Is Old Bay even sold in the South? I always thought that was yankee seasoning??

No offense to Yankees....

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!

Yeah it is. My wife use's that in her Crawfish Stuffing recipe.

... none taken ... :)

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.

My wife always does her roux in the microwave. Only takes about 5 minutes.

2012/02/12 13:21

WYES is showing is showing Justin Wilson making a roux...

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.

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 ...

I made myself a pot this weekend from scratch... chicken, sausage, and okra. I still eating it for lunch this week at work. :drink:

Skim off some of that fat on top Slo!

... will do! ... must have been the bacon ... :mrgreen:

Ok, bacon in a gumbo??? That's just weird!
But, I can't badmouth anyone for loving bacon... there's just something magical about pork fat!

Had some leftover shrimp and sausage gumbo last night for dinner. Man, that was good!

... well, there's a method to my madness ... I did it because I was using a slow cooker and I didn't really have any oil laying around for a roux and I'm really not familiar with using a roux, so I diced up a half pound of bacon, fried it, kept some of the grease for the roux and kinda' cooked the celery/onions/garlic/bell pepper until soft in the rest of the grease before putting it all in the cooker.

A little unconventional, I know, but I am about 1300 miles north of true 'gumbo country' and I was unsupervised, :lol:.

I've actually done it before... but after rendering it down, the bacon itself was just so soggy and I didn't find it to have much flavor left. If I ever do it again, I'll crisp it up, break it up, and use it as a crunchy garnish on top.

http://r25.imgfast.net/users/2512/26...les/462188.gif

SloMo.....check your pm's.

That actually sounds good, though I have never had bacon in gumbo before. Bacon makes most everything taste better.

Cool! way to be creative.
Actually, my roux is based on pork fat.
I brown some sausage to get the oil needed to start the roux.
If it's a better sausage, it doesn't put out too much oil so I have to add more oil.

...and increases our chances of actually looking like Homer Simpson. :p

the BBQ places around here that know about it, they do it. Slaw does make a HUGE difference on a pulled pork sandwich.

To me, 'slaw makes everything good, put it on a cornbeef or pastrami with swiss, (turkey can be substituted for the more healthy-conscience eaters), thousand island or russian dressing, on grilled rye and it is pure heaven. Add a side dish of fruit and I think you cover all the major food groups to.