Cher Paul, Friends and Extended Family: There was a note (see below) about serving gumbo over rice. My mother, a native of Iberia and Vermilion Parishes, always served rice over gumbo, meaning that gumbo was ladled into an appropriate bowl and then rice was added, not vice versa. Of course, red beans and etouffee were served over cooked rice. Both sides of my family followed the same practice. In jest, I'm sure that gumbo eaters from north of Bunkie, LA might serve rice first. While hanging out almost daily in Vermilion Parish near the commune of Henry in the early 1980s, I discovered Toro rice. Almost everyone in that farming community cooked and served Toro brand rice from the Falcon Rice Mill in Crowley. It had a great taste, stuck together on top of gumbo or under sauces, and was an attractive long grain. Toro, appearing to be a brand of rice, was also a seed variety with the following unique attributes: it was classified as a long grain because of its length, and had an unusually high starch content, the same as a medium grain. The shorter the rice grain, the more it sticks together. Toro was "good looking" and stuck together, the latter a very desirable characteristic for complementing gumbos and Creole sauces. To this day, we only stock Toro brand (seed variety) in our pantry. Rice, if bagged in paper at the mill like Toro, can last for months in a freezer keeping the little bugs at bay. Sincerely, T Louis Rome et La Prairie Gregg -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Don Gassie via Sent: Friday, November 21, 2014 9:16 AM To: 'Lynn Labauve'; [email protected]; 'Paul L LeBlanc'; 'T P Wuerthner'; 'judy willie thousand'; 'Renee LaBauve'; 'GAIL SMITH'; 'carol monahan' Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo Search on congee or jook for recipes. Look at several and choose based on what ingredients you have. Hard to screw up this rice soup or porridge dish. Don Gassie -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lynn Labauve via Sent: Wednesday, November 19, 2014 2:09 PM To: Paul L LeBlanc; [email protected]; Don Gassie; T P Wuerthner; judy willie thousand; Renee LaBauve; GAIL SMITH; carol monahan Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo Sounds good! Sharing... On Wed, Nov 19, 2014 at 11:24 AM, Paul L LeBlanc via <[email protected]> wrote: > > I'm getting H U N G R Y as I write this! Also looking for a good > Turkey Rice Soup to use up my leftover Thanksgiving bird! > Ask any ye shall receive. Gumbos "always" served over rice . > >From Christmas 2009 Recipe exchange Thanks Cecil > > > http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/12619231 > 29 > > > On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> > wrote: > > Holiday Greetings! > > I don't have anything written. Nobody who does it well writes it down here. > I've learned from observation and trial and error. Making gumbo is an > always evolving process. > > No two gumbos are alike unless you make it from the jar and always use > the recipe on the jar! > > This is where I'm at in making my gumbo: > (I always take an extreme amount of time--- I relax and relax and > relax) > > > Start by making a broth with the carcass. > Holy trinity sautéed to clear state with a tiny bit of oil. (a couple > onion, a couple celery, and a couple bell pepper) Garlic. (either a > couple pods minced or a couple heads leaving the peeled pods intact) > Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large > pinches > dried) > Tony Chachere's no-salt variety (a light sprinkle to cover the whole > mixture) > > Don't add salt at any time. You already seasoned your turkey! > > Put in your carcasse and pan roast it to develop flavor and get the > bones to start releasing their magic. > Cover with water or poultry broth or mixture.(remember use no-salt, > low salt variety) Taste to see if you like it. If you don't like it > now, you won't like it later. Fix it. (Not the pepper heat---you fix > that in the gumbo) Bring just about to a boil, set fire to very low, > and cover. > A couple hours later check to see if you're happy or you'd like to > leave it an hour or two longer. > The idea is to get the gelatin out of the bones and bring the flavor > from the inside into the pot. > > Somewhere along the line make a roux. (Make a large roux --- you can > save the extra in the fridge) The standard roux is equal parts flour > and oil but you can make it in any combination from dry flour up to > equal parts. > The dry roux is another labor of love because it takes so long. > The best roux can be felt in your arm. Stir, stir, and stir and don't > blink your eyes. > The higher the fire the faster you stir. > Remember: one black speck, start over! > > I've found that the roux I like the best for gumbo has taken on a dark > brown color and then by magic there is a reddish hue. > Immediately take it out and put into a small bowl exposed to the air. > I still remember my mom's roux after sitting out for a half-hour or so > would look pale. I had to taste it (and sometimes make a small > sandwich with it because it was so wonderful !!!) > > Sweeten three large onions: > Small chop and sauté till clear with a touch of oil. Put lid on, lower > fire till very low. After 30 minutes set aside without removing lid. > Never remove lid until time to go in gumbo. > > Purists say don't add any meat that didn't come off the carcasse, But > I enjoy fresh green-onion sausage in mine. > And maybe a little andouille. (not very much) Some leftover > boneless/skinless turkey thigh chunks goes well. > If you do use sausage, pan fry on the side to get the oils out. > > When happy is happy carefully take out the carcasse. Slow and easy so > you don't leave too may small bone fragments behind. > Add a couple of large serving spoons roux and mix in thoroughly. > Add sweetened onions. Use some of the gumbo to get the sweetness left > in the onion pot. > Add any other meats. > Simmer 1/2 hour and check for seasonings. It is at this time you > adjust the heat. > I don't ever add any pepper unless it's for my son. Then I'll add a > teaspoonful of Tabasco! > > You can simmer longer but it's done. > And it will be better tomorrow. > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the > quotes in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it > the "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Search on congee or jook for recipes. Look at several and choose based on what ingredients you have. Hard to screw up this rice soup or porridge dish. Don Gassie -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lynn Labauve via Sent: Wednesday, November 19, 2014 2:09 PM To: Paul L LeBlanc; [email protected]; Don Gassie; T P Wuerthner; judy willie thousand; Renee LaBauve; GAIL SMITH; carol monahan Subject: Re: [ACADIAN] Recipe for Don Turkey Carcass Gumbo Sounds good! Sharing... On Wed, Nov 19, 2014 at 11:24 AM, Paul L LeBlanc via <[email protected]> wrote: > > I'm getting H U N G R Y as I write this! Also looking for a good > Turkey Rice Soup to use up my leftover Thanksgiving bird! > Ask any ye shall receive. Gumbos "always" served over rice . > >From Christmas 2009 Recipe exchange Thanks Cecil > > > http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/12619231 > 29 > > > On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> > wrote: > > Holiday Greetings! > > I don't have anything written. Nobody who does it well writes it down here. > I've learned from observation and trial and error. Making gumbo is an > always evolving process. > > No two gumbos are alike unless you make it from the jar and always use > the recipe on the jar! > > This is where I'm at in making my gumbo: > (I always take an extreme amount of time--- I relax and relax and > relax) > > > Start by making a broth with the carcass. > Holy trinity sautéed to clear state with a tiny bit of oil. (a couple > onion, a couple celery, and a couple bell pepper) Garlic. (either a > couple pods minced or a couple heads leaving the peeled pods intact) > Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large > pinches > dried) > Tony Chachere's no-salt variety (a light sprinkle to cover the whole > mixture) > > Don't add salt at any time. You already seasoned your turkey! > > Put in your carcasse and pan roast it to develop flavor and get the > bones to start releasing their magic. > Cover with water or poultry broth or mixture.(remember use no-salt, > low salt variety) Taste to see if you like it. If you don't like it > now, you won't like it later. Fix it. (Not the pepper heat---you fix > that in the gumbo) Bring just about to a boil, set fire to very low, > and cover. > A couple hours later check to see if you're happy or you'd like to > leave it an hour or two longer. > The idea is to get the gelatin out of the bones and bring the flavor > from the inside into the pot. > > Somewhere along the line make a roux. (Make a large roux --- you can > save the extra in the fridge) The standard roux is equal parts flour > and oil but you can make it in any combination from dry flour up to > equal parts. > The dry roux is another labor of love because it takes so long. > The best roux can be felt in your arm. Stir, stir, and stir and don't > blink your eyes. > The higher the fire the faster you stir. > Remember: one black speck, start over! > > I've found that the roux I like the best for gumbo has taken on a dark > brown color and then by magic there is a reddish hue. > Immediately take it out and put into a small bowl exposed to the air. > I still remember my mom's roux after sitting out for a half-hour or so > would look pale. I had to taste it (and sometimes make a small > sandwich with it because it was so wonderful !!!) > > Sweeten three large onions: > Small chop and sauté till clear with a touch of oil. Put lid on, lower > fire till very low. After 30 minutes set aside without removing lid. > Never remove lid until time to go in gumbo. > > Purists say don't add any meat that didn't come off the carcasse, But > I enjoy fresh green-onion sausage in mine. > And maybe a little andouille. (not very much) Some leftover > boneless/skinless turkey thigh chunks goes well. > If you do use sausage, pan fry on the side to get the oils out. > > When happy is happy carefully take out the carcasse. Slow and easy so > you don't leave too may small bone fragments behind. > Add a couple of large serving spoons roux and mix in thoroughly. > Add sweetened onions. Use some of the gumbo to get the sweetness left > in the onion pot. > Add any other meats. > Simmer 1/2 hour and check for seasonings. It is at this time you > adjust the heat. > I don't ever add any pepper unless it's for my son. Then I'll add a > teaspoonful of Tabasco! > > You can simmer longer but it's done. > And it will be better tomorrow. > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the > quotes in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it > the "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

For Southern La rather than SW La recipes Cousin Larry's Boudreaux Cajun General Store Recipes, Boudreaux Jokes, Ordering Cookbooks & Ingredients http://www.cousinboudreaux.com/index.html

My favorite Southwest Louisiana Recipe site At the present time they are not sending out the weekly newsletter but sign up anyway. They also have over 50 Boudreaux Jokes & Stories I usually work with Susan Arcement [email protected] Cajun Daughters http://www.cajundaughters.com/ ============= Enjoy - If you need help/explanation for things in their recipes just ask us.

The basic word , of which connasse is a variation, is "con" (feminine "cone") -- which is used quite freely in French as an adjective meaning idiotic or over-the-top-silly. But "con" is actually a vulgar noun that designates female genitals, directly translatable by the English word that it somewhat resembles. Hence its use also to suggest "whore." Whatever, it a gross insult (in both senses of "gross"). -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Francese Wilcox via Sent: Wednesday, November 19, 2014 10:22 PM To: Paul L LeBlanc; [email protected] Subject: Re: [ACADIAN] Are we called that too? connasse is still used today in France and it's colonial places.... and it did mean more like whore than Idiot..My French speaking Moroccan EX used it a lot !~! ,Fran On Wed, Nov 19, 2014 at 4:48 PM, Paul L LeBlanc via <[email protected]> wrote: > > Much more on the websites. When Cajuns were used as interpreters > during WWII, the french native French called us conasse, meaning \"dirty whore\" > or \"idiot.\" Non-French-speaking American GIs allegedly overheard the > expression, converted it to the English \"coonass,\" and introduced > the term back in the United States. > > > For the most part it was the regional French brought to Acadie by our > ancestors. The few "Modern" words were added during exile to France > in 1765-1785. > > > To some Cajuns it is regarded as the supreme ethnic slur, meaning > \"ignorant, backwards Cajun\ I personally knew I was a Coon-Ass many > years before I know much about my Acadian Heritage > > > > http://www.pri.org/stories/2014-10-01/cajuns-are-fiercely-proud-their- > culture-theyre-divided-over-word-coonass > http://en.wikipedia.org/wiki/Coonass > http://www.urbandictionary.com/define.php?term=coonass > > > > > Warren on the word Coonass. > http://cajunradio.com/tags/warren-perrin/ > > http://www.theind.com/news/indreporter/18411-perrin-schools-texas-solo > n-on-coonass http://troythibodeaux.com/wordpress4/what-is-a-coonass/ > > http://blog.chron.com/texaspolitics/2014/07/louisiana-agency-threatens > -texas-legislator-with-lawsuit-over-coonass-remark/ > > > -----Original Message----- > From: Lynn Labauve <[email protected]> > > > > Are we called that too? > Lynn > > > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the > quotes in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it > the "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop "machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

connasse is still used today in France and it's colonial places.... and it did mean more like whore than Idiot..My French speaking Moroccan EX used it a lot !~! ,Fran On Wed, Nov 19, 2014 at 4:48 PM, Paul L LeBlanc via <[email protected]> wrote: > > Much more on the websites. When Cajuns were used as interpreters during > WWII, the french native French called us conasse, meaning \"dirty whore\" > or \"idiot.\" Non-French-speaking American GIs allegedly overheard the > expression, converted it to the English \"coonass,\" and introduced the > term back in the United States. > > > For the most part it was the regional French brought to Acadie by our > ancestors. The few "Modern" words were added during exile to France in > 1765-1785. > > > To some Cajuns it is regarded as the supreme ethnic slur, meaning > \"ignorant, backwards Cajun\ > I personally knew I was a Coon-Ass many years before I know much about my > Acadian Heritage > > > > http://www.pri.org/stories/2014-10-01/cajuns-are-fiercely-proud-their-culture-theyre-divided-over-word-coonass > http://en.wikipedia.org/wiki/Coonass > http://www.urbandictionary.com/define.php?term=coonass > > > > > Warren on the word Coonass. > http://cajunradio.com/tags/warren-perrin/ > > http://www.theind.com/news/indreporter/18411-perrin-schools-texas-solon-on-coonass > http://troythibodeaux.com/wordpress4/what-is-a-coonass/ > > http://blog.chron.com/texaspolitics/2014/07/louisiana-agency-threatens-texas-legislator-with-lawsuit-over-coonass-remark/ > > > -----Original Message----- > From: Lynn Labauve <[email protected]> > > > > Are we called that too? > Lynn > > > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Sounds good....I'll post it on http://labauvegenealogy.blogspot.com if it's planned. . On Wed, Nov 19, 2014 at 5:03 PM, Paul L LeBlanc via <[email protected]> wrote: > > -----Original Message----- > From: Jr. via <[email protected]> > > Got this message forwarded to me from Rayne French Table and past LGS pass > Pres. > William Thibodeaux.....Calice Breaux > > -----Original Message----- > From: william thibodeaux <[email protected]> > > Wanted to let you know about the email I received from Ms. Brenda Mounier > pertaining to la grand réveil to be held in Lafayette next October. I > replied and said, "Yes, we'd be interested." We will talk more about it > Saturday. > Below is her email in case you're interested in reading it. > Merci, > > William > =============================== > > Bonjour, William et Mike, > > I am on the program planning committee for Grand Réveil next October 3-12. > Lafayette scheduled day to hold it is on Friday, Oct. 9th at the Cajun Dome > Conference. > Mavis Frugé will lead the conversation in one of them. We'd like to > offer 3 of them. Would you gentlemen be interested in doing the other > two. They would, of course, be all at different times so as to not compete > for participants. > > You've both had beaucoup expérience in this. For you Mike, it may be a > matter of getting away from City Hall to do this. The time hasn't been set > yet, just the date. > > Please let me know if that is something you may enjoy offering to our > Acadian guests so that I can let the others on the committee know. > > Brenda > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

-----Original Message----- From: Jr. via <[email protected]> Got this message forwarded to me from Rayne French Table and past LGS pass Pres. William Thibodeaux.....Calice Breaux -----Original Message----- From: william thibodeaux <[email protected]> Wanted to let you know about the email I received from Ms. Brenda Mounier pertaining to la grand réveil to be held in Lafayette next October. I replied and said, "Yes, we'd be interested." We will talk more about it Saturday. Below is her email in case you're interested in reading it. Merci, William =============================== Bonjour, William et Mike, I am on the program planning committee for Grand Réveil next October 3-12. Lafayette scheduled day to hold it is on Friday, Oct. 9th at the Cajun Dome Conference. Mavis Frugé will lead the conversation in one of them. We'd like to offer 3 of them. Would you gentlemen be interested in doing the other two. They would, of course, be all at different times so as to not compete for participants. You've both had beaucoup expérience in this. For you Mike, it may be a matter of getting away from City Hall to do this. The time hasn't been set yet, just the date. Please let me know if that is something you may enjoy offering to our Acadian guests so that I can let the others on the committee know. Brenda

Much more on the websites. When Cajuns were used as interpreters during WWII, the french native French called us conasse, meaning \"dirty whore\" or \"idiot.\" Non-French-speaking American GIs allegedly overheard the expression, converted it to the English \"coonass,\" and introduced the term back in the United States. For the most part it was the regional French brought to Acadie by our ancestors. The few "Modern" words were added during exile to France in 1765-1785. To some Cajuns it is regarded as the supreme ethnic slur, meaning \"ignorant, backwards Cajun\ I personally knew I was a Coon-Ass many years before I know much about my Acadian Heritage http://www.pri.org/stories/2014-10-01/cajuns-are-fiercely-proud-their-culture-theyre-divided-over-word-coonass http://en.wikipedia.org/wiki/Coonass http://www.urbandictionary.com/define.php?term=coonass Warren on the word Coonass. http://cajunradio.com/tags/warren-perrin/ http://www.theind.com/news/indreporter/18411-perrin-schools-texas-solon-on-coonass http://troythibodeaux.com/wordpress4/what-is-a-coonass/ http://blog.chron.com/texaspolitics/2014/07/louisiana-agency-threatens-texas-legislator-with-lawsuit-over-coonass-remark/ -----Original Message----- From: Lynn Labauve <[email protected]> Are we called that too? Lynn

Always a good question but how many of us are proud to be called Coon-A*s contact Terri direct for info on her book. ======================================== From Lynn Hi Terri; good luck with your project! Yes, I don't think the nuns would approve of a Catholc Heathen. Cousin Lynn On Wed, Nov 19, 2014 at 2:29 PM, <[email protected]> wrote: Hi Lynn, I'm on deadline for a project that is due on Friday. After that I'll have time to go over the emails, and participate--sending any recipes I have that people seem to be looking for. Truth be told, almost everything I'm serving for T'giving dinner is from Cajun Kitchen...that's one benefit of writing a cookbook, as it contains your favorite recipes. Regarding "Heathens from the Bayou," aren't heathen and Catholic (which most people from the bayou seem to be) oxymorons in terms? A CATHOLIC HEATHEN?? Not what the nuns taught me! Best, Terri

Newspaper article about Michael Doucet http://www.theadvertiser.com/ (I believe in Lafayette but can not find) -----Original Message----- From: Francese Wilcox via <[email protected]> where did you find this saying? Fran W

Hi Terri; good luck with your project! Yes, I don't think the nuns would approve of a Catholc Heathen. Cousin Lynn On Wed, Nov 19, 2014 at 2:29 PM, <[email protected]> wrote: > Hi Lynn, > > I'm on deadline for a project that is due on Friday. After that I'll have > time to go over the emails, and participate--sending any recipes I have > that people seem to be looking for. Truth be told, almost everything I'm > serving for T'giving dinner is from Cajun Kitchen...that's one benefit of > writing a cookbook, as it contains your favorite recipes. > > Regarding "Heathens from the Bayou," aren't heathen and Catholic (which > most people from the bayou seem to be) oxymorons in terms? A CATHOLIC > HEATHEN?? Not what the nuns taught me! > > Best, > > Terri > > > Never heard it, but it doesn't sound complimentary to me! > > > > On Wed, Nov 19, 2014 at 1:09 PM, Paul L LeBlanc via < > [email protected]> > > wrote: > > > >> > >> 'Heathens From The Bayous' > >> First time I have seen this expression. > >> Is it derogatory or a self assigned label? > >> Anyone hear it before. > >> . > >> ------------------------------- > >> To check our Archive > >> http://archiver.rootsweb.com/th/index/acadian/ > >> ------------------------------- > >> To subscribe to the list, please send an email to > >> [email protected] with the word 'subscribe' without the > >> quotes > >> in the subject and the body of the message. You will receive a > >> confirmation e-mail to try & stop "machine" enrollment spam. Give it > >> the > >> "Name" you would like us to call you. > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> [email protected] with the word 'unsubscribe' without the > >> quotes in the subject and the body of the message > >> > > > > >

where did you find this saying? Fran W On Wed, Nov 19, 2014 at 1:09 PM, Paul L LeBlanc via <[email protected]> wrote: > > 'Heathens From The Bayous' > First time I have seen this expression. > Is it derogatory or a self assigned label? > Anyone hear it before. > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

where did you find this saying? Fran W On Wed, Nov 19, 2014 at 1:15 PM, Lynn Labauve via <[email protected]> wrote: > Never heard it, but it doesn't sound complimentary to me! > > On Wed, Nov 19, 2014 at 1:09 PM, Paul L LeBlanc via <[email protected]> > wrote: > > > > > 'Heathens From The Bayous' > > First time I have seen this expression. > > Is it derogatory or a self assigned label? > > Anyone hear it before. > > . > > ------------------------------- > > To check our Archive > > http://archiver.rootsweb.com/th/index/acadian/ > > ------------------------------- > > To subscribe to the list, please send an email to > > [email protected] with the word 'subscribe' without the > quotes > > in the subject and the body of the message. You will receive a > > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > > "Name" you would like us to call you. > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without the > > quotes in the subject and the body of the message > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Sounds good! Sharing... On Wed, Nov 19, 2014 at 11:24 AM, Paul L LeBlanc via <[email protected]> wrote: > > I'm getting H U N G R Y as I write this! Also looking for a good Turkey > Rice Soup > to use up my leftover Thanksgiving bird! > Ask any ye shall receive. Gumbos "always" served over rice > . > >From Christmas 2009 Recipe exchange Thanks Cecil > > > http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/1261923129 > > > On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> > wrote: > > Holiday Greetings! > > I don't have anything written. Nobody who does it well writes it down here. > I've learned from observation and trial and error. Making gumbo is an > always evolving process. > > No two gumbos are alike unless you make it from the jar and always use the > recipe on the jar! > > This is where I'm at in making my gumbo: > (I always take an extreme amount of time--- I relax and relax and relax) > > > Start by making a broth with the carcass. > Holy trinity sautéed to clear state with a tiny bit of oil. (a couple > onion, a couple celery, and a couple bell pepper) > Garlic. (either a couple pods minced or a couple heads leaving the peeled > pods intact) > Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large pinches > dried) > Tony Chachere's no-salt variety (a light sprinkle to cover the whole > mixture) > > Don't add salt at any time. You already seasoned your turkey! > > Put in your carcasse and pan roast it to develop flavor and get the bones > to start releasing their magic. > Cover with water or poultry broth or mixture.(remember use no-salt, low > salt variety) > Taste to see if you like it. If you don't like it now, you won't like it > later. Fix it. (Not the pepper heat---you fix that in the gumbo) > Bring just about to a boil, set fire to very low, and cover. > A couple hours later check to see if you're happy or you'd like to leave > it an hour or two longer. > The idea is to get the gelatin out of the bones and bring the flavor from > the inside into the pot. > > Somewhere along the line make a roux. (Make a large roux --- you can save > the extra in the fridge) > The standard roux is equal parts flour and oil but you can make it in any > combination from dry flour up to equal parts. > The dry roux is another labor of love because it takes so long. > The best roux can be felt in your arm. Stir, stir, and stir and don't > blink your eyes. > The higher the fire the faster you stir. > Remember: one black speck, start over! > > I've found that the roux I like the best for gumbo has taken on a dark > brown color and then by magic there is a reddish hue. > Immediately take it out and put into a small bowl exposed to the air. > I still remember my mom's roux after sitting out for a half-hour or so > would look pale. I had to taste it (and sometimes make a small sandwich > with it because it was so wonderful !!!) > > Sweeten three large onions: > Small chop and sauté till clear with a touch of oil. Put lid on, lower fire > till very low. After 30 minutes set aside without removing lid. > Never remove lid until time to go in gumbo. > > Purists say don't add any meat that didn't come off the carcasse, But I > enjoy fresh green-onion sausage in mine. > And maybe a little andouille. (not very much) > Some leftover boneless/skinless turkey thigh chunks goes well. > If you do use sausage, pan fry on the side to get the oils out. > > When happy is happy carefully take out the carcasse. Slow and easy so you > don't leave too may small bone fragments behind. > Add a couple of large serving spoons roux and mix in thoroughly. > Add sweetened onions. Use some of the gumbo to get the sweetness left in > the onion pot. > Add any other meats. > Simmer 1/2 hour and check for seasonings. It is at this time you adjust > the heat. > I don't ever add any pepper unless it's for my son. Then I'll add a > teaspoonful of Tabasco! > > You can simmer longer but it's done. > And it will be better tomorrow. > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Never heard it, but it doesn't sound complimentary to me! On Wed, Nov 19, 2014 at 1:09 PM, Paul L LeBlanc via <[email protected]> wrote: > > 'Heathens From The Bayous' > First time I have seen this expression. > Is it derogatory or a self assigned label? > Anyone hear it before. > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

'Heathens From The Bayous' First time I have seen this expression. Is it derogatory or a self assigned label? Anyone hear it before.

I'm getting H U N G R Y as I write this! Also looking for a good Turkey Rice Soup to use up my leftover Thanksgiving bird! Ask any ye shall receive. Gumbos "always" served over rice . From Christmas 2009 Recipe exchange Thanks Cecil http://archiver.rootsweb.ancestry.com/th/read/acadian/2009-12/1261923129 On Sun, Dec 27, 2009 at 4:43 AM, Cecil Van Duzee <[email protected]> wrote: Holiday Greetings! I don't have anything written. Nobody who does it well writes it down here. I've learned from observation and trial and error. Making gumbo is an always evolving process. No two gumbos are alike unless you make it from the jar and always use the recipe on the jar! This is where I'm at in making my gumbo: (I always take an extreme amount of time--- I relax and relax and relax) Start by making a broth with the carcass. Holy trinity sautéed to clear state with a tiny bit of oil. (a couple onion, a couple celery, and a couple bell pepper) Garlic. (either a couple pods minced or a couple heads leaving the peeled pods intact) Simon and Garfunkel. (parsley, sage, rosemary, and thyme --- large pinches dried) Tony Chachere's no-salt variety (a light sprinkle to cover the whole mixture) Don't add salt at any time. You already seasoned your turkey! Put in your carcasse and pan roast it to develop flavor and get the bones to start releasing their magic. Cover with water or poultry broth or mixture.(remember use no-salt, low salt variety) Taste to see if you like it. If you don't like it now, you won't like it later. Fix it. (Not the pepper heat---you fix that in the gumbo) Bring just about to a boil, set fire to very low, and cover. A couple hours later check to see if you're happy or you'd like to leave it an hour or two longer. The idea is to get the gelatin out of the bones and bring the flavor from the inside into the pot. Somewhere along the line make a roux. (Make a large roux --- you can save the extra in the fridge) The standard roux is equal parts flour and oil but you can make it in any combination from dry flour up to equal parts. The dry roux is another labor of love because it takes so long. The best roux can be felt in your arm. Stir, stir, and stir and don't blink your eyes. The higher the fire the faster you stir. Remember: one black speck, start over! I've found that the roux I like the best for gumbo has taken on a dark brown color and then by magic there is a reddish hue. Immediately take it out and put into a small bowl exposed to the air. I still remember my mom's roux after sitting out for a half-hour or so would look pale. I had to taste it (and sometimes make a small sandwich with it because it was so wonderful !!!) Sweeten three large onions: Small chop and sauté till clear with a touch of oil. Put lid on, lower fire till very low. After 30 minutes set aside without removing lid. Never remove lid until time to go in gumbo. Purists say don't add any meat that didn't come off the carcasse, But I enjoy fresh green-onion sausage in mine. And maybe a little andouille. (not very much) Some leftover boneless/skinless turkey thigh chunks goes well. If you do use sausage, pan fry on the side to get the oils out. When happy is happy carefully take out the carcasse. Slow and easy so you don't leave too may small bone fragments behind. Add a couple of large serving spoons roux and mix in thoroughly. Add sweetened onions. Use some of the gumbo to get the sweetness left in the onion pot. Add any other meats. Simmer 1/2 hour and check for seasonings. It is at this time you adjust the heat. I don't ever add any pepper unless it's for my son. Then I'll add a teaspoonful of Tabasco! You can simmer longer but it's done. And it will be better tomorrow.

DON'S FRENCH CANADIAN MEAT PIE - (My Own Recipe) s Ingredients 1 pound Ground beef 1 pound Ground pork 6 slices Bread, cubed 2 ea Medium Onions, chopped 1/4 tsp. Ground clove 1/4 tsp. Nutmeg 1 tsp. Salt 1/4 tsp. Pepper 1/4 tsp. Sage 1/2 tsp. Cinnamon (to taste) 1/4 tsp. Savery 1/4 cup of water 1 each Piecrust... I use store bought (top and bottom) 1/2 tsp Poultry seasoning 1/2 tsp Garlic powder Instructions Saute Onions Add Pork and Beef and cook until meat has lost it's pink color. Combine all ingredients together. Check to taste - add more of any of the spices if needed Pour mixture in pie crust cover with second piece of pie crust Bake in Oven at (425 degree) 20- 30 minutes or until it's browned. Note: Careful on the cinnamon. Too much.....no good - too little....also no good. Taste before placing in pie shell and season more with the list of spices until you get it just right. (This is (for me) usually a little more cinnamon, poultry seasoning and salt.) Would like to see other meat pie recipes.....so far I like mine the best, but I am always open to trying others....who knows - maybe one of you has the recipe my mother and grandmother used to make! I'm getting H U N G R Y as I write this! Also looking for a good Turkey Rice Soup to use up my leftover Thanksgiving bird!

On Tue, Nov 18, 2014 at 3:04 PM, Paul L LeBlanc via <[email protected]> wrote: > We can not even leave white bread stuffing alone can't we? > I myself prefer dirty rice but use it as a side dish rather than "stuffin". > Only major difference is less liquid. > > > > > http://www.nola.com/food/index.ssf/2014/11/creole_french_bread_dressing_r.html > > > > > > > > > > > > > > > > > > Creole French Bread Dressing recipe > > > The Times-Picayune - NOLA.com > > Simmer the turkey giblets and neck for about 1 hour in water seasoned with > Frank's Famous Creole Seasoning. When giblets are tender, remove from ... > > > > > > > > > > > > > > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >