Shoestring Sailors (Cruising on $500 per month - part II)

[Ex-Calif]

Originally Posted by sailorchic34

Shrimp Gumbo, Yum. Though any type of meat works. Jambalaya is right up there near the top too...

I do a pretty mean gumbo myself - very easy and popular at pot lucks. When ya need to feed a crowd gumbo is da boss.

I always chicken out when making my roux. Never quite get it "dark" enough. Too chicken I'll burn it.

Also really helps to drain and rinse the okra after lightly boiling.

[Doodles]

Originally Posted by Bobnoxx99

Sorry I apologize for earlier remarks, I want to make friends with people, just had a bad day...

It's cool, we all have them. Welcome to CF.

[frank_f]

Originally Posted by Ex-Calif

I do a pretty mean gumbo myself - very easy and popular at pot lucks. When ya need to feed a crowd gumbo is da boss.

I always chicken out when making my roux. Never quite get it "dark" enough. Too chicken I'll burn it.

Also really helps to drain and rinse the okra after lightly boiling.

Me too. The first time I made gumbo I only went as far as tan on the roux. Now I get a lot closer to chocolate. Mmmmm, gumbo.

Rice and beans isn't sounding too bad right now either.

[sailorchic34]

Originally Posted by Cacique

Looks very nice, do you catch your own shrimp?
I will be looking up the recipie. Yum Yum.

I'm not that great at fishing or shrimping. Back in Savannah, it was a lot easier buying shrimp from the back of the pickup truck the shrimpers were selling out of.

[Cacique]

Originally Posted by sailorchic34

I'm not that great at fishing or shrimping. Back in Savannah, it was a lot easier buying shrimp from the back of the pickup truck the shrimpers were selling out of.

Buying direct from the fisherman is usually the cheapest unless you catch it yourself

[iamadifferentbreed]

Try lightly sauteeing your okra instead of boiling, really helps "deslime" it.

[frank_f]

For those who don't want to play with okra, you can use file (pronounced fillay, pounded sassafras leaves). File gumbo might not be as thick but it's still darn good eats (and no slime).

[Blue Crab]

Originally Posted by iamadifferentbreed

Try lightly sauteeing your okra instead of boiling, really helps "deslime" it.

I tried it. It's slimey. People eat it?

[bobconnie]

Gumbo, The word is from Arfrican languages, and it Means Okra. Now that do not mean ya cant make a gumbo without it ! if ya want some recipes, look online for Cajun cooking!! We use okra sometimes and heat it up in a skillet before puting it in the Soup/Stew/ gumbo. We like chicken and saugage Gumbo the best ! but shrimp Gumbos right up there near the top for fine kine eatin !! Yes sir on a cold day nothing likr some hot gumbo and french bread !! And maybe a little red wine !! YUMMM

[onestepcsy37]

thank you frank f!

for 60 years i've been hearing hank williams sing 'jambalaya' and never really knew what 'fillet gumbo' was - at least that's how i thought it was spelled.

now, who's got a recipe for crawfish pie?

[sailorchic34]

Originally Posted by Blue Crab

I tried it. It's slimey. People eat it?

I'm from the south and Okra is not often on my food group list. Though I had it once BBQ'ed I think and it was not bad at all... BTW Grits was never on my food group list either.

on the Chicken and sausage gumbo. So good!!

[atoll]

Originally Posted by Blue Crab

I tried it. It's slimey. People eat it?

okra and rice is a staple in much of west africa,served with fish or bush meat.

the first time i tried it was in the sudan!
lunch was served squatting in the company of 10 others around a bowl of very plastic,translucent boiled okra and a a huge tray of rice,we all ate with our right hand, i will never forget the elastic properties of boiled okra!

[Rakuflames]

Originally Posted by Bobnoxx99

maybe you could take the money you save and purchase a spelling and grammar book!

To quote President Ulysses S. Grant, "It's a (darned) poor mind that can think of only one way to spell a word!"

[cner]

I have a question about food preservation... Since i'm from a farm i have the posibility to buy a small pig, feed it up, and have lots of meat after.. But how would i be able to preserve a whole pig? (in smaller bits ofc) How can i keep the meat from not going bad after a few days/week?

[Reefmagnet]

vacuum packing will extend the shelf life