- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Seafood gumbo lasagna.
Posted on 11/30/19 at 2:30 pm
Posted on 11/30/19 at 2:30 pm
Self taught New Orleans chef Kevin Belton just made a seafood gumbo lasagna.
Didn’t look like something I’d like.
I do like gumbo
I do like lasagna
But not together
Didn’t look like something I’d like.
I do like gumbo
I do like lasagna
But not together
7
Posted on 11/30/19 at 2:33 pm to Nicky Parrish
I liked his gumbo zherbs better.
Posted on 11/30/19 at 2:42 pm to Nicky Parrish
The pictures you posted look amazing and the link you provided is filled with information. I bookmarked this post so that I can read again
Posted on 11/30/19 at 3:08 pm to TastyJibblets
Google doesn’t work on your machine?
Posted on 11/30/19 at 3:17 pm to Martini
quote:
Google doesn’t work on your machine?
Thank you
Posted on 11/30/19 at 3:34 pm to Nicky Parrish
He’s an affable guy on the TV show, but I don’t feel compelled to rush out and make his recipes.
Posted on 11/30/19 at 3:36 pm to Nicky Parrish
Looked like gumbo baked with noodles. I would never feel compelled to make that dish.
Agree that the gumbo z'herbes looked good.
Here's the link if anyone wants to see it.
LINK
Agree that the gumbo z'herbes looked good.
Here's the link if anyone wants to see it.
LINK
Posted on 11/30/19 at 4:06 pm to Gris Gris
He played football at LSU and I’m pretty sure for the Saints a little before he got hurt. His son was a great tight end at ULL. I enjoy watching him and he had a show that was on in Europe and he’s probably more well known there than in the states but he’s been around for probably close to 30 years. He’s from New Orleans.
If you see his first season the countertops were about at his knees. Then they rebuilt to kitchen set and raised them because he is 6’9” tall.
If you see his first season the countertops were about at his knees. Then they rebuilt to kitchen set and raised them because he is 6’9” tall.
Posted on 11/30/19 at 4:40 pm to Gris Gris
Noodles in your gumbo can’t be any worse than potato salad in your gumbo.
This post was edited on 11/30/19 at 4:46 pm
Posted on 11/30/19 at 4:59 pm to ellishughtiger
Well a friend of mine does a lasagna soup that’s pretty good.
Posted on 12/1/19 at 2:06 am to Martini
I’ve followed him a long time on FB. Neat guy, but the seafood lasagna doesn’t do it for me.
Posted on 12/1/19 at 6:23 am to Nicky Parrish
When I think of lasagna, I think of a thick, rich red sauce with Italian sausage and ground meat, not some watery seafood soup with raw lasagna noodles tossed in it for filler.
Posted on 12/1/19 at 9:13 am to gumbo2176
Posted on 12/1/19 at 11:31 am to gumbo2176
quote:
I think of a thick, rich red sauce
I would think a court bullion sauce would work better.
Posted on 12/1/19 at 1:16 pm to Zappas Stache
quote:
I would think a court bullion sauce would work better.
When I make a red sauce, either for meatballs with Italian sausage to put over pasta or for a lasagna with small balls of Italian sausage and loose ground meat, it is always cooked to a thick consistency, as I like it.
I don't like a red gravy so weak that it puddles in the bottom of a bowl or plate it is served in like watered down tomato juice.
But, to each their own. But weak gravies, like thin, watery gumbos are not to my liking.
Posted on 12/1/19 at 1:40 pm to gumbo2176
quote:
But, to each their own. But weak gravies, like thin, watery gumbos are not to my liking.
Settle down Jethro, we all know how lasagna is made. I'm not saying its a good idea just if you are going to do something like the OP posted, a tomato based sauce such as court bullion would be better. And you could thicken it easy enough.
Posted on 12/1/19 at 3:21 pm to Nicky Parrish
I once was foolish enough to order a seafood gumbo at a marina restaurant in Port St Joe Joe. When it came out covered in cheese like a french onion soup it thought they got my order wrong. I never say never. But don't wait for me to ever put cheese or noodle in my gumbo.
Posted on 12/2/19 at 6:19 am to Nicky Parrish
I can’t be the only one that wants to eat the “lasagna”. That shite looks good. Very curious about the z’herbs as well. Different
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News