My Mamaw used to make seafood gumbo without making a rue. It was amazing and tasted like regular gumbo. I'm not quite sure how she did it, but I'm getting the recipe from my mom and am trying it this weekend, I think. Anyone ever do this? Anyone ever heard of doing it this way?
mtcheral LSU Fan BR Member since Oct 2008 852 posts
re: Ever Make Gumbo Without Rue?(Posted by mtcheral on 9/1/10 at 2:58 pm to AlaTiger)
I look forward to seeing the recipe you're getting. My wife is a celiac and can't have the regular flour. We can make it with a roux using other flours but it always comes out very light but does still taste good. We tried without roux at all and it didn't come out well.
AlaTiger LSU Fan Member since Aug 2006 15650 posts Online
re: Ever Make Gumbo Without Rue?(Posted by AlaTiger on 9/1/10 at 4:27 pm to Catman88)
Okay, I'll take my medicine. Roux. I knew I was spelling it wrong when I wrote it. I thought, "That's how you spell street in French" because of the street signs in the French Quarter. Total brain freeze. Sorry.
I'm actually 5th generation native of New Orleans and it is clear I've lived in Alabama too long.
I asked my mother last night how could you make a gumbo without ROUX and she said that my Mamaw used a lot of okra. I remember it having the dark color and thickness of okra, but I haven't eaten it since I was a kid, so I'm a little skeptical myself. I remember it being good though. If I try it, I'll post the recipe.