New Orleans style

[Kevin]

Not Q but not woodpile. Mod's move if you feel the need.

The recent threads on Cajun and Creole got me going here. Started a new thread so as not to jack Mista's thread. I do realy enjoy the Creole cooking methods. I'm actualy getting quite proficient at making a roux.

One weekend, years ago, my bride and I spent a weekend in New Orleans at a trade show (construction was my trade when I was younger and fit). Party was great, girls were incredible, but what realy stuck in my memory was the gumbo we had at Mullate's. That was probably spelled wrong but it was a lasting memory. We've been making gumbo quite a lot ever since. Obviously we can't replicate the way they cook down there because of our location. Fresh shrimp is only a fantasy in Minnesota. We do have fresh walleye. The dark roux is amazing. It realy does dominate the dish you are preparing.

That is all. Just rambling.

 

[qman]

Thanks for the ramble, Kevin. You are right. A dark roux is an incredible flavor layer in a stew, gumbo, etoufee, etc. It took me a long time to get it right, but the results are awesome.
I feel for you folk who are not close enough to the ocean to get real fresh shrimp.
If you have'nt, try using chicken breast strips instead of shrimp, and making a gumbo with a really dark roux. Not the same, but good.

 

[chad]

Something that'll help the seafood flavor is to get frozen in-shell shrimp, peel 'em and make a stock from the shells. It'll really boost the flavor.

 

[qman]

Something that'll help the seafood flavor is to get frozen in-shell shrimp, peel 'em and make a stock from the shells. It'll really boost the flavor.

Look for the Wild harvested Gulf Shrimp that are showing up in the markets around the country. They are AMERICAN and not farmed. Much better flavor, and freezing on board the boat actually helps freshness over shipping long distances on ice. Making stock from the shells is fantastic. If you don't have time for that, if you are doing something simple, just save the shells, and saute them in a little olive oil for a few minutes, then use the oil in whatever you are doing.

 

[Kevin]

Great helps fellows, Thanks.

 

[chad]

You are most welcome.

I do IT work to pay the bills and "make a living". I cook to make the living worthwhile! :biggrin:

Great homecooking is worth the effort - especially in an "instant gratification" world.

 

[nmayeux]

Do you remember if it was okra or file' gumbo? One of my favorite meals was my grandmother's seafood gumbo, but she only liked okra because file' was too bitter. Also, most of the new, frozen in the shell, shrimp is packaged by a process called "flash freezing." Because it is cheaper, we almost always use flash frozen shrimp for our boils. However, a couple of hours in the surf with a seine net makes for pretty good eating!

 

[Kevin]

Okra. Don't care for file'.
And believe it or not, okra can be a challenge to find here.

 

[chad]

I often use okra and file' - I tend to use the file' at the table...but that's just me.

Even around here it's often hard to find fresh okra so I use the frozen sliced okra and put it in at the end of the cook - the family likes it and it makes for a nice presentation, too.

 

[BBQchef33]

ok, I'll ask first.

WTF is File'?

to me its either a bunch of papers in a folder
or a bunch of data on the compooter
or that thing the OL uses to do her nails.

none of which have a place in gumbo.

 

[chargriller]

This is what I found online:
File Powder


Gumbo File Powder, Powdered Sassafras Leaves

Gumbo file powder is a necessity for cooking authentic Cajun cuisine. Quite simply, gumbo file powder is the powdered leaves of the sassafras tree. When ground, they smell somewhat like eucalyptus or juicy fruit gum.

Long before the use of file powder for Creole and Cajun cooking, American Indians pounded sassafras leaves into a powder and added them to soups and stews. In addition to contributing an unusual flavor, the powder also acts as a thickener when added to liquid.
http://www.thespicehouse.com/product/product_Gumbo-File-Powder-Powdered-Sassafras-Leaves.php

 

[Kevin]

It's pronounced fillet like a fish with no bones.
Jambalaya and a crawfish pie and file' gumbo.
No I won't sing it.

 

[chargriller]

Can anyone tell me how to make roux, I have tried many times to make it but it always taste burnt. I would love to try a simple gumbo, with my family background coming from Louisiana*we have chicken and spicy sausage gumbo and red beans and rice for our holliday suppers not much turkey or ham.

I would love to here how you guys make your southern dishes.

 

[Kevin]

Rob, no expert here but I've found that a cast iron skillet and low heat is required.

 

[chargriller]

That would help me from bruning the crap out of it.

What do you use to make it?

I use equal parts of oil an flour, but what kind of oil are you to use?

 

[Kevin]

Chad posted this link in another thread. Looks really helpful.
http://www.gumbopages.com/

 

[CharlieBeasley]

Rob The post about low heat was dead on but in addition you will need a lot of patients and a whisk. I my opinion the making of a roué is a lot like roasting coffee. You continue to stir the roué as it cooks until the color you want is reached. The darker the roué the closer to burned you get so you keep it moving allowing the color to form evenly without the burn spots helping. Time, low temps, and a lot of stirring. Then stop before you get Starbucks coffee (burned in my opinion) Good Luck and I hope this helps.:biggrin:

 

[muledeer]

Roux - Keep it Simple

I use butter and just slightly less flour than butter - I use 3 sticks of butter for my pot.

I have a long handled flat wooden "spoon" for stirring -- usually takes me close to 45 minutes at low heat (3 on dial) and constant stirring. I prefer a dark caramel color to black as the black seems to carry the burnt taste a little further...

I usually cook in a 6 quart aluminum pot -- right size for gumbo and etouffe

Plus I use chicken stock for liquid -- no water -- I stick with garlic, bell peppers and onions for thickening (add when roux hits your color) -- I dont use filet or okra -- purely taste choices. I'm a big stickler for meaty lean smoked sausage. ((Secret -- cook the sausage in skillet -- use fat to brown chicken -- great taste and spreads the smoke flavor))

Fave roux uses are chicken & sausage gumbo and crawfish etouffe

Both grandfathers spoke fluent cajun french...and been doing this for over 30 years...

 

[Bigmista]

That would help me from bruning the crap out of it.

What do you use to make it?

I use equal parts of oil an flour, but what kind of oil are you to use?

Chargriller, I use canola oil. Olive oil has a lower smoke point and might contribute to the burnt taste.

An option. (Not tradtional but it works.)

Take a cup of flour and put it in a baking dish or pie tin. Give it a shake to make sure it is even across the bottom.

Put it in a 375 degree oven. Cook for 30 minutes. Every 10 minutes stir the flour and shake it again to get it even across the bottom.

After the second stir, start to saute your trinity (bell pepper, onion & celery is traditional but I leave the celery out. Personal preference.) in a dutch oven. Use about 1/4 cup of oil. When 30 minutes is up, take the flour out of the oven. Should be a nice blond color. Add the flour to the dutch oven and stir right away. It will get dark instantly. Then just add your stock or broth and start your seasoning.

Dark roux without all of the stirring. Try it!

 

[Bigmista]

I use butter and just slightly less flour than butter - I use 3 sticks of butter for my pot.

I have a long handled flat wooden "spoon" for stirring -- usually takes me close to 45 minutes at low heat (3 on dial) and constant stirring. I prefer a dark caramel color to black as the black seems to carry the burnt taste a little further...

I usually cook in a 6 quart aluminum pot -- right size for gumbo and etouffe

Plus I use chicken stock for liquid -- no water -- I stick with garlic, bell peppers and onions for thickening (add when roux hits your color) -- I dont use filet or okra -- purely taste choices. I'm a big stickler for meaty lean smoked sausage. ((Secret -- cook the sausage in skillet -- use fat to brown chicken -- great taste and spreads the smoke flavor))

Fave roux uses are chicken & sausage gumbo and crawfish etouffe

Both grandfathers spoke fluent cajun french...and been doing this for over 30 years...

I use the fat from the sausage to saute my trinity or sometimes I use it to make my roux. Same concept. Spread the flavor around.