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I was actually counting down the time until someone mentioned that. grin

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I'm sure many would/could take issue with some or all of this, but it seems to be consistent with other things I've read: https://www.southernfoodways.org/interview/a-short-history-of-gumbo/


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Originally Posted by mathman
Originally Posted by byc
I wouldn't use okra either but WTH. If someone wants it then put it in there.

If you want beans in your bourbon or ice in your chili then freaking put it in there!! laugh

sheesh.......



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grin


I prefer hillbilly heathen! wink


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I like okra! Pickled, deep fried , in gumbo .... grin


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Here ya go EdM...have fun searching through these smile

More Gumbo Recipes than you can shake a stick at!


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[Linked Image]


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A lot of the okra and tomato, particularly tomato, use is in SE Louisiana. I believe the writer mentioned east of Bayou Lafourche. Creole style, what my friends and I would refer to as somewhat a variety of tomato stew. Like so:

[Linked Image]



In contrast, there's the predominant SW Louisiana gumbo around here:

[Linked Image]


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I feel like a brewmaster in Bavaria watching people in Bumphuk talk about how to make Munich Helles. laugh

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Originally Posted by mathman
I feel like a brewmaster in Bavaria watching people in Bumphuk talk about how to make Munich Helles. laugh


Riiiiiiiiiight...your way is the only RIGHT way! ;-) Hell, cajuns, creoles and coonasses can't agree on it.


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That's part of the fun.

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I'd love either of those in those pics....both are "gumbo"


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byc Offline
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Both of those dishes look outstanding!!

Now I am inspired.

Thanks


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Yes, I too, would attack either, with gusto !


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Originally Posted by .280Rem
I'm sure many would/could take issue with some or all of this, but it seems to be consistent with other things I've read: https://www.southernfoodways.org/interview/a-short-history-of-gumbo/


That's a neat article! Thanks!


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Thanks gents. Son #2 (who cooks in a Thai restaurant whilst in university) and I are dialing it in. He suggested the fish #3 son and dear wife caught last month in the Gulf with smoked sausage from son #3's whitetail (forgot all of that, being away) and shrimp and crab. Oh, and I need okra. We are now bouncing recipes about. Five days 'til count down and it is killing us.


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http://tastyquery.com/recipes-for/pappadeaux-andouille-sausage-seafood-gumbo-recipe

Seems to me every possible way one could cook gumbo is found here!

Merry Christmas!


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sse Offline
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Originally Posted by mathman
A lot of the okra and tomato, particularly tomato, use is in SE Louisiana. I believe the writer mentioned east of Bayou Lafourche. Creole style, what my friends and I would refer to as somewhat a variety of tomato stew. Like so:

[Linked Image]



In contrast, there's the predominant SW Louisiana gumbo around here:

[Linked Image]


the bottom of those two makes my mouth water...used to make a venison gumbo that looked like that

Last edited by sse; 12/21/14.

[Linked Image from i.imgur.com]



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