Cajun Tip of the day, I'mma learn y'all to eat

Leah says my recipe should be 3 qts water, not a gallon .The important thing is a good dark cofee color, but start a 3 qts so shell be happy.
 
Fiddleback said:
Leah says my recipe should be 3 qts water, not a gallon .The important thing is a good dark cofee color, but start a 3 qts so shell be happy.
Click to expand...

Where I work at, they’ll eat it either way. Some like a thicker stock, so I’ll add a little more roux to thicken it up. No one has complained yet.
 
jaz322 said:
Boudin patina! :thumbsup:

Ahhh Jacobs boudin and andouille. Thanks to Fiddleback Fiddleback for the boudin cooking advice.

Bringing some cajun to Trackrock. Andouille processed w/ an @allen456 moray.
View attachment 1003726
Click to expand...
Living about 15 minutes from Jacobs (and rival Bailey’s) has its advantages. :D In addition, Veron’s Meat market is nearby as well (not the same products that the big grocery stores sell, mind you).

Gumbo is so personal. There is no one right way to make it, but there are certainly many wrong ways. Still waiting for gumbo weather to hit my part of the South, and then it’s gonna be on!
 
I'll be that guy ... It's all about Boudin King in Jennings! :D

Also, for me Gumbo should never have tomatoes or okra in it. Needs to be thick too, none of this runny roux!
 
Imrahil said:
I'll be that guy ... It's all about Boudin King in Jennings! :D

Also, for me Gumbo should never have tomatoes or okra in it. Needs to be thick too, none of this runny roux!
Click to expand...
Oh, I almost forgot about that place....:)
 
Imrahil said:
I'll be that guy ... It's all about Boudin King in Jennings! :D

Also, for me Gumbo should never have tomatoes or okra in it. Needs to be thick too, none of this runny roux!
Click to expand...

I may have been there a time or two, when I'm in that part of the country. I'm partial to the over stuffed shrimp poboy at The Bourbon Street Café also
 
  1. LeJeune's bread in Jeanerette. Thee best bread in south Louisiana.
  2. Bon Creole in New Iberia. Some of thee best seafood & chicken n' sausage gumbo. Also their over stuffed po-boys are good. Crawfish etouffee is on point too. (not the red sauce version)
  3. Ol' Time Grocery in Lafayette or BJ's in Broussard (same owners), thee best po-boys.
  4. Any place in between Lafayette & Houma should be able to boil any seafood with not much difference in flavor.
  5. As for boudin & cracklins, man this is south Louisiana; most of our gas stations have awesome boudin & cracklins!
P.S. Evangeline Maid bread comes in at a hard second.
 
Last edited:
The wife just asked me to make one tomorrow. I have to do gluten free for her thiugh. She's got celiac it appears. I did a roux gravy with her flour last week and it was good so gonna try it on gumbo. It wasn't as dark, had to go more on smell than color. Well see how it turns out!
 
Dogdrawz said:
  1. LeJeune's bread in Jeanerette. Thee best bread in south Louisiana.
  2. Bon Creole in New Iberia. Some of thee best seafood & chicken n' sausage gumbo. Also their over stuffed po-boys are good. Crawfish etouffee is on point too. (not the red sauce version)
  3. Ol' Time Grocery in Lafayette or BJ's in Broussard (same owners), thee best po-boys.
  4. Any place in between Lafayette & Houma should be able to boil any seafood with not much difference in flavor.
  5. As for boudin & cracklins, man this is south Louisiana; most of our gas stations have awesome boudin & cracklins!
P.S. Evangeline Maid bread comes in at a hard second.
Click to expand...
Can’t leave out Legnon’s on Jefferson Terrace.
 
SVTFreak said:
The wife just asked me to make one tomorrow. I have to do gluten free for her thiugh. She's got celiac it appears. I did a roux gravy with her flour last week and it was good so gonna try it on gumbo. It wasn't as dark, had to go more on smell than color. Well see how it turns out!
Click to expand...
Curious about this! I’ve never used anything other than regular flour.
 
Lady1911 said:
Curious about this! I’ve never used anything other than regular flour.
Click to expand...

It didn't brown in the roux like normal flour. It stayed almost like a slurry, like it would separate if I stopped stirring. But it did brown well. I used a little extra. I had to go more on smell, it was smelling more done than the color indicated (I like mine about 1/4 of a second away from burning lol). The gumbo came out a touch thin but very very good.

I've heard that almond flour makes a good roux and good gumbo. I think I'll try that next time.
 
You must log in or register to reply here.
Back
Top