Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

I like that stuff.

I don't like it as much as I used too but I'll still eat it.

I had some Gumbo I pulled out of the freezer and rice for dinner.....I swear...that chit gets better with age cept unlike wine or bourbon....it don't care what temperature you age it at.

Never knew that about gumbo.

Took some home from a party at the bar one night....ate on it for a week and it never tasted bad!



I did read where real Hungarian Goulash gets better the next few days.


I would like to make that some time. I got a big can of Hungarian paprika so I would be ready someday.

I think most soups/stews/ chili/ etc are better the second or third night.

That's a good thing though because I'm just feeding me and it's hard to make a pot of anything for one so I pretty much live on left overs.

Well, I just printed off your gumbo recipe..........I will have a crack at it.

Deer backstrap, scallops & shallot champagne sauce !

Glass of Pinot !

Oh, mercy!

I think you'll like it.

I prefer dark meat so I use thighs instead of breasts....also....since you're feeding youngsters you might want to start with one teaspoon of Cajun seasoning.....you can always spice it up a little more at the table with some hot sauce.


PS.....it's even more better if you throw in some frozen cut Okra about half way.

I have been thinking about this recipe for a while.....and Viola!....I noticed that the store has a bag of frozen cut okra for sale!

I have no idea what a frozen cut okra is......but I will pick up a bag today.

Thanks for the tips.

Okra is something used to mess up gumbo, even though gumbo is some African word for okra.

I have never seen an Okra in person. The Hutterites up here dont grow it!

You are welcome to my share of okra Jim.

Don't listen to Mathman........Steelhead told me that he's a Yankee.

Okra thickens gumbo in the same manner as a substantial addition of snot to the dish.

Pfft!

Ain't too many Yankees who have always lived south of I-20 and for the last 47 years south of I-10.

For a guy that's so level headed when it comes to Bourbon you sure don't know much about Cajun cooking.

Okra isn't slimy when cooked in Gumbo or a pot of beans.

Okra is more prevalent in Creole, rather than Cajun, gumbo. The Creole style gets tomato involved too.

Update: As I type this I'm enjoying a delicious, okra free, tomato free bowl of the Cajun style chicken, andouille and tasso gumbo I made last night. I'm so glad the office has a kitchen area.

Tonight it's Sausage stew with Zucchini and Ancini de Pepe pasta. And a big ol piece of Texas Toast.

Delicious and super easy to make.

I cut this recipe in half.....makes about four servings.

http://allrecipes.com/recipe/24036/tims-sausage-stew/

Boiled sausages and a box of macaroni and cheese.

We had baked pork chops with sides of sweet corn and spinach.