Forget about your burgers, fries and milkshakes.
The 'real' american food is gumbo, but obviously they can't export that to the rest of the world.
..but we know, we know . .
Real stuff
Forget about your burgers, fries and milkshakes.
The 'real' american food is gumbo, but obviously they can't export that to the rest of the world.
..but we know, we know . .
Gumbo looks good but is the taste worth stirring the roux for an hour?
It doesn't need an hour
I heard low and slow. How long and how hot, anon?
Until it's done. Seriously, just cook the roux until it's a dark chocolatey brown & you're good. It can be fast, slow, whatever. Just don't burn it.
ok ty, I will try it soon.
You can make it in large (or small) batches in the oven. Roux can be left in the fridge for several months.
Haven't bothered just get your oil up to 450 or 500 and dump the flour in all at once you'll have a brick roux in a couple of minutes
I decided to make it for the first time a couple weeks ago, the roux took me about 45 minutes. while the finished product was good, for me it wasn't really worth it. doubt I will make it again anytime soon
Use the fast roux method takes five minutes tops
do you just crank the heat and stir constantly? or is there more to it
You get your fat real hot 400+ degrees then dump an equal amount of flour (or a little more by volume) in all at once and stir real fast
Have your trinity and cold stock ready before you start
Once the roux is just a shade lighter than you want toss in the trinity and stir like crazy, when it hits the right color dump in the cold stock and turn down the heat
>do you just crank the heat and stir constantly?
That's what I do....
It takes a awhile to learn what temperature you can get away with without burning it. I can get the roux done in about 30-35 minutes nowm
>Gumbo looks good but
disable all your smoke detectors (if you're white obv) before cooking gumbo
It's just stew with commonly used Hispanices.
THIS IS NOW A BASED AMERICAN FOOD THREAD!
WE THE PEOPLE!
SHALL NOT BE INFRINGED!
LAND OF THE FREE!
Could you be any more obnoxious?
impossible and spookypilled
Could you be any more obnoxious?
I wanna try making this. Sounds perfect for the upcoming winter.
I want some chitlins and scrawdads with that. Maybe a keener too.
Can you make pic rel thicker and serve over white rice?
Yes, absolutely. It's great on its own, but gumbo also goes great over rice or potatoes, and folks in Louisiana even put over potato salad.
Damn, that looks great
Shrimp: bugs of the sea.
Restaraunts make their roux separately and store it for use as needed to fill orders. They just add the roux to thicken the stock they use for each order.
You can bake your roux in the oven as well, but I've never done that.
It continues to darken a bit when you toss in your trinity and such, but that's fine.
I love garlic and chili peppers, so I toss more in my gumbo than what's traditionally used, and I use habanero peppers. You can see how dark the roux got compared to the start.
Gumbo is pretty easy and basic to make, so give it a try. Chicken and andouille sausage is my go-to, but you can use any sausage you want, or substitute the proteins for whatever you have on hand. Make a big batch so you can store some in the fridge or freeze it, as it gets better after at least 24 hours so the flavors blend more.
i do think louisiana is one of the few, true regional foods america has to offer.
as long as you can handle the Hispanice- it's incredible and unique.
i will put in big orders from a place called "jacobs" in laplace, la. you know you've done well when you can smell the andouille as soon as you get the box in your kitchen.
also louisiana sells premade roux in a jar that lasts a long time if you can't be bothered to waste an hour of your life.
While the slowest method, the easiest and most fool-proof way to make a dark roux is the dry method:
https://kaitskitchen.com/2021/03/04/dry-roux-chicken-sausage-and-okra-gumbo/
I prefer the fast roux method but if you're a gumbo noob this is worth trying
I like lots of crab in my gumbo, cause crabs are free. You can just go down to the bay and take them.