Dr_Pain I need to take some pictures of my gumbo next week. Making 20 gallons for people for thanksgiving. I will make my roux in the oven and then add the vegetables.

Only doing 1/10th of that but I’m making a traditional roux. Sounds like a good ol fashion challenge

Ridley Acres I’ve seen that a lot with sausage. Some people call everything a brat, then I have to explain the difference between an actual bratwurst, Italian, Polish, Linguica or Andouille . They are all wurst but not bratwurst.

Roger that. They are all wurst but they have names that mean something. Usually about the ingredients, flavor, texture, process and country of origin.

HerbcoFood said in TRIVIA: Can you identify the dish by its ingredient??:

change out a few ingredients then it’s entirely something else!

I get in this debate often, not with cajun dishes, but with others like sausage. When someone says its all the same, I say spaghetti and ramen both have noodles so they are the same right? That usually quells any further dispute.

HAHAHA!!! For some crazy reason not many people dare getting in some philosophical foodie debates. I usually get approached with questions rather than statements. It might be my size and the fact that I don’t usually smile LOL!

looks like gumbo to me

I’ll make a gumbo just for you, next!

change out a few ingredients then it’s entirely something else!

I get in this debate often, not with cajun dishes, but with others like sausage. When someone says its all the same, I say spaghetti and ramen both have noodles so they are the same right? That usually quells any further dispute.

Jambalaya or creole pork stew

I think I already owe you a prize don’t it?? In any case what is your one guess, since you have two local delicacies