Teardrops n Tiny Travel Trailers

If I remember right - we did do shrimp one year. I believe it was too costly to have shrimp in such quantity that every one would have just a little in each bowl. Most of the shrimp just sank to the bottom and was a little over cooked. Shrimp may be fine for small batches - remember folks we are making a HUGE amount and it sometimes the shrimp doesn't get cooked just right. Cindy has a food allergy to shrimp, but don't let that stop ya' (we'll have red beans and rice!)

starleen2 wrote:Cindy has a food allergy to shrimp...

Eek! I was afraid someone would. I didn't want to ruin gumbo for anyone (or give them an excuse to opt out). We're all in this (gumbo) together.

Here's a suggestion: Since shrimp should go in the gumbo at the very end, anyway, we could have pre-cooked shrimp on the side. Add or do not add to your own personal bowl of gumbo according to your situation. Don't be a piggy, either.

Or we can put this down as not such a good idea after all. It wouldn't be the first not such a good idea I ever had.

Hey, I love shrimp, and the side o shrimp is a great idea but remember even of no one gets piggy it might still be alot... It might be a cool idea to do shrimp for Saturday's pot luck where there's so much to choose from you would only need to do a few pounds then. If you wanted to still contribute to the gumbo, you could pick up a bag of chicken breasts or whatever else is open on the list! Just throwing out options, it's up to you and all good!

My experience with Gumbo is you have two main "types". Seafood OR chicken and sausage. I've never mixed the two types, For more than one reason personally, One main reason is the fact that if I'm cooking a seafood gumbo I use a lighter rue. But the reason we have been doing chicken and sausage the last few years. like it's been said is cost. But also labor, if I remember correct we had only a few people volunteer to peel the 100 or so pounds of fresh shrimp the year we used them.

Eddielbs wrote:My experience with Gumbo is you have two main "types". Seafood OR chicken and sausage. I've never mixed the two types, For more than one reason personally, One main reason is the fact that if I'm cooking a seafood gumbo I use a lighter rue. But the reason we have been doing chicken and sausage the last few years. like it's been said is cost. But also labor, if I remember correct we had only a few people volunteer to peel the 100 or so pounds of fresh shrimp the year we used them.

Yeah Eddie, you guys worked a long time peeling those big shrimp that year at Lake Claiborne...

Oh yeah Thomas, I'll bring 5#s of Chicken breasts.

Put me down for 5 lbs of Cajun Sausage. I'll consult with my sister on what's a good brand. She knows the ropes on such things better than I do.

Thanks to all for the feedback. This is going to be tasty!

Marcia and I can handle the celery if it is not spoken for!

Thank ya guys! I'll update the list!!

Sure will miss going. Heading to a Pineknot gathering the same weekend. Have fun!

Haven't checked in over here in a while, still have problems with forum kicking me off every time I visit and try to post.

Put me and Micki down for 5#s of smoked sausage again this year.

Well, I didn't get in on time for the ingredients list so I will offer our deck at site #46 to cook like we did 2 years ago... I'll bring the First Up if it is raining again..........

Jeff

Jeff, (WarPony) thanks for offering up your site for the stirring contest! Oh and we still need a number of things for the Gumbo!...Need:

5#s boneless, skinless chicken breasts
5#s smoked sausage...various brands are OK, a Cajun version would be better
10-12 bunches of green onions -
Roux (in a jar) any brand will work but the Chef told me Zatarains is preferred - (How many jars guys? Last year I remember much more than one)
Tabasco -

Put us down for 5 Lbs. of Richards Andouille sausage.

I will bring 5 pounds of yard bird.

spinnernut wrote:I will bring 5 pounds of yard bird.

I gotcha down for the chicken boobies!.

We still need a little bit so I'll put a beg out on the main page