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Discussion in 'Nose to Tail' started by foamheart, Jul 22, 2013.
You are right, I remember.
History is so much more fun when there is food involved.I remember reading somewhere that a Mayor of New Orleans said something like (back in the day)" you could feed all the non mixed race people in New Orleans with a nickels worth & beans & a dimes worth of rice" or similiar. I think it was quote in Louis Armstrongs biography. Pretty eloquent way of summing up the melting pot of cultures.
Got to be careful what you say nowadays .
I dont doubt you on the chorizo part I just need to find the right sausage by the right name.
Moikel, it's so funny that you say that. New Orleans has quite a few mayors with a racial comment attached to their name haha. It's always a crap shoot when it's time to elect a mayor here. Instead of trying to vote for the best candidate deserving of the job, we vote for who we think we can stand its so bad hahaha
We had a governors race when there was actually a bumper sticker that said, The Crook or the Klan? Edwards vs Duke.
En Broche an oyster... [font=arial, helvetica, sans-serif]Interesting. How would it stay on the skewer? I'll take on an oyster no matter how its prepared [/font]
[font=arial, helvetica, sans-serif]Did you hear about the guy that ordered a dozen oysters? Next day he returned to the restaurant and wanted his money back because only eleven of them worked. [/font]
[font=arial, helvetica, sans-serif]Badump dedump.[/font]
[font=arial, helvetica, sans-serif]I'll be here all weeks folks![/font]
[font=arial, helvetica, sans-serif]B[/font]
Sorry, went out of town for a few days. The reason Andouille is the preferred meat in a gumbo is because it does not float. Pretty simple and it blew me away when I was told this many moons ago. And as Foam has pointed out, it is not oily. I do prefer a good hot Cajun sausage to Andouille but in gumbo it is always Andouille unless I can't get my hands on some for whatever reason.
I have got to say, I tryed something different tonight making a shrimp amd crab gumbo. I had some duck butter (clean rendered duck fat) that had been in the fridge for awhile, it needed to be used. Low and slow roux with it...... and OMG thats a good roux!
If ya ever get a chance, try it.
Sounds like a great idea!
Love duck fat.I used to get the frames from my butcher for nothing,roast them render the fat then make duck stock for risotto .BUT then on one of our reality TV cooking shows it got discovered by the younger generation & then that was the end of the freebies!
Cant blame the butcher its all $ at the end of the day.
Duck fat roast potatoes pretty special ,never tried it in a roux.Its now on the list.
Nice post Foam!
I thought I would add a supper picture!
21/25 shrimp, Crab dark meat, shecrab, local smoked sausage, rice in the middle with green onions and a pinch of file.
Not bad for a Friday night, a little light on the smoke quota but passable, just passable!
Nice..... very nice...... I'm 1500 miles away and you have to show me a beautiful plate of gumbo...... I'm starting to have second thoughts about you.... ......
I see you used a lighter roux with all that seafood. My son and I made gumbo last week and used the recipe you emailed me a while back. Sausage and Chicken thighs with a darker roux. Put it over the sticky short grain and topped it with the green onion and fresh chopped parsley. French loaf on the side. Turned out great. But was not as pretty as your dish to be sure!
Ok guys, the weather hit, it's nasty cool and wet outside, perfect duck hunting weather!
Homemade cured chicken and homemade sausage filee gumbo..... Oh my!
I was going to smoke the bird, but smoker was called though because of the weather.
This is just a whole new level of gumbo...... I wish I could share.
You are a cruel, cruel man. I could really get into that and there is none here.
May you have a great 2014.
I really wish I could share, its something I didn't expect. You make gumbo, I have seen the pictures. Just try it with some slightly cured chicken (its just falls apart tender and the flavor). and your own sausage.........
AND you and your's, have a safe and warm New Years. I think it might be a good night for a little Wine, don't you?
Har! Thanks, Kevin. I will suffer through with the homemade pizza the missus is making for New Years eve. It is a twisted tradition we have. Just do me a favour, enjoy your gumbo for both of us!
Geez, that looks amazing Kevin! What kind of smoked sausage did you use for the gumbo?
Between that and the homemade Boudin, you've become a Cajun culinary force to be reckoned with. Emeril has got nothing on you!!
Happy New Year!!
I made these sausage, the spice is really mild, not at all a good Cajun sausage, but still good for seasoning with that good pecan smoke.....
Like all smokers, I am trying to use up that last sausage so I can make more with more experience this time. I have been eatting sausage po-boys for lunch LOL
Great looking gumbo Kev. I see you went with a lighter roux with the filee back up. Always a great choice. You've been eating better this week than you did at Christmas!
Standing ovation! Did you use the duck fat you had for that roux?
Before I move on I want to make a gumbo like you my friend!