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/ck/ - Food & Cooking

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6855469 No.6855469 [Reply] [Original]

Tomorrow I'm making my first gumbo for gf and two of our friends. I'm confident in my soup and stew skills but I've never done a roux before. Gf is half Cajun, she can't cook for shit but her Cajun af dad is god tier chef so she knows good gumbo.

Any pointers on chicken and sausage Gumbo? Any and all advice much appreciated.

>> No.6855473

Not everything needs to be a general, especially if you don't even know what you're talking about, fucking idiot.

>> No.6855475

>>6855469
Can't help you op, I tried making gumbo once and it just tasted like absolute shit. Sorry I'm not of any help I'm just trying to point out that it's a pretty hard thing to make; I even followed a recipe; It ended up just tasting like water.

sausage is complete shit in general though

>kill a pig
>cut it up and shove it up its own ass
>wtf humans

>> No.6855480

>>6855475
>Vegan detected

>> No.6855483
File: 1.09 MB, 500x350, Letter_For_You.gif [View same] [iqdb] [saucenao] [google]
6855483

>>6855473

>> No.6855485

>>6855480
not at all, just find that bit humorous.

>> No.6855486

>>6855475
Tastelessness is my chief concern but thank you anon for honesty.

I dunno how you talkin shit about sausage tho.

>> No.6855487

>>6855469
cook the flower on the stove in a dry pot/skillet until it turns a blonde color

add your fat and finish the roux uncovered in a 350 degree oven until it reaches your desired color, stirring ocasionally

>> No.6855494

>>6855487
Oh weird, I've read through tons of roux recipes but never heard of a method in the oven. I'm planning on more than one attempt at the roux so I'll try this out. Thanks anon!

>> No.6855498

>>6855483

Do you even realize that this isn't /b/, and your dumb gif is currently appearing twice on the front page?

>> No.6855504

>>6855494
no problem

I've had some terrible experiences with roux and this has saved me hours of heartbreak

the only other tip I'd have would be to not add your okra too early (if you're using okra)
It'll cook down to nothing if it's in there too long

>> No.6855545

>>6855504

>gumbo without okra
shiiiiiiiiiit

>> No.6855595

The best place I know for Cajun and Creole recipes is: http://www.gumbopages.com/

>> No.6855659

>>6855469
Cook your roux over low heat for fucking ages. It should be brick red in color and thick as fuck. Make a double size batch in case you more to thicken the gumbo.

Cook the trinity over low heat for ages until it's it's almost broke down to a paste. Green bell peppers taste like nothing, use jalapeños. Leave some of seeds in.

Use boneless thighs not breasts. Sear the Chicken and sausage in separate pan then deglaze with with shrimp stock. Use that as your liquid.

You'll have to make shrimp stock btw