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Plus, roast tatties.
Roast what?? Oh, TATTIES. I thought you said ... uh ... hey look, kids, a deer!
Plus, roast tatties.
We're as Yankee as they come, New England Yankee actually, and there's no oysters that I know of in Auntie's mix (Mom is allergic). Lots of croutons and spice are involved, fresh bread, and a few other things. Goes great with gravy and mashed yams.Yes, but which stuffing? In our house, anything that comes out of a box or a bag is NOT stuffing. Stuffing is 2/3 cornbread, 1/3 white bread with lots of sage, onions and celery. Period.
None of this Yankee oyster stuffing stuff for us, thank you no.
Y'all ever heard of milk stuffing--soak the cornbread or bread croutons in milk?
It's in a lot of my antique American and British pre-1900 cookbooks.
Huh-uh, but that's how my mom's side fried everything. Fried chicken, okra, etc. Always milk. I don't know if that's unusual or not - I don't look up fried food recipes.
My mom and her kin used buttermilk, and cornmeal.
In Maine, they used crackermeal; which is also good, but it was new to me. It's crushed crackers; matzo works too.
I love fried okra; can't stand it in any other way, and loathe detest and abhor picking it.
I've always wanted to try gumbo. My husband is deathly allergic to sea food and iodine. I myself love seafood which puts a crimp on my ability to eat it. Ah, sacrifices made out of love.
Can someone describe the dish?
You can put in okra, but then you have to listen to my lecture on how okra is the booger of the vegetable world, and it's just not worth it, trust me.
OK, it starts off with a roux made with gumbo filé, which is green and mucky and made from sassafras. Then you boil up all the fish heads and shrimp shells you've been saving all year (or you buy fish stock at the store, but it's not as good). Then you clean and cook a bunch of dungeness and/or blue crabs and shrimp too. Then you cook up the stew and throw in some sausage (hot links!) and a few veggies. Yum! Oysters are cooked separate and they go in right before you eat it, otherwise they kind of disintegrate.
At this point gumbo is a slightly alarming bile green color. I noticed that the color was distressing to people not of creole descent, and now she adds tomatoes to make it a sort of murky red color more associated with tasty stews. But it's better without! You can put in okra, but then you have to listen to my lecture on how okra is the booger of the vegetable world, and it's just not worth it, trust me.
I don't think this helped much. I have no idea what a roux is or a gumbo filet.
I do live in Utah so Gumbo does not exist here unless probably up state where the restaraunts are.
LOL! Gumbo filé is a brownish powder you can find in the spice aisle at the grocery store. A roux is flour+fat, that you cook up in a pan, it forms the base and thickens lots of different sauces (especially in french cooking, thus the frenchy name). You might have a hard time making it in Utah but you could probably do it with frozen shellfish or something. It's my partner's family recipe of secret deliciousness, but the most similar recipe comes from here: http://www.amazon.com/dp/0394752759/?tag=absolutewritedm-20
Our people are far enough removed from Louisiana that we call too many things gumbo, but you can find some good chicken gumbo recipes, I think. Sausage and chicken... mmmm. Always use a roux though. I don't know what it'd be without a roux, but it won't be close.
Kitty, that is some seriously proper gumbo! I bow to y'all I can catch and clean blue crab like nobody's business if y'all ever need help at dinner
Kitty, that is some seriously proper gumbo! I bow to y'all I can catch and clean blue crab like nobody's business if y'all ever need help at dinner
Thanks for letting me know it's possible with other meats, I'll have to check it out. I'll also see if there's a substitute recipe for roux as I know we can't get it here.
Thanks for letting me know it's possible with other meats, I'll have to check it out. I'll also see if there's a substitute recipe for roux as I know we can't get it here.
Thanks for letting me know it's possible with other meats, I'll have to check it out. I'll also see if there's a substitute recipe for roux as I know we can't get it here.
Yay! My sweetie takes a pot lid in one hand to use as a shield (for real) and goes after the crabs with kitchen tongs, shouting things like, "He's got ahold to the faucet! He doesn't want to die! I'm sorry, brother, but you're goin' in the pot!" I'm going to take pictures this year because it's extremely amusing. The blue crabs are little, but they're feisty!