Northwest Fishing Reports

well early in the week the wife and I decided cold weather = soups time in the winters we tend to eat alot of soup. all kinds american, hispanic & creole Styles. We made Gumbo tonight with some PacNW crab meat, shrimp, smoked saugage & chicken we went light this year over typical years when I lived in vegas we tossed lobster, crab, shrimps and all kinds of other seafood goodies in the mix..... I will say it was tastey this time we tried a Paula Dean recipe and it was good all but for the fact we changed it up just a little bit. Not sure if many eat it being this far North. but if not try it one day. I wasn't sure on posting the recipe on here for rights and all and I would of course recognize the authur Paula Dean....

oh we skipped out on the Ocra like always as none of us eat it lol..

Since the recipe is on the web, you certainly can post it. Don't know if this is the same recipe, but she had this on her site.

http://www.pauladeen.com/index.php/recipes/view2/gumbo/

yes that would be the one thanks Marc it is a tasty one with a few mods to the orginal...

Jay, My wife is from Louisiana and we GORGE on all sorts of great Weeziana food. Love gumbo. Look for some good quality Andouille sausage for your gumbo.:chef: Whenever we come back from down South, we pack a couple of ice chests with all kinds of stuff. This time of year really is all about soups, stews, and crockpots.

I was born in mississippi and love the foods from the south and creole cooking which to me is a difference. To find good quality anything I am used too here is hard unless it is sea food and apples lol I was raised in vegas from 6 months until I left for the military then back for 8 years now here in washington and the wife and I think we are here to stay. We both love it here rain and all but we have to import alot of foods that we are used too, which is good and is bad, so I know what you mean when you bring alot of things that are hard to find here. Bulk so when it runs out you have to make another trip home which brings a good excuse haha. So far I found a hobby that we all in my family like Fishing. Hunting it is only 3 of us that like to hunt my wife says she wouldn't be able too. but yeah my wife went to 4 stores the other day looking for Andoullie sausage with out any luck...

crock pots I love my roast in those made one early in the week with a new wine we tried out it was tasty..... I was reading through some of the other threads on crock pot cooking and just to give me some Ideas on things to cook for the winter...

our next mission is clam chowder we are going to attempt that probly next weekend.

Wife asked me what I want for Xmas I told her a bigger crock pot lol and more soup pots. since outdoor cooking will become short during the rainy season.... in vegas I cooked year round and depends on my mood will decide for winter bbq which is still great I just substitute cold Beer for hot tea or coffee.... and fire the grille up.....

I spent my early years in South Dakota. My aunt and uncle lived in Minnesota and would send us wild rice every year. Every big family gathering would have pounds of wild rice. Now that I am out west and they have all passed on, I found an outlet in Minnesota that gathers the natural rice and they ship it out to me. So, now I have it with all of our holiday dinners. You cannot buy good wild rice in the pacific northwest.

If you are from the mid west and are looking for a supplier, these are the people to contact. Be sure to buy the "hand picked" variety. There is a big difference between the cultivated and the hand picked. It's more money but worth it.

Their rice is excellent![thumbsup]

http://www.christmaspoint.com/wildrice.html

I make a Spanish variety of Gumbo. More like a paieia. Or in Italy is more like a Pescatore. Its a great warmer upper when its cold outside. I like adding some good hot peppers in mine.Dicinu I love my crock pot for any soup,chowder or stew.

YUK!!!

To anything with that slimy okra in it.

wolverine wrote: YUK!!!

To anything with that slimy okra in it.

Apparently you have not had my gumbo....no okra in it. Just thick rich goodness. Chicken, smoked sausage, green peppers, onion, garlic, and seasoning....It's all in the rue.....and the home-made stock. :chef:

I LOVE FOOD!

Has any one found any conecah or thompsons smoked sausage? If they had that stuff here I don't think they could keep it on the shelf. Yea its great in gumbo, or any thing else.

The HAWG HUNTER wrote: Has any one found any conecah or thompsons smoked sausage? If they had that stuff here I don't think they could keep it on the shelf. Yea its great in gumbo, or any thing else.

Hawg I don`t have to tell ya where I`m from. My dad and I couldn`t find any sausage even close up here as we have back home. So we started making our own from an old family recipe. We do it all from the grinding down to smoking. Now I don`t have to go looking for it. I just reach in the freezer if I want to make gumbo red beans and rice jumbalaya and anything else. :bounce:and your right it`s all in the roux. Gotta make the roux from scratch.

wolverine wrote: YUK!!!

To anything with that slimy okra in it.

Man... I dont know what it is with the people on this site...

First its Brussle Sprouts now its Okra.

Whats with all the hate?

Fried Okra ROCKS! So does Gumbo =p~

Okra is great and it helps thicken the gumbo, stew, soup or whatever else you may use it for. Now lima beans, just a whiff of them can trigger my gag reflex.