^^^Sounds good. I can make the ole lady cook. She'll win first place and we can go fishing...

I'm in as long as it's not the last weekend in April. Hauling my pots to Quincy Fla for 4 days to do a gumbo, some red beans Boudin balls and boil a few sacks for 100 - 150 folks.

BTW that's the smoking meat forums gathering In case any of you are interested in going. cajun food Fri and a bunch of smokers going Sat. breakfast served Fri , Sat and sun.

Wouldn't know... I always cook for him. They never cook for me.


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Any body have a spot yet?

Spicers works for me

The spot is here today competing against 58 teams with over 70 gumbos today. Nothing like the smell of roux in the morning. Attachment 81984


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Can't cook a good roux in an aluminum pot? C'mon bruh

Black iron...ftw

You can cook your roux ahead of time here. Just cooking the gumbo in the stock pot


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Gotcha. Where y'all at?

Erath south of Lafayette


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Bout to drop the goods in 20lbs of deboned skinned and trimmed chicken 10# of fresh pork green onion sausage and 1lb of smoked sausage for taste Attachment 81985


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I'm Still ready. Yall still scared?

Guess so

Imma be defending my crystal beach gumbo crown sat before mother's day. Crab fest. It's a hoot. Y'all come by. http://texascrabfestival.org/

Going to quincy fla. to cook chicken an sausage and okra gumbo for 100 this weekend. Cooking red beans and rice w/ some good home made andoullie for 100 . regular potato salad for 50 .Crawfish potato salad for 50 and boil 2 sacks,
Talk about making a roux!!!

My goodness. That sounds like work

Crawfish potato salad? Just boil the taters in seasoned water? Or are you actually putting tail meat in the tater salad?

Do it every year for the smoking meat forums gathering on fri. We will have 6 250 gal rf smokers fired up sat for the big meal. While they are smoking i will be frying some boudin balls and onion rings for snacks.
All members are invited and there is no charge. we have a bucket for donations and usually get pretty close to covering food cost. Usually some one brings a couple sacks of oysters and 50 lb shrimp. Going to boil some oysters this year and turn them folks onto some fried baby backs.

Hold on.......boiled oysters?

Boil taters n eggs in crawfish boil make your normal tater salad and then dice up tails and mix in
Put a couple dozen oysters in sack and put in hot water after you pull out the crawfish. when the oysters start to open pull them out

Hunting season bout to start. I guess y'all still scared?

It'd be a dam shame to let a pilgrim show y'all how to bang them pots

All that talk...now y'all scared

Fried baby backs blow people's minds when they taste em for the first time. Definitely a crowd pleaser

Back on topic tho. I think errbody agreed that laffy kinda made sense as far as locale. Somebody with a big yard wanna play host?

Had em for the first time this weekend. I'm for sure cooking these soon.

I get we m all cut and singled out, then let em soak in a big bowl with Louisiana Hot sauce for a Lil bit. Then i pour floor right into that bowl, mix it around with my hand till the flour dries up the hot sauce, and throw em n the grease. Easy. Just fry em a Lil longer after they float.

If you brine them overnight using a 1/4 cup salt diluted into a 1/2 gallon of water they come out much more tender.

Mr. Crab, if you want to compete in the big times here you go.
http://iberiachamber.org/gumbo-cookoff

You cooking?

October is real busy.

No, not cooking. I have a few friends who do every year. I try to go every year just to eat the strange gumbos people cook.

We went to the gumbo fest over in bridge city la last year. We have family there. We only got to taste the winning gumbo. It was very good. I wish we could have tasted some of the other entries. The wife and i agreed that would be the last weekend jaunt in October for a while tho. 2 Kids birthdays and deer lease prep is all we can handle in one month.

http://landcoast.com/gallery/images/...d/dsc00841.jpg

I'm familiar with it! LOL You may have had mine. The two trophies were for Turduckin gumbo and a DUCK DUCK GOOSE gumbo. My favorite time is at 6:00AM when the shotgun goes off.....the aroma of 100 competitors making a roux is heavenly!

S.c. gumbo throw down?

Its getting to be that time again to get some energy behind it. I'm a culprit of it dying last year. Work in the oilfield and family took a toll on my efforts!

I would like to do a cook off. but i am in favor of doing it like the big jambalaya cook offs. everyone gets the same meat / seafood to start with. same veggies for everyone. the taste will be the deciding factor

My company is hosting a gumbo cook off in Nov. If anyone is interested I'll post the flyer if that is ok with Casey and mods.

Yeah I was all pumped but life can sure mess up your "want to"plans. Maybe one day.

Not me.

If ys skerd say ya skerd! :shaking:

I just think that sourcing is a very important part of the finished product. If you have better produce, or fresher shrimp, your bowl will taste better.

I agree....

Would every gumbo need to be the same type though to have a fair comparison? I think it would be hard to judge a seafood next to a chicken/sausage or a shrimp and okra

2 categories. Seafood, and "other" simple.

But then how can you have a true champ if half the people cook one and half the other?

Cook what you want. I didn't see it as *** "true champ" kinda thing. Just an excuse to drink a Lil, eat some good grub, and have one more thing to trash talk about. I'm not interested in fairness or an even playing field. Cheating, bribing, and sabotage would be welcomed in my version of this throw down

True, but a good sausage and chicken should be able to hold it's own! Any okra in gumbo is a automatically disqualified ! !!!! Just my too cents, but I can f.... up a frozen pizza