New Orleans Barbecue Srimp
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Now, while we’re all having fun, google the song “Cat’s in the Cradle” Good for Meatgistics members to know.
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Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
Coon A s s es put an x on a lot of things, so it could be just that.
Chef said in New Orleans Barbecue Srimp:
Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
[censored] A s s es put an x on a lot of things, so it could be just that.
That is a lot more fancy than my explanation LOL!! The answer is in the education level. When they migrated the Thibodeau that could spell would sign their own name but the ones that didn’t someone else would write the name and they would put their X signature after the name. So Thibodeaux and Boudreaux and the list goes on are the dumb ones LOL!
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
[censored] A s s es put an x on a lot of things, so it could be just that.
That is a lot more fancy than my explanation LOL!! The answer is in the education level. When they migrated the Thibodeau that could spell would sign their own name but the ones that didn’t someone else would write the name and they would put their X signature after the name. So Thibodeaux and Boudreaux and the list goes on are the dumb ones LOL!
Dr_Pain Actually makes sense. Some of my family were Becnel. Cajun as they come. Several of the older great uncles couldn’t read or write, so did sign with an X. One uncle in particular was a butcher, His skill was thumb on the scale so study, no one could tell.
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Now, while we’re all having fun, google the song “Cat’s in the Cradle” Good for Meatgistics members to know.
Chef the Harry Chapin song?
“You never really die until you end up on the wall at a Cracker Barrel”
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Chef Hahaha, thats just wrong, no matter how true it may be.
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
[censored] A s s es put an x on a lot of things, so it could be just that.
That is a lot more fancy than my explanation LOL!! The answer is in the education level. When they migrated the Thibodeau that could spell would sign their own name but the ones that didn’t someone else would write the name and they would put their X signature after the name. So Thibodeaux and Boudreaux and the list goes on are the dumb ones LOL!
Dr_Pain What kind of oil do you use for roux in gumbo?
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain What kind of oil do you use for roux in gumbo?
I’ve made roux with
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olive oil YUK!
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canola Ok!
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peanut oil good!
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veg oil good!
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dry (in the oven) mostly for Ragoût de pate de cochon
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lard best!
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rolled butter
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all purpose
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all purpose with a bit of bread flour
I’ve made roux:
- slow
- fast
- cast iron
- ss pot
- magnalite pots
Having said that I feel like the roux should be secondary to the rest of the ingredients so I normally go for a fast roux using veg oil and all purpose with a tad of bread flour. I like my gumbo less soupy then the peeps in NOLA and in the direction of a chicken stew. Also don’t like too much rice and I do put my German potatoes salad in my gumbo bowl
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain What kind of oil do you use for roux in gumbo?
I’ve made roux with
-
olive oil YUK!
-
canola Ok!
-
peanut oil good!
-
veg oil good!
-
dry (in the oven) mostly for Ragoût de pate de cochon
-
lard best!
-
rolled butter
-
all purpose
-
all purpose with a bit of bread flour
I’ve made roux:
- slow
- fast
- cast iron
- ss pot
- magnalite pots
Having said that I feel like the roux should be secondary to the rest of the ingredients so I normally go for a fast roux using veg oil and all purpose with a tad of bread flour. I like my gumbo less soupy then the peeps in NOLA and in the direction of a chicken stew. Also don’t like too much rice and I do put my German potatoes salad in my gumbo bowl
🥰Dr_Pain I’ve heard of the potato salad, never tried it, but my sisters both say it great.
I left Louisiana before that made in’s way to the culinary front.
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Dr_Pain I’ve heard of the potato salad, never tried it, but my sisters both say it great.
I left Louisiana before that made in’s way to the culinary front.
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Dr_Pain I’ve heard of the potato salad, never tried it, but my sisters both say it great.
I left Louisiana before that made in’s way to the culinary front.
Chef Dr_Pain Recently on “beat Bobby Flay”, the southern woman did the potato salad with gumbo in the same bowl and those New Yorkers never heard of such a thing. I just smiled because that mix has been going on for many years down there in LA and surrounding states like MS during my travels. Northern people just give you the sideways look. That’s one thing about food. We can learn something new each day.
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Chef Dr_Pain Recently on “beat Bobby Flay”, the southern woman did the potato salad with gumbo in the same bowl and those New Yorkers never heard of such a thing. I just smiled because that mix has been going on for many years down there in LA and surrounding states like MS during my travels. Northern people just give you the sideways look. That’s one thing about food. We can learn something new each day.
zbigjeff Even people here in Houston freak out about that or act like they never have heard of it. We have a ton of cajun people here as well. So for people up north to not know about it I understand that. It’s no different that trying to explain chicken fried steak to some.
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THAT’S IT!!! Enough talk! With the little cool front settling in LA and all this talk of gumbo and potato salad, I am making a big batch. Who’s coming?
Dr_Pain Wish I could but getting ready for tomorrow’s catering. Still have much to do.
SO, What’s a big batch for you? I just finished 80 quarts of gumbo late last night. Had 25 pounds of shrimp, 15 pounds of chicken, and 20 pounds of smoked sausage.
I’ll eat a bowl for you.
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Dr_Pain Wish I could but getting ready for tomorrow’s catering. Still have much to do.
SO, What’s a big batch for you? I just finished 80 quarts of gumbo late last night. Had 25 pounds of shrimp, 15 pounds of chicken, and 20 pounds of smoked sausage.
I’ll eat a bowl for you.
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Ok , my shipping address is…
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Dr_Pain I’ve heard of the potato salad, never tried it, but my sisters both say it great.
I left Louisiana before that made in’s way to the culinary front.
Chef It is good. Even though I usually do the cottage cheese thing that I got hooked on, we once had some tater salad & tried that with it & indeed it was good.
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain What kind of oil do you use for roux in gumbo?
I’ve made roux with
-
olive oil YUK!
-
canola Ok!
-
peanut oil good!
-
veg oil good!
-
dry (in the oven) mostly for Ragoût de pate de cochon
-
lard best!
-
rolled butter
-
all purpose
-
all purpose with a bit of bread flour
I’ve made roux:
- slow
- fast
- cast iron
- ss pot
- magnalite pots
Having said that I feel like the roux should be secondary to the rest of the ingredients so I normally go for a fast roux using veg oil and all purpose with a tad of bread flour. I like my gumbo less soupy then the peeps in NOLA and in the direction of a chicken stew. Also don’t like too much rice and I do put my German potatoes salad in my gumbo bowl
🥰Dr_Pain Peanut oil with just a touch of bacon grease or lard is, in my humble opinion, the only way to go.
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Dr_Pain Peanut oil with just a touch of bacon grease or lard is, in my humble opinion, the only way to go.
calldoctoday Sounds great. High smoke point, great flavor
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