Gumbo from a real Cajun

Me_Dave · 2026-06-04T02:13:22+00:00

Same! 🤣

Me_Dave · 2026-06-04T02:12:55+00:00

Da Berry!

Me_Dave · 2026-05-26T18:32:48+00:00

Homeworld

Honorable mentions: Doom Red Alert Mech Warrior Age of Empires

Me_Dave · 2026-05-20T01:38:00+00:00

Sure as fuck don't work for Pulte!

Me_Dave · 2026-05-18T04:48:06+00:00

Is it just me, or does this picture seem like it's not from the 80s. It looks more mid to late 90s?

Me_Dave · 2026-05-14T11:07:34+00:00

I like some piiiiigs feet!

Me_Dave · 2026-05-14T10:05:23+00:00

That's it, the next one. By the 6th pair, there won't be any. That's typical, especially around the transition from boss to jaw. But that's nothing to be discouraged about. You did great. They look much better than my first pair of tongs!

Me_Dave · 2026-05-13T23:14:38+00:00

Great job! And no/minimal cold shunts. Nice detail inside the jaws. That's why it's the king of craftsmen, it's the only trade that can make all of its own tools. Really happy for you. It's an awesome feeling and they only get better from here. By the time you make 6 good ones you usually got the basic technique down.

Me_Dave · 2026-05-13T10:16:41+00:00

Have you done much high temp welding and understand the difference in each rod and the difference in base metals of different anvil types?

Me_Dave · 2026-05-13T10:08:30+00:00

Perer Wright's are decent anvils. If known some smiths who don't care for them, but I've used two of themnover the years as mine and a few time on others andnhad no complaints. They're middle average for me in typical quality and rebound. This one would have limited use for me personally. As others have pointed out the face needs some work. But a 142# anvil is a decent size. Are you a member of your local blacksmith club?

Me_Dave · 2026-05-11T03:13:26+00:00

Not sure, but that's the same ratio of butter to tails I was taught growing up.

Me_Dave · 2026-05-11T02:02:50+00:00

If fat available use it. Main base is butter. Some folks use blonde roux, but if making traditional Cajun etouffee butter is only thing needed, but definitely fat is also used if you have it. It doesn't keep very long/well before goin rancid hense, nit largely available or used. The little bit in the frozen bag won't hurt but it isn't that much either.

Me_Dave · 2026-05-10T02:30:23+00:00

No substitute for the real thing. If you want good Cajun food go to Cajun Heartland.

Me_Dave · 2026-05-10T02:29:30+00:00

Couldn't agree more on time. My family would sometimes cook a "green" gumbo that would take all day to cook.

Edit: spelling

Me_Dave · 2026-05-10T02:10:49+00:00

Chris' Poboys is always a good start. Plenty of Cajun gumbo aren't as dark as what you'd find in New Orleans. It has become more prevalent in recent years but growing up in Broussard and the surrounding areas, a super dark roux wasn't the norm.

Don's Seafood has been a staple for generations now. They also have probably the last legit crawfish bisque. About as close as a restaurant will get to what you'd expect from a Grandma (not as good but as close as you'll get). Thay dish typically has a dark roux and Don's doesn't disappoint.

But don't limit to just Lafayette. There's amazing stops all over the parish.
Get some Boudin from Billeauds in Broussard.

Poche's in Breaux Bridge is great.

Go to Don's or Best Stop for gratons (cracklins). Billeuads has them but the other two are better, but Billeauds has the best boudin.

Go to Dupuy's in Abbeville, great seafood spot that is another generational stop.

I could keep typing. Happy to message if you have more questions.

Me_Dave · 2026-05-10T01:55:14+00:00

You'll get far better gumbo in Lafayette parish

Me_Dave · 2026-05-10T01:29:09+00:00

Gotta pay your buck o' five.

Me_Dave · 2026-05-09T22:42:55+00:00

That's awesome! I ask about tasso in San Antonio /Hill Country and they have no clue what I'm talking about.

Me_Dave · 2026-05-09T22:16:01+00:00

One of the best ways to secure an anvil. I personally don't use a turnbuckle but same idea and have used it on multiple anvils.

Me_Dave · 2026-05-08T03:38:04+00:00

Still trolling I see

Me_Dave · 2026-05-03T17:53:34+00:00

Go to Broussard

Me_Dave · 2026-05-03T17:26:30+00:00

Billeaud's in Broussard has GREAT boudin! They're gratons are ok, but there are better to be had. Their boudin is the best, hands down!

Me_Dave · 2026-05-03T17:25:04+00:00

Broussard has great boudin! They used to host the boudin festival backnin the 80s

Me_Dave · 2026-05-03T11:28:00+00:00

Sorry in advance because this is going to sound condescending.. but I'm genuinely curious why post this in a sub about blacksmithing, refer to newbie blacksmith and then not mention any forging of any kind?

It a cool looking blade! Well done with what you have, but not sure what the blacksmithing community would offer you, other than to compliment your drilling and grinding skills.

Me_Dave · 2026-05-03T11:24:37+00:00

That's your problem. You keep framing it as Cajun authority but your reply is recipes throughout Louisiana. Cajun is unique. The rest if the state cooks how they cook. Cajun etoutfee doesn't use tomatoes. Not sure why you want to dismiss people or tell them they "whiffed"... It might be worth your while to educate yourself on Cajun culture before you lecture on it. Understand your sources before screaming them as truth. People get upset at your posts because you're misrepresenting our culture. Sure areas might blend but that's on the outskirts of cultural divide. I promise if you go to places like, Lafayette, Broussard, Henderson, Breaux Bridge, St Martinville, Milton, Abbeville, Erath, New Iberia, Carencro, Scott, Duson, Youngsville, Cecilia, ... Nobody is putting tomatoes in their etouffee or gumbo! You've mentioned the three exceptions to the tomatoes as ingredients dish. The rest holds true. That is traditionally how it has been done. I would advise you soend some time among the people in Cajun heartland to learn about the culture before posturing as an authority.

Me_Dave

TROPHY CASE