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re: No Roux Gumbo (aka Chauvin-Style) w/Pics
Posted on 1/30/16 at 2:29 pm to hungryone
Posted on 1/30/16 at 2:29 pm to hungryone
quote:
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).
Posted on 1/30/16 at 2:35 pm to BRgetthenet
geez, what the hell did Houma do to you?
FWIW - I do not make gumbo without roux - my parents are from the Donaldsonville area, so I grew up eating / cooking the gumbo my parents made.
FWIW - I do not make gumbo without roux - my parents are from the Donaldsonville area, so I grew up eating / cooking the gumbo my parents made.
Posted on 1/30/16 at 2:36 pm to Honky Lips
Looks a damn good gumbo and probably not too expensive altogether.
Posted on 1/30/16 at 2:38 pm to Honky Lips
This is exactly how my GIL makes all of her gumbo.
She never uses a roux. My wife didn't even know what a roux was when we married.
It took her awhile to get used to my dark roux gumbo.
She never uses a roux. My wife didn't even know what a roux was when we married.
It took her awhile to get used to my dark roux gumbo.
Posted on 1/30/16 at 2:39 pm to Honky Lips
You do know that's Jambalaya sans the rice?
Posted on 1/30/16 at 2:44 pm to LSUsmartass
quote:
You do know that's Jambalaya sans the rice?
Or practically an étouffée sans shellfish and roux add sausage and filé...am I right?
This post was edited on 1/30/16 at 2:45 pm
Posted on 1/30/16 at 2:47 pm to Honky Lips
you made chicken stew
looks great, I would definitely eat that
looks great, I would definitely eat that
Posted on 1/30/16 at 2:55 pm to cgrand
quote:
you made chicken stew
see when i was growing up, a chicken stew had a roux, a chicken gumbo did not.
Posted on 1/30/16 at 3:24 pm to Honky Lips
I think it's fascinating how dishes change from area to area
in my house, a stewed chicken had a roux, but chicken stew was exactly what you made there...a chunky chicken soup.
next we need to compare Sunday gravy!
in my house, a stewed chicken had a roux, but chicken stew was exactly what you made there...a chunky chicken soup.
next we need to compare Sunday gravy!
Posted on 1/30/16 at 5:28 pm to TIGERFANZZ
quote:
Looks like a really good chicken & sausage soup. IWE but I wouldn't consider it gumbo
perfectly said
Posted on 1/30/16 at 6:46 pm to Honky Lips
Is a gumbo without roux even gumbo?
Posted on 1/30/16 at 9:08 pm to Honky Lips
That's what my buddy from Hot Wines gumbo looks like. I like most gumbos, even when my Uncle adds Rotel to his. IWEI Honky Lips
Posted on 1/31/16 at 12:42 pm to Honky Lips
I teredtig take, but I'm definitely more a of roux guy
Posted on 1/31/16 at 3:35 pm to Jackstraw55
I had some gumbo in New Orleans at the Corperate Bar, down town, Creole version I guess, Had tomatoes, dark thin roux, lots of bay leafs and lots of filet. Not bad , pretty tasty really but don't like the tomatoes in a gumbo.
Posted on 2/1/16 at 8:39 am to Honky Lips
Looks delicious although different from what I usually think of gumbo. Really like that hyper-regional types of food like this still exist.
Posted on 2/1/16 at 9:58 am to Honky Lips
A "no roux" gumbo is about as legit as a "no tomato" marinara sauce.
Posted on 2/1/16 at 10:08 am to SUB
quote:
A "no roux" gumbo is about as legit as a "no tomato" marinara sauce.
According to whom?
I can introduce you to a slew of actual Cajuns--people who still speak French, whose ancestry is directly traceable to the displaced Acadian settlers of LA, who still live in the same general area colonized by their Acadian immigrant ancestors--who will agree that a gumbo doesn't technically need a roux.
The popular concepts regarding LA food aren't necessarily the same thing as the lived, traditional practices of its people.
Posted on 2/1/16 at 11:08 am to hungryone
quote:
The popular concepts regarding LA food aren't necessarily the same thing as the lived, traditional practices of its people.
How much is a "slew"? Was gumbo made without a roux by most of the early acadians?
Posted on 2/1/16 at 11:27 am to SUB
quote:
How much is a "slew"? Was gumbo made without a roux by most of the early acadians?
Tens of thousands, at least. It's a common enough concept in the Houma/Thib/south Lafourche area, home to an aggregate population of around 200K ppl.
The early Acadians didn't know a damn thing about gumbo when they landed in LA. The word itself, which referenced okra pods, is Bantu & first used (in Western sources) in print around 1805. In LA colonial times, flour was an expensive import, especially for rural/farming people who lived away from big port cities--and who lived in close proximity with native peoples as well as enslaved Africans. A close reading of early LA recipes/cookbooks referencing gumbo will turn up loads without a roux, as well as plenty of dishes that a modern eater might not consider a "real" gumbo.
Food rarely stays the same for very long, like so many aspects of culture, and it is very limiting to think of dishes as a fixed, prescribed entities. LA cooking, and Cajun cooking especially, is not a canonical construct (unlike, say, Careme's codification of French haute cuisine, which was upheld by Escoffier). Virtually everthing in traditional LA cooking is a borrowed mash-up of other people's ideas & traditions.
A key to Cajun cultural persistence is its absorptive nature--we borrow happily from whoever lives next door & give it our own seasoning. We don't bother wondering if something is Cajun or not--it IS cajun because we make it so in the doing. To wit, Cajun eggrolls...boudin burritos....king cakes (which weren't widely sold outside of NOLA when I was a kid in the 1970s), king cakes stuffed w/boudin...gumbo made with whatever floats, flies, swims, or scratches in the backyard, including hot dogs, spam, boiled eggs, and chicken feet...
Authenticity is a meaningless concept in the food world.
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