Originally Posted By: jazzmammal
Almost forgot.

Danny, my man. Don't just say you cooked your gumbo, give us your secret recipe dude!! I'll whip that up in a heartbeat.

For years we did a gig at the Long Beach Marina for a superior court judge who's from Louisiana. He would fly in all the stuff including about 50 pounds of crayfish and he'd put on a true Louisiana feast for 30-40 people. I noticed he had a big boiler like 20 gallons maybe and all the spices and potatos were in some bags hanging in the water with the crayfish. He had all kinds of stuff, greens, cornbread, gumbo, chicken the whole thing including a couple of good ole boys who knew how to cook it.

One thing missing was shrimp etouffee. I never heard of that until I visited Nawleans some years ago. It seems everybody had their own version of that and I loved them all.

Do you have a personal recipe for that?

Bob


That sounds like a crab, shrimp or in this case a crayfish boil. Yeah man that stuff that boils with the main course soaks up all the spices and flavor and very tasty indeed.

Look they are quite a few fool proof gumbo mixes on the market now that make it pretty easy for anyone to cook a pretty good gumbo. I will chase down some links and post them over the weekend.

Later,

Danny C.
www.dannycampo.com
https://www.facebook.com/pages/Danny-Campo/379776252109306?skip_nax_wizard=true

The More You Drink The Better I Sound