Gumbo

in before spiderman pics

 

Seafood

 

Gumbo ain't about the ingredients, its about the technique. Fresh thyme, Roux as dark dark chocolate, and enough of the holy trinity to fill the pot is what separates mine from other gumbos. I don't like okra.

 

bacon?

You made no mention of the two most important ingredients...how do you make your roux and stock? or do you buy your roux and stock?

 

Btw. My gumbo tastes pretty similar to the one Mike used to make at the original Gumbo's in Austin.

 

This isn't just a myth, but it is a bad idea. I used to believe this, too.

As you know, roux is flour and oil for thickening...no different that many sauces. There is no such thing in French cuisine as a dark dark chocolate colored thickening sauce...you know why. Because it is not necessary and often means the sauce has been cooked beyond it's thickening ability.

The science of sauces dictates that oil and flour combine to form a thickening molecule. And it gets bigger and bigger...but at some point in time or temperature it bursts and you lose all thickening ability.

The common story that roux must be dark dark, I believe was created by people who don't know how to take care of thickening sauces. There is a reason no other French recipes call for cooking oil and flour to blackness.

 

In gumbo, the roux is used more for flavor versus a thickener. This is reason why you add okra or file.

 

you add okra or file because the roux was cooked beyond it's thickening ability...and because you want it more thick than usually achievable with just a roux.

The perfect flavor of the roux is at chestnut brown, imo. And when perfectly done, you don't really need much extra thickeners. dark dark chocolate is unnecessary and you lose the thickening power. Why overcook the roux? Just because people measure gumbo based on color?

Dark gumbos are for the tourists at Gumbo Cafe.

 

the proof is in the history of sauces. If a dark dark chocolate roux is created for flavor, then it would not be the only French sauce recipe in existence (that I know of) that cooks flour and oil to that color.

 

No one is arguing with you about the science. We are discussing flavor. Are you arguing that really dark roux doesn't taste different than chestnut color roux? That's not something I'm going to sucked into because everyone has a different angle on how something should taste. Gumbo is a not a classic "french" food so there is not point in using classic french techniques as an argument on how something should taste or be made.

We might as well be arguing about if xanthan gum and liquid nitrogen have any place in a fine dining restaurant.

 

Gumbo isn't ****ing French food. Its soul food with a French influence.

 

And gumbo isn't a sauce, its stew/soup eaten with rice.

 

roux is. Do you think Louisiana invented thickening sauces, or do you think the French brought it with them during the occupation?

 

roux is a sauce.

 

Sorry Heypartner..........but rock box is correct IF you are talking about Cajun gumbo. You can use a lighter roux in Creole gumbo. Heck....you can do it either way and call it what you want, but please don't claim a dark roux is for the tourists. It's the most difficult roux to make properly, and it IS used more for flavoring and less for thickening. I've had great gumbos made either way, but when I have a great one made with a dark roux, I know I'm eating something very, very special.

 

the best gumbo is actually at Luby's

OP's recipe isn't that creative

 

I'm arguing that not only does chestnut brown roux taste better, but it has more thickening ability; hence, why no other recipes that i know of cook flour to a dark dark chocolate color.

 

roux is French, but it isn't a sauce........it thickens a sauce (and Heypartner, I know you know that)

 

And just because Pappasitos uses soy sauce in their marinade doesn't make fajitas Japanese.