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re: No Roux Gumbo (aka Chauvin-Style) w/Pics
Posted on 1/30/16 at 1:55 pm to Honky Lips
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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