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stephenPE

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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
can i come over when it is done..........Cajun food is the closest thing to heaven I know of........
 

Tay Bang

I might have been mean to Byrd
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Jul 25, 2018
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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


IMG_1331.JPG
 

Tay Bang

I might have been mean to Byrd
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Jul 25, 2018
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Seriously though, thanks for posting the recipe. I also added fish, an amber beer, canned tomatoes, okra and white wine with a couple of bay leaves.

35 mins of stirring got me this:

IMG_1327.JPG

And a couple hours later this:

IMG_1329.JPG
 

NOLAGATOR

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can i come over when it is done..........Cajun food is the closest thing to heaven I know of........

Then consider Creole as well more sophisticated.
Seriously though, thanks for posting the recipe. I also added fish, an amber beer, canned tomatoes, okra and white wine with a couple of bay leaves.

35 mins of stirring got me this:

12380


And a couple hours later this:

12381

Okra can get slimy.

I also use Guidry Trinity but I'm a Food Scientist so I don't give a flip about your Culinary snobbery.

I also worked at Diversified and my wife is local.

Y'all suck. You ask for a recipe and then criticize...go figure.
 

NOLAGATOR

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Hey Tay:

Why don't you tell us all about making a Roux?

And the different types.

And why you add Okra? And where it came from.

It's one thing to share and another thing to be an arse.
 

NOLAGATOR

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Creole is a mix of French and something else.

Creole of color is self explanatory

Creole is NO cooking. Heavy French, African, and Caribbean influences.

Cajun is country cooking. Much more simple. Usally in one pot.

Cajuns were Acadian from Acadia in Canada...the country boys and trappers.

But it's all good.
 

NOLAGATOR

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My step son has a restuarant in MD.

Tay reminds me of a patron who argued with my son about his Gumbo.

She said she went to NO and had Gumbo and this was not Gumbo.

My stepson grew up in South Louisiana and knows Louisiana cooking as well as anyone.

There are as many Gumbo recipes in LA as there are BBQ sauces across America.
 

Tay Bang

I might have been mean to Byrd
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Jul 25, 2018
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Oh come on Nola! I even qualified my recipe smack talk with “Seriously, thanks for posting the recipe”. Stop being so sensitive. I love to cook and learn new recipes. Comparing recipes and a little cooking smack talk is meant in good fun.
 

NOLAGATOR

God uses the unlikely to accomplish the impossible
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Oh come on Nola! I even qualified my recipe smack talk with “Seriously, thanks for posting the recipe”. Stop being so sensitive. I love to cook and learn new recipes. Comparing recipes and a little cooking smack talk is meant in good fun.

If the shoe fits.

Even in my recipe I said for expediency.
That's for speed and for people not used to making a roux. You were being a food snob and rude.

A Chef would have thrown you out of his kitchen.

I don't know where you come from but when I ask a favor I don't talk smack.

And with food, even if I don't like it. I don't go there.

You may like to cook but you obviously have not been in many Industrial or Restaurant kitchens.

You ask for a recipe and then talk smack...no thanks...lean on your own.

And my wife adds, let him get his own recipe...after all, it was hers.
 

Tay Bang

I might have been mean to Byrd
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Jul 25, 2018
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If the shoe fits.

Even in my recipe I said for expediency.
That's for speed and for people not used to making a roux. You were being a food snob and rude.

A Chef would have thrown you out of his kitchen.

I don't know where you come from but when I ask a favor I don't talk smack.

And with food, even if I don't like it. I don't go there.

You may like to cook but you obviously have not been in many Industrial or Restaurant kitchens.

You ask for a recipe and then talk smack...no thanks...lean on your own.

And my wife adds, let him get his own recipe...after all, it was hers.

:rolleyes4:
 

AugustaGator

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Then consider Creole as well more sophisticated.


Okra can get slimy.

I also use Guidry Trinity but I'm a Food Scientist so I don't give a flip about your Culinary snobbery.

I also worked at Diversified and my wife is local.

Y'all suck. You ask for a recipe and then criticize...go figure.
We think you are holding out.
 

Tay Bang

I might have been mean to Byrd
Lifetime Member
Jul 25, 2018
3,027
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You ask for a recipe and then talk smack...no thanks...lean on your own.

And my wife adds, let him get his own recipe...after all, it was hers.

Did you mention to your Wife that you started the smack talk by responding all smack-like to my simple post describing what I had made for dinner?

IMG_9201.JPG

Then when I engaged your smack talk you went all:

IMG_9202.JPG

Mind-numbing.
 

NOLAGATOR

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Did you mention to your Wife that you started the smack talk by responding all smack-like to my simple post describing what I had made for dinner?

12383


Then when I engaged your smack talk you went all:

12384


Mind-numbing.

Emeril is from NY. And the resturant is overrated IMHO.

You did not say it was yours.

You asked and then talk smack.
 

NOLAGATOR

God uses the unlikely to accomplish the impossible
Lifetime Member
Aug 20, 2018
16,979
21,201
Did you mention to your Wife that you started the smack talk by responding all smack-like to my simple post describing what I had made for dinner?

12383


Then when I engaged your smack talk you went all:

12384


Mind-numbing.

And if I'm mind numbing put me on ignor...You came to me.
 

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