Originally Posted by bigwheel
Sounds a lot like Shrimp Gumbo where somebody forgot to add the okry
Now my coonass pals say to make a roux it takes equal amounts of fat and flour. Notice you got that ratio about cut in half. Whuts up with that? Them coonasses been lying to me? Thanks.
Making any recipe Cajun or other style, their are more variations than one has fingers & toes to count with. The .5 to 1 ratio yeilds a less greasy
finished dish. The extra oil or fat has no flavor (unless its butter or bacon grease which has too low a smoking point to make roux with) & the finished roux will be a good consistancy to coat any trinity that will sautaed in the finished hot roux. Here is a fact I discovered some time ago: The darker one makes a roux the less it will thicken the sauce/gravy. It kinda losses some of its thickening factor. With this in mind one can ajust how much flower will be needed depending on how thick & how many quarts of gravy needed. An old wise tail which states;
A Cajun can look at rice field & tell you how much gravy it will take to cover the rice after its cooked
This stew recipe can also be used to make chicken stew I pefer to 1/2 roast the seasoned-bone in chicken in an oven before adding to the gravy.
And I don't like okra so I don't use it. The 2 stews discused are a traditionaly prepaired this way at mom & pop meat & 3 dinners & cafes across the south
As far as gumbo I like a file` gumbo made with fresh file`powder, (I make my own). The differece is astounding!
I like good beer too, But all them bottles get too heavy to tote out into the trash can
My favorie beer is Guinness Draft, whats yours?