Posted on 05/19/2016 3:12:01 PM PDT by BBell
New Orleans and the state government prepared to go to war over control of the city in the summer of 1934. At 10 o'clock one Monday night that July, as Sen. Huey Long sat in his suite atop the Roosevelt Hotel, National Guardsmen under his control broke down the doors of the registrar of voters office across Lafayette Square from City Hall.
The heavily armed forces searched and surrounded the building. Snipers trained their guns on the office of Mayor T. Semmes Walmsley, a former political ally of Long who was now his bitter adversary.
A tense standoff ensued. Long, claiming corruption was rampant in the city, stationed an estimated 2,500 forces in New Orleans, some at the Soule Building, where the voter registration office was located, and others to Jackson Barracks. Meanwhile, the city deputized a force of about 500 special police officers, armed them with submachine guns and stationed them outside City Hall.
Long, whose mayoral candidate (the editor of Long's propaganda mouthpiece) had lost the election that January, was trying to strip Walmsley of power over the police department and to establish his own tax assessment entity. From Long's hotel suite, Gov. O.K. Allen issued an order declaring "partial martial law," claiming some New Orleanians had tried to vote with ballots filled out by city employees and had threatened violence if their votes were not counted. A new election was scheduled for September, and Long didn't want to lose.
"What's all the fuss about?" Long said to a reporter for The New York Times in an interview from his hotel suite. "Hasn't the governor got a right to protect a state office with the militia if he wants to? Who's going to stop him?"
Walmsley denounced Long's attempted power grab as despotic, likening him to Hitler and appealing
(Excerpt) Read more at nola.com ...
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I usually stir it in a 70 year old cast iron skillet from my south Mississippi grandma who’s long since gone for at least 45 min
Till its nutty and dark just short of burning...dark Ox blood color
I’ll use Savoies in the jar later if I didn’t start with enough roux
That’s my gumbo and I’m sticking to it
I have a cast iron pot that has been in the family since they were exiled from Nova Scotia. It originally had legs on the bottom for cooking directly over coals and a top with an inch and a half lip extending upward so you could place coals on top...the original convection oven. The legs had been cut off when they started cooking on a stove...but the bottom of the pot is very uneven so it cooks best on a gas stove, or better: directly over a wood fire...preferably oak with a few pieces of pecan or black cherry for aroma so your neighbors know to drop in for a visit.
That sounds great
Most folks more than 150 miles north of the Gulf don’t make good gumbo or creole or red beans and rice and so forth
It’s too light..done too fast
I’ll see gumbo that looks like chicken and rice with tan graavy....
You can put almost any meat or seafood in a good roux and the trinity and it’s nice
You two are making me famished.
Thanks for the history lesson. I’ve tried to find info on Huey Long and family since a friend of mine just told me she was related to him.
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