MagicMediwana
Well-Known Member
My big brother lives in Baton Rouge. The first thing I ask for when I get to visit is boudin! Yumm!!!
Cajuncelt's Spring 2015 Grow - Blue Dream - Bubba Kush - Critical Cure - Etc
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UncleCannabis
New Member
I suddenly have a craving for boudin, cracklin, and an ice cold Dr. Pepper.
Johnson's Boucaniere in Lafayette Louisiana and Rockys boudin and cracklin in breaux bridge.... I've made a list of food stops in various parts of America... Don't know If I will ever get out of Texas though, with all the bbq.... Oh wait, No pot in Texas, right? What's the next best place for bbq? lol....
UncleCannabis
New Member
I'll have to pay a visit to those 2 places next time I return to God's Country.
My favorite places for heart healthy food in order of preference:
Legnon's Boucherie - New Iberia (their crawfish boudin is off the chain!!)
Poche's - Breaux Bridge
Best Stop - Scott/Maurice area
My favorite places for heart healthy food in order of preference:
Legnon's Boucherie - New Iberia (their crawfish boudin is off the chain!!)
Poche's - Breaux Bridge
Best Stop - Scott/Maurice area
Dennise
Well-Known Member
Memphis, TN... No legal pot there either but I bet I could help ya out on that side of the world...
....
Dennise
Well-Known Member
My fella used to live in New Iberia... many years ago but not many folks even know where it is.... their gumbo is off the charts too....
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- #987
CajunCelt
New Member
Y'all are killing me.
Haven't missed it till now... thanx. Lol.
New Iberia?! My family's from Breaux Bridge, New Iberia, St. Martinville.... All of Bayou Teche really.
Hell, we're practically cousins D!
Good grief, I'm craving fried boudin balls with a Dixie beer now. Y'all are just wrong.
Haven't missed it till now... thanx. Lol.
New Iberia?! My family's from Breaux Bridge, New Iberia, St. Martinville.... All of Bayou Teche really.
Hell, we're practically cousins D!
Good grief, I'm craving fried boudin balls with a Dixie beer now. Y'all are just wrong.
Dennise
Well-Known Member
Yea... that's why my french is so good... lol... My mom's dad was a french Canadian that ended up an orphan in Louisiana.... so hey... maybe we are... He used to tell me some pretty wild stories...:
:....
lol... My mom's dad was a french Canadian that ended up an orphan in Louisiana.... so hey... maybe we are... He used to tell me some pretty wild stories...::....
Memphis, TN... No legal pot there either but I bet I could help ya out on that side of the world...
Well you know I'll be travelling through Memphis...I think it's illegal for travellers not to... Your gotta pay your respects to the king... And also see how royalty lived, lol... And now your telling me it also has Dennise and BBQ...
- Thread starter
- #990
CajunCelt
New Member
Oh man. Texas BBQ.
The best places are in the Hill Country, Austin & of in North Texas... the Crazy Eight.
Franklins is still awesome.
- Thread starter
- #991
CajunCelt
New Member
Well, got my Autos going. I'll start a new thread for them.
This one went left of center many moons ago. Lol.
This one went left of center many moons ago. Lol.
OK ALREADY!
Someone PM me a good Southern recipe for gumbo; I'm sure it'll be better than what I did from an online recipe & what is boudin?
Someone PM me a good Southern recipe for gumbo; I'm sure it'll be better than what I did from an online recipe & what is boudin?
Oh boy... Umm can I jump on that p/m bandwagon Reg? I can swap with a platypus chowder recipe..
.... Would love an authentic gumbo recipe though..- Thread starter
- #994
CajunCelt
New Member
Just know that it's got to be Cajun/Louisiana gumbo.
There's a big difference in southern/country cooking and Cajun/Creole/Louisiana cooking.
It's kinda like the difference in eating an authentic Italian, New York pizza and eating a pizza with Cheezit on it in Philly.
Same concept, but 2 different worlds.
Boudin is a Cajun sausage. It's rice, pork anything stuffed in anything from the intestines to butcher's wrap.
Best eaten at Gran Mere's house, my dad's, or some place on the side of the road that doesn't cater to yankee tourists.
Gumbo is complicated believe it or not. Nobody outside of Louisiana can make it right cause it's all about the roux.
If you can't make the roux, you can't make the gumbo. It's just soup without it.
So, make sure you get how to make the roux first. Most all Cajun food is made with the roux & the Trinity.
Good grief. I'm starving again.
There's a big difference in southern/country cooking and Cajun/Creole/Louisiana cooking.
It's kinda like the difference in eating an authentic Italian, New York pizza and eating a pizza with Cheezit on it in Philly.
Same concept, but 2 different worlds.
Boudin is a Cajun sausage. It's rice, pork anything stuffed in anything from the intestines to butcher's wrap.
Best eaten at Gran Mere's house, my dad's, or some place on the side of the road that doesn't cater to yankee tourists.
Gumbo is complicated believe it or not. Nobody outside of Louisiana can make it right cause it's all about the roux.
If you can't make the roux, you can't make the gumbo. It's just soup without it.
So, make sure you get how to make the roux first. Most all Cajun food is made with the roux & the Trinity.
Good grief. I'm starving again.
UncleCannabis
New Member
UncleCannabis' Authentic Cajun Gumbo Recipe
Ingredients -
1 Small bag of all purpose flour
2 cups of cooking oil of your choice (vegetable oil works well)
4 to 6 links of andoullie cajun sausage (Richards or Savoies brand if you can get it). Can substitute with regular smoke sausage if needed.
6 to 8 chicken legs
3 large onions (chopped)
2 green belle peppers (chopped)
8 cloves of garlic (chopped or minced)
1 bunch of green onions (chopped)
1 bunch of parsley (chopped)
3 cups of long grain white rice
Seasonings -
Salt
Red Pepper
Black Pepper
Gumbo file' (ground sassafras leaves) or can substitute with dry crushed cannibis
Equipment =
1 large pot with lid (tall pot works best)
1 medium to large cast iron skillet (regular skillet will work if needed)
1 stirring spoon
Begin by filling the large pot about 1/3 full of water (about 1 to 2 gallons) and put on medium-high stove setting and bring to a slow boil.
While the water is heating in the large pot you can use this time to make a roux. The roux is the magic ingredient.
Roux -
1. Pour about 2 cups of cooking oil into a cast iron skillet and set stove setting to medium-high.
2. Allow the oil to get hot but not smoking hot.
3. Once oil is hot begin by adding about 1 1/2 cups of flour and immediately stir in.
4. **Once step 3 begins you cannot leave the stove and cannot stop stirring for more than a few seconds otherwise the roux will burn. If the roux burns it's game over. This is very important.
5. Keep adding flour about 2 tablespoons at a time and stirring it in well until the mix has a medium to thick consistency. Not too soupy and not too dry. Difficult to explain. DON'T STOP STIRRING!!
6. Once your roux mix has reached a consistency where it's not too thick and not too soupy continue to cook and stir on medium-high heat until it begins to turn a light to medium brown color. **Do not allow it to get too dark otherwise it will burn (roux will continue to cook for a few minutes after being removed from the stove).
7. If your mix becomes too thick you can add more cooking oil and cook a little longer. If too thin, add more flour and cook a little longer. Just make sure that these adjustments are made while cooking (before it turns brown).
8. Once the mix begins turning brown turn the stove off but continue to stir for at least 3 to 4 minutes or until it cools a bit. Do not skip this step or it will burn.
9. Once it cools a bit it can be warmed up and cooked more if a darker color is preferred. Some prefer a gumbo with a dark roux, others prefer a light color roux. It does affect the taste and is a matter of preference but both are really tasty.
10. Roux complete.
Now for the gumbo.
The water in the large pot should be at a slow boil by now.
1. Add about 1 to 2 tablespoon of salt to the water.
2. Begin slowly adding roux to the water a few tablespoons at a time while stirring in. Add slowly. You will continue to add, stir, wait, add, stir in, wait until the water becomes a bit thick like a rich soup but not as thick as a chowder.
3. Allow roux and water to slow boil for about 30 minutes with lid off. Stir every 5 minutes or so.
4. Cut up sausage links into slices and add to the gumbo pot.
5. Add garlic, onion, and bell pepper to the gumbo pot and stir in well.
6. Add seasoning to taste. (A real cajun gumbo has a bit of fire under the hood)
7. Add lid to the pot and lower stove setting to low. Allow to simmer on low heat for about 30 to 45 minutes.
8. Add chicken legs. Allow to simmer on low heat for about 1 hour.
9. Add chopped green onions and parsley. Allow to simmer for about 20 to 30 minutes.
10. Turn off stove and allow to cool for about 1 hour before eating.
Serve over steamed white rice. Add gumbo file and seasoning to taste.
Goes really well with a potato salad or candied yams.
Gumbo and wine are also a match made in heaven for those who enjoy a glass of wine with a dinner meal.
Enjoy!!
Ingredients -
1 Small bag of all purpose flour
2 cups of cooking oil of your choice (vegetable oil works well)
4 to 6 links of andoullie cajun sausage (Richards or Savoies brand if you can get it). Can substitute with regular smoke sausage if needed.
6 to 8 chicken legs
3 large onions (chopped)
2 green belle peppers (chopped)
8 cloves of garlic (chopped or minced)
1 bunch of green onions (chopped)
1 bunch of parsley (chopped)
3 cups of long grain white rice
Seasonings -
Salt
Red Pepper
Black Pepper
Gumbo file' (ground sassafras leaves) or can substitute with dry crushed cannibis
Equipment =
1 large pot with lid (tall pot works best)
1 medium to large cast iron skillet (regular skillet will work if needed)
1 stirring spoon
Begin by filling the large pot about 1/3 full of water (about 1 to 2 gallons) and put on medium-high stove setting and bring to a slow boil.
While the water is heating in the large pot you can use this time to make a roux. The roux is the magic ingredient.
Roux -
1. Pour about 2 cups of cooking oil into a cast iron skillet and set stove setting to medium-high.
2. Allow the oil to get hot but not smoking hot.
3. Once oil is hot begin by adding about 1 1/2 cups of flour and immediately stir in.
4. **Once step 3 begins you cannot leave the stove and cannot stop stirring for more than a few seconds otherwise the roux will burn. If the roux burns it's game over. This is very important.
5. Keep adding flour about 2 tablespoons at a time and stirring it in well until the mix has a medium to thick consistency. Not too soupy and not too dry. Difficult to explain. DON'T STOP STIRRING!!
6. Once your roux mix has reached a consistency where it's not too thick and not too soupy continue to cook and stir on medium-high heat until it begins to turn a light to medium brown color. **Do not allow it to get too dark otherwise it will burn (roux will continue to cook for a few minutes after being removed from the stove).
7. If your mix becomes too thick you can add more cooking oil and cook a little longer. If too thin, add more flour and cook a little longer. Just make sure that these adjustments are made while cooking (before it turns brown).
8. Once the mix begins turning brown turn the stove off but continue to stir for at least 3 to 4 minutes or until it cools a bit. Do not skip this step or it will burn.
9. Once it cools a bit it can be warmed up and cooked more if a darker color is preferred. Some prefer a gumbo with a dark roux, others prefer a light color roux. It does affect the taste and is a matter of preference but both are really tasty.
10. Roux complete.
Now for the gumbo.
The water in the large pot should be at a slow boil by now.
1. Add about 1 to 2 tablespoon of salt to the water.
2. Begin slowly adding roux to the water a few tablespoons at a time while stirring in. Add slowly. You will continue to add, stir, wait, add, stir in, wait until the water becomes a bit thick like a rich soup but not as thick as a chowder.
3. Allow roux and water to slow boil for about 30 minutes with lid off. Stir every 5 minutes or so.
4. Cut up sausage links into slices and add to the gumbo pot.
5. Add garlic, onion, and bell pepper to the gumbo pot and stir in well.
6. Add seasoning to taste. (A real cajun gumbo has a bit of fire under the hood)
7. Add lid to the pot and lower stove setting to low. Allow to simmer on low heat for about 30 to 45 minutes.
8. Add chicken legs. Allow to simmer on low heat for about 1 hour.
9. Add chopped green onions and parsley. Allow to simmer for about 20 to 30 minutes.
10. Turn off stove and allow to cool for about 1 hour before eating.
Serve over steamed white rice. Add gumbo file and seasoning to taste.
Goes really well with a potato salad or candied yams.
Gumbo and wine are also a match made in heaven for those who enjoy a glass of wine with a dinner meal.
Enjoy!!
UncleCannabis
New Member
A real cajun gumbo does not contain tomato or celery.
The type of gumbo that contains tomato and celery is called a creole gumbo which is more commonly found in the New Orleans area. This IMHO is not real gumbo. I call it NOLA soup.
The type of gumbo that contains tomato and celery is called a creole gumbo which is more commonly found in the New Orleans area. This IMHO is not real gumbo. I call it NOLA soup.
Thanxx Unc. I've already blogged and will bookmark that recipe when I get home; about as detailed as one can ask for.
UncleCannabis
New Member
No problem and your very welcome B A R. PM me if you need any further guidance with making the roux.
- Thread starter
- #999
CajunCelt
New Member
Have we earned the platypus recipe yet? And...where do you get platypus?
Platypus chowder, its a duck and fresh water fish chowder lots of platypi in river where I'm from.. Strangest looking creature, and weird make up. Egg laying mammal, for starters.. It's kinda like a beaver and a duck had babies and sent them to Australia, lol...
lots of platypi in river where I'm from.. Strangest looking creature, and weird make up. Egg laying mammal, for starters.. It's kinda like a beaver and a duck had babies and sent them to Australia, lol...