Thread: A Texan does gumbo

Originally Posted by dpisani

Randy, looks good. By the way, even though my name ends in a vowel, I never heard of orageno in gumbo. I do use File'. I also use only green bell peppers. My main ingredients are chicken, sausage, okra and shrimp. That's my favorite and also how my momma cooked it. And she was so Cajun, her birth certificate has no town of birth, just Lafourche Parish.

I grow oregano and like the way it smells and it's not too over-powering. Only use File' when I need to thicken it up, didn't need it this time. Don't care for the green bell peppers too much because they seem bitter to me, that's why I use the colored ones (besides they're pretty ). I figure if I like them raw, I'll use them. Otherwise not. I know, it's somewhat different. Then again, when I make a seafood gumbo, clams are included.

Dwayne - had the cracked eggs in there one time. Was good, but prefer it this way. The whole hard boiled eggs in there are best after a day or two sitting in there, dark brown in color. I know the old timers like the bones in the gumbo, not me. Too much of a hassle.

Originally Posted by jig rig

That's a waste of shrimp IMO. Ether make a seafood gumbo or a chicken sausage gumbo, but don't mix the two.IMO

JR, that's what makes the world go round. We always had plenty of shrimp around home growing up as we always had a shrimp boat or my dad worked on one. I've even had fish and crawfish in gumbo's, but did not care much for it.