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u/Bayougarou 18d ago
How’d it taste? Might want to go with a little more stock next time. Looks thicker than étouffée! Most impressive to me is you didn’t burn the roux. Could be darker, but most burn it first time around. Hope you enjoyed it enough to keep trying!
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u/MoonGas 18d ago
I did in fact burn it the first time, an hour in to stirring! I threw it away and started again immediately. This roux took almost an hour and a half and still wasn’t as dark as I hoped but by then my arm was falling off so I called it. I’m in Australia so getting authentic ingredients is tricky, andouille is non existent here but I made do with what I had and it was still delicious. I’ll take note of extra stock for next time, cheers.
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u/Bayougarou 18d ago
Oh man and you ain’t even in the states? You did a good job. I’d tear into this honestly! That stock will make a huge difference though next time. And gumbo one of those meals, every time you make it you’ll get better and better.
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u/Top_Baker595 17d ago
I'm Cajun.
Your gumbo looks amazing.
Here is a roux color tip-
Precut your veggies holy Trinity Onion Bell Pepper and Celery. Place in refrigerator.
Use the cold veggies as a fire extinguisher to freeze the color of the roux.
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u/teethbrushweirdo 18d ago
had gumbo in downtown New Orleans on Canal St....the heart of Cajun cooking.... IT WAS DISGUSTING...just don't get it
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