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Started By
Message
No Roux Gumbo (aka Chauvin-Style) w/Pics
Posted on 1/30/16 at 10:01 am
Posted on 1/30/16 at 10:01 am
Note: I bought a pre-roasted chicken, picked the meat off, then used the carcass and skin to make the stock.
19
Posted on 1/30/16 at 10:13 am to Honky Lips
Looks good Honky.... IWE
Posted on 1/30/16 at 10:37 am to Honky Lips
A dark roux is what I enjoy most about gumbo.
Posted on 1/30/16 at 10:40 am to tigersfirst
quote:
A dark roux is what I enjoy most about gumbo.
as do I.
I would just consider this a chicken noodle soup without the noodles I suppose.
Posted on 1/30/16 at 10:44 am to oldcharlie8
Lower Terrebonne parish has a lot of Indian heritage, and roux was never part of that culture. The file' is a prominent part of this type of gumbo, as opposed to a tableside condiment.
This post was edited on 1/30/16 at 10:49 am
Posted on 1/30/16 at 10:47 am to Honky Lips
I'll pass.
Posted on 1/30/16 at 10:48 am to Honky Lips
quote:
Lower Terrebonne parish has a lot of Indian heritage, and roux was never part of that culture.
roux was not originally part of gumbo. gumbo is an African word that means okra. personally........I hat okra and I hat roux-less gumbo. that's just me though.
Posted on 1/30/16 at 10:52 am to Honky Lips
Looks like a really good chicken & sausage soup. IWE but I wouldn't consider it gumbo
Posted on 1/30/16 at 10:54 am to oldcharlie8
quote:
gumbo is an African word that means okra
Correct. We use a lot of okra in gumbos. Just not in combination with sausage.
Posted on 1/30/16 at 11:12 am to Honky Lips
Looks good, but makes me think of French onion soup with chicken and sausage. I'd enjoy tasting some, but I'm also a dark rich roux fan. I think the tradition of this in certain areas is neat.
Posted on 1/30/16 at 12:08 pm to Honky Lips
Certainly better than throwing on a shite ton of tomatoes with chicken and sausage and calling it gumbo.
Posted on 1/30/16 at 12:09 pm to Honky Lips
What's the "smother" part? You just add a bit of water?
Posted on 1/30/16 at 12:13 pm to Y.A. Tittle
quote:
What's the "smother" part? You just add a bit of water?
Yes, on low fire.
Posted on 1/30/16 at 12:14 pm to Y.A. Tittle
I have never had one like that but i would not turn it down.
Posted on 1/30/16 at 12:39 pm to fatboydave
I'd definitely try it to compare with a roux.
Posted on 1/30/16 at 12:55 pm to Honky Lips
You made that in the wrong kind of pot.
Posted on 1/30/16 at 12:57 pm to KyrieElaison
A few years back, I started referring to file' gumbo as "summer gumbo." Being that it's lighter than a dark roux gumbo, it goes much better in the heat of the summer.
Posted on 1/30/16 at 1:55 pm to Honky Lips
My sister has lived in Houma for probably 30 years now. Somewhere along the line, she started making gumbo like the locals. The first time I saw her seafood gumbo, about the color of your chicken and sausage gumbo, I had a hard time hiding my dismay. In my mind, all of the beautiful, fresh seafood she was using was going to waste. However, it tasted pretty good, and now I look forward to eating her seafood gumbo. I'll never convert to making mine that way.
Posted on 1/30/16 at 1:58 pm to Darla Hood
Dear Darla,
Sorry to hear about your sister. Houma is a horrible horrible place. I'm glad y'all are still friends.
OP's soup looks good. IWEI.
Sorry to hear about your sister. Houma is a horrible horrible place. I'm glad y'all are still friends.
OP's soup looks good. IWEI.
Posted on 1/30/16 at 2:13 pm to Darla Hood
I grew up with those lighter, thinner, more delicate and subtle bayou gumbos, so they remain my preferred style. I do think that home thinner, soupier gumbos have been pushed into the background by overly thick, very reduced/richer restaurant style gumbos. I had chicken and andouille gumbo at Truck Farm Tavern last week, and it was, to my bayou palate, closer to a gravy or stew than a gumbo....tasty, but too damn thick and dark to merit the label gumbo. Just my opinion, and it's wonderful that LA still has enough home cooks turning out variations of the dish to keep it a part of living folk culture, as opposed to a dead or revived dish that is standardized because everyone learned it from the same book (or tv show or YouTube video).
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