Mr born in raised in Acadiana is saying to buy a jar roux

you just lost all credibility as a Cajun

I kept my credability as a chef

If my homemade roux liked like yours I would store buy it

. I doubt it. Wal doesn't do anything half arse. He's got more talent in his little finger than most of us have in our whole body.

I don't.

Men arguing over cooking? Is this THF or did I accidentally stumble onto the Oprah forum.

You girls need to surrender your man cards.

If a woman is good enough to kill it, she's good enough to cook it.

Some people need to read something and realize it is 2 friends joking around. In regards to my comment to Wal. But I would still use Kerry's roux in place of a vanilla colored roux.

Microwave roux changed my life! http://www.deepsouthdish.com/2010/03/10-minute-microwave-general-purpose.html#axzz3QiWBSMjL

Well I for one am prosimplicity, and have to give this roux in jar a go.

Lol you got a point!

I was all for joking until you called my roux vanilla colored. Now it is

You guys better kiss and make up before next Wednesday!!!

Charlie [/quote]

Mr born in raised in Acadiana is saying to buy a jar roux

you just lost all credibility as a Cajun [/quote]

Say what you want, but as I said, it's faster, easier, no mess, always good and NEVER burnt. It's not rocket science, nor does it take fine culinary skills to brown flour and oil. Sorry, but the jar roux business back home is quite popular.

So let me think about this for a minute, I'm taking crap from guys that make roux that looks like oatmeal and use soup vegetables to make gumbo. I'm sorry, carry on boys...

Charlie

Now Charlie. Some of these guys have been to a Mardi Gras party so that makes them a coonass and expert on Cajun cuisine.

This makes for a FUN 6 hour ride

It m j ght be a fun y hojr ride to get there but how you getting home?

Only if you're awake. Which I doubt.

Wal, we can settle this roo issue real quick with a cook off. Whip some up in a big batch of gumbo and bring it when you come up. We'll tell you if it's any good

You have to put a smiley face now after the word "coonass" otherwise it's a fightin' word.

I'm not king cajun or anything, but if you really want to know what makes a good gumbo, I'll let you guys in on the secret... It's not the roux (you buy it at the store since you can't screw it up, but we've covered that! ) Here it comes... hold your breath... almost there... it's the stock! And of course not putting in noodles, corn, tomatoes, etc.

Whatever you're making, always use a good stock. Yes, you can also buy stock juice at the store too, chicken, turkey, seafood, etc. Given you're having to add a bunch of water to ultimately be finished, stock water is the ticket. For example, Chicken and Sausage, our personal favorite to make at home. Boil your chicken separately at first to get the meat firm for easy deboning, which also extracts the flavor from the skin, bones etc. Keep that water! Cook your veggies (onions, bell pepper, garlic (don't skimp on the garlic) and some celery) down with butter. When they're either browning up or are getting translucent, you're ready to add your stock water, add your sausage/andouille (I always add some Tasso as well), cook that down, toss in your bird, water, start mixing in your roux, some salt, black pepper, some Tony's, low simmer for 2 hours. Bon Ton gumbo!

Charlie

Cest si Bon

You're from Texas.

Darn...backwards, it says "Nob is stec".

Is that Cajun hillbilly code for your nob is stuck?

Yes I am proud that I am from Texas but bloodlines mean something also. It translates roughly to gumbo shouldn't look like vanilla pudding.

Bro, do you REALLY want to open that can of worms?

Ca c'est bon, amigo.

Charlie