jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 19, 2014 12:56:35 GMT -5
Ready to add okra, she stepped out so I stole a bowl. Andouille sausage set tongue on fire.  |
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Post by Drummond Island Rocks on Nov 19, 2014 13:09:15 GMT -5
looks great. Jambalaya is my cold weather food and the Andouille is my favorite part.
Chuck
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 20, 2014 7:31:21 GMT -5
looks great. Jambalaya is my cold weather food and the Andouille is my favorite part. Chuck Yes, cold weather food. And of all places a cajun dish where it is so hot and humid. This one made in Georgia hoooot  |
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Fossilman
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Member since January 2009
Posts: 20,723 
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Post by Fossilman on Nov 20, 2014 10:12:01 GMT -5
Yummmmmmmm!!!!
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Post by mohs on Nov 20, 2014 10:26:45 GMT -5
tasty James
never heard of Andouille sausage
is that a type of pepper?
I make a great baked Minestrone
I do it for Christmas Eve family gathering
mostly
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RockIt2Me
has rocks in the head
Sometimes I have to tell myself, "It's not worth the jail time."
Member since December 2009
Posts: 668
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Post by RockIt2Me on Nov 20, 2014 19:32:08 GMT -5
Looks good...my chicken sausage gumbo looks nothing like that, though. Also one of my cold weather foods.
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 21, 2014 3:06:54 GMT -5
Looks good...my chicken sausage gumbo looks nothing like that, though. Also one of my cold weather foods. Gumbo seems to have many variations Nancy. This one heavy on tomatoes and red bell peppers. So the redness. Celery, file, good rue, the 2 meats, okra, onions and all is well. Looked at it on images, no 2 are the same. Same as 'low country boil', whatever is in reach. Ed, andouille sausage has a lot of hot pepper in it. Nothing fancy, just super hot. The brand in the photo is about as hot as it gets. Made out of the boston butt. Laplace, Louisiana is 'home' of this sausage. A serious ingredient of cajun food. |
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RockIt2Me
has rocks in the head
Sometimes I have to tell myself, "It's not worth the jail time."
Member since December 2009
Posts: 668
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Post by RockIt2Me on Nov 21, 2014 7:34:36 GMT -5
Looks good...my chicken sausage gumbo looks nothing like that, though. Also one of my cold weather foods. Gumbo seems to have many variations Nancy. This one heavy on tomatoes and red bell peppers. So the redness. Celery, file, good rue, the 2 meats, okra, onions and all is well. Looked at it on images, no 2 are the same. Same as 'low country boil', whatever is in reach. Ed, andouille sausage has a lot of hot pepper in it. Nothing fancy, just super hot. The brand in the photo is about as hot as it gets. Made out of the boston butt. Laplace, Louisiana is 'home' of this sausage. A serious ingredient of cajun food. Even in south Louisiana, gumbo's will vary. The only gumbo I use tomatoes in is my shrimp-okra gumbo. Mine is a medium roux with onions and garlic, sometimes alittle celery plus the meats. Don't use file' but have it available for guest that want it. I use a darker roux for seafood gumbo's. I am more of a "less is more" kind of cook...minimum ingredients to achieve the flavor I want. |
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 21, 2014 9:17:26 GMT -5
Gumbo seems to have many variations Nancy. This one heavy on tomatoes and red bell peppers. So the redness. Celery, file, good rue, the 2 meats, okra, onions and all is well. Looked at it on images, no 2 are the same. Same as 'low country boil', whatever is in reach. Ed, andouille sausage has a lot of hot pepper in it. Nothing fancy, just super hot. The brand in the photo is about as hot as it gets. Made out of the boston butt. Laplace, Louisiana is 'home' of this sausage. A serious ingredient of cajun food. Even in south Louisiana, gumbo's will vary. The only gumbo I use tomatoes in is my shrimp-okra gumbo. Mine is a medium roux with onions and garlic, sometimes alittle celery plus the meats. Don't use file' but have it available for guest that want it. I use a darker roux for seafood gumbo's. I am more of a "less is more" kind of cook...minimum ingredients to achieve the flavor I want. I cheated on the roux, used packaged mix. And fresh parsley-cause it was in reach  Chicken broth instead of water. Have used that mix many times and it is bang on. Please post a photo soon. |
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 21, 2014 10:10:51 GMT -5
Scott, did this link you ? I think you teached me. shotgunner |
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Deleted
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Post by Deleted on Nov 21, 2014 13:39:34 GMT -5
No it linked to this thread!! But you did make a link! to link to the person just put @ in front of their username @ jamesp (but with no space jamesp) When you do it this way, the user also gets a notification. when you do it the other way you can make any name you like Rock Monster but the user wont get a notification. |
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 21, 2014 14:06:05 GMT -5
Pestering you again, and thanks. Hopefully notification coming your way. I so want a 10 gauge shot gun. Do they still make 8 gauge ammo ? Shoulder bruiser. @shotgunner |
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Post by glennz01 on Nov 21, 2014 14:06:00 GMT -5
good food but what is cold weather?
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 21, 2014 14:08:50 GMT -5
good food but what is cold weather? Glenn, you have to have a PHD in cold weather, hell, you ride your bicycle on the ice pack. |
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Deleted
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Post by Deleted on Nov 21, 2014 14:13:07 GMT -5
Pestering you again, and thanks. Hopefully notification coming your way. I so want a 10 gauge shot gun. Do they still make 8 gauge ammo ? Shoulder bruiser. @shotgunnerIt worked. yay!! I do not believe 8 gauge shells are available even for hand loading. 10 gauge is the largest allowed for hunting in the USA. When you fire any shotgun, have 70% of your weight on your front foot. Lean over the gun. The larger the gauge the more important this gets. If your 10 gauge is a break action, then make sure you get some sorta butt pad on the stock. It's OK if you don't follow my advice. Just don't blame me for the bruises (ego too!). I took a buddy shooting once. Little guy, big ego. Put my 410 gauge in his hands. It's a single shot break action. He preferred my 12 gauge autoloader.... haha! editted to add:
The jump to 10 gauge in shells is not all the important. Modern 12 gauges are very close in velocity and payload. Handloaded 12 gauge can be equal to commercial 10 gauge shells. Google "punt guns" sometime for sh\ts and giggles. |
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 21, 2014 14:20:56 GMT -5
Pestering you again, and thanks. Hopefully notification coming your way. I so want a 10 gauge shot gun. Do they still make 8 gauge ammo ? Shoulder bruiser. @shotgunnerIt worked. yay!! I do not believe 8 gauge shells are available even for hand loading. 10 gauge is the largest allowed for hunting in the USA. When you fire any shotgun, have 70% of your weight on your front foot. Lean over the gun. The larger the gauge the more important this gets. If your 10 gauge is a break action, then make sure you get some sorta butt pad on the stock. It's OK if you don't follow my advice. Just don't blame me for the bruises (ego too!). I took a buddy shooting once. Little guy, big ego. Put my 410 gauge in his hands. It's a single shot break action. He preferred my 12 gauge autoloader.... haha! Thanks for the link ed. and the tips on shooting one of those canons. 12 Gauge 3.5 inch mags hurt. Got an old pump Mossberg. Used to anger my Dad(he was a fighter pilot) when I tore him and his fancy Remington up on the target shooting w/slugs. Both mod chokes. We switch guns and he could beat me. That Mossberg is a sweet cheap gun. |
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Deleted
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Post by Deleted on Nov 21, 2014 14:25:14 GMT -5
mossberg sweet cheap gun, needs a recoil pad for bigger shells!
you are welcome for the linking tute
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Post by glennz01 on Nov 21, 2014 14:35:21 GMT -5
good food but what is cold weather? Glenn, you have to have a PHD in cold weather, hell, you ride your bicycle on the ice pack. I was wondering who watched that on my site that was from Atalanta  The coldest I ever biked was at 10-below because I got bored... needless to say I probably won't be doing that any more at least below zero, I'd rather deal with the 40-60 mph wind. I can say riding a bike on ice (especially if there is freezing rain) is better than pavement... No vehicles or people around and I can do a 17 mile loop in roughly 45min - 1 hour Also all the tree roots and rocks are covered leaving lots of jumps possibly. |
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Nov 21, 2014 17:01:47 GMT -5
Glenn, you have to have a PHD in cold weather, hell, you ride your bicycle on the ice pack. I was wondering who watched that on my site that was from Atalanta The coldest I ever biked was at 10-below because I got bored... needless to say I probably won't be doing that any more at least below zero, I'd rather deal with the 40-60 mph wind. I can say riding a bike on ice (especially if there is freezing rain) is better than pavement... No vehicles or people around and I can do a 17 mile loop in roughly 45min - 1 hour Also all the tree roots and rocks are covered leaving lots of jumps possibly. Best left to you young bucks. This may help w/traction:  |
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Post by glennz01 on Nov 21, 2014 17:59:59 GMT -5
That would be a mess but I actually want to try and ride it My tires are studded so i have as much if not more traction than riding on pavement / gravel |
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Chicken broth instead of water.
