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Posted on 9/18/13 at 11:18 am to Janky
quote:
are instant potatoes out of a box ok?
No! (even though you weren't talking to me)
Posted on 9/18/13 at 11:21 am to hungryone
quote:
Beaucoup traditional Cajun cooks (I mean real, country cooking, French speaking people, not suburban sort who might as well be living in Atlanta) use jarred rouxs.
I wouldn't say that's totally accurate. My grandma always made a roux herself. Granted she grew up in a time before the jarred roux, and did things her way until the day she died.
I always make a roux. It is extremely easy. But having jarred roux around the house would make quick weeknight dinners much easier. I may grab a jar and keep in the pantry next time i go shopping.
That being said, Sunday dinners are no place for jarred roux. Make that shite yourself. THat's what sunday afternoon is for.
Posted on 9/18/13 at 11:27 am to Count Chocula
My grandma always told me the color of roux should be the color of a mulatto. She said that was what her nanny taught her as a kid. "When your roux is the color of my arm, then it's good to add the veggies to cool it down". Too dark and the flavor is changed, too light and it doesn't thicken right or taste the same.
everyone's favorite gumbo is their grandma's, so I just stick to her old South Mississippi recipe.
everyone's favorite gumbo is their grandma's, so I just stick to her old South Mississippi recipe.
Posted on 9/18/13 at 11:39 am to Napoleon
i use roux from a jar when time pressed, and put a small amount of tomatos in my gumbo. to each his own. GF thinks roux from a jar is a travesty, so i let her make the roux.
Posted on 9/18/13 at 12:03 pm to Napoleon
quote:
everyone's favorite gumbo is their grandma's
She made great gumbo, fantastic macque choux, fabulous fudge, fig preserves, great rice and gravy of ANY kind, the best pork short rib jambalaya on earth, but her bread pudding ... SUCKED arse.
Sorry, Grandma.
Posted on 9/18/13 at 12:35 pm to Count Chocula
Savoie's makes a great product.... You couldn't tell in the things I cook if I didn't tell you.
Posted on 9/18/13 at 12:37 pm to Corn Dawg Nation
I prefer Kary's Roux over Savoie's. It's made in Ville Platte and what people from Mamou mostly used.
Posted on 9/18/13 at 12:50 pm to TigerFan1977
i'm the same..
i don't know if they taste all that different but I've been using Kary's for so long, it's what I know.
i don't know if they taste all that different but I've been using Kary's for so long, it's what I know.
Posted on 9/18/13 at 12:51 pm to Darla Hood
quote:
She made great gumbo, fantastic macque choux, fabulous fudge, fig preserves, great rice and gravy of ANY kind, the best pork short rib jambalaya on earth, but her bread pudding ... SUCKED arse.
Wait are we related ?
No problem here using jar roux.
I even used it... once before... Just not in Gumbo please
Posted on 9/18/13 at 12:52 pm to TigerFan1977
quote:
Kary's Roux over Savoie's. It's made in Ville Platte and what people from Mamou mostly used.
Opelousas > Ville Platte
Posted on 9/18/13 at 12:57 pm to BottomlandBrew
quote:
<--- Uses roux from a jar. No shame.
Same.
Posted on 9/18/13 at 1:03 pm to Count Chocula
Never tried it but I'm thinking I might this year.
Posted on 9/18/13 at 1:06 pm to Count Chocula
jarred roux in a gumbo @ a tailgate for 20 people .. ain't nothing wrong with that. we've been doing it once a season for the past 13 years. always comes out tasting great. it's the things you after the roux that determine if you're gumbo sucks or not.
Posted on 9/18/13 at 1:08 pm to Count Chocula
It's all preference and what makes you feel better about the way you cook. I can make a roux but why bother when I can pick up a jar of Kary's roux (MUCH better than Savoie's) at the meat market when I get my hen cut, smoked sausage, Tasso, & onions? No one has ever questioned the origin of the roux when they've eaten my gumbo. I've even bought the powder fat free roux and cooked a gumbo with that & people still ate the hell out of it. It's not like homemade roux vs jar roux is that different, flour and oil till its the color you want or buy light or dark roux in a jar. I worry more about the origin of the sausage that people put in their gumbo than if the roux came from a pot or a jar.
Posted on 9/18/13 at 1:12 pm to TigerFan1977
I
Me too. Every time my sister (from Mamou) comes or I go I get 4 pints of Kary's, 6 quarts of Jack Miller's, and boudin, sausage, a stuffed ponce, and two boneless stuffed chickens from T Boy's. It is our standing order.
quote:
prefer Kary's Roux over Savoie's. It's made in Ville Platte and what people from Mamou mostly used.
Me too. Every time my sister (from Mamou) comes or I go I get 4 pints of Kary's, 6 quarts of Jack Miller's, and boudin, sausage, a stuffed ponce, and two boneless stuffed chickens from T Boy's. It is our standing order.
This post was edited on 9/18/13 at 1:13 pm
Posted on 9/18/13 at 3:21 pm to Winkface
quote:
Never tried it but I'm thinking I might this year.
Same here, although I wonder if it defeats part of the experience. I guess it depends on if you're looking for an "experience" or just something to eat.
Posted on 9/18/13 at 3:43 pm to Count Chocula
Here is another labor saving tip for making chicken and sausage gumbo.
Instead of using a smoked sausage, add this to the gumbo:
Instead of using a smoked sausage, add this to the gumbo:
Posted on 9/18/13 at 3:55 pm to Zach
quote:
Here is another labor saving tip for making chicken and sausage gumbo.
Instead of using a smoked sausage, add this to the gumbo:
Image Link
Seriously, I can probably find at least a dozen published "weenie gumbo", "weenie spaghetti", and "weenie jambalaya" recipes published in south LA community cookbooks. Do I use them? No, but there are plenty of examples of ethnically cajun and creole cooks using luncheon meats in traditional dishes. I've eaten a Spam jambalaya better than most people's sausage/chix versions.
The live, on the ground reality of food folkways is not the idealized, restaurant/TV/chef version of LA food.
Posted on 9/18/13 at 3:58 pm to Tiger inTampa
quote:I've used it and ok with it. Just have used Savoie's for so long, you get used to it.
Kary's Roux
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