- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 7/13/23 at 7:55 am to cbree88
I don't know if I've ever had spaghetti sauce made with roux, but I've had it made with (what seems like) a pound of sugar. 
Posted on 7/13/23 at 7:57 am to cbree88
Dude, it's a stew. They just use pasta instead of rice. They used what they had, so roux is in everything. You can always say you are a Vegan and not eat. I bet you are fun at parties.
Posted on 7/13/23 at 7:58 am to cbree88
Not all roux is dark, nutty and smoky. A light blonde roux can thicken without affecting the overall flavor. If they are using the dark roux for spaghetti, then yes, I don’t get that at all. Just my non-Cajun opinion.
Posted on 7/13/23 at 8:15 am to VernonPLSUfan
quote:
Grew up eating spaghetti with mayo, corn bread, field peas and pepper sauce, all mixed together.
What kind of frickery is this?
Posted on 7/13/23 at 8:19 am to cbree88
Never had a Cajun spaghetti until my mom remarried and my Cajun stepdad made it. He makes it all the time and while it takes some getting used to when all you know is a regular spaghetti, it is great in its own right when you know not to expect a regular spaghetti.
Cajun spaghetti can be made spicy and is much preferable to an overly sugary spaghetti sauce IMO. I still think a well made traditional spaghetti is the superior tasting option but a Cajun spaghetti is pretty damn good too and I am someone who was definitely not impressed with it on first introduction.
Cajun spaghetti can be made spicy and is much preferable to an overly sugary spaghetti sauce IMO. I still think a well made traditional spaghetti is the superior tasting option but a Cajun spaghetti is pretty damn good too and I am someone who was definitely not impressed with it on first introduction.
Posted on 7/13/23 at 8:20 am to cbree88
you talking about red gravy
as mentioned, you brown tomato paste in the meatball debris to thicken red gravy
moms would put a small hog roast in with the meatballs to boot
fortunately for me, ol girl has moms recipe down pat...
as mentioned, you brown tomato paste in the meatball debris to thicken red gravy
moms would put a small hog roast in with the meatballs to boot
fortunately for me, ol girl has moms recipe down pat...
Posted on 7/13/23 at 8:22 am to Nado Jenkins83
quote:
Sure it wasn't a northern italian dish
Spaghetti with red sauce isn't a northern Italian dish at all. In Italy the further north you go the less prevalent the tomato is in the cooking. For instance, bolognese in Bologna is a meat sauce (ragu). In Rome it's a red sauce with meat in it. In northern Italy it's more about cooking game (wild boars), risotto and truffles (near Alba for white truffles).
Posted on 7/13/23 at 8:36 am to cbree88
OP never heard of fusion cuisine? Tex-Mex, Korean street food?
Shoot, spaghetti is fusion—noodles came from China and tomatoes from the Americas.
Shoot, spaghetti is fusion—noodles came from China and tomatoes from the Americas.
Posted on 7/13/23 at 8:40 am to cbree88
It cuts out the tangy and acidic flavor of too much tomato. Just need about a tablespoon or two though or it will overpower.
Cook down some trinity and brown your meat, then add the roux. Let that mix together good then add your sauce.
Cook down some trinity and brown your meat, then add the roux. Let that mix together good then add your sauce.
Posted on 7/13/23 at 8:41 am to BugAC
quote:
1 peeled carrot (old italian trick
It isnt an old Italian trick. It is what is typically put in a tomato sauce. Look up the mother sauces of French cuisine and their recipes. All of this scoffing at flour and roux for something that has been done for centuries
Posted on 7/13/23 at 8:44 am to cbree88
Depends on the dish.
Spaghetti and meatballs = no
Pastalaya or etouffee on top of pasta (which is not typical but have had) = yes
Spaghetti and meatballs = no
Pastalaya or etouffee on top of pasta (which is not typical but have had) = yes
Posted on 7/13/23 at 8:58 am to cbree88
quote:This isn't a thing. You've come across a family who had a maw maw or paw paw who came up with this and now they think it's commonplace.
Why do some Cajun people put roux in their spaghetti?
Don't marry into a family with shitty cooks. Otherwise, you'll end up hosting every family and holiday gathering because, "The food's so good at your house."
Posted on 7/13/23 at 9:02 am to cbree88
I've had the spaghetti cooked with a blonde roux. It's really not bad, and is slightly less acidic than regular sauce. Some people use sugar to cut the acidic taste. I believe John False had a spaghetti recipe using a blonde roux. Donaldsonville, where he is from, has a large italian and cajun population, so recipes down there could easily have been combined. I read earlier in this thread where someone mentioned a St. James parish, Vacherie connection to the roux spaghetti sauce.
Personally, I don't like a really sweet spaghetti sauce, but I've had some that had no sugar content at all and were way to acidic, like Michaels of Brooklyn.
It can be a real balancing act to make a sauce that's not too sweet and not too acidic. I've seen a couple of people who throw a whole peeled carrot in red sauce, cook it down, and remove it before serving just to add a natural sugar to it. That was actually pretty good.
To those who say they couldn't stand flour in their spaghetti, I would bet you have no problem eating pizza which is just red sauce smeared on a piece of bread dough with cheese and baked. Lots of flour there.
What gets me more than a roux in spaghetti sauce, is pastalaya. I detest pastalaya. It was no doubt invented by someone who couldn't cook the rice correctly in jambalaya, so they cheated and substituted pasta.
Personally, I don't like a really sweet spaghetti sauce, but I've had some that had no sugar content at all and were way to acidic, like Michaels of Brooklyn.
It can be a real balancing act to make a sauce that's not too sweet and not too acidic. I've seen a couple of people who throw a whole peeled carrot in red sauce, cook it down, and remove it before serving just to add a natural sugar to it. That was actually pretty good.
To those who say they couldn't stand flour in their spaghetti, I would bet you have no problem eating pizza which is just red sauce smeared on a piece of bread dough with cheese and baked. Lots of flour there.
What gets me more than a roux in spaghetti sauce, is pastalaya. I detest pastalaya. It was no doubt invented by someone who couldn't cook the rice correctly in jambalaya, so they cheated and substituted pasta.
This post was edited on 7/13/23 at 9:04 am
Posted on 7/13/23 at 9:07 am to Fewer Kilometers
quote:
This isn't a thing.
I've had it quite a bit when I was living in Lafayette, I think the people that cooked it often called it Cajun spaghetti, it's not bad, bunch of prima donnas on here that probably think LaFonda is real Mexican food
Posted on 7/13/23 at 9:11 am to 777Tiger
quote:
probably think LaFonda is real Mexican food
You need to calm down, fella.
Posted on 7/13/23 at 9:15 am to LCA131
quote:
You need to calm down, fella.
their Margaritas are spot on Mexican
Posted on 7/13/23 at 9:18 am to cbree88
quote:
Why do some Cajun people put roux in their spaghetti?
Not a real Cajun. Cajuns know the value of a roux. No way they put it in an Italian dish.
Just curious, what's her mom's maiden name, last name only. Serious.
Posted on 7/13/23 at 9:19 am to cbree88
You sure this wasn't supposed to be sauce piquant?
Posted on 7/13/23 at 9:36 am to Quatrepot
quote:
I have NEVER seen that done and I grew up in south central Louisiana
x2 .... when making spaghetti for your future wife, be prepared to hear her complaining "that's not how my mom used to make it"
Page 4 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News