oooooooooooo my gosh i just watched this movie and it was so damn good. there will be a part 2. if u like the best graphics u will love this movie. it will make u laugh and cry all at the same time.
I am still undecided if I want to watch *Avatar* or not (perhaps because I don't like blue people??).
Btw we will have a family outing today to the cinema and watch Walt Disney's *The Frog Princess*; I already read the book yesterday to the kids and they are very excited to see the movie.
Posted by tina kamal (Member # 13845) on :
awee i watched the movie and i lived in louisiana so i know the accent and understand all about the voodoo lady and all. i absoultly loved The Frog Princess. it makes u laugh.. u will enjoy it alot.
i love the bayou so much the cajun people are so down to earth but damn voodoo scares the **** outa me.and they make my gumbo in the movie wooohoo i told yall it was a good soup.
Posted by Tigerlily (Member # 3567) on :
Oh good to hear. So we will enjoy it then.
I had to look up yesterday Wikipedia to see what a Gumbo soup is exactly. I never tried it before.
Posted by Brada-Anansi (Member # 16371) on :
Ahh..Tigerlily!! go see the movie I heard great reviews about it plus some obviously political over-tones..about Bush era military adventurisms and Black Water type privite armies and Haliburton.. promises to make great political discussion.
Posted by tina kamal (Member # 13845) on :
quote:Originally posted by Tigerlily: Oh good to hear. So we will enjoy it then.
I had to look up yesterday Wikipedia to see what a Gumbo soup is exactly. I never tried it before.
yes chicken and sausage gumbo is the best.. oooo so good. if u know someone that makes it right.
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SubmitCancel Ingredients 1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice) sausage, as much as you feel like cutting up water or chicken broth, how much depends on how big your chicken is and how much gumbo you want butter flour 1 large onion, diced 1 large green pepper, diced 1 head garlic, diced (as many cloves as you'd like) 2 stalks celery, cut up salt pepper cajun seasoning or creole seasoning (I use Tony Chachere's, it is available on the internet) Directions 1Melt some butter in your heavy bottomed pot. 2Sprinkle your chicken with a lil bit of flour. 3Brown in the butter (about 5 minutes?) Remove. 4In the same pot, using equal parts butter and flour, make your roux. 5(see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery. 6In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this. 7Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while. 8It doesn't matter how long of a little while as long as you don't let it burn. 9Add chicken back into the pot. 10Start adding your water or broth slowly, stirring the whole time. 11You will know when you have enough by how thick or thin your gravy is. 12If you want thinner gravy, more stock, if you want thicker gravy, less stock. 13Season with more salt, more pepper and the cajun seasoning blend. 14Bring just to a boil and lower heat to a simmer. 15Add sausage. 16Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back. 17(about an hour and a half?) Serve over rice.
Posted by Chef Mick (Member # 11209) on :
quote:Originally posted by tina kamal:
quote:Originally posted by Tigerlily: Oh good to hear. So we will enjoy it then.
I had to look up yesterday Wikipedia to see what a Gumbo soup is exactly. I never tried it before.
yes chicken and sausage gumbo is the best.. oooo so good. if u know someone that makes it right.
Change to: Big Pot US Metric 1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel Ingredients 1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice) sausage, as much as you feel like cutting up water or chicken broth, how much depends on how big your chicken is and how much gumbo you want butter flour 1 large onion, diced 1 large green pepper, diced 1 head garlic, diced (as many cloves as you'd like) 2 stalks celery, cut up salt pepper cajun seasoning or creole seasoning (I use Tony Chachere's, it is available on the internet)
Directions 1Melt some butter in your heavy bottomed pot. 2Sprinkle your chicken with a lil bit of flour. 3Brown in the butter (about 5 minutes?) Remove. 4In the same pot, using equal parts butter and flour, make your roux. 5(see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery. 6In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this. 7Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while. 8It doesn't matter how long of a little while as long as you don't let it burn. 9Add chicken back into the pot. 10Start adding your water or broth slowly, stirring the whole time. 11You will know when you have enough by how thick or thin your gravy is. 12If you want thinner gravy, more stock, if you want thicker gravy, less stock. 13Season with more salt, more pepper and the cajun seasoning blend. 14Bring just to a boil and lower heat to a simmer. 15Add sausage. 16Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back. 17(about an hour and a half?) Serve over rice.
i can Posted by tina kamal (Member # 13845) on :
quote:Originally posted by Chef Mick:
quote:Originally posted by tina kamal:
quote:Originally posted by Tigerlily: Oh good to hear. So we will enjoy it then.
I had to look up yesterday Wikipedia to see what a Gumbo soup is exactly. I never tried it before.
yes chicken and sausage gumbo is the best.. oooo so good. if u know someone that makes it right.
Change to: Big Pot US Metric 1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel Ingredients 1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice) sausage, as much as you feel like cutting up water or chicken broth, how much depends on how big your chicken is and how much gumbo you want butter flour 1 large onion, diced 1 large green pepper, diced 1 head garlic, diced (as many cloves as you'd like) 2 stalks celery, cut up salt pepper cajun seasoning or creole seasoning (I use Tony Chachere's, it is available on the internet)
Directions 1Melt some butter in your heavy bottomed pot. 2Sprinkle your chicken with a lil bit of flour. 3Brown in the butter (about 5 minutes?) Remove. 4In the same pot, using equal parts butter and flour, make your roux. 5(see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery. 6In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this. 7Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while. 8It doesn't matter how long of a little while as long as you don't let it burn. 9Add chicken back into the pot. 10Start adding your water or broth slowly, stirring the whole time. 11You will know when you have enough by how thick or thin your gravy is. 12If you want thinner gravy, more stock, if you want thicker gravy, less stock. 13Season with more salt, more pepper and the cajun seasoning blend. 14Bring just to a boil and lower heat to a simmer. 15Add sausage. 16Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back. 17(about an hour and a half?) Serve over rice.
i can
my mama does too girl i always try to make it but i do not have enough patients.
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