We are supposed to have a rain out weekend, so tomorrow or Sunday I will be making Gumbo, probably Chicken and Sausage unless some shrimp is to be had on a bargain.

Love their Maine blueberrry pancakes...tho' I can't eat them anymore. Soooo good tho'!

My gumbo sucked the first time I made it. Haven't made it since. I think I'll try again once it cools down here.

http://www.chiefsplanet.com/BB/pictu...pictureid=1543
http://www.chiefsplanet.com/BB/pictu...pictureid=1544
http://www.chiefsplanet.com/BB/pictu...pictureid=1545

Pork Butt grilled med rare, Hobo taters onions butter salt pepper, fresh local fruit, simple and tasty!

You wound up not using MY recipe. Tsk! Tsk!

I never trust a New Englander with anything from Louisiana. Just sayin'.

Inmem, did I give you a recipe from my bud in Baton Rouge? That man has never led me astray.

How do you know if my recipe wasn't from New Orleans or that area?

To my recall, my recipe wasn't a New England one but from a Southerner. I even have a New Orleans cookbook. There's no one recipe anyway and mine was darn good following a business trip to New Orleans where I had some— just as good.

I'm not sure if you put a recipe out there or not. I did use the shrimp étouffée recipe. I made several rookie mistakes while cooking gumbo. As you can see in the picture to the right the thick layer of grease I put the andouille sausage in raw and that totally killed it. The shrimp was way over cooked and didn't have that pop, just a mushy texture. I need to tweak on it some more. I got the roux down pretty good.

http://images.tapatalk-cdn.com/15/05...534f15bf70.jpg

You're stingy with your recipes. Carry on grasshopper. Mrs. Selfish

I don't trust Louisiana cookbooks either. Only go with a trusted Louisianan. :D

It looks good. You could do the andouille at the front, I think, but you'd want to drain the fat off. Use it for eggs the next day. :drool:

I use to have a friend from Louisiana and he's crazy about their cooking. He always tells me "never, and I mean never stir your roux with a plastic whisk, use a wooden spatula".

That's pretty hardcore. I suppose it could get hot enough to melt some plastics, though. :shrug:

I make mine in the oven if I'm going for a darker color... no stirring needed, it's gentler, and less likely to overcook.

Yeah, he brought some of his mothers gumbo to work and it was really good. It was nothing like mine lol. I asked him for the recipe and he said she wouldn't even give to him lol.

http://www.lacrawfish.com/Karys-Gumb...FYsCaQodykgACw


try this.