LSUDad Posted November 21, 2018 Share Posted November 21, 2018 C’est tout, Chicken, Tasso, Andouille and Green Onion Sausage Gumbo. Got to make a stop at Bergerons in Port Allen. Couldn’t remember if they closed at 2 or 3. Got there at 2:30, but they let me in and I got to do a little shopping. Also picked up Stuffed Taters and Dirty Rice Stuffed Bell Peppers. 1 Quote Link to comment Share on other sites More sharing options...
Just Me Posted November 22, 2018 Share Posted November 22, 2018 I think there is a Bergerons in Mandeville now. I need to make a run down there. I have been cooking gumbos lately. This cold weather got me in the mood. 1 Quote Link to comment Share on other sites More sharing options...
LSUDad Posted November 23, 2018 Author Share Posted November 23, 2018 3 Quote Link to comment Share on other sites More sharing options...
NS Mom Posted January 17, 2019 Share Posted January 17, 2019 On 11/22/2018 at 2:04 PM, La Tigresse said: I think there is a Bergerons in Mandeville now. I need to make a run down there. I have been cooking gumbos lately. This cold weather got me in the mood. Bergeron’s in Mandeville closed. 1 Quote Link to comment Share on other sites More sharing options...
Just Me Posted January 18, 2019 Share Posted January 18, 2019 On 1/17/2019 at 5:34 AM, NS Mom said: Bergeron’s in Mandeville closed. Say what? When? Damn! Quote Link to comment Share on other sites More sharing options...
NS Mom Posted January 18, 2019 Share Posted January 18, 2019 1 hour ago, La Tigresse said: Say what? When? Damn! About 6 months ago 1 Quote Link to comment Share on other sites More sharing options...
houtiger Posted January 20, 2019 Share Posted January 20, 2019 For all the gumbo cooks out there, what kind of chicken do you buy? I know, a dead one... But, I made gumbo for years using whatever I saw first. I guess these were fryers, young, and the chicken would fall apart in the pot. My mother (RIP!) told me to try a hen, an older bird with firmer meat. She said the flavor would be better also, and she was right. The only ones I see in Houston are frozen, takes 2 days in the fridge to thaw it out so I can cut it up (I confess I end up with some pieces that are not identifiable after I'm through, but it does not affect the flavor!). The texture of the cooked meat is excellent! Does everyone already know about this? Quote Link to comment Share on other sites More sharing options...
Herb Posted January 20, 2019 Share Posted January 20, 2019 3 hours ago, houtiger said: an older bird with firmer meat Walking away from the keyboard. 1 Quote Link to comment Share on other sites More sharing options...
cadillacattack Posted November 11, 2019 Share Posted November 11, 2019 The weather finally turned cold here in Atlanta, and we decided it was time for a good seafood gumbo, just in time for the LSU whippin' of the Turds ...... Used my Dad's family recipe, went early Saturday am to the Dekalb Farmers Market to get all the fresh seafood and the andouille sausage, as well as all the fresh herbs and spices ..... freshness makes all the difference. Made a double-batch and sent everyone home with a couple of quarts leftover for Sunday dinner. What a game, and what a gumbo As much as I enjoyed the beatdown of the Tide, ... I enjoyed the gumbo even more. 2 Quote Link to comment Share on other sites More sharing options...
Hatchertiger Posted November 11, 2019 Share Posted November 11, 2019 (edited) On 1/20/2019 at 10:28 AM, houtiger said: My mother (RIP!) told me to try a hen, Yes lots of people in south Louisiana do that. You have to cook a hen for quite a while to get it cooked and tender though. A fryer takes much less time but you are correct if you let it go too long you have shredded chicken soup. I like to use smoked sausage when I cook any kind of gumbo with seafood in it. For chicken, I like fresh pork and specifically "chaurice" sausage. However, I found a place near here, Poche's, that makes smoked chaurice sausage. Used it in a shrimp and crab gumbo recently and that will be by go to seafood gumbo sausage from now on. What I especially liked is that it did not have a heavy smoke flavor and instead you could still taste the flavor of the pork and other seasonings. Edited November 11, 2019 by Hatchertiger 2 Quote Link to comment Share on other sites More sharing options...
LSUDad Posted November 27, 2019 Author Share Posted November 27, 2019 Chicken, Green Onion Smoked Sausage, Andouille and Tasso Gumbo. Quote Link to comment Share on other sites More sharing options...
LSUDad Posted November 27, 2019 Author Share Posted November 27, 2019 (edited) I like a number of hot sauces, this one I like the best. While in NOLA last Month, I stopped in at the main office. Paul was the first to do Blackened Redfish. Paul was Executive Chef At Commanders Palace, soon after opening his own restaurant, he appointed Emeril Lagasse to take over as Executive Chef at Commanders Palace. Edited November 27, 2019 by LSUDad 1 Quote Link to comment Share on other sites More sharing options...
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