solidfrontaxle
Toyota jihad
- Location
- Casper, Wyoming
Mmmmm mmmmmm! All this talk about barbecue sauce is makin me hungry for southern food. Where can I go in Utah to get a good gumbo? Any good Cajun restaurants? I'm addicted to the stuff.
I need me some gumbo.
- Thread starter solidfrontaxle
- Start date
Bear T
Tacoma free since '93
- Location
- Boulder, mt
The airport, get a ticket to La. I haven't found any "good" places around.
- Location
- Grand Junction, CO
Make your own, I had a roomie from LA that made it a couple times and it looked pretty easy. It was damn good too, he'd make a big pot and it would be gone a day later. 
He'd buy a pre-cooked chicken and tear off the meat, add some sausage and shrimp, then toss in the rest of the stuff.
He'd buy a pre-cooked chicken and tear off the meat, add some sausage and shrimp, then toss in the rest of the stuff.
- Location
- Grand Junction, CO
Just found this recipe-
http://www.gumbocity.com/chicken_sausage_shrimp.html
Chicken, Sausage, and Shrimp
1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package
Instructions:
In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.
Mix the broth in slowly and blend until smooth.
At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.
Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.
To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.
Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.
Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.
http://www.gumbocity.com/chicken_sausage_shrimp.html
Chicken, Sausage, and Shrimp
1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package
Instructions:
In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.
Mix the broth in slowly and blend until smooth.
At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.
Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.
To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.
Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.
Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.
solidfrontaxle
Toyota jihad
- Location
- Casper, Wyoming
Yeah, I would totally make it. The question, is what is "the rest of the stuff"? And where the H am I gonna find okra?
Edit: Greg, You posted while I was typing. I see that recipe doesn't have okra in it. What a shame.
Edit: Greg, You posted while I was typing. I see that recipe doesn't have okra in it. What a shame.
Last edited:
solidfrontaxle
Toyota jihad
- Location
- Casper, Wyoming
If the St. George/Dixie area counts as the dirty south then yes. :greg:
I'm in texas alot, and they got some decent cajun food. Thats where I aquired the taste.
Well, this afternoon I found some okra and gumbo mix at Albertsons. Threw in some chicken, italian sausage, mushrooms, and a ton of vegetables. Its not bad. Satisfied my craving at least.
I'll have to try some of those places next time I'm in Utah.
GOAT
Back from the beyond
- Location
- Roanoke, VA
truth
Good startMake your own, I had a roomie from LA that made it a couple times and it looked pretty easy. It was damn good too, he'd make a big pot and it would be gone a day later.
He'd buy a pre-cooked chicken and tear off the meat, add some sausage and shrimp, then toss in the rest of the stuff.
Bayou is terrible. Pats has decent jambalaya and pretty good creole
My 2c
jdub
Scrambler
- Location
- Provo, Utah.
Anyone like Jamaican food. Orem has a pretty good place. I miss options.
I love the normal options:
Mexican
Italian
But now even Indian is becoming mundane... Although I cant get enough Mango and sticky rice deserts or mango lassi smoothies.
Where else is there some non-utah food options like Gumbo.
I love the normal options:
Mexican
Italian
But now even Indian is becoming mundane... Although I cant get enough Mango and sticky rice deserts or mango lassi smoothies.
Where else is there some non-utah food options like Gumbo.
jdub
Scrambler
- Location
- Provo, Utah.
Sounds weird, like there is a Jamaican who is a Jerk works at the shack. It's been there a while but I have eaten there twice in the last week and a half.
Bear T
Tacoma free since '93
- Location
- Boulder, mt
Atchie's is a bar, not a food joint.
- Location
- Grand Junction, CO
So I've been craving Gumbo the last few days, I think I'm going to make some later today....
- Location
- Grand Junction, CO
MMMMmmmmmmmmmm!!! :greg:
Gumbo is done cooking, rice is about 5 min out. I keep sampling the Gumbo and it's tasty! I used the recipe above.... just a heads-up to anyone else that want's to use it... they leave out the stewed tomatoes in the ingredient list and cooking directions. I thought I was going to end up running to the store, but we ended up with a large can in the pantry.
Gumbo is done cooking, rice is about 5 min out. I keep sampling the Gumbo and it's tasty! I used the recipe above.... just a heads-up to anyone else that want's to use it... they leave out the stewed tomatoes in the ingredient list and cooking directions. I thought I was going to end up running to the store, but we ended up with a large can in the pantry.
- Location
- Grand Junction, CO
You keep playing Chef, and Broncomama will put you in charge of the RME bbq's...maybe
I'm happy with just doing the Meet & Greet thing.
Here's dinner! It's not really a Summertime dish, but it is damn tasty!
Attachments
GOAT
Back from the beyond
- Location
- Roanoke, VA
I'm happy with just doing the Meet & Greet thing.
Here's dinner! It's not really a Summertime dish, but it is damn tasty!
Damn you Greg! You're cooking the next time we make it down your way
Bear T
Tacoma free since '93
- Location
- Boulder, mt
Can you mail me some leftovers.
BroncoMama
Rock Diva
- Location
- Just south of craziness
How ironic that no one seems to know of a good southern restaurant in SLC, yet I have a kick ass one 8 minutes from my house. Brook's gumbo is amazing too. And I'm the same person who has to drive for 2 hours to get a snow cone. True story!