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re: Argh - screwed up my gumbo again, please help
Posted on 1/11/10 at 8:18 am to tavolatim
Posted on 1/11/10 at 8:18 am to tavolatim
The thing with Ville Platte and roux is a cultural thing.. Gumbo is more of a Creole dish than Cajun.. I didn't learn to make a roux til I crossed the Mississippi and moved to Baton Rouge.. And my fellow Ville Plattian is right.. The accessibility and popularity of the jarred roux in the Platte, and Acadiana basically, hinders the need to learn how to make your own.
2
Posted on 1/11/10 at 8:52 am to bdevill
quote:
Gumbo is more of a Creole dish than Cajun
Respectfully disagree....IMHO the roux and stock are the most important parts of a gumbo....Creole food uses tomato...do you add tomato to gumbo? I get my roux very dark and spend around 8 hours on a stock....just no short cuts if you want it right.
Posted on 1/11/10 at 5:25 pm to bdevill
My dad was from the Ville Platte area, and he taught me how to make my own roux. With kids, it's a lot easier and faster for me to use the jar stuff.
First time on the food and drink board, and it sounds like all of y'all know how to make a kick-arse gumbo.
First time on the food and drink board, and it sounds like all of y'all know how to make a kick-arse gumbo.
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