re: No Roux Gumbo (aka Chauvin-Style) w/Pics

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).

---