/ck/ - Food & Cooking

Keep your eyes and nose on that fucking roux. You want it dark, and the darker it gets the harder to tell if it’s burning, at least in my experience. Shrimp go in at the end, use standard long-grain rice. Cook the veggies in the roux. Say the rosary in french before you start, and wipe your ass with a photo printout of nick saban if you have to go while cooking

>>13210227
Should the roux be cooked long and low or med-high and quickly (i.e. 45 minutes vs. 10 min)? I've been told and have read some conflicting things.

>wipe your ass with a photo printout of nick saban if you have to go while cooking

I do this with a picture of Jim Harbaugh, but God bless

>>13209998
The roux is the primary thing. Get it to the color of the bottom level. Most people don't cook it long enough. Should look like dark chocolate, but not taste burnt.

https://jesspryles.com/recipe/how-to-make-a-roux/

>>13209998
Mmmmmmm looks so damn good!

>>13209998
Looks like pig slop.
But how does it taste and how's the texture?

>>13210333
I watched a cajun guy on munchies (I know, vice, but he was knowledgeable) make a dark roux in 5 minutes. the 45 minutes thing is a huge meme and you just need to cook it at a good temperature and fucking stir it constantly. also more oil than a regular white roux.

>>13209998
you won't cook the roux long enough and will end up burning it, everything after that is simple.

>>13210687
yeah but he even said that he fucks that up sometimes and he makes it every day. Definitely not for a beginner

>he doesn't buy a 6 pack and spend an hour stirring a large batch of roux to freeze for future use while listening to opie and anthony reruns
comfy time bros.

>>13210687
Isaac Toups

>>13209998
>standard andouille sausage and shrimp
dont mix them like this. nobody does this. either make seafood gumbo or chicken & sausage gumbo.

>>13211219
Would you recommend doing something like mushrooms and sausage? I've got some dried porcini mushrooms in the cabinet gathering dust, but I don't know if they would be a good protein in a gumbo.

>>13209998
Don't do shrimp and sausage. The sausage goes in for hours while the shrimp would have to be put in 5 minutes before serving. Do andouille and chicken instead.

>>13211260
go ahead and experiment, after all you are the dumbo of your gumbo

>>13211260
ive never experienced mushrooms in gumbo, but i like mushrooms a lot. it'd probably be fine. the reason you dont want to do shrimp and sausage is bc they cook differently and the shrimp is gonna make everything taste like shrimp, which you dont want unless youre making a seafood gumbo. mushrooms dont really have that problem

>>13211291
Same question for you I asked here >>13211260

>>13211302
and remember, if you dont use okra, you're a coward

>>13210227
>>13210413
>>13210687
>>13210827
>>13211219
>>13211293
>>13211302
>>13211312
Thank you for this advice, anons. I think I "like like" you...

>>13211260
Nah stick with chicken/duck/any poultry + sausage. Leave out the mushrooms. Okra is good and gives it a nice viscosity.

>>13211323
also personally I love creole gumbo, that's what my mom and her mom always made. most people will call that blasphemous but I like it bc it tastes good and i dont care about muh no tomatoes in gumbo

>>13209998
just cook the roux until it looks melanin enriched and you know it's good

>>13211345
Are you from Texas?

>>13211364
Just like everything else in this world :^)

>>13210227
ROLL TIDE YOU GATOR FUCKING FAGGOT

>>13210333
Long and slow if it's the first time you're doing it.

>>13211219
It's gumbo. You can put pretty much whatever you meat or fish you want and it will be pretty tasty.

>>13211219
The traditional rule is not mixing meats from land and water. Either all seafood or all meat. Unless you're a purist though just do whatever you want to eat.

>>13211846
IM AN ALABAMER NIGGER AND I WANT TO BE FREE

>>13209998
From what little I know is that if your experienced and you need 1 stick of butter and flour roux buy double and if your a beginner buy triple.