re: Gravy argument

quote:

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roux is stew or gumbo, you need new friends

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You need to travel more...

Have y'all covered red gravy yet?

My 2 cents... if the liquid is based on meat renderings and it has been thickened in any way (reduction or thickening agent such as corn starch or flour) then my mamma (who is not cajun. she mexican) called it a gravy.

If it was just the meat drippings, she called it jus.

And we have never made Roux at my house so I cant weigh in on when a sauce becomes a roux, but my best guess based on living here for 30 years and working in the food industry for the last decade... is that roux is a sauce made with fat and flour. So you all are all right.

But the OP's friend is stupid. I would happily eat duck cooked by not me and not be critical. I would also bring drinks to share with the class.

I am! Just lurking for thanksgiving recipes instead of researching for my class assignments. procrastination because I have that holiday version of senioritis already.

quote:

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You mean red sauce?

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Exactly.

I mean.. If you can't make a gravy without adding roux.. pauvre bête..

I'm sorry. Cajuns don't want you to be triggered.. but when we were taught to make what people call "a grease gravy", the most important thing, is not to muddy the gravy with extra flour, corn starch etc. it's purely the slow cooked renderings of the meat, (with as little fat or grease as possible) that are browned over a hot fire. We reduce with water or ice cubes whereas fellow frenchman, Julia Child's uses wine.
We know how to use flour to make roux for Gumbo.. hell, the only jar roux you get is Cajun made..
We use a bechamel to make etouffee.. These are Cajun dishes.
Milk gravy for biscuits in the morning, is not Cajun rice and gravy, we know this.
But if we're gonna put it over rice, and you add roux.. baby to a Cajun, that's stew.

We need a triggered emoticon.

A block button would also be nice.