Gumbo

MAHALIA JACKSON’S OKRA GUMBO Servings: 12 Ingredients: 4    Blue crabs, lg Oil 1 lb Cooked ham, cut in 1′ cubes 1/2 lb Chicken gizzards, sliced 2 cn Whole tomatoes (1-lb 12 oz) 2    Onions, lg, diced 5    Celery stalks, diced 2 lb Chicken wings and backs 1/4 c  Sugar Salt, pepper Hot pepper sauce (optional) 4 lb Shrimp 1 1/2 lb Bee

The Flex 3 is already released but the guys at Adobe don’t waste their time. They already started to work on Flex 4 - codename Gumbo. The final release is planned for 2009 and the first beta for late 2008. The promises are: easy skinning improved states, effects and layout backward compatibility inline states For more see these links: +4 +States+Syntax

Tao supplied the booze and Whoris Hilton brought the Valtrex for her wanna be SkankTD’s to rub on for her, Friday night in Las Vegas, where they whored-it-up for a taping of the “Paris... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Greta from Kiss My Gumbo has some great news. She is making a difference! Wish I had more time to blog about this but it is a work day after all. Ice Tags: Cotillion, Soldiers Angels, Blogs, Louisiana

Back in the day, Loretta and I would always have our staff hand out trinkets to the folks when they were done with their dinners in our restaurants.  One of our favorite doo-dads to hand out were little plastic skeletons.  I remember one night I saw some guy, who had just finished a big ol' bowl of gumbo, pick up two of those skeletons and dance them around his tabletop.  When asked what he was doing, he simply smiled and said, "I love gumbo!"Ingredients:1 lb fresh lump crabmeat3 TBS Peanut Oil2 TBS unsalted Butter1 large Spanish Onions, peeled & chopped coarse2 stalks Celery, chopped coarse1 large Green Bell Pepper; stem removed, cored & chopped coarse1/4 cup freshly grated peeled Horseradish Root1/4 cup Chianti wine (use the cheap

Gumbo Goes Downtown (Hardcover)By Carol Talley Buy new: $17.95$17.9519 used and new from $0.35 First tagged “home” by Elizabeth Sweeney Customer tags: watchdog, new orleans, dog, place called home, picture book, home, [...]

Here's my streamlined version of the traditional Louisiana gumbo. The okragumbo is the African name for this vegetable-becomes meltingly soft and thickens the stew while the andouille sausage gives it fire and smoke. If you can't locate this type of sausage, use the best smoked sausage you can find and make the gumbo chili-hot by seasoning with Tabasco sauce after cooking. There's plenty of sauce, so serve the gumbo over rice." Cooking Times:4 or 12 minutes high pressure3 minutes additional cookingIngredients1/2 pound andouille or other smoked sausage, cut into 1/4-inch slices 1 tablespoon olive oil (optional) 4 scallions, thinly sliced (keep white and green parts separate) 1 cup chicken broth 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme leaves 2 large bay leaves 2 large ribs c

Great recipe for the slow cooker!Yield:4-6 servings1 pound boneless skinless chicken breasts, cut into 2-inch pieces 1 (10-ounce) package frozen okra, thawed 2 links andouille sausage, diced 1 cup chopped onions 2 celery stalks, chopped 1 green bell pepper, seeded and chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon salt 2 bay leaves 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon mustard powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground black pepper 2 cups reduced-sodium chicken broth 2 cups reduced-sodium tomato juice 2 cups cooked rice In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

I was invited by Mihaela Barbu to Adobe Romania : we will talk about how I use Flex, what’s so God damn good about it, and most important, my Flex 4 wish list. Since the meeting is next week, I’ll have to put together a list - I usually write this kind of lists on [...]

This one is really easy and tastes soooo good. The tomato base makes it feel very hearty and filling. When trying to eat low fat we wind up eating so much chicken. Finding ways to make it taste different is a struggle. But I promise, this one doesn't taste like chicken.Ingredients3-4 4 oz. boneless skinless chicken breasts (use pre-italian seasoned or season yourself)One can garlic and onion diced

3/4 lb. chicken, cut into 1 inch pieces 1/4 lb. fully cooked sausage, chopped 2 stalks celery with leaves and sliced (1 1/4 cups) 1 large carrot (3/4 cup) 1 med. onion chopped (1/2 cup) 1 can (14 1/2 oz) can stewed tomatoes, undrained 5 cups water 2 T chicken bouillon granules 1 tsp dried thyme leaves 1 (10 oz) pkg frozen cut okra (optional) 3 cups hot cooked rice Red pepper sauce Mix chicken, sausage, celery, carrot, onion, tomatoes, water, bouillon granules and thyme in 4 to 5 qt crockpot. Cover and cook on low heat for 6 1/2 to 7 hours. Stir in okra and cover and cook 20 minutes longer. Spoon soup over rice in individual bowls. Serve with red pepper sauce.

Gumbo GoodnessI am recuperating today from our holiday party last night. Lots of great friends joined us for a fun time. There is nothing better than a spicy gumbo to warm up on an icy night like the one last evening. It feel a bit decadent when making this recipe for such a crowd – so I couldn’t help but take some photos of the beautiful ingredients before the were added to the pot. Here is my little helper– pulling the tails off of the many shrimp. I always make too much – and promise myself that I won’t do it again the next year. Somehow I end up with the same amount each time. This year there was less left over due to some fine eating – thanks to all who took the pot down to 1/4 full!!(I make about 6 gallons in all – 5 with the kielbasa – and 1 gallon with only sea

1 1/2 pounds fresh okra 6 tablespoons oil — divided 1 tablespoon vinegar 4 tablespoons flour 2 cups onion — chopped 2 stalks celery — chopped 1/2 cup bell pepper — chopped 1/2 cup lean ham — diced 6 cloves garlic — minced 16 ounces tomatoes — chopped 2 quarts seafood stock — or water 2 bay leaves 1/2 teaspoon thyme — crushed 1/2 teaspoon cayenne pepper 1 tablespoon Worcestershire sauce 1 teaspoon liquid Crab boil — optional 2 pounds shrimp 1 pint oysters — with liquid 1/2 cup parsley — chopped 1/2 cup green onions — chopped zest of 1 lemon salt and pepper — to taste Wash and dry

Ez a Putumayo album a Louisianai gyökerű creol zene előadóinak felvételeiből ad válogatást.I'm Coming HomeA dalok:01. Charles Sheffield - It's Your Voo Doo Working02. Carol Fran & Clarence Hollimon - Door Poppin'03. James Booker - African Gumbo04. Clifton Chenier - Ti Na Na05. Johnny Adams - It Ain't The Same Thing06. Lynn August - Lead Me On07. The Neville Brothers - Voo Doo08. Eddie Bo - Piano Roll09. Rockin' Dopsie, Jr. & The Zydeco Twisters - I'm Coming Home10. Rockie Charles - Festis Believe In Justice11. Percy Mayfield - Louisiana12. Snooks Eaglin - Nine Pound SteelTömörítés/Bitrate: 128 kb/sLetöltés/DownloadJelszó/Password: levente

Vehige at Thursday Night Gumbo has written a fine little review of Robert J. Sawyer's Calculating God. I have not read this novel yet (I've had frighteningly little time for pleasure reading lately), but I did read a bit by Sawyer on how he came up with the novel. He called his publisher, told him he wanted to write a novel featuring a creationist and an evolutionist arguing without getting mad, and sold the book. Go read the review.Also, Vehige memed me. Okay, then, here's Booked By Three. Let's see if I can make this worthwhile but write it in a timely manner.Three works of non-fiction everyone should read:Bierlein's Parallel Myths has been on my mind a lot lately. As soon as I can get through it, I'll give it an extensive write-up. He has a thoughtful essay on the relationship between world mythology and the three great revealed religions.Can I cop out and add the Bible to this list?I'm drawing an embarrassing blank here. I'm too distracted. I'm afraid I'm going to thr

A few days late, but here it goes . . . .Dinner: Salad, spaghetti and meatballs, bread.Dessert: Sorbet.Movie: Touch of Evil (neither one of us liked it too much.)Conversation Topics: e.e. cummings, Harold Bloom, home schooling, molinism, National Book Award, Pearl Buck, science fiction, Stephen King, Tad Williams, westerns.Next Thursday Night Gumbo: March 22.

It all started with The Iliad.Having both read Homer's epic a few months before the movie Troy was released, we were interested in seeing how the struggle between Achilles and Hector played out on the big screen.Never having the chance to see it in the theaters (thankfully), we watched it one Thursday night in November 2005.In the course of the after-movie discussion (we both despised Troy), the movie We Were Soldiers came up. Vehige had seen it and loved it, but Woodward hadn't. So we decided to get together on another Thursday night and watch it.Now we had seen a movie neither one of us had seen, then a movie Vehige had seen but Woodward hadn't, so it seemed only logical that Woodward pick a movie for us to watch that he'd seen but Vehige hadn't. He picked Hitchcock's The Lady Vanishes, which Vehige loved, and that's how our Thursday night movie watching started.For the last year, we've stuck to this rotation -- mutual pick, Vehige's pick, Woodward's pick -- and, consequent

Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and saute in pork fat. Fry one-half finely chopped onion in fat remaining in frying-pan. Add four cups sliced okra, sprig of parsley, and one-fourth red pepper finely chopped, and cook slowly fifteen minutes. Add to chicken, with one and one-half cups tomato, three cups hailing water, and one and one-half teaspoons salt. Cook slowly until chicken is tender, then add one cup boiled rice.