SaltyCajun.com - Gumbo Throw Down

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- - Gumbo Throw Down (http://www.saltycajun.com/forum/showthread.php?t=56312)

Quote:

Originally Posted by SigNate (Post 721978)

O.K. so you want to make it fun and want to have a decent number of participants. Let it be uncomplicated. I'd say allow people make their roux ahead of time if they want. Heck, let 'em use a jarred roux. Off topic for a second. I entered a gumbo cook-off many moons ago and people were blown away by a few participants. That year I came in second. having quite a few that were alright but not great and they even wanting to make a better gumbo, I let them in on some secrets and better ingredients to use. The next year it was a closer race and almost all gumbos were pretty damn good. Yeah, I won first place but I also made it a better for all competition. They learned what agood gunbo required!

So, let whoever use wahtever roux they want, whatever seasonings they want, because you know what? Just maybe whatever they use will make a damn good gumbo!

if you see it lacking, you tighten the rules for the following year.

BTW, I've only won 1st place in our thing twice, close second and I didn't compete for about the last four years.
You want it to be a friendly and fun competition.
You can still have prizes and raise a lil money for a charity and so on.

BTW, what is Little Angels?

http://www.thelittleangelsfoundation.org/

Sig get on youtube and look up The Little Angels Foundation. It's about a three minute video. If you watch it and don't shed a tear I'll by you a six pack of any beer you want. Be honest.

I helped my grandpa in a cookoff for a few years. First year it was held there wasn't much as far as rules. The winner showed up with a gumbo and heated it up. After that the rules were on site cooking. She (the previous winner) never competeted after the first year.
When my grandpa quit I started. 1st year I got 3rd. 2cnd year I got 2cnd. They stopped doing it after that. The year I got 2cnd my brother got 1st. F'r beat me with a seafood gumbo. It was damn good though.

Quote:

Originally Posted by AubreyLaHaye458 (Post 721969)

No tobacco?! That's my secret ingredient. Some good ole Levi Garrett gets that gumbo just right.

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Paha! Gotta be better than wintergreen dip

Quote:

Originally Posted by Goooh (Post 722005)

Paha! Gotta be better than wintergreen dip

There's a lot of things better than wintergreen dip! lol

Sent from my iPhone using Tapatalk

Wintergreen=integestion for me.

I'm going to blow your minds with my hot tamale gumbo with chorizo and pinto beans...it's a mexicoon classic dish

My secret ingredient is water from Sabine lake

Sig now knows my secret! HAHA

I don't have any secrets but ima do my best to steal all of y'alls :)

Don't let me see a bottle of kitchen bouquet either...that's for rookies

Looks like I have a supplier for bowls, spoons, and cups. Once we decide on a charity I need to know that way I can get a foundation letterhead for donations.

Quote:

Originally Posted by mr crab (Post 722051)

Don't let me see a bottle of kitchen bouquet either...that's for rookies

I think you run everyone off with your statement lol....

Still ready. I think that the burden of lumping a charity component into it may have been what slowed this thing down. Let's just meet wherever, bring some pots, cook some gumbo, and get drunk.

Quote:

Originally Posted by Bluechip (Post 737867)

I think you run everyone off with your statement lol....

Who the hell puts kitchen bouquet in Gumbo????

Quote:

Originally Posted by simplepeddler (Post 750676)

Who the hell puts kitchen bouquet in Gumbo????

I have absolutely no idea.... Maybe it's a Texas thing???

Ima write you a citation if I catch you with gumbo in your car before the first frost

Ok I'm done. Y'all scared. That's ok. Fear is a natural emotion. It doesn't mean you are a bad person, it just means you are in touch with certain inadequacies in your gumbo program. I completely understand. I was a gumbo rookie a few years back too.

Quote:

Originally Posted by mr crab (Post 750786)

lmao... too hot for gumbo now