serve over rice or in a nice bread bowl |
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05-23-2013, 09:25 AM | #9 |
Gonna go back in time....
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I learned the basics of gumbo from a good friend and musician, Loren Pickford. He learned it from Antoinette K Doe (wife of the late great Ernie K. Doe). The important parts were of course Trinity, and the following spices in roughly these proportions:
1 tbsp paprika 1 tbsp sea salt 1 tbsp garlic powder 1 1/2 tsp onion powder 1 1/2 tsp dried oregano 1 1/2 tsp dried thyme 1 tsp freshly ground black pepper 1 tsp cayenne pepper (if you like it spicy, use more). When you make your Roux, a brown paper sack is the color you are going for. Never stop stirring. A good roux should take 20 minutes at least. This is the most important thing I learned - Add the Roux at the end a little at a time until the consistency and taste is where you want it. Often I use less than half of what I made. You can freeze the remainder and use it next time. Too much roux just overpowers the other flavors. Use good stock, good fresh seafood. the Asian Market in the City market might have some fresh crawfish for another week or two. Gettin late in the season though. Good luck! Good gumbo is better for you than Chicken Noodle when your sick.
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05-24-2013, 04:39 PM | #10 |
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Thanks for the input, y'all.
Hey SAUTO, anybody on YOUR side of the family got a secret best-good flied lice lecipe you could share? (in person, of course) Dinny |
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05-24-2013, 04:43 PM | #11 |
**** you, you cretin.
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05-24-2013, 04:49 PM | #12 |
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05-24-2013, 04:50 PM | #13 | |
Shit
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05-24-2013, 04:51 PM | #14 |
Shit
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05-24-2013, 04:52 PM | #15 |
Shit
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It's genetic
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