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In Reply to: RE: Gumbo with potato salad posted by triode3 on May 16, 2024 at 18:40:24
Years ago we drove over to New Iberia, LA one Sunday in October for the Gumbo Cookoff. If that's what you are referring to, you are right: there was no potato salad to be seen. There were competitions for best seafood and non-seafood gumbo; best professional and amateur in each category. We sampled them all. I believe I have a high tolerance for spicy food, but most of what I tasted was thermonuclear. New Iberia is, famously, the home of Tabasco, and there was plenty of it in the gumbo. If you mean that "european-ized" equates to something less than eye-watering hot, then I am just fine with the gumbo here in New Orleans, whether it comes from a restaurant or from my own kitchen. The music was great - cajun and zydeco, and we had a wonderful experience. It's a special place.
. . . in theory, practice and theory are the same; in practice, they are different . . .
Follow Ups:
Yes, New Iberia.
I am not sure why the cookoff has more heat than normal. I do not know anyone that cooks gumbo with so much pepper as the cookoff. Personally, Acadiana Cajun food is known for _spice_ not _heat_ unless you go to the cookoff, or the pepper festival.
I really do not prefer the gumbo in New Orleans for two reasons, the roux is not dark enough, or the roux is not four and oil based, but tomato based.
I think if you were ever back in south louisiana, Acadiana specifically, there are a lot of really good gumbos to be had outside of the cookoff that are not full of heat. Look around Lafayette and Breaux Bridge for some small mom and pop shops for Cajun and Creole cooking.
Back to the original idea... I have had really good potato salads there. I just do not love them in gumbo...although I know plenty of people who put them on the side of a gumbo, not in it, and take a bite every other time they take a spoon full of gumbo. Huh, maybe they put too much pepper in their own gumbo :)
I am a transplant and even I know not to put tomato in Gumbo. This is the roux I made for my Duck, Andouille Gumbo I made on New Years Eve, I made it with flour and rendered duck fat.
"Trying is the first step towards failure."
Homer Simpson
For some reason I do not use Andouille too much, if at all, but that is personal preference. Hard for me to find one I like outside of a few placed I know in Acadiana. After all the New Orleans bashing I did, I would still like to try some from Jacobs world famous Andouille and Sausage house in Laplace.
I got the Andouille from Bourgeois Meat Market down near Thibodaux, it was pretty good.
"Trying is the first step towards failure."
Homer Simpson
Oh, Ha! I know where that place is! Since 1891...that reminds me
of Billeauds in Broussard, since 1889. Dang good Boudin.
When I was driving for work between NO and Shreveport there was a place outside of Opelousas maybe on 190, it looked like an old store but the boudin and craklins were to die for, they also had a great selection of sausages and stuffed meat and birds. I wish I could remember where it was it would be worth the drive to stock up.
"Trying is the first step towards failure."
Homer Simpson
Hrm, there are a lot of meat markets with good Boudin around here, and on HWY 190:
Boscos Specialty Meats (opelousas)
Bergeron's Boudin & Cajun Meats (around covington)
Best Stop (in Scott, seems out of the way from NO to Shreve)
Juneau's cajun meats (port allen)
Kartchner's Grocery and Specialty Meats (Krotz Springs)
Billys Boudin and Cracklin (Krotz Springs)
I can not think of any others on HWY 190.
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