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Topic: Gumbo, A question for my Cajun friends< Next Oldest | Next Newest >
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PostIcon Posted on: Mar. 24 2013, 8:07 am  Skip to the next post in this topic. Ignore posts   QUOTE

I had a bunch of people here this weekend.  Among other dishes was a pot of gumbo I made.  I always use vegetable oil in my roux, but when I bought the andouille the guy at the meat counter got me into an extended gumbo conversation.  He said he always uses butter instead of oil.

Anyone know of this, or have a preference?
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PostIcon Posted on: Mar. 24 2013, 8:51 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I use oil for gumbo (I use 2 parts flour to 1 part oil).   Keep in mind that every pot of gumbo is different and every gumbo cook has the "best" recipe.  :;):

I use butter (sometimes butter and oil) for a white roux, which would be used in a lighter-colored dish, like cream of crawfish soup.


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PostIcon Posted on: Mar. 24 2013, 9:09 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

bacon grease
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PostIcon Posted on: Mar. 24 2013, 5:07 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(CajunHiker @ Mar. 24 2013, 8:51 am)
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I use oil for gumbo (I use 2 parts flour to 1 part oil).   Keep in mind that every pot of gumbo is different and every gumbo cook has the "best" recipe.  :;):

I know.  Everyone up here makes the best crab cake.  Everyone.

I'm a 1:1 kinda guy for now.

EGreno - as it happens I also had some Benton's Bacon, and poured some of the grease in for added goodness.  One person referred to it as "pork ambrosia".  A tad salty to my taste, but it's definitely the real deal.  Not at all artificial like the stuff in grocery stores.
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PostIcon Posted on: Mar. 24 2013, 6:43 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Tel you what.  Make two batches next time and call me about an hour before they're ready.  I'll be happy to help you dial it in.

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PostIcon Posted on: Mar. 25 2013, 5:49 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Well, there are about 2 or 3 servings of leftovers, one of which will be dinner tonight...
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PostIcon Posted on: Mar. 26 2013, 7:26 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I would never use bacon grease for a roux unless I wanted a bacony flavor ... unlikely with gumbo.  Changing the flour gives it a different taste, too - like using rice flour (as a gluten-free alternative) makes the gumbo taste too much like rice.

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PostIcon Posted on: Mar. 26 2013, 5:43 pm Skip to the previous post in this topic.  Ignore posts   QUOTE

I didn't put in much - I couldn't taste it.
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