Lisa shows Shoe mercy

Mercy das a good pot of gumbo!
Sah say bon! Tres magnific!

LOLOLOLOLOLOL...baaaaad Lisa...baaad, baaaad, baaaad

**** drooooooool *****

Hey, Lisa... http://gardenwife.com/blog/archive/2002_08_25_archive.phtml#80881232 LOL

This message was edited Saturday, Sep 7th 4:52 PM

Je mange le gumbo virtuale! (hope that's somewhat close)

Yummy!!! Do you share your recipes? Please?

You just had to put that jar of Louisiana Hot Sauce in the background too. That is the BEST stuff! I had almost forgotten about that stuff! I brought back a jar a long time ago when I was down there.

hey kim, thanks for the plug..still can't get that song to play yet :(

very good mel!

JoanJ:lol @the sauce..the one in the photo is the "industrial" size..haha..it is a whopping 32 oz! (gotta make sure I don't run out) They actually sell that size here in the stores!

Lisa, you know what you made me do???? I found an online site that sold the stuff and I bought a case of the 12 oz. ones. Actually, it was pretty cheap too. 12 - 12 oz. bottles for 28.00 including shipping. Roughly 2.33 a bottle. I didn't think that was bad at all considering the shipping was more than the product. But...when you can't get something locally, you do what you have to do, and I would pay 2.33 for a 12 oz bottle in the store in a second. This stuff is that good. I bought a bottle of this on a whim when I was in LA for a convention several years ago, and kicked myself all over the place for not buying more.

Okay, about that gumbo recipe???? Still waiting a response about THAT!!!!! LOL! I'm using force now, but I'll beg if I have to.

joan, i could have checked for prices here and shipping as well..drats! As far as the recipe..man oh man..I just throw things in there..I"ll try my best to gather my thoughts and post it for you over the next couple of days..ok?

Lisa, the gumbo looking good... Yummy :P

I will cook this soon.

HMMMPFF...I didn't want any of that gumbo ANYHOW!! WAAAH!! LOL Jo

Boy that looks good lisa. I am going to make chicken gumbo hear in two weeks for our garden party that we are having for the people I work with.

You can have my recipe for gumbo Joan. Lisa gave me one and I combined it with one from Emeril and Justin Wilson. Bam! dats gooood I garontee!


1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
4 garlic cloves minced
6 cups chicken stock.
1 14-oz can diced tomatoes with peppers (optional)
1 whole chicken, cut into pieces
1 lb. smoked sausage,(i.e. andouille or kielbasa) cut into bite-sized pieces
2 cups potatoes pealed and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf or a pinch of dried bay leaf
1 teaspoon Cajun salt seasoning.
½ teaspoon hot sauce
1 tablespoon file powder
2 cups cooked long grain white rice
The day before you’re ready to make your gumbo, take a whole chicken and place it in a large stockpot (ours is about 5 qt.). Add enough water so chicken is covered by 2” of water and cover with lid. Heat to rolling boil and reduce heat to medium-high and cook, covered, at a low boil for 1 ½ hours or until meat falls easily from the bones. Remove chicken and bones from water and set aside in dish. Strain stock into container and, when cooled, place in refrigerator. When chicken is cool, remove meat from bones and refrigerate. The next day, skim the fat off the top of the chicken stock; if it is not congealed enough, you can put the pot in the freezer for a half hour before attempting to skim off the fat.
Bring chicken stock to rolling boil. In a frying pan combine the oil and flour stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until veggies are wilted. Add garlic and cook 1 more minute. Now add roux and veggies to your boiling stock and mix well. Add the next 8 ingredients (chicken through hot sauce). Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add file powder after about 45 minutes of cooking. Remove bay leaf and serve over rice.


This message was edited Saturday, Sep 7th 11:02 PM

I done been cajun all my life and I ain't never dun put no tators in my gumbo...or tomato....I don't care what Emeril or Justin tell yuh..day aint from down de bayou...LOL! (other than that..it'll fly) :-)

Oh, I am so happy you said that! I was resisting the urge to say exactly the same thing. I think lots of people are confused about what gumbo and jambalaya and creole and bisque should be.

Well you may not have had dem but dey are yummy and no one is confused here. My dad was a chef and I done learned plenty.

When we come down and visit I'll have to sneak some in the pot lisa. Try it you'll like it. Mikie does.

This message was edited Saturday, Sep 7th 11:45 PM

LOL! Howie, I have cut and pasted your recipe into Word and printed it out. Lisa, I would like yours to the best or your recollection too. I'll try them both! I SOOOO should have been southern born. It's in my taste buds.

Howie, I'm sorry, I hope I didn't upset you! I didn't mean to sound ugly. Honestly though, the only time we would ever put a tator in our gumbo is if we over-done the roux(bitter) or over seasoned it(the gumbo) I have never heard of throwing one in there to cook. A tator soaks up all seasoning. I'll be watching my gumbo pot closely when you come..NO TATORS ALLOWED..snicker. I think the tomato idea is more of a creole thing. Lots of the resturants in New Orleans add tomatoes to their gumbo. Down here you rarely find it.The bayou area gumbos are dark thick roux's. Making a pot of gumbo has hundreds of different ways. Everyone seems to have their favorite.
I listen to Chef Buster every sunday morning here on a talk radio station. He is out of New Orleans, but born closer to my area. He said something the other day..he mentioned that some of the 'old ways' of cooking good Louisiana food has taken different routes-due to the popularity of our dishes and Chefs. It has taken away from the authenticity of many of our dishes. I couldn't agree more. Sometimes I hear some of the bigger name Chefs cooking and think "huh??" It is perhaps their own twist on the way the dish. I think it does our wonderful food a dis-service.
While dad didn't go to Culinary school, he was a fantastic cook. Many folks would hire him to cook his turtle soup for events!! Dads mom(my grandmaw) owned a little resturant here that no longer stands. It was stationed by the train depot in Schriever, Louisiana. She served and cooked up wonderful cajun food for years and years. God bless her.
I suppose gumbo is sort of a sacred dish..lol..just hate to see you throw a tator in there..*grin* ..Save you tators for tator salad! A pefect side dish for gumbo!! "Long live tatorless gumbo"...haahahahaa...p.s. Love you Howie(((())))

Lisa I don't think you have an ugly bone in ya. and I've had your gumbo Lisa and it is wonderful. But a tater in the pot won't hurt it I promise;-)You can't say no more till you at least try it. We like our taters up here. Wether it be in sheapards pie, tater salad or gumbo. LOL love you too.


This message was edited Sunday, Sep 8th 11:03 AM

Now Lisa....a tater in dat pot do stretch the servings...like if Uncle Jim brought all the family unexpected like!! I'm with Howie...love my taers...and maters too. Jo

Dagnabbit! Everytime I look at the above pic I feel faint and pass out! Haven't been able to post cuz of it! Getting mighty tired of pickin' myself up off the flo'! This morning I hurridly clicked "Skip To New" and voila! Here I is!

That meal looks delish! And the pic belongs on an advertising brochure! Or a t-shirt even!

Now as for MERCY!? Lawd have mercy 'pon my soul!...cuz it sure looks like Lisa ain't a'gonna!!! Whaaaaa....ô¿ô

Well Jo I am glad there is someone with some sense in this thread. LOL Them taters are yummy.

TY Mr. Chef, Howie! Jo

tators aint yummy in a gumbo..now there yall go, not even from here and turning this dish into some kind of veggie soup or sumpin' ...NO TATORS..DOWN WITH TATORS....heh heh..don't go letin no yankee tell a cajun how to cook up a gumbo!!! That would be like me tellin you how to cook..whats that thing you called it..some kind of dish..i dunno...(throwing my hands up in the air and walking to my cast iron pot to eat left overs) --LOLOLOLOL!

Wonder is she talking about Clam Chowder??? HMMM...I think that gumbo done gone to her haid! Jo

Naw Jo.........I think she must be thinking about New Boston Baked Beans!!

"eyes"

TATORS FOR EVER. FREEEEDOM

Perhaps we'd better just call our northern version QuasiGumbo. Sounds like Quasimoto...LOL

Lisa I use to live in New Orleans and had the best gumbo I have ever tasted. That was a long time ago and looking at your gumbo is making me hungry....mmmmm, I can almost taste it slurp, smack.

Cher' Lisa - I con smell dat pot over here and it plum do smell gud! You is jus rite - no taters in dat gumbo - no sa. You need'n fillin - use de okra. AiiiiiYYYyyyyyeee! Put a bowl o dat rite chere. Isa show you whad to do with dit.

Suzy Pass the file'

TATERS

Gumbo is often served over rice, for goodness sake! How much starch does one dish need? Now, soup and stew are different. Not of cajun origin, they usually have taters. And barley, rice, beans, whatever is handy. But gumbo is cajun, not creole or other persuasions, pure cajun. Gumbo originated in those swamps. Like chili in Texas, the real thing should be used or a different name given to the dish.
I get so aggravated when my friend from Wisconsis tells me she has made chili, and parades out something that looks like macaroni, which is never to be found in chili. I would never make a dish with flour and call it cheese, or any other regional dish from some other area and not stay true to the original if I knew about it. To not know is understandable, but to know and persist is to threaten the wonderful dish that inspired you to cook in the first place. I think GW has the right idea. Call it Northern newgumbo. Even gumbostew or gumbosoup, but not gumbo. Oh, Lordy, I am dying here for a good steamy bowl of brown gumbo, preferably with some game. And she had to mention turtle soup! That woman has no mercy for anyone.

This is kinda like botanical names vs. common names, yes? LOL! Anyway, most of the time we don't have our Nawthurn Gumbo over rice - we eat it straight, just like we drink our coffee black! :D

Sowznick I just love the accent you've got it down pat.

RICE? I hate rice...UP WITH TATERS!!! Jo

Then you like a variation on gumbo, no problem. But it's no longer gumbo when you add taters, any more than broth is still broth when you add taters. It's soup or stew.

I love rice. Especially Louisiana rice.

Somehow I don't think I care what it is called or what you put in it or who made it first. All that maters is that it is good eats.

Jo, come on over for dinner anytime. :-)

This message was edited Sunday, Sep 8th 11:26 PM

Thanks, Howie. Tell Emma to move over! Jo

Aimee! You sound like me when I hear Taco Bell called Mexican food! I happen to enjoy Taco Bell food every now and then but it is NOT Mexican cookun!

Well, noo...definitely not Mexican food, LOL. But it's sooo gooood! Jest like Howie's Nawthern Gumbo. ;)

Come on down to TX, and we'll Tex-Mex y'all up real good!!!

"eyes"