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re: How Roux Made Its Way Into the Gumbo Pot
Posted on 10/3/14 at 10:54 am to keoki010
Posted on 10/3/14 at 10:54 am to keoki010
I figure city gumbos had roux before country/Cajun ones. In colonial times, wheat flour was an imported luxury item, used for bread. Really rural people who mostly grew their own foods would have needed to buy wheat flour....so the roux less gumbos are more common than cookbook evidence might suggest. My Lafourche parish grandma made roux less gumbo by cooking beaucoup onions down into a thick, caramelized mass....the onion pulp thickened the gumbo, plus some file added after it finished cooking.
2
Posted on 10/3/14 at 10:57 am to Twenty 49
quote:
three primary varieties of their famous stew: okra-based gumbo févi
3 Varieties. Only one with Okra.
Posted on 10/3/14 at 11:26 am to hungryone
You make some good points, there.
Posted on 10/3/14 at 11:45 am to hungryone
quote:
grandma made roux less gumbo by cooking beaucoup onions down into a thick, caramelized mass....the onion pulp thickened the gumbo, plus some file added after it finished cooking.
cha-ching
my family's no-roux chicken file' gumbo:
This post was edited on 10/3/14 at 11:50 am
Posted on 10/3/14 at 1:21 pm to Houma Sapien
quote:
my family's no-roux chicken file' gumbo
I'm interested.. care to share a recipe or method?
Posted on 5/3/20 at 11:17 pm to Houma Sapien
Just got the new Mosquito Supper Club book in. The author is from Terrebonne Parish. As I have been reading through these recipes, most of them are so vastly different from how I've been taught to make things. Interesting stuff.
Dug around and found this thread after I read her say that most gumbos in Cajun homes do not use a roux, and that it is mostly a restaurant thing. I thought she was insane at first, but now that I'm reading this thread and a few others, sounds like that is definitely the case down in the bayous. All but 1 of the gumbos in this book are roux-less. The thicker stews are where the roux is being used.
Beautiful book, gorgeous photography, and really good editorial. Highly suggest. I am looking forward to cooking some of these things that are quite different from my own methods.
Dug around and found this thread after I read her say that most gumbos in Cajun homes do not use a roux, and that it is mostly a restaurant thing. I thought she was insane at first, but now that I'm reading this thread and a few others, sounds like that is definitely the case down in the bayous. All but 1 of the gumbos in this book are roux-less. The thicker stews are where the roux is being used.
Beautiful book, gorgeous photography, and really good editorial. Highly suggest. I am looking forward to cooking some of these things that are quite different from my own methods.
This post was edited on 5/3/20 at 11:21 pm
Posted on 5/4/20 at 1:46 am to Twenty 49
The Lovely and Talented Mrs. Lammo makes killer turkey and sausage gumbo in the days following Thanksgiving and Christmas.
It starts with a roux, medium dark, which takes up to an hour to brown correctly on low, low heat.
It starts with a roux, medium dark, which takes up to an hour to brown correctly on low, low heat.
Posted on 5/4/20 at 8:50 am to LouisianaLady
Just ordered the book. Thx
Posted on 5/4/20 at 11:05 am to LouisianaLady
quote:
Just got the new Mosquito Supper Club book in. The author is from Terrebonne Parish.
Just did a preview from Amazon. Has the same feel as Sean Brock's book South. Definitely going to have to order a copy.
Posted on 5/4/20 at 12:27 pm to LouisianaLady
The preview is beautiful.
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