LCG IX (2014) Mumbo Gumbo thread!

[2bits]

We are doing gumbo for Friday this year! Here's the list from last year. The Chef can edit as he or she sees fit otherwise we are working with the list from last year which worked out ....


...please pick a portion of the ingredients to bring and post it here so we know who is bringing what and PLEASE chop/cube all ingredients beforehand and have them ready and at the party site (#38) early afternoon on Fri.

15#s boneless, skinless chicken breasts - Danny(Spinnernut) 5lbs, Mike Melancon (mars) 5lbs, James Worley 5lbs
15#s smoked sausage...various brands are OK, a Cajun version would be better - CapnTelescope (Brad): 5lbs, mechmagcn (Jeff & Micki) 5lbs, Ray & Chery (La. Zombiez) 5 Lbs. of Richards Andouille sausage
10#s of chopped (fresh/frozen) Okra..Hikrynut - Kenny/Julie
10-15#s of white or yellow onions - Dave& Joann (coyote)
4-6 LARGE green bell peppers - 2bits Thomas
2-3 bunches of celery - Juneaudave
32 oz jar of chopped garlic - 2bits Thomas
10-12 bunches of green onions - t_strain
10#s long grain rice - Pam and Bob Bertrand
Roux (in a jar) any brand will work but the Chef told me Zatarains is preferred - Jeff (War Pony )1 Jar, Terry (t_Strain) 2 jars, Pam and Bob Bertrand 1 Jar. AnnaLbs 2 jars
Tabasco - 2bits Thomas
Tony Chachere's: Terry (t_Strain)
2-3 loaves of french bread: Terry (t_Strain)

As Jack taught me many years ago, one can't list the ingredients for a gumbo without letting out a loud "AAIIIEEEEEE!!!"

[hikrynut]

We've been freezing our extra okra out of the garden this summer just for this.

[Pam & Bob Bertrand]

I have rice and a rice cooker.

[Pam & Bob Bertrand]

Does someone have a gumbo pot and burner? I Can help make gumbo but I do not have a big enough pot and burner for this crowd.

[hikrynut]

Eddie pounds has the set up for that and if for some reason they can't be there, I have a ginormous pot and burner too.

[Pam & Bob Bertrand]

Thanks for the info.

[Eddielbs]

We're still planning on making this. So we can bring the pot and burner.

[Pam & Bob Bertrand]

Hey Thomas (2bits) I am not good at postings. Could you post the list of ingredients based on previous years. Thanks.

[starleen2]

Hey Thomas (2bits) I am not good at postings. Could you post the list of ingredients based on previous years. Thanks.

Here's the list from last year. Perhaps the Chef can edit as he or she sees fit. But it gives a place to start

15#s boneless, skinless chicken breasts

15#s smoked sausage...various brands are OK, a Cajun version would be better

3#s of tasso

10#s of chopped (fresh/frozen) Okra...or comb of the two

10-15#s of white or yellow onions

4-6 LARGE green bell peppers

2-3 bunches of celery

32 oz jar of chopped garlic

10-12 bunches of green onions

10#s long grain rice

Roux (in a jar) any brand will work but the Chef told me Zatarains is preferred.

Tabasco

...please pick a portion of the ingredients to bring and post it here so we know who is bringing what and PLEASE chop/cube all ingredients beforehand and have them ready and at the party site (#38) early afternoon on Fri.


As Jack taught me many years ago, one can't list the ingredients for a gumbo without letting out a loud "AAIIIEEEEEE!!!"

[honeask]

We will bring the bottle garlic.

[Pam & Bob Bertrand]

I am going to bring the rice and maybe a few secret ingredients like bay leaves and file'.

[capnTelescope]

What? No shrimp? I'll bring a couple pounds. Unless we have shellfish allergies in the crowd. PM me if you have one, and I'll bring something else.

[2bits]

Thanks Eddie for manning the big guns, and to Scott for posting the ingredients! I'll copy/paste the list to the first post and do my best to keep it updated!

I'll also bring the green bell peppers...

[2bits]

What? No shrimp? I'll bring a couple pounds. Unless we have shellfish allergies in the crowd. PM me if you have one, and I'll bring something else.

I was wondering about shrimp too and it wasn't on the list for last year. Can someone confirm what's up with that? Was it already taken care of in advance or was it not part of the dish? I've drank since then... I'll review last year's posts to see if I can figure it out too..

[coyote]

We'll chop and bring onion. For ambiance, imagine Justin Wilson speaking! ( I suspect it should be spelled more like, on-yon). Dave & Joann