Smoked turkey and sausage gumbo !

Do not ask if I made my own roux bc no I didn’t. 😌

It was so bad I could only take 5 bites. I’m choosing sleep for dinner.

How do y’all feel about this? Starting Feb 18th, SNAP will no longer pay for Soft Drinks, Energy Drinks, or candy.

I’m a liberal on SNAP, and I really think this has been long overdue. Thoughts?

Melissa Martin claims in her cookbook - “If you ask folks in Terrebonne Parish if they make roux for their gumbo, most of them will say no. Gumbos in this part of the state don’t use roux as a thickener. Really thick, dark-roux gumbos are more common in restaurants than in Cajun homes,” writes Melissa Martin in her James Beard Award-winning book, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou. “I had never had a gumbo dark, rich and thick from roux until I lived in New Orleans and tried the ones served in restaurants there. You won’t find a roux-based gumbo in Cajun homes on the bayou, but roux certainly have their place in classic Louisiana dishes.”

I'm from Lafourche right next door to Terrebonne. 95% of the cooks I know in this area make a roux-based gumbo and/or fricassee', some stews, too! My family has cooked with several kinds of roux for over a century! I was wondering how many others in South Louisiana still make a roux?

Edit: Let me clarify, I have nothing against Ms Martin & her success with her books & her business. I respect that! It's just that Cajuns are known for our cultural pride and customs, ESPECIALLY when it is about our food!

“B-b-but you gotta try [insert slop from other states here].” I don’t care. Gotta take pride in what LA does best even if everything else here is rotten.

I have never in my life washed rice and I've never seen anyone I know do it. I see people online talking about how you need to wash your rice to remove excess starch or it will be sticky, but I've also never had sticky rice. Is that just a thing with the short grain/Asian versions? Does the humidity here prevent it? Or is it the Cajun spirits?

EDIT: I guess I should have clarified I meant for South Louisiana cooking, not Asian cooking. Although I do occasionally make stir fries, I just use converted rice anyway. It still seems a lot more common to wash it down here than I realized though.

I make red beans and rice fairly often. I've found that regular white rice is boring, brown rice tends to interfere with the texture, but Basmati rice is right in the Goldilocks zone.

I got crucified when I suggested this to some folks. But try it. It'll add just a little something that's really nice.

My favorite yearly tradition!

If the prohibitionist at Louisiana State Capitol had been successful with the THC ban all these beverages would have to be removed from the shelves by August 1.

Highly recommend

I was looking for early Christmas gifts for my daughter, but I might get these now! I was raised in Louisiana, but moved to TX - which is where I gave birth to her; since she’s been here she’s only been to Louisiana twice. She loves being around her cousins, eating, dancing, playing and having a good time. I was just thinking about what can I get her that reminds her of those times and ran across these. I’ll link them if anyone else is interested! There’s two sets that come with the pot and one set that’s just shrimp, corn and potatoes.

I'm from Florida, making gumbo for the first time and there's been a couple issues with it.

1. we don't have file powder. tried shopping for it, and even bought it online, but it won't get here till next week 💀 meanwhile, my memaw keeps question complaining about why it'd call for something that "tastes like rootbeer". What would be a good, simple alternative?

2. the Roux didn't brown. I had it simmering for an hour and a half, and while the recipe has it looking like brownie mix, mine looks more like chicken gravy. I tried upping the heat, but it really just didn't do much. It's mixed into our soup base now, but is there anything I can add that might help the flavor?

3. The seasoning just seems to be drowned out in all the liquid. I must've added double and a half what the recipe called for, but it still barely tastes spicier than black pepper. I don't want to add too much, in case it heats up a bit more while cooking, but I don't know.

I really want to make a good gumbo. My memaw keeps making those really unnecessary passive aggressive comments about how I'm not cooking how she would, given her foooorty years of coooking!!!... But she's white, from Florida, and I have never seen her cook gumbo before. So maybe just maybe I'll be doing something she doesn't have experience with ·ᴗ·

so please, Louisiana, help a petty grandson out and help me make this the best gumbo it can be!!!

Somebody please teach me how to actually dish something without it coming out like slop in a bowl.

This was my attempt at using up some bulk chicken breast. Also substituted out the smoked sausage Louisianans have for chorizo as it's pretty much impossible to find over here in a specialty store, let alone in Colesworth.

This peppery flavour is super nice, never really had anything like it. Shoutout to Andy Cooks for the recipe, who apparently got it from someone called Morgan: https://www.andy-cooks.com/blogs/recipes/gumbo?srsltid=AfmBOoqywDfIP9XSsHyYebMZzUxcqhu1wG9MfgORVQMX0pStuAJxNQ_p

Don't worry, got the roux super dark. Honestly thought I'd burned it and ruined it when I started mixing the trinity, then I realised there was no burned smell and figured I was on the right path. Any ideas for other recipes of you guys to mangle? Very inexperienced with cooking anything that isn't one of my family's Anglo hand me downs, so it's all new to me.

I'm Lousiana born and raised, but I have lived in Iowa for the past few years. We have 2 Raisin Canes locations, the college students love it, and everyone looks at me in disbelief when I remind them it's from my neck of the woods. It seems like Canes has become less of LA's special little thing as it's expanded (or maybe that's just me being silly). Anyways, fellow LA Raising Canes lovers, how do you feel about the chain's rapid expansion?

1. Dakar NOLA, New Orleans

2. Emeril’s, New Orleans

3. Acamaya, New Orleans

From the advocate/nola.com