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.
To: Patriot1259
1 cup bacon drippingsThat'll make the ol' arteries look like a lava lamp...
2 posted on
08/05/2009 2:35:56 PM PDT by
dirtboy
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
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?
To: Patriot1259
1 package frozen okraOkra is one reason why I left Louisiana for Rhode Island.
9 posted on
08/05/2009 3:01:24 PM PDT by
fso301
To: Patriot1259
10 posted on
08/05/2009 3:03:31 PM PDT by
jonrick46
(The Obama Administration is a blueprint for Fabian Socialism.)
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!)
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!
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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