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this is a discussion within the Saints Community Forum; Originally Posted by SloMotion Thanks, okra is not a real big ingredient around here and I probably would of left it out. I found a couple generic recipes I'm gonna' try, but I'm really waiting on Saint_LB's wife's recipe ... ...
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02-09-2012, 04:23 PM | #21 |
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Originally Posted by SloMotion
I think Okra was invented for gumbo, lol |
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02-09-2012, 04:54 PM | #23 |
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Originally Posted by SloMotion
Yes. On BBQ, but also, it's really good on a pulled pork po-boy. There is also a local mexican joint called Juan's Flying Burrito, they do a Pork-n-Slaw taco that will blow your mind. Also, we lived in the Mississippi Delta for a while when I was a kid. My mom talks about this BBQ place she ate at all the time when she was prego with me. Place was called Humpty Dumpty's...they had a BBQ sammy w/ slaw that was de bomb!! |
02-09-2012, 04:57 PM | #24 |
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If you are ever here around Jazz Fest time (coming up), there is a food booth at the Jazz Fest that is FAMOUS for it's Cochon-De-Lait...which is essentially a slow-cooked, pulled pork with a spicy horesradish mayo, topped with cole slaw. It is quite possibly the best po-boy on the planet. And if you arent in town when Jazz Fest is going on, Mahoney's Po-Boys on magazine has one all year around (just not sure if they put the slaw on it...and the slaw is really good)
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02-09-2012, 06:40 PM | #26 |
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Okra is a must, SloMo. I also like adding some fresh oysters to my seafood gumbo. Only a few at a time, though, between servings, because they will over cook.
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02-09-2012, 09:41 PM | #27 |
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We're going to convert you yet!
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02-09-2012, 09:53 PM | #28 |
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I had a cochon-de-lait poboy at Jazzfest last year, & you're right, it is awesome. Another great thing there are the crawfish enchiladas. Can't wait for this year's Fest!
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02-09-2012, 11:05 PM | #29 |
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02-09-2012, 11:53 PM | #30 |
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you can't Gumbo up here, and if you do it's not good.
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chicken, drew brees, gumbo, new orleans, roux, saints, sausage, seafood |
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