Let the good times roll - where are you eating on Fat Tuesday?
Po'boys and maque chaux at Yat's?
There's a big banner for a crawfish boil at Angeline's Louisiana Kitchen for a crawfish boil (reservations required). Not sure if it is today. Maybe crawfish at Coco's crawfish or Red Crawfish in SF?
Beignets at Brenda's, Powderface, Elite Cafe?
King Cake from SF Arizmendi, Oakland's Bread Garden, Cosentino's in the South Bay?
Cherney Park has gumbo and catfish on the menu
At Farmer Brown's there's a $30 New Orleans Buffet with an 8 piece brass band from 6pm - 1 am.
Cajun Pacific, CreoLA, Poor House Bistro, Jumbo's Gumbo, NOLA, Gator's NeoSoul Cafe?
In SJ Roux Louisiana Kitchen is having a special event
Maybe someone can help with this unanswered quest
Mardi Gras exile in Dublin: help requested
i ended up sucking on mudbugs at ti couz, in SF. while i wouldn't normally think of a breton creperie as an ideal venue for mardi gras, they had crawfish on special, a chicken gumbo, and hurricanes. and a dessert crepe, of course. the hurricanes were tooth-achingly sweet and the "gumbo" made for a decent chicken soup with tomatoes and okra, but not gumbo. the crawfish, however, were the whole reason we were there, and i ignored my dinner companions while sucking all the goodness out of the crawfish. they were shipped in from louisiana, and the good ones had delicious fat and...err..what do you call the innards of a crawfish?and it's fun to eat on newspaper. the beads and zydeco music were fun, too. skipped the crepe.
Isn't light colored chicken gumbo a different animal from the more familiar dark roux seafood gumbo? Not sure it is any less authentic.
I had something similar yesterday. What was billed as chicken sausage gumbo was the 2 meats bathed in a thick, light yellow chicken/green pepper gravy. My first reaction was, "What kind of gumbo is this?" Upon further reflection, I think it must be some other style of gumbo. Granted, not one I ever had in N'awlins.
Here are the specifics on gumbo, coming from a long line of cajuns on my father's side: the darker the gumbo the more intense the flavor, the more layering of flavor. People shortcut this because, well, a dark, amber-colored roux for a gumbo takes a long time to prepare and is difficult (if it burns even a little, you start over). Darker gumbos traditionally are used in all seafood gumbos. A lighter, caramel-colored roux is for chicken and other poultry gumbos. Anything lighter than a caramel roux and you are essentially making a bisque or some other soup, but you are not making gumbo.
The ingredients for gumbo, now those are up for grabs, as there are many, many variations and almost anything that tastes good is acceptable. Some people insist on okra, others hate it. File is a matter of personal preference as well as how much tomato (people often use more tomato to make up for a lesser-roux).
Hope that helps!
Did anyone end up going to the crawfish boil at Angeline's? I'd be curious to hear if it'd be worth making a point of going next year...
When I've ordered the crawfish etouffee in the past, I found the crawfish to be a bit on the small and wimpy side, so I wonder if they'd be any different for a special crawfish-centric meal.