Making roux.....

Discussion in 'Cooking Forum' started by Vahunter, Feb 7, 2017.

  1. Vahunter

    Vahunter Senior Refuge Member

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    I've tried making a roux using canola several times. It didn't ruin it but the roux just isn't as smooth as with other oils.

    Somebody mentioned lard; I used it ONCE to make roux. The roux cooked up and browned beautifully and had a smoothness you don't get with other fats. I was making a turkey stew/soup that turned out great. Not real healthy, don't use it much but man! it's good.
     
  2. Benny

    Benny Elite Refuge Member

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    I know the unwritten "rules" of gumbo but at the same time love making it because whatever is in the frig will be just fine.
    Gumbo Zherbes is anything but a traditional gumbo and it's great too.
    Sometimes I like to put tomatoes and mushrooms in my chicken gumbo.
    Sometimes I start the stock to include several sliced open smoked hocks.
    But then again, I like my Chili with beans in it sometimes and have won two chili cookoffs
    getting bodacious about it. :nutz
    chili.jpg
     
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  3. Troller

    Troller Senior Refuge Member

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  4. bill cooksey

    bill cooksey Elite Refuge Member

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    This makes me sad.
    I do sometimes add beans when I make chili because my wife likes it that way, but I usually "forget." Have to remind myself the woman likes ketchup on steak.
     
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  5. dwr353

    dwr353 Senior Refuge Member

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    To each his own. In my area(Opelousas), most do not put celery in gumbo. We never put in tomatoes. As for if I am a true Cajun or not, we been here since the expulsion. My ancestor was the real-life Gabriel in "Evangeline". The good thing is, gumbo can be modified the way you like.
     
  6. TheDuckSlayer

    TheDuckSlayer Elite Refuge Member

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    I never said tomato didn't have a place in Cajun cookin, just not in gumbo. If you wanna talk about sauce piquant, that's a whole nother topic
     
  7. JHerr

    JHerr Elite Refuge Member

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  8. dwr353

    dwr353 Senior Refuge Member

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    Very true. I make a tomato gravy for sausage and also when I cook a Gougon-caille.
     
  9. Benny

    Benny Elite Refuge Member

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    I have never, nor will I ever, make a gumbo with a roux out of a &^%$# jar......
    It's sacrilegious! Worse than tomatoes!
    I don't care if the cajuns are doing it! They *** done got lazy too!

    Actually I imagine that the first roux gumbo was made with rice, roux and whatever they could find to eat.
     
  10. Benny

    Benny Elite Refuge Member

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    you guys and the etoufee/sauce piquant talk......
    I been all over the place with that stuff and it's fun to cook that stuff too.
    _DSC9298.jpg sistershrimp.jpg zshrimp.jpg
     
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