Aldeer.com Forums Alabama Deer Talk Aldeer General Forum Haloween Dinner

Mmm mmm. A little gumbo for you all to drool over!!

Yes please!

Whew, that looks good. I had to work today and the family isn't home from the Auburn game. I wish I hadn't opened this thread and looked at that picture. I am about to eat a pot pie with a Budweiser and you just ruined it.

Looks good. I'm having chili and fire crackers.

That looks absolutely delicious.

That looks good!

My Halloween dinner was a chicken finger plate from zaxbys lol. That gumbo looks delicious

I'm not going to ruin your supper and tell you what that gumbo reminds me of.

No okra in da gumbo please

Real gumbo has okra in it

The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.

It's not gumbo without okra. That is called soup.

I was born and raised in south Louisiana and have ate gumbo my whole life with or without okra. Seafood gumbo = okra. Sausage or z'herbes gumbo = no okra. Theres tons of traditional cajun gumbos that are made without a traditional roux as well.

Ok, I grew up in south MS and have never heard of this. I have heard of no okra but no roux?!? Please expand. Not saying you are wrong at all, I am actually interested in said recipes. All of my gumbo, creole, etoufee, etc. starts with a nice roux

I misspoke its not cajun but old creole recipes without roux.

link
Lafcadio Hearn’s La Cuisine Creole, published in 1885, contains recipes for several gumbos made from a variety of ingredients—chicken, ham, bacon, oysters, crab, shrimp, and beef, among them. Some of the recipes are made with okra, others with filé. Although there is no mention of a roux in any of the recipes, some of them call for the addition of flour or browned flour as a thickener.
The Creole Cookery Book, published by the Christian Woman’s Exchange of New Orleans in 1885, calls gumbo making an “occult science” that “should be allowed its proper place in the gastronomical world.” A New Orleans gumbo, the book maintains, “can be made of scraps of cold meat or fowl, a few oysters, crabs or shrimps, and, with a couple of spoonfuls of well cooked rice, is a very satisfying and economical dinner.” The editors include several recipes for gumbo, one of which incorporates filé (spelled “fillet” in the book). Some of the recipes are made with various greens and herbs, but, curiously, there is no mention of okra as a gumbo ingredient, although the book includes three recipes for okra soup.

I wasnt saying that you shouldn't start the gumbo without a good dark roux to me that would be blasphemy, but when someone says gumbo is called soup without okra thats 100% wrong.

It tasted 10x better than it looked too. Me and Lefthorn held the front porch down last night, swallowing down about three bowls of gumbo, while the kids went trick or treating. Can't wait to get into the leftovers he sent home with me.

I wasnt knockin lefthorns gumbo thats worth fighting over. Just stating I prefer it without okra even when its cooked right with okra and not slimy

That looks dad gum good

Not to bragg, well maybe just a little, I make one hell of a rouxless gumbo with wild duck or geese. Made a many okra gumbos also but never where the okra wasn't smothered down in an old black pot with onions and rotell. Not knocking your gumbo, just never seen one cooked like that. I would be dang willing to try it tho. If you can put pork ribs and corn in gumbo, you can put raw okra.