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"All I want is a good bowl of gumbo...

this is a discussion within the Saints Community Forum; Is Old Bay even sold in the South? I always thought that was yankee seasoning??...

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Old 02-10-2012, 07:44 PM   #41
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Is Old Bay even sold in the South? I always thought that was yankee seasoning??
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Old 02-10-2012, 07:44 PM   #42
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No offense to Yankees....
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Old 02-10-2012, 07:58 PM   #43
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Originally Posted by Rugby Saint II View Post
I'll be in New Orleans for Mardi Gras and the first thing I'm doing is grabbing a real roast beef poboy with gravy. MMmmmmmmm......I hope it's so sloppy I end up wearing it.
I have lived here all of my life, excepting the 20 yrs i was gone in the Army.

My true love is Roast Beef and also Oyster Poboys.

I have had favorites over the yrs.

My all-time, ABSOLUTE FAVORITE roast beef poboy comes from:

http://sammyspoboys.com/

I will put Sammy's against ANY roast beef poboy anywhere!

p.s. order extra gravy on the side. No charge!
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Old 02-11-2012, 06:25 AM   #44
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Originally Posted by 73Saint View Post
Is Old Bay even sold in the South? I always thought that was yankee seasoning??
Yeah it is. My wife use's that in her Crawfish Stuffing recipe.
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Old 02-11-2012, 06:53 AM   #45
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Originally Posted by 73Saint View Post
No offense to Yankees....
... none taken ...
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Old 02-11-2012, 08:44 AM   #46
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There is an easier way to make a reaux that won't wear your arm out. Use a dutch oven and mix together your flour and oil. Get it to the consistancy that you want. Then put it in the oven on 350. Don't touch it until its the color you want. Usually takes about 20-30 minutes to be ready.
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Old 02-11-2012, 04:50 PM   #47
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My wife always does her roux in the microwave. Only takes about 5 minutes.
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Old 02-12-2012, 01:22 PM   #48
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2012/02/12 13:21

WYES is showing is showing Justin Wilson making a roux...
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Old 02-12-2012, 02:18 PM   #49
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Thanks for all the ideas guys. I've always made a great pot of gumbo, but I don't mind experimenting with some changes at all.

I'm hungry.
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Old 02-14-2012, 08:30 AM   #50
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Alright, here it is ... my first experimental batch of slow cooker gumbo ... the pictures aren't that good, but the gumbo was, ... I took the liberty of adding bacon (diced) ... not bad for 'up-north', I was thinking of calling it "Slumbo" or "Slombo" ... thanks for all the suggestions/postings, I have a lot to work with and it's on to 'chicken/sausage' next! ... oh yeah, and it does taste great out of the fridge the next morning ...
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chicken, drew brees, gumbo, new orleans, roux, saints, sausage, seafood

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