Chicken Gumbo, The Finale

[randy.56]

Had to go get a paper towel, to wipe my face from, all the mouth watering, great post, love gumbo!

[Troutman]

Glad to elicit such a Pavlovian response !!!

[gcdmd]

LOOOOKIN' GOOD ! ! !

Laissez les bons temps rouler.

[Troutman]

Absolutely, its Mardi Gras season, let those good times roll !!!

[Frozen Smoke]

That looks beyond delicious. I appreciate all the time you put into it. Not just the recipe but the picture taking and post write up!

[Troutman]

Thanks for the complement !!

[PaulstheRibList]

Gumbo!!!!! Great job documenting this Louisiana Fun!

[Troutman]

My pleasure Paul, you can tell I'm passionate about ya'll's food !!

[texastweeter]

fantastic writeup. do one for snapping turtle piquant, and some beignets!!!!!!!!!

[Troutman]

Bring me them turtles and I will !!!

[texastweeter]

Troutman aunt likes in Katy. I'll do that sometime!

[Henrik]

That was just about the best post I’ve read in the last year. Mind blown! Thanks so much for taking the time, awesome writeup! I’ll be cooking this soon, love cajun!

[Troutman]

Wow thanks for the compliment, I sometimes get carried away !!!

[Henrik]

I don't necessarily see that as a bad thing, especially not in here :-)

[Cheef]

THAT looks AWESOME. Gumbo done right like this is is one of the finest foods in the world.

[Troutman]

You are correct sir !!

[HorseDoctor]

Love gumbo of nearly all kinds! For certain, need to give that one a try! Thanks!!!

[Troutman]

By all means, no reason why folks in Iowa can't get their Cajun on !!!

[smokenoob]

Outstanding! No wonder Jimmy Buffett will play for gumbo!

[Troutman]

I think the Parrothead would play for just about anything drinkable or eatable .....

[smokenoob]

So true! I took a gumbo cooking class from his sister Lulu long ago when she had a place on the bayou in AL. I have CRS so your awesome writeup will help me focus...

[BBQ4fun]

Now that is an awesome post. That is how to detail a recipe, for sure. And to include the history takes it to a whole other level.

I'm a huge gumbo lover and admirer of all the great history of all the cultures settling in the Louisiana area and their amazing cuisines! For a long time I've wanted to make some authentic Louisiana gumbo. Last week my wife and I finally got around to doing it. The recipe was very similar to yours with all the different individual processes then all coming together. It turned out very very good.

I can't wait to do it again and will certainly look to gain a few tips from your great writeup. Thanks for taking the time. Well done indeed!

[Troutman]

Thank you for the kind words. Glad to see another lover of Cajun cuisine. Hope to see a post from you !!

[Troutman]

I'm bumping this forward as a nominee for the AamzingRibs cook book. Hopefully it makes the grade, if not then at least I tried

[Skip]

Looks wonderful!

[Baltassar]

If this doesn't make the grade I'm not sure what the rest of us have to hope for.

[jgreen]

Great write up and great looking gumbo. Not much cooking like that done up in Canada but I may have to change that, or just take a trip to New Orleans.

[Willy]

Great write-up! I love the fact that you add 'maters; it seems like all too few gumbo recipes call for them. I always add 'em to my gumbos, which often include duck and ALWAYS include andouille. I do commit the heresy of using red bells in place of green ones in my trinity.

[EdF]

I'm starting to get itchy to make some andouille. I'll never forget the first time I had it in France. I think there were intestines on the inside, but it was amazing!

[TripleB]

Troutman - That was a great write up. I love making Gumbo and probably make it 2-3 times a year. Paul Prudhomme's Gumbo recipe is my base and have modfied it a bit over the years. I am from the South, but Southern California that is and I have to say I hate Okra, because of the slime. But your method of cooking the okra with tomatoes is something I never heard of before. I will have to try that. I make a really deep and rich chicken broth that adds a lot of flavor and add homemade andouille sausage (though Comeaux's andouille sausage is pretty darn good and better than mine). Unfortunately the wife is allergic to shellfish, so I rarely ever get to add shrimp or crawfish.

Thanks again. Really enjoyed it.

[EdF]

Too bad about the shellfish! But a man's gotta do what a man's gotta do!

[JeffJ]

Fantastic write-up. I don't use okra or canned tomatoes when I make it, although I am now considering adding the tomatoes after reading your review.

[Mr. Bones]

Both, here...