Gumbo Question - Re Roux & Possible Blasphemy

[Hijack73]

^^^^^THIS WOMAN KNOWS!!!!

it is a MUST in seafood gumbo in my house.... something about egg yolk and seafood. Hell, egg yolk is a secret ingredient in some shrimp creole recipes I have seen from top chefs!!!

Well godda - I mean, well I guess I'll have to try THAT now lol. If I've ever had it with eggs I don't remember it. I was central to north though so I have a good excuse lol.

 

[Abigail4476]

I've had it with potato salad. I can't claim to prefer it but it is...... interesting. Not bad interesting but very different. I will occasionally if I have some potato salad onhand and have gumbo I will make a small serving just so I don't forget my roots. It's best that way if you don't get the gumbo super hot (temp wise) and make the servings small. I just don't much like when the tater salad gets hot.

tout va bien when it comes to Louisiana cooking.

I saw your potato salad recipe. Try it with reds (also a waxy) - I seem to remember about 90% of the LA potato salad being made with reds. I also thought I was the only other person who liked green olives in it -so muy simaptico. I also use olives in tartar sauce.

I'm definitely going to have to try the olives in tartar sauce. I don't know why that's never occurred to me before!

 

[Abigail4476]

^^^^^THIS WOMAN KNOWS!!!!

it is a MUST in seafood gumbo in my house.... something about egg yolk and seafood. Hell, egg yolk is a secret ingredient in some shrimp creole recipes I have seen from top chefs!!!

 

[Hijack73]

Today:

Weather still a bit warm but it was time.

 

[Abigail4476]

Today:

Weather still a bit warm but it was time.

oh man. That looks so good

 

[Abigail4476]

I have switched to einkorn flour for making roux. It is a european ancient grain and has a very low gluten percentage.

Holy trinity in the bowl.
It's time.

Well, almost.

I ordered a small bag of einkorn flour from Amazon, and it will be here tomorrow, so because I can barely wait, and I've been wanting gumbo ever since I posted this thread, I prepped today.

• chicken stock and deboned chicken, in the fridge
• bacon fried, so I can use the fat + lard for my roux...and throw crumbled bacon into my potato salad
• vegetables, diced
• a little red onion and waxy potatoes chopped and set aside to make myself a small potato salad, because that's how I roll
• a very small amount of okra sliced for frying and going on top; it won't go in the pot (this is where people pick sides in the war)

I realized as I'm typing this out that I forgot to slice and fry the andouille, so that's next. I think I'll add the fat to my bacon grease. And boil some eggs to throw in the pot.

Rabbit trail: I think what I love about cajun cooking is the same thing everyone loves about smoking. The process. Low and slow. Taking your time. Getting the most out of humble ingredients.

Gumbo tomorrow.

 

[Abigail4476]

The roux has begun

btw...my most terrible gumbo mistake happened the first time I made roux. I tasted it. And then didn't taste anything else for a week or more.

 

[Rafter H BBQ]

Does anyone have a good suggestion for making roux with an alternative to wheat flour? I'm such a purist about my gumbo and I always make roux from scratch, but I'm trying to eliminate as much flour as possible from my diet.

Roux is already a labor of love and I'm so disinclined to do anything crazy to what is already a thing of beauty--BUT if anyone has already tried something that worked okay flavor-wise and still had a little thickening power, I'd love to hear about it.

Because roux is so time consuming, making multiple batches with different types of 'flours' seems a little daunting. I will do it if I have to, and the truth is I probably won't and I'll still make it with flour and only eat it a few times a year.

I think I just talked myself right out of this experiment.

If you're offended at the mere suggestion of using anything other than fat and flour, just know that I am too. LOL

Abigail4476 , sorry I missed this and I really like your question. I have been doing a lot of research in Brazilian foods due to my love of Picanha!

One thing of many I like in their recipes is cassava flour. Here’s a link to info on it.

The Best Grain-Free Baking Alternative?

It could be cassava flour. Not only is this flour gluten-free, grain-free and nut-free, but it provides many benefits that wheat flour can't.

draxe.com

 

[Elf@shore]

Does anyone have a good suggestion for making roux with an alternative to wheat flour? I'm such a purist about my gumbo and I always make roux from scratch, but I'm trying to eliminate as much flour as possible from my diet.

Roux is already a labor of love and I'm so disinclined to do anything crazy to what is already a thing of beauty--BUT if anyone has already tried something that worked okay flavor-wise and still had a little thickening power, I'd love to hear about it.

Because roux is so time consuming, making multiple batches with different types of 'flours' seems a little daunting. I will do it if I have to, and the truth is I probably won't and I'll still make it with flour and only eat it a few times a year.

I think I just talked myself right out of this experiment.

If you're offended at the mere suggestion of using anything other than fat and flour, just know that I am too. LOL

Roux:
I would do some research on both Flour and Cooking oils.
Flour : Many to choose from !
Keto, gluten free ,bread, flavored flour ect. Flavor can be added later.
Cooking oil: Good fat substitute !
Peanut oil, ect. ?
Experiment with it !
Good Luck !
ELF

 

[Abigail4476]

Abigail4476 , sorry I missed this and I really like your question. I have been doing a lot of research in Brazilian foods due to my love of Picanha!

One thing of many I like in their recipes is cassavaflour. Here’s a link to info on it.

The Best Grain-Free Baking Alternative?

It could be cassava flour. Not only is this flour gluten-free, grain-free and nut-free, but it provides many benefits that wheat flour can't.

draxe.com

Thanks, Rafter! I'll give that a try.

 

[Abigail4476]

Out for dinner. I'll be back.