100Acre
Samsquinch the Terrible Magic Bean Manipulator
Lifetime Member
Club Contributor
In my best French- Cajun accent; Hey Boo, come see..I like to cook and I typically cook large meals so I can stretch them out for a few days and it being in the ripened beginnings of fall, I tend to make more soups and stews. I thought since I often post what I’m eating here on the forum that I’d share at least visually and maybe some of you other folks might also post some ideas to give others some new sustinence.
Just returning from the last part of my journey I spent a few days with mom. I got to eat some amazing dishes and really feel like I didn’t get enough time to spoil my taste buds to the fullest effect. I did bring back 36 lbs of Boudin and I’ve been eating some all day. This mornings breakfast was a whole pound of pork Boudin and was mighty delicious!
Anyway I thought I’d try some sort of gumbo inspired creation to hold me over for the next few days. I started by boiling 4 diced baked potatoes and two Vidalia sweet onions. Normally I’d have sautéed the onions in butter with shallots and chives, but I was butterless, shallotless and chiveless so I made do...
I added one monster clove of mammoth garlic.....
One large diced, baked in Montreal seasoning chicken breast
Two Andouille sausages
One pound of Crawfish boudin
1/4 lb of thick sliced maple cured bacon baked with the boudin @300* fer an arr....
3 quarts of chicken stock
A cup of celery
A bunch of rosemary
Dill weed
Gumbo File
Paprika
Crushed red pepper
Black pepper
Salt as needed
Tobassco sauce- Made on Avery Island, Louisiana, 12 miles from my mother’s house.
I didn’t have any stewed tomatoes or okra but I’ll pick them up tomorrow and add them to the mix. Towards the end, I used a potato masher to crush the larger potato chunks and thicken the soup. It’s mighty tasty so far...I may even add a pound of the pork boudin as well. Gumbo like Goulash, it’s all about what you have on hand....Bon Appetite.
Just returning from the last part of my journey I spent a few days with mom. I got to eat some amazing dishes and really feel like I didn’t get enough time to spoil my taste buds to the fullest effect. I did bring back 36 lbs of Boudin and I’ve been eating some all day. This mornings breakfast was a whole pound of pork Boudin and was mighty delicious!
Anyway I thought I’d try some sort of gumbo inspired creation to hold me over for the next few days. I started by boiling 4 diced baked potatoes and two Vidalia sweet onions. Normally I’d have sautéed the onions in butter with shallots and chives, but I was butterless, shallotless and chiveless so I made do...
I added one monster clove of mammoth garlic.....
One large diced, baked in Montreal seasoning chicken breast
Two Andouille sausages
One pound of Crawfish boudin
1/4 lb of thick sliced maple cured bacon baked with the boudin @300* fer an arr....
3 quarts of chicken stock
A cup of celery
A bunch of rosemary
Dill weed
Gumbo File
Paprika
Crushed red pepper
Black pepper
Salt as needed
Tobassco sauce- Made on Avery Island, Louisiana, 12 miles from my mother’s house.
I didn’t have any stewed tomatoes or okra but I’ll pick them up tomorrow and add them to the mix. Towards the end, I used a potato masher to crush the larger potato chunks and thicken the soup. It’s mighty tasty so far...I may even add a pound of the pork boudin as well. Gumbo like Goulash, it’s all about what you have on hand....Bon Appetite.
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