Reply With QuoteGives us a detailed recipe please. That looks delicious!
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Crappie.com Legend
Smells good. Did you do a roux?
Crappie Wall Hanger II
Gives us a detailed recipe please. That looks delicious!
Crappie.com Legend
it's moved but I didn't do it.....we got lots of help here willing to pitch in.....Originally Posted by Tracker123
The "King" is coming
This could be the Day....
RETIRED LOUISIANA CRAPPIE HUNTER"G" LIKED above post
Crappie Wall Hanger II
It looks really good the way it is. The great thing about gumbo is it is so varied. I like to thicken mine with a roux, and or smothered okra. Also smoking the chicken adds a great flavor.
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Purlow, that is Carolina food. Here we make Jambalaya. Close to the same but with Cajun seasonings and no O'Bay. I've got friends near Charleston, they used to live off the road to Edisto Beach.Man......... Now is when I wish we had smell-o- vision, That looks tasty........ If you want to try something different use the same recipe as above but add 1-2 cups of parboiled rice, that makes a lowcountry rice purlow...........
Now I'm hungry.......
"gene"
"G" Gone but not forgotten!!
Crappie Wall Hanger II
People that use old bay don't know how to use seasoning.............................That's like using canned okra
Three can keep a secret................If two of them are dead! (Benjamin Franklin)
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LOOKiNG GOOD !!!
Crappie.com Legend
about the same as a South Carolinian giving advise on how to cook a CAJUN CUISINE !!!People that use old bay don't know how to use seasoning..................
"What if you woke up today with only the things you thanked God for yesterday"
"Life without God is like an unsharpened pencil - it has no point. "AMEN"
Crappie.com 2012 Man of the Year
Well taken. It all depends what you ate growing up. No canned okra please, that can be used to grease your wheel bearings.
"gene"
"G" Gone but not forgotten!!
Crappie.com Legend
Dark roux in this batch. Like I posted, also did the broth. After I peeled off the chicken, boiled the bones in the broth for a while as well for a rich flavor. Lots of vegies as you can probably tell. Onions, red bell peppers, sweet yellow and orange peppers, fresh garlic, celery, green onion tops, and parsley (cooked down with butter). Spices include black pepper, paprika, oregano, cayenne, thyme, Tony's (salt), Louisiana hot sauce, and Worchester sauce. Over the years I have found that the chicken thighs are best, for some reason the breasts don't work so well. This batch I used Richard's green onion sausage.
I also prepare some hard boiled eggs, peel them, and drop them in. They turn a nice brown color. Ann likes those a lot and always have a couple in her bowl each time.
Randy Andres
