Do you roux??

[drsvelte]

Its been raining off and on since Sunday (more on than off) and that, coupled with a discussion of gumbo on another thread, lead to the inevitable conclusion. Let's make a gumbo! So we did!

The roux is the most time consuming part - you must make sure you don't burn it as you brown it. Some folks bake the flour without oil, but this is a non-starter to most of us Louisianians.

Now, time for the "holy trinity." First person to correctly identify this ingedient gets mailed one of Kurt's SoWal.com stickers.

Meet the beautiful Ms. Riley - a rescue pit bull.

 

[RiverOtter]

Very Cool

Had any Hurricanes yet?

 

[Smiling JOe]

Its been raining off and on since Sunday (more on than off) and that, coupled with a discussion of gumbo on another thread, lead to the inevitable conclusion. Let's make a gumbo! So we did!

The roux is the most time consuming part - you must make sure you don't burn it as you brown it. Some folks bake the flour without oil, but this is a non-starter to most of us Louisianians.

Now, time for the "holy trinity." First person to correctly identify this ingedient gets mailed one of Kurt's SoWal.com stickers.

Meet the beautiful Ms. Riley - a rescue pit bull.

I am going to guess the ingredient to be roux, more specifically, roux made from bacon grease and all purpose flour. Wait a minute, is it dog meat?

 

[Kurt]

Celery, Onion, Green Bell Pepper.....

Where my sticker at Rochambeaux?

 

[beckster]

Holy Trinity of cajun seasonings: onion, celery, green pepper.
SEND THAT STICKER!

 

[drsvelte]

Nope, but you get another chance. Here's a hint. The roux is finished (oil & flour) to a dark amber. Now the "holy trinity" is incorporated to the roux. What is it that we add now? (No, not dog meat :shock: )

 

[Kurt]

Holy Trinity of cajun seasonings: onion, celery, green pepper.
SEND THAT STICKER!

Beat you to it.

 

[beckster]

kURT beat me by a keystroke. (Yikes, that doesn't sound right )

 

[Beach Runner]

My years of eating well in NOLA while at Tulane and later on being a Paul Prudhomme fan taught me that roux is all-important.

I really wish that Cajun cooking hadn't gotten so popular that it's now out of style. I adore it.

 

[Kurt]

Nope, but you get another chance. Here's a hint. The roux is finished (oil & flour) to a dark amber. Now the "holy trinity" is incorporated to the roux. What is it that we add now? (No, not dog meat :shock: )

Who are you replying to? - see my post.