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Author Topic: Not exactly wild game but . . . .  (Read 2046 times))

Offline Bicycleman

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Not exactly wild game but . . . .
« on: April 16, 2018, 03:18:34 PM »
My lunch today was leftover gumbo.  All you South Louisiana folks understand what I am talking about when I say "leftover"; but, for the rest of you, the South Louisiana people all know that "leftover" gumbo tastes better than the first time it is served.
The gumbo was made with chicken and smoked sausage.  The smoked sausage gives the gumbo a special flavor.  What brand of sausage, you ask?  It is Richard's Krazy Cajun Sausage (Mild) - Richard's down there is pronounced 'Ree shards' and originated in Church Point, Louisiana.  It was a family business that was bought out by a Baton Rouge company.  The BR people wisely kept the original recipe and name.  The sausage can be found in local stores around Acadiana and at Walmart(s), Rouse(s), Sam's Club(s), etc.  It sell for about $10 for the 4 pound box.  https://www.samsclub.com/sams/richard-s-krazy-cajun-sausage-4-lbs/161365.ip
I always add a few drops of Tabasco after my bowl is served.  Tabasco is a Avrey Island, Louisiana company that sell their products internationally.  Many of you may have used this sauce; so, here is the story:  .https://www.tabasco.com/our-history/ 
BURP!  Oops! Excuse me.
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Offline Xraycer

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Re: Not exactly wild game but . . . .
« Reply #1 on: April 16, 2018, 03:56:48 PM »
No different up here in the north. Chilli, stews and spaghetti sauce always taste better a couple of days after it is made.
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Offline squirrel_hunter

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Re: Not exactly wild game but . . . .
« Reply #2 on: April 16, 2018, 03:57:49 PM »
 thanks bicycleman I look to get some of that sausage
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Offline WxRadarman

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Re: Not exactly wild game but . . . .
« Reply #3 on: April 16, 2018, 05:45:14 PM »
My wife is originally from Port Sulphur and makes some of the best gumbo and Jambalaya you could ever hope to put in your mouth.  Both are always better the 2nd (or 3rd or 4th) day.
She likes using andouille sausage in hers, but it's difficult to find here in lower Alabama, so she often uses smoked sausage.
 You got my taste buds tingling.  I'll have to get her to make some up this week.
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Offline Bicycleman

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Re: Not exactly wild game but . . . .
« Reply #4 on: April 16, 2018, 06:47:31 PM »
thanks bicycleman I look to get some of that sausage
Next time I go down to Louisiana, maybe I should load up the back of the SUV with about 40 or 50 boxes of Richard's sausage.

My wife is originally from Port Sulphur and makes some of the best gumbo and Jambalaya you could ever hope to put in your mouth.  Both are always better the 2nd (or 3rd or 4th) day.
She likes using andouille sausage in hers, but it's difficult to find here in lower Alabama, so she often uses smoked sausage.
 You got my taste buds tingling.  I'll have to get her to make some up this week.
The temperature yesterday was in the low/middle 40s and snow flakes this morning - the gumbo at noon really was welcomed.  I see your temperatures are about 70ºF right now - not too warm for Gunbo.
I taught my son how to make Jambalaya; and now his dish is better than mine.  More practice I guess.  When he lived in West Virginia, he got some of those Mountaineers hooked on the stuff.  I don't know if he has shared it with any of these Tennessee folks yet.  He uses chicken, pork, and sausage in his version.  Many folks in Cajun country use only pork and sausage.  If it is on the wet side, I like it better.  Either way, I won't go away hungry!
  • USA - Tennessee  --  Murfreesboro
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If there are no dogs in Heaven, then when I die, I want to go where they went. Will Rogers.
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