Originally posted by Flex
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Tomatoes in Gumbo by DJ Rhett
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Old man at Lake Fork was bragging on his gumbo one year. Said he had won the church gumbo cook off every year! He brought some by one day and it had tomatoes, ears of corn, and carrots!!!
I told him he he made stew! His wife later told me they do votes for $.25 a piece and he put's $100 bill in his box every year at voting!
I used to think you couldn't screw up gumbo! I was wrong!!!
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Originally posted by McClain View PostMy wife, a full blown Cajun from South La, makes an okra chicken and sausage gumbo without roux, but she also makes the traditional prairie Cajun gumbo with dark roux and no okra (or tomatoes). It’s all good to me, even many of the non-traditional variations!
By the way, the wife is an old timer[emoji44]
Where in south Louisiana is your wife from and what was her maiden name? That will tell the story.
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My wife's grandmother used to make an Okra "Gumbo" from her garden. We have the recipe now. Fresh tomatoes and okra, onion, garlic, seasoning. It's awesome. I wouldn't classify it as a gumbo due to lack of roux, but it's still REALLY good.
I've been making gumbo for years and make my own roux. It's labor intensive but SO worth it. I go about 30 seconds ahead of burnt....dark like coffee, then throw in the trinity to stop the flour from cooking, add stock, chicken, sausage, etc after that. Brings down the house every time.
I'm ready for the first real cold front to make the first batch for the year.
I know when it's time, because my wife walks in and goes "It's gumbo weather..."
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Originally posted by Cajun shooter View PostWhere in south Louisiana is your wife from and what was her maiden name? That will tell the story.
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Originally posted by McClain View PostShe was born in Gueydan and later grew up in Crowley. She may not appreciate me putting her name out on a public forum, but its definately of French descent.
That certainly lends her credit, but I have to wonder who taught her to cook “gumbo” that way. The only people I’ve known my whole life (62) who would cook it that way were people from north louisiana, west Louisiana (which we consider east Texas, and people from Texas. Hey if your family likes it, more power to y’all.
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gumbo
Originally posted by RaginCagin View PostI love okra in a chicken & sausage gumbo. I don't make it that way often bc my kids don't like it so i'll usually put me some gumbo in a small pot on the side and ad some okra to it. Around Ville Platte, La the old timers didn't use roux in their gumbo. File and okra were the 2 thickening agents.
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Originally posted by junior View PostMy grandma is from Chataignier, La near Ville Platte, and nobody I know around there puts okra in their chicken and sausage gumbo. They will put a scoop of potato salad in the bowl when they go to eating the gumbo.
YES!!!
I had a college roommate that did this. I thought he was CRAZY until I tried it.
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Originally posted by junior View PostMy grandma is from Chataignier, La near Ville Platte, and nobody I know around there puts okra in their chicken and sausage gumbo. They will put a scoop of potato salad in the bowl when they go to eating the gumbo.
Also I wouldn't say tomatoes in gumbo is a north la thing. The main folks i've seen do it are from the Nola area and done by the creoles who tend to put a tomato base in most things that they cook.
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