Where do you find fresh okra in February? CK, looks really good. Wish I was closer to Fla, I might have come down to try that out.
I am sorry you didnt place,cuz the gumbo recipe you sent me was awesome!!!But I am glad you had a good time….
the pictures were fantastic and you are a great writer.
thanks so much for sharing your experience!
Thank you very much for documenting the entire gumbo competition saga. In my book you are truly the one and only Cajun King. What a great recipe! Truly inspired and well executed. I can’t believe you did not take top honors. I am a true gumbo fan and sometimes gumbo cook, but never could get a taste for the seafood variety. I do not believe one can get the depth of flavor from the seafood variety that will nourish the soul as well as the body. To me the seafood variety is "gumbo lite" and is more indicative of modern taste rather than traditional tastes.
I also enjoyed the saga of your road trip and all the difficulty in simply getting there what with weather and all.
From the photos supplied, I imagine I am a bit older than your Dad and have been doing serious cooking since I was a lad. Still all the great recipes you post on Roadfood never fail to inspire me and also remind me what good cooking is all about. Thank you, Cajun King for keeping good cooking alive at least on Roadfood. I for one appreciate it.
Cajunking, you are the man. You have a love for gumbo and
you put your passion on the line. I would have loved to be
a member of your team.
I want to thank you for all you’ve written and the photos
you shown us. I never knew of Mexico Beach, Fl. or of the
Gumbo Cook-Off until you shared it here. It has been a
And thank you for the photo of yourself. I thought you
were an older man. You are too young to be so wise and
gifted on gumbo.
Nice Job, King!
Great pics and superb editing!!! [:D] Better luck next year.
1 1/2 cups lard
1 3/4 cup flour
3 gallons smoked turkey broth
5 pounds smoked turkey meat
7 pounds andouille
4 green peppers
3 red pepper
3 yellow peppers
2 orange peppers
3 lbs onions
3 cans rotel diced tomatoes
3 pounds cut okra
make a roux using the lard and flour adding some cayenne and chipotle
Sweat the veggies and add them to the broth
Add the andouille
Add the roux and bring to temp
Add the okra
Adjust your seasonings
Add the smoked turkey
Simmer, Simmer, Simmer, Simmer
Let sit over night, reheat and enjoy.
Well it is 4 pm local time and the gumbo cookoff has been over for a few hours, I made it home and took a nap.
We made 6 1/2 gallons of gumbo and it was totally sold out in 2 hours. The local events council sells tickets: $1 a ticket, sample taste = 1 ticket, small cup = 3 tickets, large cup = 10 tickets. All the money raised goes to fund the 4th of July’s fireworks here in Mexico Beach.
Well I did not place in the top 3 this year [:(], but I had a great time doing it.
(interesting note: all 5 winners 3 amature, 2 professional were all seafood based gumbo)
This is our booth
Here is a sampling of the other booths in this years contest
This is our neighbor booth, Billy Bowlegs, they are a local restaurant here in Port St Joe, Florida.
Billy Bowlegs in person
More of the other competitors
There was a very good crowd, the biggest I have seen in 5 years. I know they had to raise quite a bit of money towards the fireworks. [:D]
Here is a close up of my tablecloth, it is Mardi Gras beads, on a purple background.
So let me introduce my team to you all.
My Aunt & Uncle
and finally making his roadfood debut…… CajunKing
All in all, we had a good day, saw lots of good friends, fed lots of people, met some new friends, and made a new gumbo lover
Hope you all enjoyed this, I know I enjoyed making my gumbo, and sharing it with you.
Yep, nice fresh sliced okra. We’re pullin’ for ‘ya Cajun.
Isn’t that okra in there as well? Whatever, it looks wonderful.
Cajunking, I’ve never had gumbo, but I would try yours, especially since you have turkey in it.
Good luck with the contest.
SO——– When are you going to post the Recipe?????????
Well it is 10 pm Friday night, and my gumbo has been cooking since, noon today. We started by cutting up all the veggies: onions, peppers, garlic. Here is Dennis cutting up some of the veggies.
Dad was being mean to me, so I stuck him with cutting up the onions
While they were doing that, my job was making the roux, a job I really look forward to, it tells me how my gumbo is going to be. This is the roux just getting started.
Now about 35 minutes into the cooking of the roux
Finally, and hor and 15 minutes later the roux is perfect.
It ended up, nutty and a little nit of a kick (secret ingredient)
Veggies done, time to cut up the andouille, I used Veron’s, Poche’s, & Jacob’s
Sweating the veggies, the whole house smelled great with all those onions sweating.
That is my small stock pot with the smoked turkey broth simmering in the back ground, peppers and onions in the front and roux in the back.
Throw everything together and let it slow cook for a few hours
Smoked Turkey, Andouille, Red Peppers, Green Peppers, Yellow Peppers, Onions, Garlic, Tomatoes, Broth
Roux and Spices.
These last 2 pix were taken before any simmering time, So now let it simmer, almost ready for tomorrow.
I have arrived here in MB, I am starting a travel log of the journey and I will use this thread for the contest. We are off to the pig in the morning to purchase the veggies for the gumbo.
I got down here after dark, but I noticed they had one of the tents up all ready. I am starting to et excited.
Bhambabe, I will enjoy some Killer Seafood for you, I have a gif certificate from Christmas, so looks like tomorrow night may be a "Killer" night.
Glad the surgery went ok, and yes pain killers can be a wonderful thing when you need them.
"The farther we go south, the warmer it is…."
Well, not exactly….the lows for Saturday morning are going to be in the
low (around my neck of the woods in Chipley) to mid-20s, so it’ll definitely
be the right time for gumbo! Local TV did a story on the contest yesterday
around 6:15 AM, with one of the participants preparing a batch in the back
of the studio, which the anchors were looking forward to sampling!
CK, Good Luck on Saturday! [8D]
And yes, there are still a few Piggly Wigglys left in the area. [:I]
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