Need Some Cajun Recipes from Some of You Ragin' Cajuns... `

And Ferd came straightway up out of the kitchen... and God said, "This is my beloved son, in whom I am well pleased. He will instruct you in the way of the Cajun cookin' an' Gumbo. He has the words of life. Hear ye him."

[Ferd]

Originally Posted by revrandy

Concerning the Doctrines of Gumbo???


Monoriceistic?

Trinicrawfishatarian??

or Duochickenistic in Nature??

I am the first and the last.


Rice should always be Long Grain rice. you will go straight to the hot place if you use par-boiled rice.

and I prefer chicken and sausage gumbo. seafood has to be done exactly right or it is a terrible flop.

the real question with gumbo is, do you put Okra in yours? I do not. some do. I think this is a 50-50 split. both are still orthodox.

[revrandy]

Originally Posted by Ferd

I am the first and the last.


Rice should always be Long Grain rice. you will go straight to the hot place if you use par-boiled rice.

and I prefer chicken and sausage gumbo. seafood has to be done exactly right or it is a terrible flop.

the real question with gumbo is, do you put Okra in yours? I do not. some do. I think this is a 50-50 split. both are still orthodox.

My wife likes the Okra... so we will probaly add it...

[Ferd]

Originally Posted by Trouvere

Ferd that is fake gumbo and I am against it.

what are you talking about? RevRandy's gumbo in a box or my gumbo?


I bet you are one of those nasty okra eater!

[Ferd]

Originally Posted by revrandy

My wife likes the Okra... so we will probaly add it...

one more note, if you use Gumbo File, add it in your own bowl. if you cook it, it can get stringy and if you already have the okra in it, you will get a double portion.

[Ferd]

Originally Posted by Ronzo

And Ferd came straightway up out of the kitchen... and God said, "This is my beloved son, in whom I am well pleased. He will instruct you in the way of the Cajun cookin' an' Gumbo. He has the words of life. Hear ye him."

LOL! well, something like that anyway. there WAS a blinding light. dont forget the blinding light.

[Ferd]

Originally Posted by revrandy

I printed your recipe...


Would a Covered Iron Deep Skillet work for the Dutch Oven?

so long as it has a thick bottom. the big deal is a pot that wont scorch or one that gets hot spots. you need even heat distrobution.

[Ferd]

Originally Posted by Esther

Are you lost?

What is this thread doing here?

We have a chef section just for this!


BOOM, you proud of me now?

Esther, cant you let some folk have some fun? move it once the thread dies down some.

[revrandy]

Ferdly....

How long does it take to make this??

[Ferd]

Originally Posted by revrandy

Ferdly....

How long does it take to make this??

you should be done somewhere before the end of the milinium.

LOL.

well, it takes a good solid hour to make the roux.

it also takes about the same to make the stock but they can cook at the same time.

the rest of the prep can be done during the time the stock is cooking,

then putting it all together takes 15 to 20 minutes and then you should let it cook for about another hour.

the big deal is to cook slow and take your time getting rid of the fat.