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Passed down for generations in Louisiana, Mississippi and now Texas, this is a favorite recipe and can be served as a side soup or an entire meal unto itself.
1 posted on 08/05/2009 2:30:35 PM PDT by Patriot1259
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To: Patriot1259
1 cup bacon drippings

That'll make the ol' arteries look like a lava lamp...

2 posted on 08/05/2009 2:35:56 PM PDT by dirtboy
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To: Patriot1259

Good stuff.

Where’s the gumbo file powder? I don’t see it in the recipe.


3 posted on 08/05/2009 2:39:39 PM PDT by ThirdMate
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To: Patriot1259
The key is in the roux. If you dont get that right, you're in trouble, start over. Most recipies call for pork sausage, chicken broth, and crab meat in place of the beef stuff and chicken. But, all gumbo is good and this one sounds good to me. My wife makes chicken gumbo, minus all the sea food. That is good too. Over a bed of hot rice!!!! mmmmmm......

You know what they say in La.?
Honey, I got the rice cooking, what do you want for supper?

6 posted on 08/05/2009 2:51:44 PM PDT by rightly_dividing
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To: Patriot1259
1 package frozen okra

Okra is one reason why I left Louisiana for Rhode Island.

9 posted on 08/05/2009 3:01:24 PM PDT by fso301
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To: Patriot1259

Now I’m hungary!


10 posted on 08/05/2009 3:03:31 PM PDT by jonrick46 (The Obama Administration is a blueprint for Fabian Socialism.)
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To: Patriot1259

How can a thread about gumbo end up having one of its comments removed?? LOL


11 posted on 08/05/2009 3:03:51 PM PDT by nralife (Sarah doesn't know it's a damn show! She thinks it's a damn fight!)
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To: Patriot1259
One thing about gumbo and jambalaya, substitution works. Many people use whatever is available. Some like oysters in gumbo, some dont, same with Okra, chicken, and sausage.

I am getting hungry, I think that I will pull a container of gumbo out of the freezer, and get the rice cooking!

14 posted on 08/05/2009 3:09:07 PM PDT by rightly_dividing
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To: Patriot1259
I have a gumbo recipe that the family loves. I simmer a picnic ham until the meat falls off the bone. I remove it from the pot and throw in a chicken and do the same to it. In a fry pan I cook a chopped onion and then throw in couple of cans of cooked tomatoes. When the chickens done both the ham and chicken gets chopped up and added back to the broth along with the vegetables,two bags of okra and two bags of shrimp. I then season it with the file to taste and serve it over rice. The chicken takes on a very tasty smokey flavor after cooking in the ham juice. I got the recipe from some country cookbook in a souvenir shop.
23 posted on 08/05/2009 3:19:33 PM PDT by linn37 (wake me when its my turn to be Jim Thompson or whatever his name is)
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