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The Water Cooler
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Crawfish Etoufee
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<blockquote data-quote="seurto" data-source="post: 1481663" data-attributes="member: 16013"><p>I think I said the exact opposite of that about andouille, </p><p></p><p>I was being somewhat serious about this.. seafood and meat dont go well together, when cooked together.. And its just how gumbo was created, regionally, due to availability of food products.. </p><p></p><p>What part of Louisiana are your relatives from? </p><p>I ask this, because, I have never heard of anyone eating gumbo with both, and although I'm not familiar or do not have family in all parts of louisiana (the north, which is more like tex/ar/miss anyway.. ccc) I'm pretty certain that none of peoples in the acadiana area practice this interesting sacriledge.. lol</p><p></p><p>I've seen plenty of interesting concoctions presented as "gumbo", from North Louisianians.. and in NOLA, Texas, Oklahoma, Mississippi, etc, etc.. (not in resturaunts, I learned at a very young age not to bother ordering anything at a resturaunt, that my family cooked at home.. even at my families resturaunt, it wasnt the same)</p><p></p><p>I'll also take this moment to explain why the "acadiana" area is so important to the "cajun" culture and food derivatives.. (not just because thats where I grew up).. When the cajuns landed there, 250 something yrs ago, it was thiers, they were the predominant culture in that area.. Unlike NOLA (where the last 4 boats ended up) or the rest of South Louisiana, where, the orginal cajuns and thier traditions and foods came into contact with other ethnic backgrounds (african/creole/french/spanish/american indian). Their food products, is a direct reflection on thier heritage and history. Also, the dialects of the "cajun" language french/spanish/indian/creole/african/italian (speaking outside of american english) is notably different from each region as well (for example, my grandfather could not readily speak "cajun" to his cousins who live 150 miles away, because the dialect was so dramatically different - indian, french, spanish, and even italian words thrown in). Even the english accent is different. There are still some parts of south louisiana where people do sound like the coach from Waterboy, and I can barely understand what they are saying. (my grandfather's mother came from one such area, on my father's side).. </p><p></p><p>I can elaborate on this further if anyone is interested, but for now, I'll keep it tied to food.. lol</p><p></p><p><span style="color: Red"><strong>Beast </strong></span>- if you wanna continue this fascinating discussion and have some true cajun food at the same time, we can grab a bite at the shack this week.. </p><p></p><p><span style="color: Red"><strong>Poopdiggle</strong></span> - sunday we plan on going have cafe au lait and begnet's at Heberts, if you wanna shoot the breeze in Tulsa, and the wife would enjoy further discussion on roux prep and storage.. </p><p></p><p>shoot me a PM if yall are interested..</p></blockquote><p></p>
[QUOTE="seurto, post: 1481663, member: 16013"] I think I said the exact opposite of that about andouille, I was being somewhat serious about this.. seafood and meat dont go well together, when cooked together.. And its just how gumbo was created, regionally, due to availability of food products.. What part of Louisiana are your relatives from? I ask this, because, I have never heard of anyone eating gumbo with both, and although I'm not familiar or do not have family in all parts of louisiana (the north, which is more like tex/ar/miss anyway.. ccc) I'm pretty certain that none of peoples in the acadiana area practice this interesting sacriledge.. lol I've seen plenty of interesting concoctions presented as "gumbo", from North Louisianians.. and in NOLA, Texas, Oklahoma, Mississippi, etc, etc.. (not in resturaunts, I learned at a very young age not to bother ordering anything at a resturaunt, that my family cooked at home.. even at my families resturaunt, it wasnt the same) I'll also take this moment to explain why the "acadiana" area is so important to the "cajun" culture and food derivatives.. (not just because thats where I grew up).. When the cajuns landed there, 250 something yrs ago, it was thiers, they were the predominant culture in that area.. Unlike NOLA (where the last 4 boats ended up) or the rest of South Louisiana, where, the orginal cajuns and thier traditions and foods came into contact with other ethnic backgrounds (african/creole/french/spanish/american indian). Their food products, is a direct reflection on thier heritage and history. Also, the dialects of the "cajun" language french/spanish/indian/creole/african/italian (speaking outside of american english) is notably different from each region as well (for example, my grandfather could not readily speak "cajun" to his cousins who live 150 miles away, because the dialect was so dramatically different - indian, french, spanish, and even italian words thrown in). Even the english accent is different. There are still some parts of south louisiana where people do sound like the coach from Waterboy, and I can barely understand what they are saying. (my grandfather's mother came from one such area, on my father's side).. I can elaborate on this further if anyone is interested, but for now, I'll keep it tied to food.. lol [COLOR="Red"][B]Beast [/B][/COLOR]- if you wanna continue this fascinating discussion and have some true cajun food at the same time, we can grab a bite at the shack this week.. [COLOR="Red"][B]Poopdiggle[/B][/COLOR] - sunday we plan on going have cafe au lait and begnet's at Heberts, if you wanna shoot the breeze in Tulsa, and the wife would enjoy further discussion on roux prep and storage.. shoot me a PM if yall are interested.. [/QUOTE]
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