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Started By
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Ever Make Gumbo Without Rue?
Posted on 9/1/10 at 2:41 pm
Posted on 9/1/10 at 2:41 pm
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?
Posted on 9/1/10 at 2:45 pm to LSUballs
I've browned the flour in the oven and made it without oil. Tastes OK but I like it better with oil (I still brown thew flour in the oven).
Posted on 9/1/10 at 2:46 pm to AlaTiger
quote:
Ever Make Gumbo Without Rue?
it's roux
and gumbo without roux is called soup
Posted on 9/1/10 at 2:55 pm to yellowfin
quote:
and gumbo without roux is called soup
this is the correct response.
This post was edited on 9/1/10 at 2:56 pm
Posted 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.
Posted on 9/1/10 at 3:04 pm to AlaTiger
you mama was from alabama and didn't know how to make a ROUX.
Posted on 9/1/10 at 3:15 pm to AlaTiger
Filet Gumbo can be made without a roux I believe.
Posted on 9/1/10 at 3:53 pm to Dallas Tiger
No gumbo police enforcing gumbo laws, at least that I know of. But, as stated many times on this board, Bozo's has an excellent roux-less gumbo.
However, we do have grammar/spelling police, 'rue' means street in French, to regret in English. Roux is a fat & flour mixture.
However, we do have grammar/spelling police, 'rue' means street in French, to regret in English. Roux is a fat & flour mixture.
Posted on 9/1/10 at 3:56 pm to andouille
yeah, but when was the last time you tried making gumbo with pavement as an ingredient?
Posted on 9/1/10 at 3:59 pm to AlaTiger
I have never made gumbo with Rue
Posted 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.
Posted on 9/1/10 at 4:30 pm to AlaTiger
quote:
I'm actually 5th generation native of New Orleans
Ahh so that explains why nobody in your family knows how to cook a Gumbo they are all from New Orleans.
Posted on 9/1/10 at 4:31 pm to AlaTiger
How do you get a dark brown gumbo without a roux? Assuming no kitchen bouquet is used.
Posted on 9/1/10 at 4:34 pm to Catman88
quote:
Ahh so that explains why nobody in your family knows how to cook a Gumbo they are all from New Orleans.
Seriously, I'll put my chicken and andouille gumbo against anyones.
Posted on 9/1/10 at 4:36 pm to glassman
So who from outside of New Orleans taught you how to make it?
Posted on 9/1/10 at 4:37 pm to Catman88
he probably puts tomatoes in it
Posted on 9/1/10 at 4:38 pm to Catman88
quote:
So who from outside of New Orleans taught you how to make it?
Myself. No tomatoes. I wouldn't ever do that.
Posted on 9/1/10 at 4:39 pm to yellowfin
I grew up around New Orleans and never put tomatoes in gumbo. Think that is a Baton Rouge myth. They have to knock NOLA for something.
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