re: Help me improve my gumbo

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i end up cooking a few thighs all the way though because i gotta 'taste test' that fried chicken to make sure its compatible with gumbo.

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I do a little nibbling myself during the process.

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Now begs the question, would y’all use 5 or 6 cups of stock for a roux of 1/2 cup flour and 1/2 cup oil?

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I pretty much follow PP's measurements on that which is about 7-10 cups per 1/2 cup:1/2 cup. Well, I say that, but I don't really measure anymore. I just do it, but I think that's how it comes out since I've done is so many times. I recommend you look at the recipe I posted and use it as a guide. I use more sausage than he does because I love the sausage.

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How about the grease from my Conecuh smoked sausage?

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acid is one of the most important tools in your kitchen.

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I agree.

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You dont dump a bottle of file into your pot.

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No one is dumping a bottle of vinegar in the pot either.

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I dont want you assuming my tolerance for acid. You allow the person eating to season their bowl to their tastes. That's what hot sauce, hot peppers in vinegar, pickled pearl onion etc are for

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So you don't put salt or any other spices in your food? Seems like you're assuming people's tolerances for those...

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Watches a Netflix cooking show once, becomes expert in "culinary reasons", basic cooking knowledge and cajun cooking

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So is that a no? You don't have anything to add other than insults?

I'm legitimately asking the question because I don't realistically see any other reason for this vehement objection to using a bit of vinegar in a gumbo other than "that just ain't the way we do it down here, baw." I know I'm not out of line because it's a common theme here when discussing Cajun food. Tomatoes, okra, seafood with sausage, etc are beyond mortal sins because "that's not how I make mine so it's wrong."

I'm not claiming to be an expert. It would be retarded for me to act like an expert because I know something as basic as using vinegar in certain dishes.

I really don't understand why you're so angry about this.

gumbo threads get spicy around here

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So you don't put salt or any other spices in your food? Seems like you're assuming people's tolerances for those...

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I add ingredients that lend to the cook. Vinegar added to a huge pot or a small bowl is achieving the same thing, so I let the eater decide if they want to add acid to their gumbo and how much.

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I'm legitimately asking the question because I don't realistically see any other reason for this vehement objection to using a bit of vinegar in a gumbo other than "that just ain't the way we do it down here, baw."

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Again, who is objecting? The majority of gumbo eaters are adding acid to their gumbo, red beans etc. Just not in the form of you dumping white vinegar into a pot. If they dont want acid, they dont add it. Pretty simple

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Again? You didn't ask this a first time.

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Ya no one has ever put hot sauce in their gumbo

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I mean, you already alluded to knowing that hot sauce is made from vinegar. Is it too much to assume you understand that concept?

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But to answer, you.

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I don’t want someone splashing white vinegar or frickin lemon in my gumbo

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Geez dude, are you following here or being intentionally obtuse? surely you understand I dont want someone else splashing white vinegar or lemon in my gumbo? I want to do it.

Gaston I like the lighter gumbo also. Can you post your recipe.

Welp gang, it’s going down tomorrow! It took about 10 calls (the first butchers / meat markers all responded to me like this was a damn alien when I called and asked for supplies lol), but I finally found this hole-n-the-wall butcher who had duck fat, andouille sausage, turkey necks, and tasso. He was super jacked when I called, and said he keeps a small supply of Cajun supplies as he liked in Lake Charles for a while way back in the day.

Fingers crossed it goes well! I’ll update with pics.

One last question: I know everyone says you need a big heavy pot or cast iron skillet to make the roux in. I have a big pot, but it’s not super heavy. It’s not a total piece of shite, but it’s also not the heaviest pot. Will this frick it up?

An alternative is I do have a cast iron skillet that I could use to make the roux and sweat the trinity, but it’s not large enough to do the whole gumbo. I could do everything in that and then transfer to the larger pot, add the stock and remaining ingredients, and then cook it the rest of the way in that pot.

Would yal do it that way, or is it fine to make the roux and everything in the big pot, even if it isn’t that heavy?