@txdurk Just what makes you think it's fake roux? It's browned flour and oil that happens to come in a jar. I also got the rice at the store. Does that make it fake rice? Of course not. I've made roux LOTS of times. If you'd read the video description, you'd see I explained that, and how the AUTHENTIC store bought kind works just fine. I had it on hand, so I used it. It's made right here in south Louisiana Cajun country where I grew up, by Cajuns just like me, and there's nothing fake about it.
@lostindiancamp Actually, the potatoes and eggs are in a separate pot, for the potato salad. Sometimes I'll put a few hard boiled eggs in the gumbo, but most of them are for the potato salad on the side. The potatoes don't go into the gumbo. Now, if I'm cooking something like a pot roast and burn the meat a little, cutting a potato and putting it in with a little water to cook down on lower heat kills the "burnt" taste. It also works if I "over-do" the seasoning.
@Pizztoff Also, while the store-bought roux in the jar works just fine, a home made roux is simple to make too. Just takes a lot of stirring. There's a GREAT video called "Yum Yum Yum (1990)" here on YouTube. Cajun to the bone! I know the man in the video, he and my dad go way back. About half way through the video, he makes a roux in a skillet, and it's just a paste of flour and oil stirred and browned to about chocolate color. WELL worth a look.
Awesome! I will be checking it out as soon as I'm done posting hehe! Thanks again for all the tips, and will be updating you on the turn out this weekend =D
@Pizztoff Thanks! I'm sure we're on the same page, but just to be clear, it comes from the store already "cooked", ready to use, just kinda "stiff" if it's been in the fridge. I just warmed it a bit in the microwave to soften it. Just remember to STIR CONSTANTLY until it's COMPLETELY dissolved in the water. Just a little piece can stick to the pot and burn. Good luck! I'm sure you'll do a great job and blow them away. Tonight will be gumbo weather for sure. Please let me know how it turns out.
TYTYTY for explaining how to properly cook the roux in the jar! I want to try and make my 1st ever gumbo for my husband and his family, but no one seems to want to show me how to make this...and being from Arizona (just recently moving to LA) I don't have a Gumbo recipe yet so I was a bit confused on the whole roux thing, but thanks to you I'm clear sailing now and I'm sure gonna try to blow them away with your recipe! Thank you so much! <3 =D
great video! I live in Southern MS and love gumbo. I usually make it with shrimp/crab/chicken and okra with tomato paste and a homemade roux. I'll have to try that instant roux sometime. there's really a million ways to make gumbo!
@m14monroe Thanks for the comeback. If you try the store bought roux, you might want to soften it up a bit by putting the jar in hot water, or microwaving it just a little, like maybe 30 seconds at a time, just until it's easy to stir. I prefer to use homemade roux because it stirs easily and isn't likely to stick. However, we had the jar on hand and with it softened up a little, it works just as well. Again, thanks!
@minnierv Thanks for the comment. Savoie's is indeed an excellent brand, and I've used andouille, but I think it was also smoked. Can't remember for sure. Also, I like homemade roux myself. It stirs well into the gumbo. I used the store bought kind because we had some on hand, and just heated it in the microwave a little, just enough to soften it and make it easy to stir and dissolve in the pot. I find it works just as well. Hope your gumbo comes out good and tasty. I'm sure it will.
Looks great, Stingray. Will be making up a big stock pot full tomorrow. I like to make my own roux. It takes awhile but I love watching it go from white to that beautiful deep brown color. It’s a labor of love.
Have you ever used Savoie’s brand Andouille sausage instead of the smoked sausage. Really gives the gumbo a wonderful flavor. I’ve tried several brands but Savoie’s is really the best.
Oh, and don’t forget to sprinkle on the file'. There’s nothing better in the world than good Cajun food.
Thanks for the comment. It's good on those COLD winter nights, but sometimes we go "crazy" and cook it during the summer too! It's really not hard to make. I used store bought roux for convenience, but if you can't find it, just make a flour / oil paste (like pudding consistency or a bit thicker) and brown it in a skillet, stirring CONSTANTLY with a spatula until it's peanut butter to chocolate colored. Cajungrocer(dot)com has all the ingredients if you can't find them locally. Free recipes too.
Man o man that sure look good ! I gonna have to try and make me some !
living in Tennessee sure makes me miss the Glades ... Spring is coming soon time for Fishin post some pixs later Thanks Stingray keep on keeping on !!!
@ChiefChrysler Beware, gumbo, just like other good Cajun food, is highly addictive! LOL! It really isn't hard to make either. Anyway, glad you liked it. I hope you enjoy your visit here. If you plan to visit south central Louisiana, anywhere south of Alexandria, around Lafayette, or between and including Baton Rouge and Lake Charles, if you order gumbo at a restaurant it should be similar to this. New Orleans too, although I hear there's also a tomato based gumbo around there. Just fyi.
OMG!!! You kiddin me! NEVER seen cookin like that......I gotta myself down there for sure! I could taste it just watching!!! Thanks for posting this...gives me something to look forward to!
@kewguys Thanks for commenting. I just added a few extra eggs to boil while making the potato salad, then added them to the gumbo. Even here in south Louisiana Cajun country not everybody does that. Cajun food is different from that of the rest of the country, and it even varies from one place to another among us Cajuns!
@txdurk Just what makes you think it's fake roux? It's browned flour and oil that happens to come in a jar. I also got the rice at the store. Does that make it fake rice? Of course not. I've made roux LOTS of times. If you'd read the video description, you'd see I explained that, and how the AUTHENTIC store bought kind works just fine. I had it on hand, so I used it. It's made right here in south Louisiana Cajun country where I grew up, by Cajuns just like me, and there's nothing fake about it.
Stingray8854 1 week ago
Fake roux? Come on.
txdurk 1 week ago
@lostindiancamp Actually, the potatoes and eggs are in a separate pot, for the potato salad. Sometimes I'll put a few hard boiled eggs in the gumbo, but most of them are for the potato salad on the side. The potatoes don't go into the gumbo. Now, if I'm cooking something like a pot roast and burn the meat a little, cutting a potato and putting it in with a little water to cook down on lower heat kills the "burnt" taste. It also works if I "over-do" the seasoning.
Stingray8854 2 months ago
I was with you until you put the potato and boiled egg in the gumbo. Lost me after that. LOL
lostindiancamp 2 months ago
@Pizztoff Also, while the store-bought roux in the jar works just fine, a home made roux is simple to make too. Just takes a lot of stirring. There's a GREAT video called "Yum Yum Yum (1990)" here on YouTube. Cajun to the bone! I know the man in the video, he and my dad go way back. About half way through the video, he makes a roux in a skillet, and it's just a paste of flour and oil stirred and browned to about chocolate color. WELL worth a look.
Stingray8854 4 months ago
@Stingray8854
Awesome! I will be checking it out as soon as I'm done posting hehe! Thanks again for all the tips, and will be updating you on the turn out this weekend =D
Pizztoff 3 months ago
@Pizztoff Thanks! I'm sure we're on the same page, but just to be clear, it comes from the store already "cooked", ready to use, just kinda "stiff" if it's been in the fridge. I just warmed it a bit in the microwave to soften it. Just remember to STIR CONSTANTLY until it's COMPLETELY dissolved in the water. Just a little piece can stick to the pot and burn. Good luck! I'm sure you'll do a great job and blow them away. Tonight will be gumbo weather for sure. Please let me know how it turns out.
Stingray8854 4 months ago
TYTYTY for explaining how to properly cook the roux in the jar! I want to try and make my 1st ever gumbo for my husband and his family, but no one seems to want to show me how to make this...and being from Arizona (just recently moving to LA) I don't have a Gumbo recipe yet so I was a bit confused on the whole roux thing, but thanks to you I'm clear sailing now and I'm sure gonna try to blow them away with your recipe! Thank you so much! <3 =D
Pizztoff 4 months ago
@mexicoxtremo10 Thank you! It's really not difficult to make either. Maybe you should try it some day.
Stingray8854 9 months ago
great video! I live in Southern MS and love gumbo. I usually make it with shrimp/crab/chicken and okra with tomato paste and a homemade roux. I'll have to try that instant roux sometime. there's really a million ways to make gumbo!
m14monroe 11 months ago
@m14monroe Thanks for the comeback. If you try the store bought roux, you might want to soften it up a bit by putting the jar in hot water, or microwaving it just a little, like maybe 30 seconds at a time, just until it's easy to stir. I prefer to use homemade roux because it stirs easily and isn't likely to stick. However, we had the jar on hand and with it softened up a little, it works just as well. Again, thanks!
Stingray8854 11 months ago
@minnierv Thanks for the comment. Savoie's is indeed an excellent brand, and I've used andouille, but I think it was also smoked. Can't remember for sure. Also, I like homemade roux myself. It stirs well into the gumbo. I used the store bought kind because we had some on hand, and just heated it in the microwave a little, just enough to soften it and make it easy to stir and dissolve in the pot. I find it works just as well. Hope your gumbo comes out good and tasty. I'm sure it will.
Stingray8854 11 months ago
Looks great, Stingray. Will be making up a big stock pot full tomorrow. I like to make my own roux. It takes awhile but I love watching it go from white to that beautiful deep brown color. It’s a labor of love.
Have you ever used Savoie’s brand Andouille sausage instead of the smoked sausage. Really gives the gumbo a wonderful flavor. I’ve tried several brands but Savoie’s is really the best.
Oh, and don’t forget to sprinkle on the file'. There’s nothing better in the world than good Cajun food.
minnierv 11 months ago
Thanks for the comment. It's good on those COLD winter nights, but sometimes we go "crazy" and cook it during the summer too! It's really not hard to make. I used store bought roux for convenience, but if you can't find it, just make a flour / oil paste (like pudding consistency or a bit thicker) and brown it in a skillet, stirring CONSTANTLY with a spatula until it's peanut butter to chocolate colored. Cajungrocer(dot)com has all the ingredients if you can't find them locally. Free recipes too.
Stingray8854 1 year ago
Man o man that sure look good ! I gonna have to try and make me some !
living in Tennessee sure makes me miss the Glades ... Spring is coming soon time for Fishin post some pixs later Thanks Stingray keep on keeping on !!!
Truckinmonk 1 year ago
@JoyceJeffersonTV That's correct. The Creole version does have tomatoes.
Stingray8854 1 year ago
@ChiefChrysler Beware, gumbo, just like other good Cajun food, is highly addictive! LOL! It really isn't hard to make either. Anyway, glad you liked it. I hope you enjoy your visit here. If you plan to visit south central Louisiana, anywhere south of Alexandria, around Lafayette, or between and including Baton Rouge and Lake Charles, if you order gumbo at a restaurant it should be similar to this. New Orleans too, although I hear there's also a tomato based gumbo around there. Just fyi.
Stingray8854 1 year ago
@Stingray8854 - if I'm not mistaken, the Creole version of gumbo uses tomatoes, right? I am use to that version when it's made (I'm from Florida).
JoyceJeffersonTV 1 year ago
OMG!!! You kiddin me! NEVER seen cookin like that......I gotta myself down there for sure! I could taste it just watching!!! Thanks for posting this...gives me something to look forward to!
ChiefChrysler 1 year ago
@kewguys Thanks for commenting. I just added a few extra eggs to boil while making the potato salad, then added them to the gumbo. Even here in south Louisiana Cajun country not everybody does that. Cajun food is different from that of the rest of the country, and it even varies from one place to another among us Cajuns!
Stingray8854 1 year ago
Looks great, I would have never thought of putting an egg in there! Cooking with the family is the best.
kewguys 1 year ago