shirfleur 1の日記, 2021年 10月 28日

🤤🤤 Any chance I can snag that recipe? 

Oh oh oh oh oh!!!!!!! This is gonna be the best ever!!!! I want to catch the next flight!!!!! Hmmmm mmmmm!!!!!!!! 

Y'all come, there's plenty for everyone. 💜💛💚 

Oh my, yes please 🤤😋💚 

Wow, pls send my way 😋😋😋 

HZ, I don't know where you live, but try to find some Kary's dark roux. Maybe at Wal Mart. Amazon has it, but it's very overpriced there. If you find it, use the recipe that's on the jar, authentic Cajun gumbo, I know Kary personally. Unless you live in Louisiana, you're not going to find real Cajun sausage, but you might find something from Louisiana called Andouille sausage, and that is about as close as you'll get. Otherwise, any pure pork, smoked sausage will do. The roux will have a layer of oil that has separated out; pour the oil into a cup. Then spoon about a cup of roux onto a plate, take a fork and mash all the lumps out of it and add it to your boiling water,stirring for a few minutes until all the roux has desolved. Pour the oil back into the jar to cover the leftover roux so that it does not dry out. Let me know if you have any questions. 

Shir , when I use mine, how much of the jar do I use? I was thinking the entire jar but obviously not, according to your instructions. 

absolutely love gumbo 

I'll be right there😋!! And Cousin Prudhomme's scratch roux technique (mahoghany) is what I use shirfleur 👍👍 

Wifey, about a cup, or half the jar. If you use the whole jar you'll make fricassee (stew). 

Oh Boy 🤤 Andouille sausage? Chicken or pork? 

Sk, Paul Prudhomme was my cousin, on my father's side we both grew up in Opelousas, Louisiana. Are you & I related? And I used to make my own roux too, until Kary started making it for me. It as good as any K-Paul ever made. 

AC, pork is better, but either will do.. 

It's the sausage that really does it. Just like I can't seem to find really good Chorizo. 

I want some! What's special with roux? Just mix flour in hot peanut oil and stir until chocolate brown, what am I missing? 

Yes, pork trumps chicken any day. 

Roux takes forever to make, It can go too dark easily. I've burnt it more than enough times. I'm not that patient. 

Eral, you're absolutely right, just oil and flour, browned. And I still make my own roux for crawfish ettoufée, only with butter and only tan, not brown. But I find standing & stirring a roux tiresome, especially when I can buy as good as I can make, and though I've never burned a roux, that can be a problem also. And so, I recommend Kary's Roux to anyone who wants to make a risk-free gumbo. Plus, the recipe is on the jar, what could be easier? 

Not related but I remember you mentioning he was your cousin. His cookbook "Louisiana Kitchen" was the first cookbook to inspire me. Have owned it for 35 years and still find nuggets of wisfom. 

wisdom ...