I used to live in Louisiana. One thing that I developed a taste for in the Crescent City was alligator. There’s a restaurant where I live now that used to serve alligator but, sadly, no longer does. Does anyone know where I can find alligator on the menu in upstate South Carolina? Oddly enough, it was in South Carolina where an alligator developed a taste for me and my mother. Almost got us too. But that’s a story for another time.
I’d rather have the flavor, and the gumbo was real good. Reminded me of being a kid again back in the bayou.
In regards to roux….
I don’t think you will notice that the roux turns much thicker than when you start. Instead, you will notice color changes. Oil doesn’t evaporate that readily so even if you are cooking for 30-45 minutes, not much oil is evaporated off, so the thicknes remains about the same.
Now, if you are using the roux as a thickening agent, then you only want to cook if for about 2 minutes. More like thickening a gravy as opposed to making a roux that is designed for flavor. The rule of thumb…the longer you cook your roux, the less thickening it will do in the final dish. Of course most Cajun dishes use roux for flavoring and not for thickening the pot.
Yeah, I let mine go to "peanut butter", but that woman’s looked like "tar".
I think I didn’t have the heat up high enough, and I could have let it go a bit longer. Next time I’ll let it go until it’s really thick.
Wow, if I were able to tell what your roux was like, that WOULD be really scary! I meant:
1: I also found Bourdain dramatic (but you just gotta love him)
2. I was watching that gumbo special and thought, "Oh! I was supposed to heat the oil FIRST!!!"
By the way, my roux was 50/50 oil and flour and was plenty thick even though I dumped it all in cold at once.
What what? You noticed my roux was too thin or that Bourdain is Gonzo[?] From the sound of it, there are many fringe benefits to being a big city chef, I dunno which one Stogie was referring to[}:)]
I swear we have a psychic link! I noticed the same thing!
You are so on the money Paul, in comparing roux with a good country type gravy. It starts out the same, and takes a lot of patience. I went gumbo-less for YEARS because I had heard so much on how easy it was to ruin your roux. Glad I am over the fright now!
Rosie aka Texi
Why is it that roux is so difficult to do? I guess it is a little bit like East Tennessee Gravy.
I have never been able to do it like my mother next door.
Gravy is an art and mom makes it great. I like gravy with everything including french fries, home fried potatos and almost everything else.
Paul E. Smith
Bourdain does a have a definite flair for the dramatic! I didn’t make my roux thick enough, I was watching food network’s Food Finds on gumbo and I realized I didn’t let the oil heat up before I added the flour. But ya know the gumbo still came out tasty. Do you have any boudin or dirty rice recipes?
Thanks for trying it Texicana!
Not sure about the chef’s job..though after reading Kitchen Confidential..there appears to be certain things that have some appeal!! LOL
Did I mention that I have an opening for chef over here? Anyways, I made the corn and andouille soup, and it was fabu, many thanks for posting that!
Stogie, would you like to quit your job and become the chef at Chez Texie?? Gonna have to try that corn and andouille soup soon, thanks!
OK, Looks like I promised more recipes. So here they are! I am again out of town for the next 10 days so I will check back later!
Here are my 2 favorites from Chef Paul Prudhomme…still the greatest Cajun cook! He is known for his rigorous cooking…high heat roux and stirring the pot forever!
Prudhomme Crawfish Etouffee
1 teaspoon Salt
1 1/2 teaspoon(s) Cayenne pepper
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1 teaspoon Basil, dried
1/2 teaspoon Thyme, dried
1/4 cup Onion(s), diced
1/4 cup Celery, diced
1/4 cup Green pepper, diced
1/2 cup Oil
3/4 cup Flour
3 cup(s) Fish stock or clam juice
2 Stick(s) Butter
2 pound(s) Crawfish or Shrimp
1 cup Green onion, minced
4 cup(s) Rice, cooked
Combine first 6 ingredients and set aside.
Make a roux with the flour and oil. Bring to dark red-brown color.
Once roux is made, add 1 tablespoon of the seasonings, onion, green pepper and celery.
Remove pan from heat and stir until mixture stops bubbling.
Boil 2 cups stock and add roux. Turn heat to low and cook for 2 minutes whisking constantly.
Remove from heat and cool.
In large saucepan, melt 1 stick of butter and saute the crawfish and green onions for about 1 minute.
Add the remaining stick of butter, the stock mixture and the remaining 1 cup of stock.
Cook until butter is melted, about 4-6 minutes.
Add the remaining seasonings, stir well and remove from heat.
Serve over rice.
I could never figure out how this guy got so big!! All of his recipes involve "active" cooking techniques. In this one, you will be exhausted after stirring the pot for 20 minutes!!
Chef Paul Prudhomme’s Corn and Andouille Soup
1 tablespoon Brown sugar
1 1/4 teaspoons Paprika
1 1/2 teaspoons Salt
1 teaspoon Basil, dried
1/2 teaspoon Garlic powder
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
1/2 teaspoon Cayenne pepper
1/4 teaspoon Cumin powder
1/4 teaspoon Black pepper
1/4 teaspoon White pepper
1 cup Onion(s), chopped
1 cup Green pepper, diced
1/2 pound Smoked sausage
3 1/2 cups Chicken stock
3 cups Corn
1 cup Tomato(s), fresh, chopped
3 tablespoons Flour
1 tablespoon Garlic, fresh, chopped
Mix first 11 spices.
Heat large pan to very hot. Add 1/2 the onions and 1/2 the green peppers and 1/2 of the spice mixture and all the sausage. Saute over HIGH heat for 20 minutes, stirring and scraping constantly. Add some stock if needed to keep from burning.
Reduce heat to low. Add corn, tomatoes, flour, garlic, rest of the onions, green peppers and spice mixture. Add 1/2 of the chicken stock.
Cook over low heat for 40 minutes, scraping and stirring every 10 minutes.
Add the rest of the stock, bring to boil, reduce heat and simmer for 15 minutes.
Here is the recipe for the Monday meal served in many Cajun households. That is typically wash day and this dish is designed to simmer on the stove all day.
Couzan Billy’s Red Beans & Rice
1 pound Dried beans
1 pound Andouille sausage
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 tablespoon Garlic
2 teaspoons Salt
2 teaspoons Crab boil
2 stalks Celery, minced
3 pounds Ham hocks, smoked
Soak beans overnight.
Brown the sausage, onions, garlic and celery.
Add remaining ingredients to stock pot. Add enough water to just cover.
Bring to boil and Simmer all day.
During the last 30 minutes, mash some of the beans until desired thickness is reached.
Spoon over rice to serve.
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