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It's below 80 degrees in south Louisiana... time to pull out the long johns and make a gumbo! I grew up eating a super barebones gumbo that my mom cooked. She only used onion and bellpepper (no celery) and okra or filé was unheard of. Onion+bellpepper, roux, chicken, sausage, and Tony's. That was it. (It still tasted amazing, I don't know how she did it.) I add celery (three stalks) to complete the trinity, and for seasoning I use a tablespoon of Tony's, 2-3 bay leaves, a teaspoon of thyme, and a quarter teaspoon of cayenne. Right before it's served I add a teaspoon or so of filé. Tomatoes? Where are you from, Shreveport? Get outta here. I live alone so I cook a big pot and eat leftovers for lunch every day for like a week. Anyone who has eaten a gumbo can tell you that it's even better the second day after it's been sitting in the fridge.
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Oct 18, 2013 03:55
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| # ¿ Apr 26, 2024 22:14 |
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Breaky posted:Haha! Nah man, Venice. Can't get much further out there. We tend to run with Okra / tomato over file in a lot of preps. Also use tomatoes in jambalaya, which was the only way I'd had it for years until eating out with some family in Ville Platte and being like "why is this so brown?". Interesting! I've lived in St. Martin Parish my whole life, and I've never known anyone around here to use tomatoes. I'd be willing to try it though, I'm sure it lends quite a different flavor. bolo yeung posted:Hell yeah, that was the exact gumbo I grew up eating (made by grandma). Only difference was she didn't use Tony's. Over the years I've tried to gussy up my gumbo with celery/garlic/cayenne/green onions/parsley/etc., but it's never as good as chicken, sausage, bell pepper, onion, and roux. Crazy, isn't it? I used to cook my gumbo the same way but I decided to experiment with different ingredients and I think mine is better when I use everything. I think my mom's is still better than mine though.
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Oct 20, 2013 17:03
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