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it reminds of folks that know nothing about making gumbo, claiming the roux is the secret to a great recipe.
Just for the record, from someone whose wife and mother-in-law are/were Cajun from Chac Bay, Louisiana - well within Cajun country - I will tell you "first you make a roux" is NOT just a trivial bit of advice. A gumbo without a decent roux is more likely to be called "thin soup" and whatever you used for stock, it won't be enough. You will rue the day you try to make a gumbo without a roux. And if you claim you can do without a roux, you'll be chased by the rou-gar-ou. (It's a Cajun werewolf.)
I'll grant that a good stock is ALSO necessary - but don't sell the roux short.