The Texas BBQ Forum

Before I tell this story, let me say that I am in no way an expert on Gumbo but I am learning little by little. However, when you go to an Eatery and there's Gumbo on the Menu it should have some resemblance of "eatable food". Twas not the cast today at "Willie's Ice House" and, even tho they say not to judge something on first impressions, I should have known what to expect when the Waitress sat the bowl of Dumbeaux Gumbeaux in front of me.

There was several VERY LARGE pieces of Bell Pepper, Own-Yawn and Celery on top covering the mess that was underneath. When I say large I'm talking close to two inch square chunks of these veggies. After moving that protective covering I ventured down into the soupy watery "whatever" it was swimmin in. To call it Roux or Broth or even Soup would be sacrilegious and punishable by being banned from ever crossing the Sabine River again. Water has more flavor than that ?liquid? had and the few pieces of what looked like rice (or it might have been couscous) and the micro-shrimp and "gawd knows what" was limited for lack of a better word.

I should have gotten up and left when the waitress told me that they didn't have any Louisiana Red Sauce.

Thanks to a longneck Shiner Bock I was able to make it home without malnutrition symptoms.

Man I know where you are coming from, I had an amazing meal of pork belly at a place we found , I kept going on about how good it was, after a year or so my wife said she was taking me out to dinner to this place. New owners!!! Ooh oh, yip , awful awful meal, nothing like what I expected. I'm still disappointed,lol.

Gumbo, ive heard it on tv and movies, but never tried it. Might giggle it later.

Russ

Pardnah, you gotta try it but geaux sleaux and make sure you get some kind of Roux done plus it must have Okra THEN THE REST is up to you. Just google and learn - - - for me the hardest part is getting the Roux just right and like I said "I'm learning"

OldUsedParts wrote:Pardnah, you gotta try it but geaux sleaux and make sure you get some kind of Roux done plus it must have Okra THEN THE REST is up to you. Just google and learn - - - for me the hardest part is getting the Roux just right and like I said "I'm learning"

I'm the king of roux around here, I make a nice roux for my base when I make my chicken croquettes. We had 4 friends over for dinner Saturday night, they raved about my croquettes.

Russ

OldUsedParts wrote:
Thanks to a longneck Shiner Bock I was able to make it home without malnutrition symptoms.

It is always important to disinfect properly. I always took that to mean inside and out.