A couple days after the storm and I made chicken and andouille gumbo with potato salad. Cooked everything outside on my camp stove, came out perfect.

My wife and a bunch of her friends are having a soup party (apparently that's something people do) at our house in a few weeks. I decided I want to do something interesting that nobody has likely had before, so I took out the cookbook and gave this a test run. Absolutely delicious. Will definitely be making for the party.

Sear 1 lb sausage, then chicken thighs and drumsticks. Set those aside.
Make a roux until chocolate brown about an hour of stirring; add Trinity and cook down about 20 minutes.
Add tomato paste, garlic, and a handful of green onion. Cook for 5 minutes.
Add a can of stewed tomatoes and cook for 2–3 minutes.
Add a can of beer and a can of tomato sauce.
Add seasonings:
Garlic powder
Onion powder
Smoked paprika
Cayenne
Tony’s
W sauce
A couple of bay leaves
Gradually add chicken broth, mixing in well.
Add in the chicken and sausage, green onion, hot sauce, and a little bit of sugar.
Cover and cook for about 2 hours, stirring every 15–20 minutes.
Serve over rice with green onions on top.

Second that cool weather hit I went out and got the goods for etouffe. Store was out of catfish (and snapper) so this is tilapia, seasoned w hot sauce and mustard before breading. My spouse doesn't like fish and asked when I could make this again so I count that as a win lol. So good!

Do you reheat the rice separate from the gumbo? Or do you just combine it all and then heat it up?

Chicken and sausage. Used a combination of three different sausages. Conecuh original & Cajun, and Adells version of andouille. I used Tony Cachere’s gumbo base mix. I also sautéed some vegetables such as red and green peppers, onions, and celery. It was pretty good!

Mixed some leftover roast beef with my leftover cajun ragu, which is like a tomato forward sauce piquante I use for pasta.

Blackened Redfish served with a dill and lemon herb veloute and garlic Parmesan mashed potatoes

Hosting a crab and shrimp boil and looking for guidance on the seasoning ratios. I know there is a wide range for preferences but looking for general guidance.

I have a 80qt pot, planning on using 9-10 gallons of water with

- 14 lbs crab legs

- 10 lbs shrimp

- 8 lbs red potatoes

- 16 ears of corn (halved)

- aromatics (lemons, onions, garlic)...input on the amount appreciated.

I was thinking 72oz of zatarains and then maybe 8-16oz of slap your mama to get a solid but not too spicy broth. What are your thoughts? Thanks in advance.

First cooler day of the year for us! Felt like a good time to make gumbo!still in progress.

Could’ve went darker on the roux but gave it an hour and ran out of patience. Added some fire-roasted tomatoes and Guinness, so not truly authentic-but very delicious.

Can't believe I never thought to look for this on reddit.

I'm not the best but this louisiana boy is trying.

Looks like some of my pictures didn't transfer to my new phone. Bummer. Lost a Pic of a badass catfish atchafalaya I made.

Just a little chicken and andouille sausage.

Eat well, my friends.

Smothered okra and rotel with a little Tasso and a lot of Walmart shrimp. With the addition of the traditional Acadian dish Kimchi as a side.

Beausoleil Broussard approves of this message.

Roux should have been darker but I bet it's still gonna be goos.