Hay Jolly!

[George K]

Seen on X...

[Jolly]

[Mik]

Bring. It. On.

[Jolly]

Any damn fool that can make a decent roux, can make a decent chicken and sausage gumbo (given decent sausage).

Now, show me someone that can make a good gaspergou stew, a lemonfish courtbuillon, turtle sauce piqua and a brown grillades & gravy...Then, we'll talk.

[Aqua Letifer]

@Jolly said in Hay Jolly!:

Any damn fool that can make a decent roux, can make a decent chicken and sausage gumbo (given decent sausage).

Gotta add in shrimp and tomatoes.

Just messin'. Although that is how I was taught to make gumbo—from my uncle, who spent a very long stretch of time on tugs in New Orleans. His recipe came from there.

[Mik]

Just had grillades and gravy for the first time. Delicious.

[Jolly]

@Mik said in Hay Jolly!:

Just had grillades and gravy for the first time. Delicious.

Red or brown gravy?

[Jolly]

@Aqua-Letifer said in Hay Jolly!:

@Jolly said in Hay Jolly!:

Any damn fool that can make a decent roux, can make a decent chicken and sausage gumbo (given decent sausage).

Gotta add in shrimp and tomatoes.

Just messin'. Although that is how I was taught to make gumbo—from my uncle, who spent a very long stretch of time on tugs in New Orleans. His recipe came from there.

Shrimp is fine, but I knew you were talking New Orleans when you wrote "tomatoes". Creoles put tomatoes in everything. If they could get away with it, they'd probably put tomatoes in banana pudding.

[Jolly]

BTW making a good seafood gumbo is a higher art. Not only to cook it, but to store it. If a seafood gumbo goes into a refrigerator too hot, it ruins it. Has to be just right.

Shrimp, crab, oysters, maybe some scallops...It's all good eating.