Archive for gumbo

Cold? Fix up a pot of gumbo!

Posted in Rock Moment with tags , , , , , , on February 28, 2013 by 30daysout
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You think these ladies are ready for spring break?

Editor’s note: Since the cold weather has doubled down on the country, thought we’d do the same thing with our warm recipes. Today, a reblog of a recent item on Louisiana gumbo.

Ooh, baby, it’s cold outside! In Texas that means it’s about 53 degrees, and a warm front is going to blow back from the Gulf tomorrow, kickin’ everything up to about 75. Hey, we take what winter we can get. Anyway, let’s dig out a deep pot and make some gumbo today.

Gumbo is, of course, that stew-like dish popular in South Louisiana and crummy restaurants across the country. Although it apparently originated in New Orleans, gumbo is most closely associated with the Cajuns of South Louisiana – like my mother from Catahoula and my dad from Cecilia.  Those folks used to make gumbo that was thicker than Atchafalaya Basin swamp water.

Hwy AJ Crawfish GS-297x300

A.J. Judice

I don’t know how they did it – our good friend Dr. Michael DeBakey (from Lake Charles, La.) used to insist the secret to good, thick gumbo was okra. And he lived to be 99 years old and was pretty much always right …  so who knows?

And our good buddy A.J. Judice used to say “good gumbo is the secret to a happy life,” but he never told us how to make it. He knew a lot of stuff about a lot of stuff, or at least he said he did. “When you know, you know,” he used to say in his thick Cajun accent, “and when you don’t know … it’s hard to know.” But we loved him anyway.

OK, let’s get started. The important thing about gumbo is that it always needs a roux. This is made by melting equal parts butter and flour (about 2 tablespoons each) and heating it up until it’s chocolate brown.  If this sounds too hard, you can always buy a mix like Zatarain’s Gumbo Base. Or you can buy the stuff pre-made in a jar (Douget’s Rice Milling company makes a fine roux).  Once you got this goin’, the rest of it comes together like this:

Chicken, 2 1/2 to 3-pound cut up, or boneless chicken cooked

Sausage (that packaged stuff in the supermarket is fine)

1 1/2 quarts water or chicken stock

1 cup chopped onion

1 cup chopped celery

1 cup chopped green pepper

1/4 teaspoon salt

1/8 teaspoon black pepper

Put your roux, water, veggies and seasonings in a deep pot.  Heat it all up to boiling, toss in the meat and simmer it for about five beers.  Serve this on hot rice.   MMMM!

If you don’t like our recipe, you can check out these tried and true sources:

Chef Paul Prudhomme’s gumbo recipe

Chicken and andouille gumbo recipe from Tabasco

Alton Brown’s shrimp gumbo recipe (Food Network)

And finally, here are a few tunes you can play while fixin’ your gumbo.

MP3: “Gris Gris Gumbo Ya Ya” by Dr. John the Night Tripper

MP3: “Gumbo” by Phish

MP3: “Casses Mes Objets (You Broke My Stuff)” by Mama Rosin

MP3: “Allons a Grand Coteau” by Clifton Chenier

MP3: “La Jolie Fleur Dubois (The Beautiful Flower of the Wood)” by The Revelers

MP3: “Fire On The Bayou” by the Neville Brothers

MP3: “Rad Gumbo” (live) by Little Feat

 

Is it cold? Fix up some gumbo!

Posted in Rock Rant with tags , , , , , on January 4, 2013 by 30daysout
snowb

The ladies look like they are pretty cold.

Ooh, baby, it’s cold outside! In Texas that means it’s about 53 degrees, and a warm front is going to blow back from the Gulf tomorrow, kickin’ everything up to about 75. Hey, we take what winter we can get. Anyway, let’s dig out a deep pot and make some gumbo today.

Gumbo is, of course, that stew-like dish popular in South Louisiana and crummy restaurants across the country. Although it apparently originated in New Orleans, gumbo is most closely associated with the Cajuns of South Louisiana – like my mother from Catahoula and my dad from Cecilia.  Those folks used to make gumbo that was thicker than Atchafalaya Basin swamp water.

Hwy AJ Crawfish GS-297x300

A.J. Judice knew a lot of stuff.

I don’t know how they did it – our good friend Dr. Michael DeBakey (from Lake Charles, La.) used to insist the secret to good, thick gumbo was okra. And he lived to be 99 years old and was pretty much always right …  so who knows?

And our good buddy A.J. Judice used to say “good gumbo is the secret to a happy life,” but he never told us how to make it. He knew a lot of stuff about a lot of stuff, or at least he said he did. “When you know, you know,” he used to say in his thick Cajun accent, “and when you don’t know … it’s hard to know.” But we loved him anyway.

OK, let’s get started. The important thing about gumbo is that it always needs a roux. This is made by melting equal parts butter and flour (about 2 tablespoons each) and heating it up until it’s chocolate brown.  If this sounds too hard, you can always buy a mix like Zatarain’s Gumbo Base. Or you can buy the stuff pre-made in a jar (Douget’s Rice Milling company makes a fine roux).  Once you got this goin’, the rest of it comes together like this:

Chicken, 2 1/2 to 3-pound cut up, or boneless chicken cooked

Sausage (that packaged stuff in the supermarket is fine)

1 1/2 quarts water or chicken stock

1 cup chopped onion

1 cup chopped celery

1 cup chopped green pepper

1/4 teaspoon salt

1/8 teaspoon black pepper

Put your roux, water, veggies and seasonings in a deep pot.  Heat it all up to boiling, toss in the meat and simmer it for about five beers.  Serve this on hot rice.   MMMM!

If you don’t like our recipe, you can check out these tried and true sources:

Chef Paul Prudhomme’s gumbo recipe

Chicken and andouille gumbo recipe from Tabasco

Alton Brown’s shrimp gumbo recipe (Food Network)

And finally, here are a few tunes you can play while fixin’ your gumbo.

MP3: “Gris Gris Gumbo Ya Ya” by Dr. John the Night Tripper

MP3: “Gumbo” by Phish

MP3: “Casses Mes Objets (You Broke My Stuff)” by Mama Rosin

MP3: “Allons a Grand Coteau” by Clifton Chenier

MP3: “La Jolie Fleur Dubois (The Beautiful Flower of the Wood)” by The Revelers

MP3: “Fire On The Bayou” by the Neville Brothers

MP3: “Rad Gumbo” (live) by Little Feat

The Demon vs. … My Mom

Posted in Rock Moment with tags , , , , on July 9, 2009 by 30daysout

In the late 1970s I worked as an entertainment reporter and columnist for a small Southeast Texas daily newspaper.  The Port Arthur News was close enough to Houston, Beaumont and Lake Charles (cities with venues that could host major concerts) that promoters and record labels often sought us out to help promote an upcoming concert.

We had this executive editor, a family man and apparently a heavy dude in his church, who called me into his office one day.  He said: “Kiss is coming to play in Beaumont.  Many people in my church are upset, and we’re thinking about protesting.  I think you should go and cover the concert.”  Nice coincidence, because covering concerts just happened to be my job.  And I wanted to go because I thought Kiss pretty much rocked.

Then the editor sat back in his chair and pursed his lips.  He was a really tall, thin guy with a curly perm (late 1970s, remember?) and he was a ridiculous-looking dumbass anyway.   “And you know what the name Kiss stands for, right?” he said proudly.  “Knights In Satan’s Service.”  Wow, I thought, that REALLY rocks.  “OK Harry, I’ll get on it.”

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Rock and Roll Recipe: Gumbo Time

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on December 22, 2008 by 30daysout

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Ooh, baby, it’s cold outside!  In Texas that means it’s about 53 degrees, and a warm front is going to blow back from the Gulf tomorrow, kickin’ everything up to about 75.   Hey, we take what winter we can get.  Anyway, let’s dig out a deep pot and make some gumbo today.

Gumbo is, of course, that stew-like dish popular in South Louisiana and crummy restaurants across the country.  Although it apparently originated in New Orleans, gumbo is most closely associated with the Cajuns of South Louisiana – like my mother from Catahoula and my dad from Cecilia.  Those folks used to make gumbo that was thicker than Atchafalaya Basin swamp water.  I don’t know how they did it – our good friend Dr. Michael DeBakey (from Lake Charles, La.) used to insist the secret to good, thick gumbo was okra.  And he lived to be 99 years old and was pretty much always right, so who knows?

Continue reading