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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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#1 |
10000 POST CLUB
Join Date: Sep 2007
Location: Bossier City, LA
Posts: 26,543
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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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#2 |
Site Donor 2014
Join Date: Sep 2009
Location: Humble, Texas
Posts: 460
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We're going to convert you yet!
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#3 |
Bounty Money $$$
Join Date: Oct 2008
Location: 5800 Airline Dr. Metairie, LA.
Posts: 24,121
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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.
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#4 |
Mmm That Smell!
Join Date: Oct 1998
Location: Metairie Terrace
Posts: 3,073
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Originally Posted by Rugby Saint II
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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#6 |
1000 Posts +
Join Date: Oct 2009
Location: NOLA
Posts: 2,336
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Originally Posted by SloMotion
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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!! |
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#7 |
Jackwagon!
Join Date: Jan 2012
Posts: 211
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the BBQ places around here that know about it, they do it. Slaw does make a HUGE difference on a pulled pork sandwich.
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#8 |
5000 POSTS! +
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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.
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#9 |
1000 Posts +
Join Date: Oct 2009
Location: NOLA
Posts: 2,336
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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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Tags |
chicken, drew brees, gumbo, new orleans, roux, saints, sausage, seafood |
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