How Cold Does It Have To Be to Cook A Gumbo?

-

 Louisiana Debate, How Cold Does It Have To Be to Cook A Gumbo?

Every year, Louisianans have their opinion on how cold it needs to be to make gumbo, so the debate rages on.  The fact that gumbo is delicious no matter what the weather is doesn't matter to some people.


Cajuns in Louisiana now say the temperature must be below 60 degrees before they can cook gumbo.

What is the best option? As I was cooking gumbo over the weekend, the temperature outside was in the mid-to-upper 80s.  In my opinion, if you're hungry for gumbo, make one.

Our favorite time of year to cook gumbo is during football season. This is just a family tradition, and it makes the day so much better when you have roux simmering on the stove.  There is nothing better than the smell of cooking Gumbo to lift your spirits. 

Gumbo is a southern dish that can take hours to prepare, and it's the perfect comfort food for a cold day. The roux simmers on the stove, slowly releasing its delicious aroma and making the entire house smell like home. Plus, it's a great way to show your spirit and root for your favorite team

As soon as this front passes, temperatures are expected to drop into the mid- and upper-50's at night. Starting on Thursday, highs will be in the low 60's and lows will be in the mid-40's throughout the rest of the week and into the weekend

For those of you who enjoy gumbo in the cold months, get those gumbo pots ready because the time has come!

Comments

Post a Comment

Popular posts from this blog

Cajun Fried Catfish

-
Image
  CAJUN FRIED CATFISH An old-fashioned favorite in the Deep South, Cajun Fried Catfish is breaded in spicy cornmeal and soaked in buttermilk. Cajun Fried Catfish is really the same as Southern Fried Catfish, just kicked up with some good ol Cajun spices for added flavor and heat.  I grew up eating a lot of fried catfish.  Before frying, the fish should be soaked in buttermilk for 30 minutes to an hour.    In some old recipes, plain milk is called for, but buttermilk's acid does the trick rather than plain milk. Ingredients 6   pounds   catfish fillets 1   cup   buttermilk 4   cups   vegetable oil or lard for frying Cornmeal Mix: 1   cup   all-purpose flour 2 1/2   cups   yellow cornmeal 2   tablespoons   Cajun Seasoning   used: Tony Chacheries Seasoning 1   teaspoon   garlic powder or granulated garlic 2   teaspoons   ground black pepper Instructions Place fish fillet strips in a large bowl after rinsing under cold water. Before frying, cover fish with buttermilk, mix with your han
Read more

A flavor explosion you won't soon forget!

-
Image
There are several reasons why people  love bacon-wrapped jalapenos.   Bacon's savory and smoky flavor combined with jalapenos fiery heat makes this dish satisfying and delicious.    Furthermore, the contrast in textures between the crispy bacon and the tender jalapeo is another factor that adds to the pleasure of eating this dish. Besides being savory, salty, and slightly spicy, bacon-wrapped jalapeo peppers have a unique combination of flavors that appeal to many different taste buds.   This dish can also be served as an appetizer or snack during social gatherings, making it convenient for a variety of occasions.   Cooking with bacon, such as grilling or baking, brings out its rich flavor and enhances its flavor.  Ultimately, love for bacon-wrapped jalapeo peppers is a subjective thing.  There is no question that its appeal is due to the harmonious blend of flavors and textures. Available in the frozen prepared food section at your grocery store. Big Easy Foods
Read more

Big Easy Louisiana Boudin Kolache

-
Image
  Big Easy Boudin Kolache minutesminutTotal: Kolaches filled with Louisiana boudin are a delightful Cajun culinary tradition. They are often  served for breakfast,  or as a tasty snack.   This is a simple, yet delicious version of kolache made from crescent rolls stuffed with Louisiana Cajun boudin. Ingredients: 1 Big Easy Foods 14 oz pack - Alternatively, you might want to try Market Basket Smokehouse boudin, Savoie's boudin, or Zummo's boudin.  1 to 2 cans 8 count (Pillsbury, or Great Value)  crescent rolls  Cooking frozen boudin:  Stovetop cooking Instructions: Cook thoroughly to an internal temperature of at least 165˚F. Place Boudin links in enough water to cover. Simmer for 10 minutes. Remove links from water and allow 2 to 3 minutes before serving. Directions: 1.  The crescent rolls should be prepared on a baking sheet lined with foil and sprayed with cooking spray while the boudin is cooking. 2. Divide the boudin link in half and spoon j ust enough boudin onto the wider
Read more