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Posted on 4/21/25 at 4:43 pm to dexy82
My “hack” for both gumbo and jambalaya is to use Oak Grove (almost) all-in-one recipe packets that include rice and seasoning, just add meat.
shite is 95% as good IMO if done correctly.
I’m not a fan of “Andouille” per se, but I do get good smoked sausage shipped up to me and keep it in deep freeze.
shite is 95% as good IMO if done correctly.
quote:
Good andouille is hard to find. Other than that… there’s no Guidry’s here so get better at chopping vegetables
I’m not a fan of “Andouille” per se, but I do get good smoked sausage shipped up to me and keep it in deep freeze.
This post was edited on 4/21/25 at 4:45 pm
Posted on 4/21/25 at 4:46 pm to LoneStarTiger
quote:
Texas has grocery stores, so I just go there and get the ingredients I need and make whatever dish I'm craving.
The great HEB doesn’t have great or even good sausage.
Those flour tortillas though!
Posted on 4/21/25 at 4:49 pm to profdillweed
What year is it? 1982
Like the man said, buy it have it shipped.
Like the man said, buy it have it shipped.
Posted on 4/21/25 at 4:56 pm to dexy82
still make it from scratch. you can order spices on line, any items you cannot get at local grocery can be sourced also -
Posted on 4/21/25 at 4:57 pm to Warfox
I can’t replicate laplace andouille. Everything else is a snap
Posted on 4/21/25 at 5:01 pm to dexy82
I had one coon arse from bayou pigeon go on and on about how great Alaskan king crabs were in his gumbo. He said you could suck out the crabmeat from the legs like a straw.
He was a big ole boy, I believe him and plan on trying it next time i make a seafood gumbo
He was a big ole boy, I believe him and plan on trying it next time i make a seafood gumbo
Posted on 4/21/25 at 5:02 pm to natsoundup1
Posted on 4/21/25 at 5:03 pm to junior
quote:
I had one coon arse from bayou pigeon go on and on about how great Alaskan king crabs were in his gumbo
I use dungeness. Y’all wouldn’t complain one bit.
Posted on 4/21/25 at 5:14 pm to LSUintheNW
getting proper spices is easily done on line. My last order was for a pound of bbq shrimp spice mix, which I use in most anything.
Buying garlic powder and Montreal steak seasoning in 4 pound containers is far cheaper than the grocery.
Buying garlic powder and Montreal steak seasoning in 4 pound containers is far cheaper than the grocery.
Posted on 4/21/25 at 5:14 pm to dexy82
People that can't cook baffle me
Posted on 4/21/25 at 5:29 pm to NotYourDaddy
quote:
The biggest challenge for me (living in TX) is finding smoked sausage t
Agreed.
That's the weak link in the chain. We now have a Best Stop in Katy which helps.. Apart from stocking up along I-10, the options are Savoie's at HEB or Manda at Fiesta.
Posted on 4/21/25 at 5:33 pm to dexy82
There's a cajun restaurant down the street from me run by some transplanted LA dude. I just go there whenever I get a craving. He has very reasonable prices. With grocery inflation, it's not much more than it would cost me to prepare at home and he has authentic meats, etc. and really good french bread/po boys.
Before that, I would use the Jambalaya Girl box kit for Jambalaya and add chicken stock, a bay leaf, diced celery and onion and Aidells andoille sausage package.
I could get Camillia's dried red beans at the grocery store so I would use those to make red beans and rice. On rare occaisions I would find some Savoy's Tasso to put in.
Crawfish etouffee was a rare treat because the frozen bag of crawfish tails in the seafood section was crazy expensive, especially if it came from LA and had the crawfish fat mixed in. And that's when I could even find it. Sometimes I would use those Logistino tails from Trader Joes instead.
Posted on 4/21/25 at 5:36 pm to dexy82
Red beans, jambalaya, and gumbo are all easily made just about anywhere in the USA. You just need to make it from scratch. You don’t need blue runner. It’s super easy to make with the dry beans and is better.
Posted on 4/21/25 at 5:41 pm to dexy82
When I moved up North, I had to have Tony’s seasoning sent up. Pittsburgh area eats bland shite! Cakes and deserts were awesome up there though.
Posted on 4/21/25 at 5:42 pm to LSUintheNW
quote:
got access to great seafood but the sausage game is for shite.
This was surprising for me just loving to the Houston area. Not as good of a Sausage selection even with HEB. Still Make a big gumbo a few times a year and freeze portions.
Wish they had a selection of "fresh" sausage. I got used to getting a green opinion sausage or something. Other than brats or Italian sausage, you are only getting smoked at any store around me.
Posted on 4/21/25 at 5:44 pm to dexy82
Have Rouses open up in your town.
Posted on 4/21/25 at 5:45 pm to fr33manator
quote:
People that can't cook baffle me
I agree..if you need a can or box of premaid louisiana food to cook a decent dish then just visit the frozen food section of your local CVS or Wal
Mart
Posted on 4/21/25 at 6:49 pm to dexy82
If you’re in any state that borders Louisiana plus Alabama and Florida you can definitely find what you’re needing at local grocery stores.
Louisiana food isn’t some mystery that you can only get within the confines of the state.
Louisiana food isn’t some mystery that you can only get within the confines of the state.
Posted on 4/21/25 at 6:53 pm to dexy82
I just call my daddy but I guess we’re not all that lucky
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