re: Why do some Cajun people put roux in their spaghetti?

I’ve never heard of making a roux for spaghetti before but I’d imagine it’s disgusting.

quote:

---

Who cares what other people do to their food. Eat and be polite.

---

I agree.... but we talking about a roux. You just can't do that.

quote:

---

Spaghetti is supposed to be an Italian-based dish, not Cajun.

---

that’s fine but creole encompasses all.

The point that roux enters it’s a different sauce. If you want to serve it over spaghetti then fine. If it’s good then why complain

quote:

---

The difference is that most aren’t that bright, and they’re too stupid to know it. Worse than that, Cajuns think they know everything. So as Stew from the hangover would say, they’re literally too stupid to insult.

---

Well ain’t you a high faluting MF’er. From Bogalusa.

Spaghetti is made of flour I don’t see the problem

quote:

---

People like what they like, but I don't like when people are cooking for people and they decide to cook some "cajun" dish that is derived from some other type of food and spaghetti is probably the worst IMO.

I have never had the dish you mention, but it doesn't really sound good at all. That's something you cook for yourself.

When I eat spaghetti, I want spaghetti.

And since we are talking mixing Italian and cajun, does anyone love pastalaya? But to answer your question, some people will make a roux for everything.

---

Do you just type out a random string of thoughts out of pure boredom?

I put roux in spaghetti if I’m using deer or rabbit.
Smoked sausage too.

quote:

---

Spaghetti is made of flour I don’t see the problem

---

Redundancy is the problem.

quote:

---

pizza is supposed to be Italian too but some chains and local restaurants frick it all up by putting philly cheese, bbq sauce, pineapples, etc....why can't people just leave shite alone?

---

Right, because no new food dishes have ever been created since the original meals the cavemen ate....

quote:

---

You are talking about the sauce I presume. A roux is used a thickening agent for many things including a tomato sauce.

---

For something like a shrimp creole, ok. But not spaghetti/meat sauce, IMO. I'm not sure why you'd need to thicken it unless your spaghetti sauce is just seasoned tomato sauce.

My meat sauce is 2 large cans san marzano tomatoes (crushed by hand), 1 can tomato sauce, 3 or so TBSP of tomato paste, about a cup of water from the noodles after they are cooked along with the 50/50 ground meat/italian sausage, onions, celery, bellpepper, garlic, diced mushrooms (i use shittake or a rarer mushroom from the farmers market depending on what they got), and 1 peeled carrot (old italian trick i learned from my aunt, remove before serving).

From turning on the stove to cutoff it's about 2 hours or more. I usually only simmer for an hour. No need to thicken a meat sauce that is already thick.