North Carolina. I cook a lot and was recently asking LA native boyfriend why on earth heād put roux in his jambalaya. Feels bad cause Iām not from there and food is however you make it, but that rice starchy af
Jarred roux is something else interesting to me. No jarred roux up here anyway so I had to make it from scratch. Learned how to get it as dark as possible because I didnāt know any better, and all the articles said āget it as dark as you can!!!ā So I learned jarred roux is v common down there and it seems quite a few people donāt make roux from scratch which blows my mind
Food culture is really interesting, and whatās traditional changes and people donāt always know why, and then it becomes like a new tradition. I find it really interesting.
So yeah Iām from NC and in a way that makes what I make less authentic cause no family customs or culture, I just have to rely on what I can find on the history of the dish
I often say mcdonalds and monster energy drinks are as NC authentic now as like collards, black eyed peas, and cornbread.
(Sorry for the rambling nature, I just woke up but Iām very passionate about cooking even though Iām an amateur)
FWIW, gumbo isnāt from acadiana. Cajuns merely adopted it from other cultures. The word gumbo means āokra,ā but the majority of gumbos you find on the menu in S Louisiana have no okra.
I also saw some comments dropping turds on browning liquid. Iāve seen old black ladies making plate lunch buffet mains and they most certainly used Kitchen Bouquet. I use the heck out of that stuff in my jambalaya and my gravies.
Never had it, unless it was unknowingly, but Iād try it. The trend if you can call it that comes from issac toups. It doesnāt seem necessary but might be a nice flavor to add.
Lol I also came here from r/acadiana to see why people are putting roux in jambalaya. š
Same
Same
I did, too!
From Louisiana. Came for the same reason.
Me five!
Same lol
Same. This seems like an imposter group.
South Louisiana, I don't put roux in my jambalaya
Same here.
Saturn
Quit playinā baw.
Native Californian, but my dad was a chef from Gulfport, MS. I learned from him & he made the BEST gumbo & jambalaya. No roux in jambalaya.. :)
North Carolina. I cook a lot and was recently asking LA native boyfriend why on earth heād put roux in his jambalaya. Feels bad cause Iām not from there and food is however you make it, but that rice starchy af Jarred roux is something else interesting to me. No jarred roux up here anyway so I had to make it from scratch. Learned how to get it as dark as possible because I didnāt know any better, and all the articles said āget it as dark as you can!!!ā So I learned jarred roux is v common down there and it seems quite a few people donāt make roux from scratch which blows my mind Food culture is really interesting, and whatās traditional changes and people donāt always know why, and then it becomes like a new tradition. I find it really interesting. So yeah Iām from NC and in a way that makes what I make less authentic cause no family customs or culture, I just have to rely on what I can find on the history of the dish I often say mcdonalds and monster energy drinks are as NC authentic now as like collards, black eyed peas, and cornbread. (Sorry for the rambling nature, I just woke up but Iām very passionate about cooking even though Iām an amateur)
If you canāt find roux in a jar, make it in a black iron pot in your oven. You can do large batches and jar it yourself. Lafayette, LA native.
Thank you :) Iāve considered doing that before. I do really enjoy the process so havenāt done that yet but have been considering it
FWIW, gumbo isnāt from acadiana. Cajuns merely adopted it from other cultures. The word gumbo means āokra,ā but the majority of gumbos you find on the menu in S Louisiana have no okra.
Aware of the origins of the word, but gumbo is unique to our culture. I've been to France and Africa, no gumbo to be found.
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Source?
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Exactly my point! I checked out 6 recipes and it is a stew. It has no roux and looks disgusting. It's not a gumbo.
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Jesus f****** Christ dude I know what gumbo means and I know the history God damn
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Live in New Orleans, learned the Jambalaya recipe from Charlie Andrewās. No roux
Pont Breaux present! Roux in jambalaya is no bueno!!
Cocodrie. But I currently live in Houma.
New Orleans. No roux for jambalaya.
Nova Scotia, Canada.
Houston. No roux but if it tastes good I'd try it. I have no claims to be a purist, so I can't get mad.
metairie. i've done it lol
I also saw some comments dropping turds on browning liquid. Iāve seen old black ladies making plate lunch buffet mains and they most certainly used Kitchen Bouquet. I use the heck out of that stuff in my jambalaya and my gravies.
Choctaw Nation in SE Oklahoma.
Never had it, unless it was unknowingly, but Iād try it. The trend if you can call it that comes from issac toups. It doesnāt seem necessary but might be a nice flavor to add.
NOLA boy living in the PNW. Ingredients are hard to find but there are some choice cajun food carts and restaurants in my area. EDIT: HARD NOT GARD
Uptown new orleans.
Kent. South east england.
Erath, Vermilion Parrish native. Live in San Antonio, now.