Comments on: Oregon’s Got What It Takes to Serve Up a Taste of The Big Easy — Chicken and Andouille Gumbo

By: loans

loans — Tue, 09 Mar 2010 14:03:54 +0000

I want to thank the blogger very much not only for this post but also for his all previous efforts. I found http://www.thetasteoforegon.com to be very interesting. I will be coming back to http://www.thetasteoforegon.com for more information.

By: charlesprice

charlesprice — Sat, 14 Nov 2009 17:28:15 +0000

Thanks Philip, I am going to try that soon for my friend.

By: Philip

Philip — Wed, 11 Nov 2009 23:09:59 +0000

Charles, I was really pleased with the outcome from using the cornstarch. There wasn’t any difference in the flavor that I could tell, and the gumbo was nice and thick. Of course I had also added some file powder.

By: charlesprice

charlesprice — Tue, 10 Nov 2009 22:23:55 +0000

Thanks Marilyn, how wonderful to receive such a comment from a Creole Cuisine expert.

By: Marilyn Shotts

Marilyn Shotts — Tue, 10 Nov 2009 21:26:40 +0000

It was absolutely delicious!!! Thanks for the taste and am looking forward to making it myself! Brings back wonderful memories of our living in New Orleans.

By: charlesprice

charlesprice — Sun, 08 Nov 2009 16:54:35 +0000

Tom, I’m so glad you like it and thanks for the compliment.

By: charlesprice

charlesprice — Sun, 08 Nov 2009 16:43:43 +0000

Victoria – We’re having perfect weather for stirring up some gumbo magic.

DocChuck – Oregonians cannot live by salmon and crab alone. And would Oregon have crab cakes if some Marylanders had not toted their crab cake recipes westward. Noticed on your site that you live in Maryland part time. We called Baltimore home for about 7 years and loved every minute of it.

Philip – Thanks for the pointers from your experience. I would be interested in the outcome of using cornstarch. We have a gluten intolerant friend too. I have successfully used a “flour” blend found on the Land ‘O Lakes site which uses a mixture of potato starch, rice and tapioca flours mixed with a tiny addition of xantham gum. Of course, I used that for baking with great success.

Katie – Thanks for stopping by and commenting. I am fascinated by the masa cakes on your site and will try them. I looking for a foundation for a “south of the border” twist on eggs Benedict or “juevos rancheros do New Orleans”.

By: Katie

Katie — Sun, 08 Nov 2009 14:15:30 +0000

I’m with you – gumbo MUST include okra. I’ve never attempted an authentic gumbo recipe (just a few gumbo-like stews), but I should really give it a shot. I love the stuff more than anything, and this recipe sounds perfect.

By: Philip

Philip — Sun, 08 Nov 2009 03:03:04 +0000

Gumbo is one of those wonderful dishes that can be put together with almost anything available in a hundred different ways. The general rule on the roux is the more delicate the meat is the darker the roux should be. A peanut butter colored roux is good for chicken & sausage, but you’d want a dark chocolate colored roux for shrimp & venison. I like to sear the meat first then make the roux in the left over drippings. And for your readers who are looking at all the oil and flour used two tablespoons of roux will do the trick for about 5 qts of gumbo. Especially if you’re using okra and file powder as well. I have a friend who has a gluten allergy so the last pot of gumbo I used corn starch instead of flour.

Down in the south of Louisiana where I grew up if you asked 100 people how to make gumbo you’d probably get 100 different answers. However it’s cooked gumbo is a great dish in Oregon.

By: DocChuck

DocChuck — Sat, 07 Nov 2009 20:14:58 +0000

I love Oregon (we visit your state, on average, twice a year) AND I love Gumbo (we visit NOLA, on average, three times a year).

I have NEVER equated Oregon with Gumbo, but you made an interesting post.

DocChuck,
A Native Southerner who enjoys Cajun/Creole cookin’