What did you have for dinner II?

#7,008
#7,008
Made chicken jambalaya for the guys at our volunteer fire house tonight and of course I used Andoille sausage and as always copious amount of Louisiana hot sauce on the side. Fairly rural place where i live and probably 3/4 of the guys had never had it before. Got some Cajuns in the making the now lol.
 
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#7,009
#7,009
bag12day said:
Made chicken jambalaya for the guys at our volunteer fire house tonight and of course I used Andoille sausage and as always copious amount of Louisiana hot sauce on the side. Fairly rural place where i live and probably 3/4 of the guys had never had it before. Got some Cajuns in the making the now lol.
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What kind of Andoille do you prefer?
 
#7,010
#7,010
Go aeiou said:
What kind of Andoille do you prefer?
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Aight loaded question...Savoies if I'm ordering bulk online from Cajun Grocer, Zatarains if just buying local at Food Lion in Virginia in a pinch, Hebert's specialty meats in Gonzales LA when I'm down there (not often anymore), and my personal favorite Oak Grove Smokehouse seasoning package to do my own grind, stuffing and hickory smoking ( on the agenda later in the spring with a heritage hog I have a friend raising in Western NC.
 
#7,011
#7,011
Since my wife and son were gone over weekend, I made me a chicken and sausage gumbo. She won't let me make cause I don't get roux right according to her. One must be very patient. well, I got gun shy and ended up with a blonde gumbo, instead of a dark caramel one. flavor was coming on, but not quite there. So, I made another small roux and let it get darker and cooked it in and improved my gumbo greatly. Once you get the roux right, the rest of the gumbo is super simple. But, you have to let it get dark brown without burning. I needed the practice on my roux. I'm getting there. A great alternative is Carey's roux powder. Hard to tell the difference.
 
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#7,012
#7,012
bag12day said:
Aight loaded question...Savoies if I'm ordering bulk online from Cajun Grocer, Zatarains if just buying local at Food Lion in Virginia in a pinch, Hebert's specialty meats in Gonzales LA when I'm down there (not often anymore), and my personal favorite Oak Grove Smokehouse seasoning package to do my own grind, stuffing and hickory smoking ( on the agenda later in the spring with a heritage hog I have a friend raising in Western NC.
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Good stuff.

One of my favs is boudain, and it's hard to get a good one unless you are on site in Louisiana. What you get in the grocery stores is OK, but not quite there. What walmart sells is not bad if you grill it instead of boiling.

If anyone has access to a Bubba Gandy Seafood, they have decent stuff. Wan't impressed with the frozen gumbo, ettoufe, or boudain they bring in. Was supposed to be from the place in LA to get that stuff, but it wasn't on par. But, they carry home made Andoulle, and all kinds of exotic cajun meats. Turtle, smoked paddle fish, gator, etc, as well as super fresh, never frozen seafoods and fish. they are expensive though.
 
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#7,013
#7,013
GVF said:
Since my wife and son were gone over weekend, I made me a chicken and sausage gumbo. She won't let me make cause I don't get roux right according to her. One must be very patient. well, I got gun shy and ended up with a blonde gumbo, instead of a dark caramel one. flavor was coming on, but not quite there. So, I made another small roux and let it get darker and cooked it in and improved my gumbo greatly. Once you get the roux right, the rest of the gumbo is super simple. But, you have to let it get dark brown without burning. I needed the practice on my roux. I'm getting there. A great alternative is Carey's roux powder. Hard to tell the difference.
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Emeril always says 2 beers to make a roux.
I’m a slow drinker so it only takes me one. I love making gumbo. We go to the farmers market in the summer to buy okra and freeze it for winter. Such a game changer!
 
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#7,015
#7,015
SpecialKVolfan20 said:
Emeril always says 2 beers to make a roux.
I’m a slow drinker so it only takes me one. I love making gumbo. We go to the farmers market in the summer to buy okra and freeze it for winter. Such a game changer!
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Okra is city gumbo. My wife would not approve. Taste wise, I do like slipping in gumbo file though.
 
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#7,018
#7,018
The Slidel natives who used to run a cafe the next town over kept me in proper boudin. Sadly, they've moved on. I've lost my connection.
 
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#7,021
#7,021
Tin Man said:
The Slidel natives who used to run a cafe the next town over kept me in proper boudin. Sadly, they've moved on. I've lost my connection.
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You don't even know how to say it right its booodaan, no wonder them folks left, dey was embarrassed. Like him or not Coach O always makes me laugh cause he reminds me of some of my moms folks from South LA.
 
#7,024
#7,024
Pan-fried perch filets
Stir-fried baby book choy with garlic and ginger

The perch was from Harris Teeter, and I don’t know if it’s freshwater (true perch) or ocean (something else, maybe Pacific red perch), but the label said “from CA, wild-caught”, so I’m guessing ocean “perch”? Whatever it was, it was great, and at $7.99/lb, I’ll be buying more.

1582072118953.jpeg
 
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#7,025
#7,025
VolNExile said:
Pan-fried perch filets
Stir-fried baby book choy with garlic and ginger

The perch was from Harris Teeter, and I don’t know if it’s freshwater (true perch) or ocean (something else, maybe Pacific red perch), but the label said “from CA, wild-caught”, so I’m guessing ocean “perch”? Whatever it was, it was great, and at $7.99/lb, I’ll be buying more.

View attachment 262245
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Bring me that bok choy!!!

Man I love that stuff. Don't buy it nearly often enough.
 
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