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Louisiana Gumbo

Discussion in 'Foods of the Civil War' started by RobertP, Sep 27, 2013.

  1. RobertP

    RobertP Major

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    Cool weather is almost here, and to me that means Gumbo! Though my fav has always been Chicken and Sausage the most popular is chocked full of seafood, but there are many, many combinations of meats and veggies one can use. The roux is the base and the key for a good Gumbo, and I'm pretty particular about mine. For me it has to be medium to dark brown and relatively thick to give the proper flavor. I prefer file' (ground sassafras leaves) as the thickener over okra. Too thin and you might as well be eating soup.

    chicken-gumbo-sl-701065-l.jpg
     

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  3. dlofting

    dlofting First Sergeant

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    The recipe I use calls for shrimp and crab (which means expensive in Vancouver).....I`ve always used okra, which we can buy in Vancouver because the Asian food stores carry it, but I`m going to try a bit of file` powder next time to see how it turns out.
     
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  4. Karen_J

    Karen_J Private

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    I wish you could send me some through my computer!
     
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  5. Nathanb1

    Nathanb1 Brev. Brig. Gen'l Retired Moderator

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    Roux. Roux. Roux.

    Learn to make proper roux.
     
  6. cash

    cash Brev. Brig. Gen'l

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    I love me some gumbo. I like the crawfish, but I could be persuaded to down a bowl or two of the chicken & sausage.
     
  7. donna

    donna Brev. Brig. Gen'l Forum Host

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    In connection with this thread, brought up another earlier one on Gumbo.
     
  8. RobertP

    RobertP Major

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    We stop at Ralph and Kacoo's every time through Shreveport. I think that location does a good job. Occasionally we'll stop at Fertitta's for muffalettas. Just as good as New Orleans.
     
  9. cash

    cash Brev. Brig. Gen'l

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    Ralph and Kacoo's was one of my favorites. There's another one on E. 70th Street called Gerald Savoie's that I thought was even better.
     
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  10. Nathanb1

    Nathanb1 Brev. Brig. Gen'l Retired Moderator

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    Prejean's in Lafayette. :0
     
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  11. RobertP

    RobertP Major

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    I'm making a note.
     
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  12. dlofting

    dlofting First Sergeant

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    Just made a batch of gumbo.....we'll eat it with the broccoli/cheese cornbread that I made using a recipe that Barrycdog posted.

    There's a lot more than just Civil War history on the board!
     
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  13. diane

    diane Brev. Brig. Gen'l

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    I'm looking for that broccoli/cheese cornbread recipe! :hungry: I don't have gumbo but I do have a respectable pot of beans it will go with. Never made gumbo - must do so!
     
  14. Lazy Bayou

    Lazy Bayou 1st Lieutenant

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    Where I grew up in south Louisiana the first things asked when a guy brought a new girlfriend home to meet "momma" was "are you Catholic, what's your mama's maiden name and can you make a roux?"
     
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  15. ole

    ole Brev. Brig. Gen'l Retired Moderator

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    Interesting that a discussion of food will defang most anything.
     
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  16. Lazy Bayou

    Lazy Bayou 1st Lieutenant

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    Ralph and Kacoo's is a great place to eat. It's as close to good Cajun cookin' as you'll find north of Interstate 10. Anyone livin' north of I-10 in Louisiana is considered a yankee.
     
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  17. ole

    ole Brev. Brig. Gen'l Retired Moderator

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    Being a midwesterner and enamored of roast beef, meat loaf, and pork chops, I find the idea of gumbo intriguing.
     
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  18. dlofting

    dlofting First Sergeant

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    Just finished the gumbo........we're all Canadian from English/Scottish/German ancestors, but we love our gumbo !!
     
  19. Free Agent

    Free Agent Corporal

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    1/4 cup (4 tablespoons) butter
    1/4 cup all-purpose flour
    1 cup chopped celery
    1 cup diced onions
    2 quarts chicken broth
    1 tablespoon salt
    1/4 teaspoon ground white pepper
    1/4 teaspoon cayenne (you can increase this amount if you prefer it spicier)
    1 cup diced canned tomatoes
    12 ounces frozen cut okra (can also substitute with fresh okra)
    2-3 cooked chicken breasts, diced (or cooked steak, cubed; or shrimp*)
    2-3 cups pre-cooked Andouille sausage, sliced
    2 cups cooked white rice (cook according to package directions)
    parsley (optional)

     
  20. Seduzal

    Seduzal 1st Lieutenant

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    I used to love to eat Gumbo when I was young, but now I am allergic to tomatoes now and have to be careful now what I eat!
     
  21. Lazy Bayou

    Lazy Bayou 1st Lieutenant

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    Some of the best gumbo can be found at the hunting and fishing camps in the swamp. There's always a big pot on the stove and if anyone driving in finds a road kill armadillo, possum, coon, nutria, squirrel, etc.. it goes in the pot. Quiet an intriguing aroma and taste that I'm sure you would enjoy.
     
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