- Jun 9, 2014
- 19,752
- 27,649
Founding Member
Are we about to lose both Saban and Urban? No worries because this is almost as bad as this thread
- Thread starter NOLAGATOR
- Start date
- Jul 25, 2018
- 3,027
- 3,453
- Nov 7, 2015
- 2,475
- 6,691
- Jun 11, 2014
- 5,593
- 7,874
Founding Member
Are you F’n kidding?
- Oct 15, 2014
- 12,181
- 16,965
- Jun 10, 2014
- 16,578
- 20,016
Founding Member
- Jun 12, 2014
- 4,047
- 4,347
Founding Member
- Jun 11, 2014
- 34,956
- 33,079
Founding Member
Bed Bath and Beyond has the scented sticks you can hang in the fake trees that have the smell of real trees. Lasts a surprisingly long time.
- Jun 11, 2014
- 34,956
- 33,079
Founding Member
- Aug 20, 2018
- 16,979
- 21,201
- Jun 10, 2014
- 16,578
- 20,016
Founding Member
- Jun 11, 2014
- 34,956
- 33,079
Founding Member
Figured you'd already have known Mr only owns catsOf course you’d be all over the Bed, Bath, and Beyond angle.
- Jul 25, 2018
- 3,027
- 3,453
It was a great December college football Saturday dish. Now you gotta post the Mrs.’s recipe. I’ll be happy to try it!
- Aug 20, 2018
- 16,979
- 21,201
I would but then I'd have to kill you
- Jul 25, 2018
- 3,027
- 3,453
- Jul 25, 2018
- 3,027
- 3,453
You can’t smack talk recipes without posting the recipe...
- Jun 11, 2014
- 11,023
- 12,243
Founding Member
@NOLAGATOR seriously post her recipe in the Gatorchatter Pepperplate thread
- Jan 6, 2015
- 14,130
- 26,491
When my mother and sister come for xmas (like this year) I have to get a real one. Other years, my jewish wife (who loves xmas) and kids (who love presents) generally let me get away with NO tree.
- Aug 20, 2018
- 16,979
- 21,201
For one thing, Gumbo is NEVER the same.
You add what you have on hand.
Most Cajun and Creole Recipes are designed that way.
But first, as they say down the Bayou, you have to make the ROUX
Roux is typically made from equal parts of flour and fat by weight.
For ease, we like to use Savoie’s “Dark Roux” And that's pronounced Sav-Wa's NOT Sa voy
Seafood Gumbo
4Qts of water
4TBS of Roux (Dark)
1LB or more of Crab Meat
1Lb of Shrimp, Crawfish Tails or BOTH
The Trinity: Onions, Bell Pepper, Cellery
1 LG Sweet Onion (Chopped)
1 Bell Pepper (Chopped)
2 Large stalks of Celery (Chopped)
1/2 Cup Green Onions
1/2 Cup Parsley
Add Roux to water and heat a rolling boil for 15 min
Add Vegetables and cook on low heat for 30-60 min.
Add Parsley, Green Onions and Seafood or 15 min and simmer
Serve over Rice.
You can add “Hot Sauce”
You can substitute any protein: Tasso, Sausage, Chicken, Pork…OR combine.
There are no rules.
Note: If you use raw meats cook for 1-2 hours BEFORE you add Parsley, Green Onions and/or Seafood
Also, a true Louisiana Gumbo cooks the meat on the bone and crab meat with the claws.
It is the ingredients that make a Gumbo. And don't rush it
You add what you have on hand.
Most Cajun and Creole Recipes are designed that way.
But first, as they say down the Bayou, you have to make the ROUX
Roux is typically made from equal parts of flour and fat by weight.
For ease, we like to use Savoie’s “Dark Roux” And that's pronounced Sav-Wa's NOT Sa voy
Seafood Gumbo
4Qts of water
4TBS of Roux (Dark)
1LB or more of Crab Meat
1Lb of Shrimp, Crawfish Tails or BOTH
The Trinity: Onions, Bell Pepper, Cellery
1 LG Sweet Onion (Chopped)
1 Bell Pepper (Chopped)
2 Large stalks of Celery (Chopped)
1/2 Cup Green Onions
1/2 Cup Parsley
Add Roux to water and heat a rolling boil for 15 min
Add Vegetables and cook on low heat for 30-60 min.
Add Parsley, Green Onions and Seafood or 15 min and simmer
Serve over Rice.
You can add “Hot Sauce”
You can substitute any protein: Tasso, Sausage, Chicken, Pork…OR combine.
There are no rules.
Note: If you use raw meats cook for 1-2 hours BEFORE you add Parsley, Green Onions and/or Seafood
Also, a true Louisiana Gumbo cooks the meat on the bone and crab meat with the claws.
It is the ingredients that make a Gumbo. And don't rush it
