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Gumbo 'File' is ground sassafras
leaves.
DonEaux
----- Original Message -----
Sent: Sunday, February 12, 2006 6:01
PM
Subject: Re: [VFB] Lahbstah
Dan: As good as it tasted, I figured it was still done.. They told
Me they had done it for as long as they could remember....I know the Cajuns
came from French Quebec I guess, and they didn't waste anything, cause i guess
food was hard to find, but in the Bayous Seafood was plentiful... BTW I always
wondered what "fil'e "(sp) was??? (As in "fil'e gumbo") A spice I
guess right??? Cause they added that to EVERYTHING too it seemed...
Chuck
----- Original Message -----
Sent: Sunday, February 12, 2006 8:01
AM
Subject: Re: [VFB] Lahbstah
Hey Chuck;
We still do that! Laissez les
Bon Temps Roulet!
Bon Apetit`
Saltydan
Dan
Harriman
Orange, Texas
At 11:22 PM 2/11/2006, you wrote:
And Crawfish.... I lived in
Baton Rouge when I was only 5-7 yrs old. And the Cajuns in our
neighborhood all had 55 GALLON drums, and they would switch up weekend
doing the cooking. They would put all manner of seafood (but mostly shrimp
and crawfish) corn on the cob, okra, potatoes. All kinds of things, and
just get the water boiling and dump it all in together. Then they would
pour it out on huge tables and you just ate whatever was in front of
ya.... It was GREAT, even if it was Soooooooooooooooooooo Spicy. But the
Cajuns would NEVER put a dead shrimp or crawfish in those barrels....The
fish would be dead, but fresh caught and cleaned.and even then, Kinda like
Don O said. They would scale them, gut them, and the rest (head, fins and
tail) went into the pot..Then they would have CASES of beer and Louisiana
Hot Sauce there too...and Bibs sometimes LOL...Cause you would be sooo
messy when you got up from that table, but you didn't have room for
dessert for a while.. Chuck
If at first you don't succeed, maybe you shouldn't try sky
diving!
dit dit
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