Fellow "deletees"

I make Hoppin John often - black eyed peas, sausage, celery, onions, rice. Mine is like a really thick soup. Delish! I hope Medigal will come back and tell me whether she uses file in her gumbo. Seems to be lots of arguments about that! Not that I want to start an argument!!!!!

Someone told me 'file' or 'gumbo file' was actually powdered sassafras leaves. True?

its too funy all the comments about Gumbo....I am a true northern gal and have never cooked greens or gumbo in my life....and when I read about mucilage, I have no interest in cooking it...something else comes to mind with mucilage....and green or kale...yuk!!!  I eat lots of veggies, but okra and greens/kale are not part of my likings...love most other veggies, though I prefer some raw over cooked....tonight ate leftovers....all veggies and protein...then too many cookies...and I've been complaining about my weight...was a good girl this summer and lost 6 or 7# that I need to take off, but I've put them all back on...how did I do it this summer and can't now!!!

Sandy - amazing. How did someone ever come up with the idea to see if powdered sassafras leaves would thicken up their gumbo? Sassafras tea, I understand because the roots smell yummy, but the leaves? I guess I owe my friend who knows all these weird factoids an apology for doubting her.

Has anyone seen Athena .. our thread leader.  I've been thinking about her and haven't seen any posts by her.  Her last logon was December 30th.

Bren

Hope she is ok.  As the weekend after the 30th was when all heck broke loose on our deleted thread, and all of the deletions and bans occurred, I hope she didn't just decide to take her marbles and go play elsewhere.  It's so disheartening.

Good (I hope!) Morning Ladies!  Did I hear someone say they wanted to "start a fight"?  Ok but only if one of you is sitting on "Melissa"!

Alpal:  Lesson No.1 for Southerns:  NO FILE in real Southern Gumbo made by my beloved mamacita who rests in Heaven loving me for keeping the Gumbo real!  To get the true great taste one must use the OKRA!   Okra is what gives it the true flavor which blends in with all the "seafood".  I could always tell a "file" made gumbo from a true okra gumbo.  It has a different taste. We always make the roux but use okra to thicken it with.  NOOOOOO file!  You gals trying to start another uncivil war again??  Make it right or go buy a can of that grossly Campbell's crap called "whatever".  Sounds like I am the only "poverty ridden" one on here so spend the big bucks, buy the crabs, shrimp, OKRA, etc. and make your family feel like they are already in Heaven!!!  How am I ever to face the crap we are probably going to have for dinner now?.  Oh goody!   Maybe DP has another can of Vienna Sausages in the cupboard, he can open for us!  I would call "Meals on Wheels" but I don't think they bring Southern Gumbo!

Have a great day ladies but if you keep talking about Gumbo, I am going to join the "One Who Lives in the Coucoo's Nest" discussion group!  

Never had potato salad on mine, but to each his own.  I was horrified when I moved to Kentucky and saw that people were putting things like spaghetti and Fritos in their chili.

The wife of the friend of mine that makes the shrimp gumbo does not like the flavor of file, and has him divide hers up before he adds the file.  I've never tried it without, maybe I'll have a taste the next time I cook up a pot. However, I will point out that for you to make any attempt to imply he is not a southern boy would result in all out war.  He was born and bred in Louisiana and loves the file, as do many Cajuns I know.  I just love all the different flavors from all of the different regions of this country.

OK - what is file in gumbo?

Mary:   I was born and raised in New Orleans until Katrina hit and threw us in KY!  I never heard of anyone putting potato salad on Gumbo!  That sounds yucky to me.  I love potato salad but not with Gumbo.   That file is brown and used even by some Southerners who I guess don't like okra in their gumbo.  But I happen to "love" okra!  It is used as a thickener.  Both of them are but you are not supposed to use both in the gumbo. 

Ironjaw:  you need to use one or the other or you are not going to make it good.

As for the spaghetti in chili, I used to make a delicious "Chili Spaghetti Sauce" to put over spaghetti.  Here in KY they have it a lot in restaurants but I have never eaten any of theirs.  It can really be good (at least mine, was!)

I wish someone would come over here and cook for me .. ya'll are making me very hungry!

Bren

Medigal - somehow I knew you'd be on the okra side. I am, too!

Did you all know you can make a really good roux in the microwave - just the perfect color and no standing and stirring. That strange noise you hear is Medigal screaming.

NOOOOOOOOOO!!!!!!  Where are the roux police when you need them!?

Prep Time: 5 minutes Cook Time: 20 minutes Ready In: 25 minutes	How to make a Cajun Roux for Gumbo or other dishes that "start with a Roux".
Ingredients
3/4 cup oil (Canola or Vegetable)	1 cup all purpose white flour
Directions
Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace. Transfer to cooking pot and add warm water to hot roux for thickness desired. The mixture will make 5 quarts gumbo juice or one large fricassee dish. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor through out the roux. You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes. Roux can be used to flavor or thicken gravies. A dish made with roux always taste better the next day or if frozen the next time it is reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again.