Posted on 09/24/2016 6:38:26 AM PDT by DFG
Edited on 09/24/2016 6:45:26 AM PDT by Admin Moderator. [history]
Sensing an opportunity to show that they can be just as angry about their classic dishes as Italians, Louisianians experienced a collective meltdown after a recipe video for “healthy” gumbo went viral. Posted by a Disney internet account, the offending video was perhaps meant to corrupt innocent youth as it attributed the recipe to Princess Tiana of the popular New Orleans–set The Princess and the Frog — giving it a veneer of legitimacy.
However, there was nothing legit about Disney’s recipe, which not only includes s*** like kale and quinoa but also removes an essential ingredient: the roux. This is like publishing a recipe for pizza without a crust. A burger without a bun! Mac and cheese, minus the mac, and with kale added. This horrific act also suggests that there is a very good chance that no one at Disney internet had ever of gumbo before, or watched reruns of Emeril Live. The internet backlash was so severe — inspiring a flurry of local press and a Twitter hashtag, #gumbostrong — that Disney actually took the video down. The world is tough, but sometimes you win, and when you do it’s important to relish the victory.
I wasn’t offended. You are funny, I see that. ; )
Exactly, I tend to use them all and do the roux darkness according to the ingredients.
Roux adds a nuttiness.
Blonde is best for seafood, bit more for sausage, etc.
It’s up to you to mix the stew, and when you do... “give my compliments to the chef”
Why not use the kale with greens and ham hocks?
Don’s are heirloom and he just set them to seed.
We have all the damn okra we can use LOL
My family’s roots in New Orleans go back to the 1840s; my wife’s family’s roots in New Orleans go back to the 1700s. Gumbo without roux is not gumbo.
That stuff is everywhere, it seems. Check around for a spice blend called "Joe's Stuff" (from the old New Orleans School of Cooking in the Jax Brewery); I think it blows away all the grocery store spices. It's tough to find on the shelf outside of New Orleans, so I order it online and get the large container!
Fair enough, share the wealth, it is a good story.
Disney will roux the day they ever messed with Louisiana’s gumbo recipe
What about Crawdads? Mud bugs?
Maybe I’ll try this. Yeah, I know it has a long shelf life.
Been told many times it was the Houma Indians who first starting using the file’. Who knows?
Disclaimer - My entire maternal family is from NO and south LA to Morgan City.
Think I’ll fix some okra fritters for supper..
Remaking the classic Magnificent Seven into the PC monstrosity they have is sacrilegious.
Islander7’s Redbeans
1 pound dry red beans (Camellia brand is the best)
Soak beans in cool water for at least 12 hours, changing the water twice and rinsing the beans thoroughly each time.
In a large crock pot (6-8 qt), cover beans with 2 - 3inches of water.
Add one medium yellow onion diced, 16oz can diced tomatoes, 3-4 cloves garlic diced, 3-4 bay leaves, pinch ground red pepper, 2 tablespoons Zatarain’s Creole seasoning, dash of garlic powder.
1-1 1/2 pounds smoked sausage cut diagonally in 1/4” slices.
Cook on high for 6 hours, reduce heat to low for another 6-8 hours.
Add a tablespoon of Tabasco sauce, if you like them extra spicy.
Enjoy!!
Will check out Joe's Stuff for him.
No Roux is like BBQ without smoke.
OK, that’s funny there.
Yeah, man. I recall grade school in New Orleans in the late 60’s. Shrimp Creole over rice every Friday in the school cafeteria.
The Cajun answer to “fish Fridays”!
reaux reaux reaux your boat
gently round the swamp...
Nuthin wrong with that blood sausage.
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