Need a recipe. I had a gumbo once that had corn on the cob in it

[Horse with no Name]

Anyone have a recipe that is similar? I would love to make it.

Thanks!

[Horse with no Name]

1. This is kind of like it but not quite--it wasn't as spicy as this one

get boiling water in a 30 quart pot with a strainer basket , dump in 5 pounds of red potatoes, 2 cans of tony chach's more spice less salt seasoning, or the creole seasoning. two tablespoons of red pepper flakes, ten bay leaves, 1 cup of garlic powder, let this boil for about 30 minutes, then add ten ears of corn on the cob, wait ten minutes and add three large yellow onions quartered, put in 4 pounds of hillshire smoked beef sausage (the big links) wait 15 minutes then add 3 pounds of shrimp until they cook totally. drain and pour on a large table covered in newspaper, get a bunch of beers and buddies and feast away!

But wondering if I could adjust the spices and substitute chicken for shrimp?

[grasswire]

4. I don't see any gumbo recipes that use corn on the cob...

...in the cookbooks I have. Sounds good, though. Why not?

[cbayer]

5. That's a shrimp boil, not a gumbo.

I have never seen a gumbo with corn on the cob in it, but crawfish and shrimp boils almost always have corn (as well as potatoes, whole garlics, artichokes and whatever else you want) in the boil. All ingredients are drained prior to dumping on the table and eating.

The seasoning can be adjusted to taste - tony chachere's is the preferred brand in New Orleans).

Hope that helps.

[Horse with no Name]

6. Thank you!

It does help.

But I hate shrimp,lol.

[cbayer]

7. If you can get some crawfish (you can order live from Louisiana), that's the way to go.

I hate shrimp as well.

My favorite gumbo is chicken and andouille. No corn in it, but it is scrumptious!

Best of luck to you - always happy to provide any input on New Orleans food.

:hi:

[grasswire]

2. I have half a dozen old creole type cookbooks...

...I'll take a look in them.

[Horse with no Name]

3. THANK YOU!

:hug:

[Arkansas Granny]

8. I always thought gumbo was one of those dishes where you could vary

the ingredients according to your preference. I would just use a favorite or basic gumbo recipe and add corn on the cob to it. As long as it tastes good, no one is going to tell you that you messed it up.

[cbayer]

9. If we are talking corn still on the cob, it would be an incredible mess.

I am just picturing pulling a cob out of the thickish stew (which is the normal consistency of gumbo)... and then what?

But I basically agree - Gumbo is poor folks food and you put in whatever you have on hand. The only part that can't be messed with is the roux.

[NashVegas]

10. Sounds Like a Low Country Boil

Cajun style. Here's an example.

http://privateislandsofgeorgia.com/recipes.php



You can always just make up your own... throw in corn, potatoes, shrimp, andouille sausage, and seasonings.


Here's another

http://www.foodnetwork.com/recipes/tyler-florence/creole-crawfish-boil-recipe/index.html