/ck/ - Food & Cooking

I made gumbo last week. its pretty damn good, tho I guess I could have cooked the roux longer

what's /ck/s thoughts on using whole grain flour instead of regular white flour in my roux? It came out fine and tasted good but I suspect the cajuns out there would be pissed at me

>>11674884
i am, but if it tastes good then it tastes good. whatever. just dont act like youre cajun

What's gumbo

>>11674874
>tfw you want to eat a crawfish boil but you have no Cajun friends

>>11674889
its pretty much like pizza, you have your sauce and toppings, but no bread and alot of sauce

>>11674890
i'll be your half cajun friend anon

>>11674896
thanks :) there's a restaurant far from me that does crawfish boils and lays it on a table for you, but it's super expensive and not traditional.
cajun food is fucking based for sure though

>>11674906
honestly, just take a trip down to louisiana. you wont regret it if you dont get shot in new orleans. all of the super shady hole in the wall places are the best places to get shit like that

What is the best fat to use in your roux for Cajun food? Butter, vegetable oil, or bacon drippings?

>>11674922
that's a trick question. The correct answer is both vegetable oil AND bacon drippings, but you add the bacon fat about half way into cooking the roux to prevent burning it

>>11674922
>vegetable oil

No. Never.
t. Nancy-ass city boy

>>11674927
Thanks. I've got a jar of bacon fat that I rendered and filtered waiting in the fridge.

>want Cajun
>doing keto
>literally anything good uses a roux

>>11674874
i dont see crawfish tails or shrimp in that.

>>11674933
I live in the heart of Cajun country, and that's bullshit. Most people are lazy and buy jarred roux. I use canola oil, and it's much better.

>>11674884
Usually use white flour, because it's what's on hand.

>>11674953
we make sausage and chicken gumbo most of the time because we dont actually live in louisiana anymore

>>11674960
Hah, btfo!

>>11674960
Canola oil tastes like shit.

>>11674960
>jarred roux
but why tho?
they literally spend more time on the road going to and from the store getting the jarred roux than it would take to make a basic roux

>>11675025
Why wouldn't they buy the jarred roux at the same time as the rest of their shopping?

>oil roux
>jarred roux
What the fuck are you doing? Butter and cook that roux nigger brown.

Keep your pale roux the hell away from my gumbo.

>>11675068
>butter roux
No thanks I'll stick to my duck fat roux and you can just Huff glue fag

>>11675068
>butter roux
you mean the "I burned it but Im too dumb to start over" roux?
never had a butter roux that didnt make a burned tasting gumbo while the dumbass who made it grins like the kid who's too dumb to know NOT to be proud of the F they got on their test.

1/2 cup bacon fat
1/2 cup canola
2 cups flour
Cook the roux until dark caramel colored
t. Guy who makes gumbo often

>>11675102
>burnt roux
>because it's dark color
Do you think bbq is burnt because it's black as the darkest nigga when done right?

>>11674906
you can catch crawfish anywhere dont even need a license and traps are only a few dollars

>>11674874

maybe not the most authentic, but I'll share how I like to make gumbo.

for vegetables: bell peppers, jalepeno pepper, carrots, celery, and red onion - quickly marinaded in the pictured items.

>>11677077

chicken thigh would def. be better, but breasts are what I had in hand. andouille sausage is a must.

>>11677088

for frozen chicken breast, got some decent fond going in the pot

>>11677094

the two meats marinade in a savory vinaigrette. not really sure if this had any noticeable effect in the final dish tho.

>>11677101

Using a flexible rubber spatula, you can scrape up all that delicious fond on the bottom.

one stick of butter and some more veg. oil for the roux.

>>11677105

one cup of flour to build the roux

I prefer a looser, soup like gumbo. if you want a thicker dish, use less oil than pictured here, and simmer longer.

>>11677108

roux is ready when it's about the color of milk chocolate. using butter makes it appear a lighter shade in this pic, but it was ready.

>>11677114

all that good shit mixed in. let the veg sit in the roux for a min or two before adding the meat, to really cook them out.

>>11677117

for a soup like end product, add some water with the broth to boil off. otherwise, straight chicken stock is fine.

>>11677121

I prefer a thinner consistency, as pictured. you can let it simmer longer to get thick, but be prepared to have roux get really stuck to your stock pot.

serve with (shitty instant) rice and enjoy. dont eat the bay leaves you mongoloids.

Do you guys use slices of sausage or just cut open the casing?

>>11677131
I like using slices that I pan fry first.

>>11674884
Both work fine

>>11675102
>he burns his butter roux
kek

Do Americans really eat fish stew?

>Infuse garlic and smoked ham into a tablespoon of butter
>Filter out the solids, put them aside
>Make blond roux infused butter and a tablespoon of plain flour
>Add 150ml milk to make a white sauce
>Add the solids, with salt and pepper
>Throw it on some macaroni
It was delicious but what did I make? I can’t find anything about it.