Buna Texas, My Hometown 3: Mom's Chicken Gumbo Recipe
I asked my mom if she would demonstrate how to make authentic south Texas gumbo. Thanks to the invention of the microwave, the "roux" is now easily made. But there's still a trick to getting it done just right...
Ok. I am totally going to make this. She explained so well! I like that it's diet gumbo--with two teaspoons of oil grazed off of the top of the roux and just the good chicken meat...
After a couple of these, I am curious: in 1986 the video cameras practically needed a wagon trailing behind you to carry everything. Do you have any pictures of the capture device?!
I also thought she did a superb job of explaining how to make this gumbo. When I got back to NY, I made it a lot. Then I forgot all about it until I saw this video again. So, I'm gonna try again soon when we get back to LA.
Yeah, that camera was a monster. It belonged to Jim. It had a big pack that had to be carried along with the camera itself. Very heavy. And, as you can see, the color had decidedly mixed results. I don't know if I have a picture of it or not.
This is something I always wanted to know. Sassafras grows wild up here but I've never used it in cooking. I now possess the secret of speedy but lump-free Roux!
Welcome home, welcome to Tucson, Great review, and thanks for all the videos and goodies you've now liad out for us to read. I'm on my first day of post baseball recovery, and as soon as my brain begins working again, I'll be reading.
I do like the whiter lighter format. It's much easier for my old eyes to see. Thank you. Mage
farmboyz, I'm so glad you enjoyed the recipe instructions. So sassafras grows wild up there? Wow. That's cool. As my mom said, it was a staple of the Native American diet. And it was immortalized by Hank Williams in his song as "Fee-lay gumbo."
Mage, nice to have to back from baseball. I'll have more things for you to watch. We have three more episodes of the Buna documentary -- and then I have more Tucson footage that needs to be edited.
6 comments:
Ok. I am totally going to make this. She explained so well! I like that it's diet gumbo--with two teaspoons of oil grazed off of the top of the roux and just the good chicken meat...
After a couple of these, I am curious: in 1986 the video cameras practically needed a wagon trailing behind you to carry everything. Do you have any pictures of the capture device?!
I also thought she did a superb job of explaining how to make this gumbo. When I got back to NY, I made it a lot. Then I forgot all about it until I saw this video again. So, I'm gonna try again soon when we get back to LA.
Yeah, that camera was a monster. It belonged to Jim. It had a big pack that had to be carried along with the camera itself. Very heavy. And, as you can see, the color had decidedly mixed results. I don't know if I have a picture of it or not.
This is something I always wanted to know. Sassafras grows wild up here but I've never used it in cooking. I now possess the secret of speedy but lump-free Roux!
Welcome home, welcome to Tucson, Great review, and thanks for all the videos and goodies you've now liad out for us to read. I'm on my first day of post baseball recovery, and as soon as my brain begins working again, I'll be reading.
I do like the whiter lighter format. It's much easier for my old eyes to see. Thank you. Mage
farmboyz, I'm so glad you enjoyed the recipe instructions. So sassafras grows wild up there? Wow. That's cool. As my mom said, it was a staple of the Native American diet. And it was immortalized by Hank Williams in his song as "Fee-lay gumbo."
Mage, nice to have to back from baseball. I'll have more things for you to watch. We have three more episodes of the Buna documentary -- and then I have more Tucson footage that needs to be edited.
I'm lovin' getting to know your mother. And I'm going to try the gumbo too. She could get a show on the Food Network!
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