Author Topic: Butt for gumbo  (Read 3708 times)

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Offline LostArrow

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Butt for gumbo
« Reply #-1 on: February 01, 2014, 10:23:21 AM »
Gumbo is a cajun thick soup/stew with a spicy brown gravy usually thickened with okra.
When invented the purpose was to use meat & seafood that was inexpensive & hide the " bad "
Cuts.
I use just about any meat in gumbo , the only constant is smoked sausage.
For years I used smoked poultry as the main meat easy to smoke ahead or use leftovers.
Recently I've been using left over pulled pork!
Thought I had leftover pulled pork but my freezer search was in vain.
Cooking gumbo for 15-20 for Sunday, so a 5 lb butt on the smoker.
Oiled, then rubbed with salt & pepper.



 

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« Last Edit: February 01, 2014, 11:31:58 AM by LostArrow »
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Offline sliding_billy

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Re: Butt for gumbo
« on: February 01, 2014, 03:29:40 PM »
Sounds delicious.
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Offline CDN Smoker

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Re: Butt for gumbo
« Reply #1 on: February 01, 2014, 04:19:04 PM »
I'd cut your grass for a bowel of that Gumbo ;D

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Offline Smokin Don

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Re: Butt for gumbo
« Reply #2 on: February 01, 2014, 05:40:15 PM »
You make some great lookin gumbo LA!!! Don
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Offline Las Vegan Cajun

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Re: Butt for gumbo
« Reply #3 on: February 01, 2014, 08:18:56 PM »
The gumbo looks great, you making me homesick.   ;)
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Offline muebe

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Re: Butt for gumbo
« Reply #4 on: February 02, 2014, 12:34:52 AM »
Looks good LA!
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Offline pz

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Re: Butt for gumbo
« Reply #5 on: February 02, 2014, 01:21:54 AM »
Looks delicious!

Offline KyNola

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Re: Butt for gumbo
« Reply #6 on: February 02, 2014, 10:31:33 AM »
Over here! Over here! Over here!

Offline RAD

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Re: Butt for gumbo
« Reply #7 on: February 02, 2014, 03:11:02 PM »
when in doubt smoke a but  ;D
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Offline Bayoucajun

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Re: Butt for gumbo
« Reply #8 on: November 04, 2015, 07:51:10 PM »
Okra in gumbo only for shrimp or seafood gumbo. Now in Cajun country not much okra in New Orleans a lot of the stuff.  The best gumbo I ever had no okra. Just depends on what part of the state you are from.

Offline TwoPockets

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Re: Butt for gumbo
« Reply #9 on: November 04, 2015, 10:21:05 PM »
We usually use the dark meat from a Sam's rotisserie chicken and the smoked sausage for the meat. We eat a bowl the first night but it is always better the second night and we freeze the leftovers and they are good too. If we can get South Alabama Kelkey's sausage we use that. If not we use Conecuh sausage. Some good yeah !
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Offline Bayoucajun

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Re: Butt for gumbo
« Reply #10 on: December 12, 2015, 10:33:21 AM »
Real Cajun gumbo does not use okra. Okra is used to make shrimp gumbo, the best gumbo I ever had had one thing in common no okra. Chicken or duck just use whatever sausage you like. Andouille would be best, a good quality chicken sausage is great in chicken gumbo.

Offline teesquare

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Re: Butt for gumbo
« Reply #11 on: December 12, 2015, 01:06:05 PM »
Real Cajun gumbo does not use okra. Okra is used to make shrimp gumbo, the best gumbo I ever had had one thing in common no okra. Chicken or duck just use whatever sausage you like. Andouille would be best, a good quality chicken sausage is great in chicken gumbo.

We used boudin occasionally in gumbo. Just something a little different - and the boudin would break up and almost dissolve into the gumbo. *But* - you bring up a point about okra that is as much about the recognition that all LA. cooking is not "Cajun". One can more correctly think of South LA country cooking as "Cajun"  - vs New orleans influence city cooking as Creole.

Event the accents, and some specific words are different - as you know. The significant difference comes from the cultural heritage differences. New Orleans and the immediate area influenced by New Orleans had many Italians and Portuguese, and Africans who came as slaves.  - and a few other groups that settled and added their cooking influence into the culinary - and social, language "patois" ( pah-TWAH ) that make up Southern LA today.

And - because slavery was not the provenance of the Cajuns who were the poorer country folk who mostly trapped, fished and farmed ( in that order of prevalence ) - the Africans who came to mostly the New Orleans influenced area of Southern LA are responsible for bringing Okra to the Americas, as it was an African food. There are stories of slaves smuggling seeds on their person that were planted in the Americas.

In the current era tho - recipes from families in the South part of LA have migrated to the Northern part - and visa versa. So, it is not so much a "dividing line" with okra as the determining factor - but the family history that we see when okra is used in many kinds of gumbo nowadays.

No rules...just what you grow up with - or what you happen to prefer. ;) ;D But I do appreciate the histories and traditions of our foods. It helps us understand where we come from, and who our people were, what they had to eat, and often - how hard their lives may have been.
« Last Edit: December 12, 2015, 01:12:37 PM by teesquare »
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Offline drholly

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Re: Butt for gumbo
« Reply #12 on: December 12, 2015, 03:40:55 PM »
Looks delicious!

X2!

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Offline tomcrete1

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Re: Butt for gumbo
« Reply #13 on: December 12, 2015, 04:07:00 PM »
Looks great!  :)
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