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Old March 5, 2018   #21
Worth1
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Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
Originally Posted by rhines81 View Post
I already leave out the onion when making Gumbo (and nobody ever seems to miss it). I will have to try some different sweet and mild peppers instead of bell next time I can get some fresh picked blue crab meat and head-on fresh shrimp.
Nothing more than a variant of the mirepox in french cooking.
According to wiki chef Paul Prudhomme fist popularized the term in 1981.
He is also the person responsible for the demise of the red drum AKA Redfish with the blackened Redfish he did.

As for the trinity I have used large mild jalapenos too.

Where I worked at they had roast beef some nights.
The mirepox would be steamed but almost cold spiceless raw and crunchy on the side NOT cooked with the meat.
This would tick me off to no end.
What was even worse no one there knew any better or even what a mirepox was or had even heard of it.
Something I was raised up with all my life along with the trinity.
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