Topic: I'm currently cooking up Cajun chicken gumbo
Svet !jzYkdX7lIw started this discussion 7 years ago #82,498
Authentic Louisiana style.
Will poast pictures
Will poast pictures
Anonymous B joined in and replied with this 7 years ago, 19 minutes later[^] [v] #952,361
Best if you remove the feathers from the chicken before cooking. Cajuns favor beaks and chicken's feet left whole. Best if your Chicken resembles this breed.Svet !jzYkdX7lIw joined in and replied with this 7 years ago, 31 minutes later, 51 minutes after the original post[^] [v] #952,365
@previous (B)
The Louisiana style is a little more clean. I'm using diced chicken breast, ham and sausage.
The Louisiana style is a little more clean. I'm using diced chicken breast, ham and sausage.
Anonymous D joined in and replied with this 7 years ago, 20 minutes later, 1 hour after the original post[^] [v] #952,373
@previous (Svet !jzYkdX7lIw)Betting you have found Sassafras leaves aka filé difficult to find and Andouille sausage not so much so easy to locate.
Still any attempt at expanding your horizons beyond typical English chips and chips is good. Of course food in UK can include this infamous Cornis dish
Svet !jzYkdX7lIw replied with this 7 years ago, 9 minutes later, 1 hour after the original post[^] [v] #952,375
@previous (D)I normally make Mediterranean foods, you sarcastic jerk.
Anyway, my first attempt at Cajun gumbo
Syntax joined in and replied with this 7 years ago, 9 minutes later, 1 hour after the original post[^] [v] #952,383
@previous (Svet !jzYkdX7lIw)
> you sarcastic jerk
Well ya I may reassemble that. So the real question is: Have you tasted a Reference sample to compare. Frankly over a 10 day trip to New Orleans I had at least a cup of Gumbo every day at a different restaurant and researched each place in advance. Not one tyme was a cup or bowl the same nor did I have a single version that disappointed me.
One of the best creations on Planet Earth - I have cooked many a version from Recipes from the many books I own. Most amazing of all is how the French took the Roux which is traditionally added at the very end in French cooking and the Cajun French use Roux as the very start as the base for Gumbos.
> you sarcastic jerk
Well ya I may reassemble that. So the real question is: Have you tasted a Reference sample to compare. Frankly over a 10 day trip to New Orleans I had at least a cup of Gumbo every day at a different restaurant and researched each place in advance. Not one tyme was a cup or bowl the same nor did I have a single version that disappointed me.
One of the best creations on Planet Earth - I have cooked many a version from Recipes from the many books I own. Most amazing of all is how the French took the Roux which is traditionally added at the very end in French cooking and the Cajun French use Roux as the very start as the base for Gumbos.
Svet !jzYkdX7lIw replied with this 7 years ago, 12 minutes later, 1 hour after the original post[^] [v] #952,387
@previous (Syntax)
I didn't make a roux. I'm not that advanced yet and no I haven't had authentic gumbo before. However, it seems after some research it doesn't matter too much as it's a poor mans dish and traditionally a gumbo is everything left over or what you can get your hands on
I didn't make a roux. I'm not that advanced yet and no I haven't had authentic gumbo before. However, it seems after some research it doesn't matter too much as it's a poor mans dish and traditionally a gumbo is everything left over or what you can get your hands on
Svet !jzYkdX7lIw double-posted this 7 years ago, 4 minutes later, 1 hour after the original post[^] [v] #952,391
Okay, that was delicious. Tyme of a second bowl
Syntax replied with this 7 years ago, 15 minutes later, 2 hours after the original post[^] [v] #952,407
@952,387 (Svet !jzYkdX7lIw)
> I didn't make a roux. I'm not that advanced yet
https://www.nola.com/food/index.ssf/2012/10/grunfeld_this_is_the_blog_to_u_1.html
The Magic of Chef Paul - Making a Roux
https://www.youtube.com/watch?v=eNUqyWKs9z0
This is how I do it - So far no fails but for sure you do NOT leave it for even 1 Millisecond for anything else
> I didn't make a roux. I'm not that advanced yet
https://www.nola.com/food/index.ssf/2012/10/grunfeld_this_is_the_blog_to_u_1.html
The Magic of Chef Paul - Making a Roux
https://www.youtube.com/watch?v=eNUqyWKs9z0
This is how I do it - So far no fails but for sure you do NOT leave it for even 1 Millisecond for anything else
Svet !jzYkdX7lIw replied with this 7 years ago, 5 minutes later, 2 hours after the original post[^] [v] #952,409
Anonymous F joined in and replied with this 7 years ago, 5 days later, 5 days after the original post[^] [v] #954,155
"Authentic" AND "Louisiana style"?
Anonymous G joined in and replied with this 7 years ago, 17 minutes later, 5 days after the original post[^] [v] #954,173
