Indaswamp wrote: flightstopper wrote:
Could be wrong but I think with the Son of's last hunter we went a head with a handful for us and nada for them
Now it's time for the LA boys to put the hurt down over that little buffie!
If my count is correct, not counting coots and gaulinues we are up 68-59. Once it gets here, the carnage should be Epic...
but either way, We'll take lots of pics! looking forward to another weeks worth of killin and chillin at da camp!
Here's the menu:
Duck and Cauliflower soup
Fried Speckled trout & Frog legs, FF and Sweet potato fries
RedBean Gumbo and Rice and Homemade Sweet Potato Pie
Smoked Chickens, Alfredo pasta, Baked beans
Duck & Andouille Gumbo
Dirty Rice and sweet corn
Fried Backstrap / Venison Sauce piquant and Rice
fried chicken tenders and FF
Hamburgers & link sausage Po-boys with Cajun black-eyed Pea Fritters
Here's to hoping I need to pick up another case of shells...
This is supper Sat. night....
I cooked the Redbean gumbo today for a family Christmas Party on Saturday...took some pics. for ya'll..
first you make da Roux!
Soaked the beans overnight in water, then I boiled them in Ham stock with 2 bay leaves with smoked turkey necks for about 2 1/2 hours till they were tender:
While the beans are cooking, fried the sausage, andouille and cubed ham till they were brown. then cooked the onions, celery, garlic, and bell pepper till the onions started to caramelize. Added the meat back in.
when the beans were done, pureed 2/3's of them in a blender and added them to the pot with the whole beans, added the roux, cooked for 1 hr. and finished with sliced green onions and parsely. checked seasoning and added La. hot sauce, salt, black pepper, and cajun seasoning.