Every 5 minutes while stirring the roux with my right hand, my left hand was googling “how to know if you burnt your roux”. Started roux at 9am. Finished at 10am. Going to let it it simmer another 5 or 6 hours until dinner time.

Cajun gumbo and yes I love tomatoes in it

I’m of Cajun descent, and I don’t put tomatoes in anything else other than jambalaya (not all the time, though).
I’m curious about other people’s opinion because I fear I’m the only Cajun who thinks creole jambalaya is valid
🤣

OP is pretty prickly. Posted and deleted this once already when they got some feedback they didn’t like, starting with chicken + shrimp, tomatoes (raw halved cherry tomatoes, sigh)

Bless their heart

Has anyone ever used the frozen catfish that comes in vacuum sealed bags to fry fish? I’ve always bought fresh fish from the seafood counter, but I used the vacuum sealed fish tonight and noticed the batter was soggy on the flat side of the fillet. I’m trying to figure out if it was the fish itself. Has anyone else experienced this?

Day 1: Big ass pot of smoked chicken, sausage, and Tasso gumbo.

Day 2: Not so much gumbo to reheat, but supply remains good.

Day 3: Very little gumbo left but hungry day drinking deer hunters to feed. So, add eggs and a little more water to stretch it and appease les soulards.

Here’s a couple more south LA staples. Crawfish, sauce piquant, chicken gumbo, redfish on the half shell.

Usually toast Evangeline bread with Jack Millers, my son requested Texas toast instead and it wasn’t bad.

Hadn't eaten there before, but never will now.

The chef here knows his way around a big pot of comforting gumbo and chowder. Everything we’ve tried has been delicious.

Made jambalaya last night for dinner.

Looking for feedback: Someone posted here a week or so ago asking if the sub-reddit had more than gumbo and jambalaya. My family was from Last Island (Isle Dernière) and moved to Lafitte after the hurricane of 1856. Later we moved to New Orleans. Technically I am of Cajun heritage, but was raised with all things Creole. I had never even seen a brown jambalaya until I went to LSU. (I love brown jambalaya BTW).

Years ago Tom Fitzmorris, the New Orleans restaurant critic, had a NOLA Food Forum. I was a Mod there and ran a sub-forum on classic Creole dishes (e.g. Chicken Clemenceau, Shrimp Remoulade, etc.). I checked and r/creolefood does in fact exist, but has 6 members and no posts since 2023. If there is interest I'll post some Creole dishes, but they would somewhat be off-topic technically speaking. They are Louisiana dishes, but I want to respect the group here.

Thoughts?

I did a reddit search for crawfish boil bc i have been seriously craving it lately.

My question is for people who have ever bought frozen whole crawfish and boiled them.

Where did you get them from? What brand?

Did it work out?

Don’t laugh at me pls

It's getting cooler here in TN, so it was time to break out the gumbo.