He, of course, asked specifically for a shrimp poboy, in which case, Mother's is probably not the best he can find.
Hmmm...maybe it's just been the company I kept while at The Chimes that makes it so good in my mind. And, Supafan, poboy bread has to be grilled in butter? I didn't know this, not that I'd probably care one way or the other.
never say never, cher! just about every gumbo i have had around my hometown (from relatives, other cajuns, etc) have had tomatoes in it. not much, and it still possessed a dark roux, but everyone's gumbo is different. :thumb:
That was my one of my grandfather's favorite dishes: The famous gumbo z'herbes ("with herbs") was once traditionally served on Good Friday and contains at least seven greens (for good luck) such as spinach, mustard greens, collard greens and so on. Read More gumbo Definition in the Food Dictionary at Epicurious.com
You are so correct, and it is why I love Louisiana cuisine so much. It is so wildly different from tradition to tradition. Like I know a guy who makes one of the best jambalayas you could ever hope to eat, and he cooks it in two pots. He makes a gravy by cooking down the meat, onions, and bell peppers, then mixes it with cooked white rice. It is totally different than the way I was taught to prepare a jambalaya. But it is good. Aren't you from Lafourche Parish? I never met anyone from there that put tomatoes in their gumbo, but then again everyone I know is from Bayou Blue north toward Assumption parish. Does your family have some New Orelans/ Creole/ black ancestry? Whatever the case I bet that gumbo is awesome. A dark roux with tomatoes!?! Yeah, I'd eat that.
I had a gumbo with tomatoes offered to me once, but I politely turned it down. Don't think I have seen another one. Always a lot of variance in gumbos, but I thought tomato was an across the board no-no.
To me it does. I don't know that it is a rule, but all my favorite places do it. It is what separates the po boy from other sandwhiches served on french bread. Maybe steve could weigh in.
In my family, it was strictly dark roux, no tomatoes or okra (and my father's family was originally from the NO area). I thicken my gumbo with a dark roux AND okra. No tomatoes, ever. I remember the crawfish etouffee being quite good at the Chimes. But it's been years since I've been there, and Lord knows I was halfway around the world when I had the etoufee.
Speaking of poboys, did anyone see food wars the other night? They had tracy porter as the last judge. It was two pretty old restaurants in new orleans. I forgot their names. Well anyways they made tracy go last of course and was the deciding vote. That made me very hungry for a poboy after I watched it.
