Topic starter
03/12/2006 11:13 pm
Hi to all,
This is our first post here....we are hoping someone can help. We attended the TS in Ohio for the first time. We absolutely loved it. We started by saying that this would probably be a 'once in a lifetime' type of trip and even before we left, we were discussing the logistics of our next trip......
Anyway on to our request....We were very fortunate to have been on the Natchez for the 'race' (that wasn't). We were really happy to have gotten tickets as we came from Florida to see her.....if only we had known who everyone was when we were on her.......anyway.....our son (he's 12) had the Bayou Gumbo onboard during the cruise. He was absolutely raving about it. We have only one problem.....we can't find ANYTHING that has even come close to it.
Does anyone know and is it possible to share the recipe for it? We would greatly appreciate any help anyone can offer. Thanks.
03/12/2006 11:23 pm
Dear CJ & family:
Welcome to Steamboats.org and glad you enjoyed 'Tall Stacks,' 2006. Always good to have new posters.
From time to time steamboat food pops up on the web and it always proves interesting. People ate differently back in the old days but some recipes still linger over to the present day.
As to the yummy 'Bayou Gumbo' the one and only person here who could help you would be Juddy Patsch. *Thinking of food--the dinner bell just rang upstairs and...well...bye for now.
Cheers,
R. Dale Flick
04/12/2006 12:30 am
I think I had a bowl of that at TS, but I do know that the usual gumbo we serve in New Orleans has okra and seafood in it. I'm not a cook, but I do make gumbo and jambalaya, using the Zatarains' mix. I put okra and shrimp in, and it tastes similar to the boat's. I know they put crab claws in in NOLA, but I don't think they had them in Cincinnati. You can find the red/white Zatarains boxes in most any grocery, and put in your own additives.
04/12/2006 1:22 am
I had it as well, and loved it. It was just another thing that I added to my list for reasons why I liked being aboard the Natchez. I have also looked for similar dishes, but I haven't seen Zatarains Gumbo mix, but I have tried their Jambalaya, and it was nice. I know what I had aboad the Natchez had shrimp in it, but I don't remember crab claws. I think it also had another type of seafood. Can't remember for sure though...
If you find a good one CJ, please post it! 🙂
Topic starter
04/12/2006 3:25 am
Judy, thanks for the heads up on how you made a taste-a-like.....we'll give it a try. Hadn't thought of the Okra but will try it and ask our son how it is....
And yes Nick we will post the recipe if all goes well.
04/12/2006 5:42 am
Judy,
Will they be serving it for Lunch in March?? Hmmmm....... 15 weeks to go (who's counting??).
Steamcerely,
David D.
04/12/2006 3:18 pm
The Zatarain's Jambalaya is a regular fare at my house, prepared with sausage and chicken. I love it! It's also a favorite when served to visiting "steamboat folks"! Recently I heard a New Orleans chef on a tv show comment that the Zatarain's mixes were about as close as you can get to what is served in New Orleans.
04/12/2006 6:02 pm
Well, they generally serve gumbo in the cooler months, and jambalaya in the warmer ones, so I'd guess you'd have a good chance in March! If not on the boat, try the Gumbo Shop on St. Peter St., or Deanies on the Lakefront.
04/12/2006 6:21 pm
And here are some recipes of Zatarain´s
http://www.zatarain.com/neworleanscooking/gumbo/
(bottom, right column, "Slow-cook recipes")
Carmen
Topic starter
04/12/2006 11:35 pm
Carmen,
Thanks for the link, it looks very nice......we can't wait to try them soon.
05/12/2006 12:26 am
And if you ever try Zatarain's mustard, you won't settle for Grey Poupon or anything else mustardy.