Comments on: Wild Game Elk Gumbo

By: Kurt

Kurt — Thu, 30 May 2019 23:34:37 +0000

In reply to NevadaFoodies. The OKRA gives is a lighter colour and a thicker, more pungent taste. It's a MUST.

By: Tommy Hickok

Tommy Hickok — Tue, 28 Nov 2017 18:59:42 +0000

Perfect example of creole cooking making people think Cajun people unwelcome in seafood places for years (beef stock/celery/bell peppers and bay leaves) should be a roux from scratch with a bit of crawfish stock and okra and the elk meat should be pre smoked so it can be cut up and put in in quarters. Creole sweet light almost flavorless (disappointing makes you want less). Cajun deep full flavors (makes you want to stuff the whole pot into your stomach) one other thing Cajuns brown the onions first once the get a the caramel color then you add the floor and a little bit more oil that’s why they lack the rich depth of flavor

By: NevadaFoodies

NevadaFoodies — Wed, 01 Mar 2017 04:08:59 +0000

In reply to Theresa Meyer.

Theresa – you are awesome…and I won’t lie that I LOVE that you share these details. .. I’m in Nevada and I do grow my own Okra in the garden (in the summer) but traditional recipes is what I crave from real people… Now, I’ve heard from a few folks since I posted that Gumbo recipe that it should have Okra in it.. I’m making this again for friends over the weekend and I’m adding Okra. 8)…

Thank you again… Kristy 8)

By: Theresa Meyer

Theresa Meyer — Wed, 01 Mar 2017 03:04:47 +0000

My family is from Louisiana. Add some okra