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How's this roux look? - Page 2

post #21 of 33
Take's the starch off,make's it not as sticky,like pilaf
post #22 of 33

Gumbo ......

http://www.smokingmeatforums.com/t/145641/gumbo-basics

 

Jambalaya.....

http://www.smokingmeatforums.com/t/152822/jambalaya-basic-w-q-view

 

My personal belief is, gumbo is soup over rice. Jambalaya is rice cooked with meat.

 

Gumbo does not require a roux because as mentioned it can be a creole gumbo, tomatoes (usually with okra), okra gumbo (sauted okra), File gumbo (with file), all are gumbos using various thickening agents. When ya want a gumbo and you are out of flour (we don't raise flour) You fine a substitute!

 

They're big pot meals and a very little towards ingredients can feed the masses.

 

It looks great to me TW, and if it makes the bride happy too? That's how I would make it ever time! 

post #23 of 33
Quote:
Originally Posted by Mikey NC View Post

Take's the starch off,make's it not as sticky,like pilaf

 

Actually in the olden days if you'd've seen rice storage, you'd have rinsed it...LOL Buggs rats, all kinds of dead critters and critter dropping. The same with dried shrimp, and sugar. Its been in the last 20 years that my Pop finially quit running sugar thru a wire screen he made just to sift the sugar. LOL

 

Lots of old coonazz still rinse, usually the older ones raised in the Acadiana or those areas of Acadian influience.

post #24 of 33
My bad, didn't know there was such a thing as a tomato soup gumbo. Maybe they started something new .where i lived in LA all gumbo was a meat soup wit , onions,garlic,bell pepp.,celery, meat an boiled then roux was added
post #25 of 33
I can make a sweet tomato pudding, but that still doesn't make a true gumbo, seems I've been to a different part of la
post #26 of 33

I'm sure as in many areas the locals have their secrets. But when it comes to spicy food I have no favorites you cook it and I'll eat it. I've always wanted to do a roux and have picked up some pointers here.

post #27 of 33
Where I've been in LA they use cast iron 1 cup flour, 3 /4cup oil cook low heat and wait ,stirring always pull out 2 Penny's from your pocket lay them next to pan, when roux starts to turn coloring of pennies ,add cut vegs. to cool
post #28 of 33
file is as ya know sassafras ,ground leaves only added after ya plate food, and is sprinkled on top
post #29 of 33

There is no wrong way, only the ways I have tried and the ways I have yet to try. Little town were I went to school is the Jambalaya capitol (That's so we could have a week long fair every year and show off cooking skills).

 

There was so many variations in its approximately 48 years that the no longer allow individualisum. You are given what you have to cook. Your only personallization was your cooking procedure. 

 

They had to do it because of all the creative liberties taken. All the micro-geographic ideosyncrocies,

(I know I can't spell, spell check doesn't work and I don't know what the hell secertaries today are supposed to do. Sure screwed up sales!), LOL there is just no end to it.

 

There is no wrong way.

 

You should have heard me in college the first time I saw a jambalaya with shrimp and tomatoes in it...LOL But come to find out, it was mighty tastee!

post #30 of 33
Have you opened a cast iron ddutch oven an seen a whole catfish,eyes an all. in a tomatoe sauce (cubion?)
post #31 of 33

I have had fish head soup, but the catfish here when they are too big to fry are too big for CI. Their heads wouldn't fit in there. Long ago we would run traps in the river baited with cans of dog food. I am no small man and I have seen catfish as big as me. But they were also supposed to grow that big in other places. The biggest catfish I have personally seen was from the river caught right by the grain elevators.

 

BTW here it can be spelled, Courtbouillon or Couvillion or a Coubillion or a Coubion. Just depends upon which part of the state you are looking at the menu. It all means some good eats.

post #32 of 33
Foamheart , had a wonderful time in Louisiana will never forget …wishing everyone happy holidays
post #33 of 33
Quote:
Originally Posted by Foamheart View Post

There is no wrong way, only the ways I have tried and the ways I have yet to try. Little town were I went to school is the Jambalaya capitol (That's so we could have a week long fair every year and show off cooking skills).

There was so many variations in its approximately 48 years that the no longer allow individualisum. You are given what you have to cook. Your only personallization was your cooking procedure. 

They had to do it because of all the creative liberties taken. All the micro-geographic ideosyncrocies,
(I know I can't spell, spell check doesn't work and I don't know what the hell secertaries today are supposed to do. Sure screwed up sales!), LOL there is just no end to it.

There is no wrong way.

You should have heard me in college the first time I saw a jambalaya with shrimp and tomatoes in it...LOL But come to find out, it was mighty tastee!
I was working down in Hester a couple of weeks ago. We went in the hardware store and were looking around when I saw these little single serving sized cast iron pots. Having never seen them that small, of course I had to ask about them. The little gal there told me they were for jambalaya competitions. Thought that was something, a two cup cast iron pot.
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