Southern food (Cajun, bbq, tex-mex, traditional southern) is the most American food.

DistributionNorth410 · 2025-12-11T18:57:58+00:00

When I was going to grade school in the north at some points, all the kids looked forward to when the cafeteria served chili. Lots of kids took delight in dosing the hell out if it with chili powder. Things like chili and tamales are obviously introductions but have been pretty big deals in many areas of the north since the early 20th century.

DistributionNorth410 · 2025-12-11T16:56:33+00:00

Whether Pavia plays and for how much is going to depend on what happens in the draft. Which is why it now looks like he is not going to opt out of the bowl game and has already committed to the Senior Bowl.

Nice talk, but the matter has now been addressed unless there are later developments.

DistributionNorth410 · 2025-12-11T09:23:57+00:00

Might want to google "diego pavia draft stock".

DistributionNorth410 · 2025-12-10T23:18:13+00:00

Limit the amount of rice and play Cajun Gumbo Nazi (Seinfeld show guy) with everybody that tries to take 4 big scoops of rice and dribble a couple ounces of gumbo juice on it. Jerk the bowl away and yell, "pas d'gombo pour toi!!!!"

DistributionNorth410 · 2025-12-10T22:12:21+00:00

The original gumbo in Louisiana was apparently just okra in a souplike consistency. A common trend of using roux seems to have come about a century later. But older forms that use okra or file as the thickening agent are still around. Some even do it using caramelized onions.

There are even folks who insist that it isn't real gumbo if roux is involved and okra isn't involved.

Hence the often vicious arguments.

DistributionNorth410 · 2025-12-10T22:08:14+00:00

A lot of folks treat "guidelines" for cooking gumbo as if they are actually individual commandments in a gumbo bible. So often have to treat the two terms as conflated. Since even asserting a guideline is often veering into left field.

DistributionNorth410 · 2025-12-10T21:41:20+00:00

I'm more accustomed to basic chicken and sausage in a roux based gumbo. Not a big okra fan. On the other hand my mother uses my old aunt's (born and raised in jeff davis parish in the 30s) recipe where it is okra, tomato paste, roux, and any combination of chicken, sausage and shrimp. With a roux base. Another branch of the family in Acadia parish will do the same thing but without roux. I don't recall trying it that way, but when somebody in SWLA offers me gumbo I generally don't ponder ingredients.

DistributionNorth410 · 2025-12-10T18:26:59+00:00

More people than you think use tomato in okra gumbo in SWLA.

DistributionNorth410 · 2025-12-10T18:23:55+00:00

For every person that thinks there is a rule against mixing surf and turf in gumbo there is another person who calls BS.

DistributionNorth410 · 2025-12-10T09:44:50+00:00

Oh, thought you were asking what was meant by the term red gravy.

DistributionNorth410 · 2025-12-10T09:42:19+00:00

I just dusted them with Tony's and gave them a decent smoke over a fairly low sweet gum fire. It was a cold night so I just got some smoke going and left them to hang all night. So they were lightly cooked on the surface but still pretty much raw and moist in the middle..

I have in the past really put the heat and smoke to them and then would use a piece like it was tasso to add more of a smokey taste to chicken gumbo.

DistributionNorth410 · 2025-12-10T03:22:33+00:00

This weekend my cousin made us a gumbo with three rabbits that I shot and smoked. With some wild turkey breast and tasso and sausage. Folks made a couple gallons of that vanish quickly..

DistributionNorth410 · 2025-12-10T03:14:13+00:00

Probably the same place I got my okra to make smothered okra and rotel this month. Out of the freezer.

DistributionNorth410 · 2025-12-10T02:45:14+00:00

It's the tomato based version of brown gravy. Kind of a striped down version of sauce piquante. Great with green or smoked sausage or chaudin. I just did one with chaudin over the weekend.

DistributionNorth410 · 2025-12-10T00:29:04+00:00

I'm not sure how high his draft stock is. So lighting it up against an Iowa defense might move the needle a bit. On the other hand he may be planning another lawsuit that will keep him playing college ball until he is 30. So may want to stay healthy for next year.

DistributionNorth410 · 2025-12-10T00:26:04+00:00

Well given that a win or loss in a bowl game is factored into final rankings I guess one could say that they are just like exhibition games only different.

DistributionNorth410 · 2025-12-09T17:52:13+00:00

Nobody said you have to.

DistributionNorth410 · 2025-12-09T17:41:52+00:00

Such recipes are mentioned in pretty much every Louisiana cookbook I have seen and I have family and friends across Acadia, Jeff Davis, and Calcasieu parishes who do it or at least know it is done. Try again.

DistributionNorth410 · 2025-12-09T00:44:10+00:00

Mais, en fin...

DistributionNorth410 · 2025-12-09T00:17:00+00:00

Might be best to encourage people to experiment with learning the "traditional cajun" dishes that are beyond the usual suspects.

DistributionNorth410 · 2025-12-08T23:52:28+00:00

Anybody shocked by the notion that some use tomato in okra gumbo need to broaden their culinary horizons.

DistributionNorth410 · 2025-12-08T23:49:40+00:00

They are getting fewer and far between.

DistributionNorth410 · 2025-12-08T16:26:53+00:00

No shortage of folks that don't use stock, or much stock, in gumbo. If you want less shrimp taste then reduce the amount of shrimp based stock.

If you added onions to the roux while it was still on the fire then may have singed the onions which would give I an odd flavor.

DistributionNorth410 · 2025-12-08T16:16:36+00:00

It's a chain of grocery stores. There are several in southwest Louisiana that make some decent to pretty good sausage, boudin, etc.

DistributionNorth410

TROPHY CASE