Started By
Message
re: I make better gumbo and roux than any LSU fan in this biatch
Posted on 1/14/23 at 8:31 am to Silverback911
Posted on 1/14/23 at 8:31 am to Silverback911
Chicken sausage? Wtf
0
Posted on 1/14/23 at 8:37 am to Silverback911
Come at me bro
Posted on 1/14/23 at 8:52 am to Silverback911
No celery? Couyon talk right there.
This post was edited on 1/14/23 at 8:53 am
Posted on 1/14/23 at 9:09 am to Silverback911
I’m sure carrots and tomatoes are your secret.
You lost credibility at mahogany color.
You lost credibility at mahogany color.
Posted on 1/14/23 at 9:17 am to Silverback911
quote:
Mine has a nice mahogany color. Chicken, sausage, bay leafs, garlic, Cajun season, green pepper, and onion.
Posted on 1/14/23 at 9:55 am to Silverback911
Whoopty fricking doo
Posted on 1/14/23 at 10:34 am to Silverback911
yet you left out mentioning celery, which is part of the trinity of vegetables that gives cajun food its flavor. Also no mention of okra. SMH just a damn yankee thinking he knows how to make gumbo after watching a you tube video. 
Posted on 1/14/23 at 10:39 am to FlyFishinTiger
quote:
Here is a secret. Best to drive to Acadiana and buy some pork sausage or pork garlic sausage from Eunice Poultry or the Superette. Grab some tasso while your at it. Can stop off at Johnson's Boucaniere in Lafayette if you passing that way. Lâche pas la patate
Nope, drive a little further to Scott LA and get your meat at Best Stop.
Posted on 1/14/23 at 10:40 am to Nado Jenkins83
Creole is better than Cajun.
Cajun’s strength is being able to turn trash into a entree that won’t gag you. They will take half a week old nutrarat, three rotten mullet, two pouldeaus, a bag of brown celery, a wilted bell pepper and two onions that have sprouted and turn it into something that is pretty decent.
Creole > Cajun
Cajun’s strength is being able to turn trash into a entree that won’t gag you. They will take half a week old nutrarat, three rotten mullet, two pouldeaus, a bag of brown celery, a wilted bell pepper and two onions that have sprouted and turn it into something that is pretty decent.
Creole > Cajun
Posted on 1/14/23 at 10:42 am to Silverback911
I've got a gumbo championship under my belt so I'm your huckleberry, piggy boy
Posted on 1/14/23 at 10:54 am to deeprig9
quote:
What's this have to do with Pete Golding?
Pete Golding made a pot of gumbo once. He ruined it in the last 15 minutes. But he was so drunk by then he couldn’t taste it anyway.
Posted on 1/14/23 at 11:02 am to lsupride87
quote:
The trinity(onions, celery, bell peppers) has been used and incorporated into every Cajun dish alive before Cajuns even knew California existed
That may well be but celery and carrots have been historically used because they are cheap filler. The other day I had meatloaf with carrots and celery and a good 20 years ago store bought marinara (red sauce for pasta) started showing up with carrots and celery. My Italian granny would be spinning in her grave.
We may have been poor but at least our family never used carrots or celery for filler.
To me the Louisiana trinity is garlic, onion, and hot peppers. My part of the family from the triangle had all 3 in almost everything they made. Home grown whenever possible. My grampy had thread strung all around the kitchen with the peppers he grew drying and popped them off the thread right in the pot when cooking.
Posted on 1/14/23 at 11:15 am to Silverback911
BLASPHEMY, don’t ever come at Louisiana folks talking gumbo brags.
Known how I know that recipe taste more like chicken stew than Gumbo???
BECAUSE
If You DO NOT HAVE OKRA IN IT, it’ doesn’t even qualify for a legit gumbo.
Any true Louisianan will tell you that all day every day. It’s a non-discussion issue!!!
Known how I know that recipe taste more like chicken stew than Gumbo???
BECAUSE
If You DO NOT HAVE OKRA IN IT, it’ doesn’t even qualify for a legit gumbo.
Any true Louisianan will tell you that all day every day. It’s a non-discussion issue!!!
Posted on 1/14/23 at 11:27 am to Westbank111
To me this can be a Louisiana thing or a Southern thing (it is versatile)
However, if this is not in the mix, you are probably a Yankee
This picture indicates rookie mistake. Okra = SIZE MATTERS
If it is thicker than your thumb or longer than your index finger it is too big. The larger you let your okra grow, the huskier it gets. If you let it grow too long you can cook it all day and you will have a nasty inedible mess.
When I grow it I have to grow multiple plants as tempting to eat them right off the stalk. If they grow too much they can not be consumed right off the stalk.
However, if this is not in the mix, you are probably a Yankee
This picture indicates rookie mistake. Okra = SIZE MATTERS
If it is thicker than your thumb or longer than your index finger it is too big. The larger you let your okra grow, the huskier it gets. If you let it grow too long you can cook it all day and you will have a nasty inedible mess.
When I grow it I have to grow multiple plants as tempting to eat them right off the stalk. If they grow too much they can not be consumed right off the stalk.
Posted on 1/14/23 at 11:30 am to Riseupfromtherubble
Need more juice baw:
Posted on 1/14/23 at 12:01 pm to Silverback911
1. you missed a whole third of the trinity 2. you didn't specify which kind of sausage or part of the chicken
3. what does "cajun season" mean
4. I bet your dumbass uses red onion
3. what does "cajun season" mean
4. I bet your dumbass uses red onion
Posted on 1/14/23 at 12:05 pm to Silverback911
Those are fighting words, folks here need to Duke it out in the kitchen. I’ll be a judge…
Posted on 1/14/23 at 12:20 pm to Nado Jenkins83
quote:
Anything north of i10 is yankee baw
Ascension parish is not yankee.
Posted on 1/14/23 at 12:25 pm to Cheese Grits
quote:adding carrots makes it the mirepoix.
That may well be but celery and carrots have been historically used because they are cheap filler
But yes it’s cheap filler because Cajuns were dirt poor. Same reason why Mexicans add peas to rice.
Italians down here will also drop an egg in red gravy as well as a cheap protein add
Posted on 1/14/23 at 12:28 pm to Stuttgart Tiger
quote:
You left out the celery and the tomatoes!
For real... Gonna come in here blasting about your awesome gumbo and you don't even have the full trinity in there? GTFO
Page 4 of 5
Popular
Back to top
Follow SECRant for SEC Football News