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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

Rajun Gardener

Member Since 02 May 2016
Online Last Active Today, 04:42 PM

Topics I've Started

Top selling pepper plants

20 November 2017 - 03:02 PM

I'm thinking about selling plants next season and I'm looking for peppers that sell in your area? I'm gonna sell to a feed store, farmers markets, CL and facebook. I don't plan on having more than maybe 10 varieties so I don't need a long list. I'm wanting to sell a few of the hotter peppers than the normal stuff I see in my area.


Local peppers I see in most stores here.





Banana pepper



NOAA winter outlook for 2017-18

19 November 2017 - 09:45 AM

Primo released some new pepper seeds

10 November 2017 - 11:49 AM

Big Caramel Mama, Big Mustard Mama &  Big Black Mama



Cajun Gumbo!!

09 November 2017 - 07:21 PM

The cooler weather is here and it's time for a good warming gumbo. There's many versions of gumbo so that means you can cook it the way you like but this is the we make gumbo and it's better than anything you can buy in a restaurant. 


I don't make roux since it's easily found in every store here and you can order it from walmart.com. I don't measure anything either, it's just add this and that and keep going though the ingredients. I usually let the roux cook at a slow rolling boil about 10-15 minutes before adding the next ingredient. DO NOT add the chicken till the last 30 minutes of cooking unless you're using a baking hen or an old rooster. The chicken we buy now will fall apart. 


You have to think "Layers of Flavors" so give the ingredients a little time to build that flavor. I also used gizzards and smoked turkey wings today because I haven't had them in a while, these will be very tender when done. If you don't like anything I added just don't add it. Most people just make a simple sausage and chicken gumbo but the more stuff you add it increases the flavor.


I added 3 heaping medium size spoons of roux to about 2 gallons of water. Dissolve the roux and boil on high heat till it starts foaming on the top, don't leave the stove because it may bubble up and over flow. After 5 minutes of a high boil I add seasoning and turn heat down to a low boil.

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The roux cooked for 15 minutes before adding gizzards

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Cook this for about 15 minutes and start getting the veggies and sausage prepped, I cut and freeze celery and bell peppers for easy use. I also use the mild sausage because you can't ever tell how hot it's gonna be and if I cook for kids then we have a problem.

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Add the veggies(Trinity=onions bell pepper and celery), smothered okra and cook for a few minutes then add the sausage, once cooked for a while I added the smoked turkey wings. These are like spiced up turkey ham and has great flavor.


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After 90 minutes of cooking and adding water so it's not too thick. If you want it thick just leave it alone or adjust it to your liking. I'll cook it down again so will be a good consistency when served but still gumbo.

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I just added the chicken, once it returns to a boil I'll lower the heat and simmer for about 30 minutes then check the chicken for tenderness.

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Time to start the rice and potato salad!!


I'll post some finished pics in a few.



ATTN: BBQ people, stainless steel meat rakes $2.00

06 November 2017 - 01:07 PM

They work great at shredding meat.

Go to this site and enter your email address then you'll get a pop up with the code, copy that and go to Amazon and enter the code during checkout. It's free shipping if you have prime.



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