Chicken Gumbo

[dbarham]

Spelling looks better than normal.

[michelle]

i have that cookbook somewhere. i'll dig it out and give some of those recipes a try. i use his creole recipe on a regular basis, it's good.
michelle

[michelle]

sounds like we need to have a gumbo cookoff!!
sounds like lurefisher puts about everything but mantis shrimp and jellyfish in his stock!!
lol
michelle

[FlatoutFishin]

Spelling looks better than normal.

I bet he was copying those words from his cajun dictionary...I mean bible. You can thank Chef Paul for that post.

[FlatoutFishin]

sounds like we need to have a gumbo cookoff!!
sounds like lurefisher puts about everything but mantis shrimp and jellyfish in his stock!!
lol
michelle

Try that barbque shrimp recipe...make sure you have plenty of french bread!

[Torque]

It must be the season. I told my wife a few days ago that I wanted to make gumbo this weekend.
Thanks for the tips.

[FlatoutFishin]

Seafood over chicken definitely!

[fuzzy]

So when is the WEA cookoff.Almost as good a tourny.

[coachlaw]

I think I want to have a little party at Blockade Runners just after Feb. 1st when the Ghost Camp is done. The camp itself won't be finished, so it won't be the grand re-dedication bash (that will come later), but I think we'll all deserve a party anyway. Should we make it a gumbo cook off? Bring your pot and burner like they do with the chili cookoff on the beach.

[plugger]

which one in the bottle do you buy?

KARY'S ROUX. You guys don't knock it until you try it. I think you would at least think it would make for an acceptible emergency short cut roux for you purists.

[plugger]

I'll be one of the judges. I'll selflessly contribute my time and 60 years of eating experiance to impartially consume massive quantities of everyone's gumbo. I may be short, but I have a kettle belly. Oh, I also need a lot of beer to cleanse the palate between samplings.

[plugger]

I admit I haven't made a seafood stock for my gumbo. I readily agree that it would make a world of improvement. Dang, I gotta stop throwing my fish parts out. Does anyone keep their redfish spine and ribs after filleting ? There is another whole fillet size bunch of meat tucked in those ribs for frying or baking , etc. No problem eating that meat out of those big ribs. I hate to waste good fish meat. And the meat is sweeter next to the bone . At restaurants you pay more for beef and pork cooked with bone in because you get more flavor leaching out of that yummy bone.

[lurefisher]

I bet he was copying those words from his cajun dictionary...I mean bible. You can thank Chef Paul for that post.

Your wroung FOF thats all in my head i have made it SOmany times,but his other stuff i have to breack the book out on...

[lurefisher]

I think I want to have a little party at Blockade Runners just after Feb. 1st when the Ghost Camp is done. The camp itself won't be finished, so it won't be the grand re-dedication bash (that will come later), but I think we'll all deserve a party anyway. Should we make it a gumbo cook off? Bring your pot and burner like they do with the chili cookoff on the beach.

That would be great but we would need to do it somewhere else then the camp sense im grounded rem.

[shallowist]

Okay, since allof you guys and gals on this thread have the Cajun cooking thing down to a science.....why don't we find a location for the next get together where we catch some fish, shoot some of those things that the hunting guys shoot, and bring them out for a festival of gluttonous eating and drinking. I can't always catch the fish that I want, but I can certainly eat them. Oh, and don't even think about putting parts of a deer or hog anywhere near me when it's feeding time, that would just be annihilated. Eat first, talk later. That's my moto..