Gumbo Discussion Last Night

I have it:

1 can red sauce

1 package Weiners

potatoes

Rice

Mix red sauce, wieners and potatoes, heat and serve over rice.

:thumb:

 

is it Weiners or Wieners ?:hihi:

Yours or Mine:hihi:

 

incorrect. this had onions and celery and stuff.

 

A cat may have been added if acceptable at the time. luckily now, it is.

 

It is?

 

Sir-
With all due respect, GUMBO is probobly one of the most if probobly not the MOST revered dish created by the louisiana culture. Thus,,,,,it deserves the respect it's due.
I'm not gonna go into the history of the creation, but it is SIGNIFICANT in talking about the best dishes in Louisiana.
After alot of discussion throughout all of Louisiana for many, many, MANY, years, the biggest conflict on the basis of making the best gumbo came down to ONE significant ingrediant: the roux.
MOST great creole or cajun cooks will tell you: The darker the roux, the better the gumbo. Actually, it's a matter of taste. For the hardcore cajun cooks, dark is better. The trick is (if you want a darker roux), you gotta go until the bitter end. The last second before you burn it makes it perfect. It's a tough lesson to learn, but once you got it, you got it. My mom taught me well. Everyone who's sampled my gumbo has NEVER not asked me for more, or when I was gonna make it again (I swear).
To get to the last second before you burn it, you must immediately put the bottom of your cast iron skillet containing the roux in cold water really fast when it's at the final point of browning (and it MUST be a cast iron skillet that you inherited from your great grandmother).
Once you've mastered the above roux recipe, you put whatever suits your taste in the gumbo.
Remember, the liquid in the gumbo must be chicken broth. Also remember that a GUMBO is more liquid than not when you're serving it. Okra is optional. Personally, I prefer to NOT put Okra in my gumbo. I feel it takes away from what I'm trying to accomplish.
Here's what I recommend as proper ingrediants to a great gumbo: Chicken (boiled seperately, off the bone), andouille sausage (if you can't get it as I can't living in Pa, a good smoked sausage will do), shrimp- alot of it-don't boil it beforehand, just peel it, devein it, and throw it in), crab meat (living close to Maryland, I'm lucky in being able to have access to great crabmeat, I prefer to just use the meat, not whole crabs like my mom used to do).
Give it a try, I've NEVER had a complaint about my GUMBO (actually, I've been told it will stimulate you in ways viagra can't compare).
Damn, I think I'm making Gumbo this weekend as LSU kills Alabama.

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I am going to have to disagree with you as well Red, okra shouldnt be in gumbo at all. Its like people making tomatoe based gumbo. Hell just make a sauce if thats the case.