Quote Originally Posted by WhitePerchJerker View Post
There are as many Gumbo recipes is there are kitchens in Louisians and they are all good. Basicly you start with a rue, celery, bell peppers and onions and go from there.
True dat. Those are some good lookin recipes however. I agree with 2 cast iron skillets and drinking atleast a 6 pack of Frostie Root Beer while making the roux. The beauty of gumbo is that there really are no rules. If you like a light roux or dark roux, make it. If you happen to have some sweet corn or lima beans or like tomatoes-toss em in. Find a cpl cayenne peppers or a jalapeno sneakin around the house, toss em in.
I had my first up-close encounter with real Cajuns in the form of new clients back in TX. I had a cpl horses to trim on a 4 P.M. appointment. The ol lady rode with. After meeting the entire 25-30 Thibideauxs clanned up and carryin on, I was invited to go check their mudbug pots with them. Yep, piroques in the back of pick-ups. Then the cookin commenced-they had yesterdays crawdads already purged & ready. Holy crap, it was 11 PM before we got outta there and I had met 25-30 new friends. I decided right then to learn Cajun cooking and for a Yankee white boy, I have done my best to honor what I have been shown.
Lassaiz bon temps rouler!