The meat gets plenty softened and there is an aspect of wanting it to fall apart, but not too much in the end. But you need to cook it at least 2 hours if not three total. You can even wait to add the sausage in, until a little later in the process, like an hour or half an hour. Add your flour in roughly the same ratio as the oil, then stir it constantly until it’s about the color of a brick or chocolate depending on how comfortable you get with the process, then add in your trinity veg, and the garlic, this retards the cooking of the roux and you sauté them together until softened then add your stock in, and seasoning, let that come up to a boil, and then lower the heat and simmer for a little bit, before adding your meat back in. You mainly just need to brown your meats off first, take it out, reserve the drippings and add in a little canola or peanut oil or whichever high heat one you are using. New Orleans isn’t NEARLY the gold standard of gumbo. The liquid will cook the veggies, then when the water is gone and only fat remains, do another Maillard reaction on the trinity before adding your meats back into the pan. Scrape until the bottom is smooth, then add the trinity. It should burst into a boil, so be careful as the steam can burn you. Pour in a half cup of stock and deglaze the pan. Then when you're done browning, turn up the heat real high until the pan gets really hot. You'll notice the chicken separate into strings. You'll create a fond, that sticky gooey stuff that sticks to the bottom. You can remove them then brown the chicken in the fat that renders out. Then when they are evenly brown, turn each one over and brown the other side. Try to get your sausages all flat on the bottom of the pan when you brown them. They'll add depth to the dish and darken it up You're looking for the sugars created during the Maillard reaction. Recipes at the Louisiana Cajun Mansion Bed & Breakfast made with a roux are c hicken and sausage gumbo, shrimp gumbo, seafood gumbo and shimp okra gumbo.Yep. More recipes from the Louisiana Cajun Mansion Bed & Breakfast. I use Benoits Cajun Seasoning and Redmond Real Salt (Sea Salt) for that reason. This allows you to add as much of the spices and herbs from the seasoning you want while having full control over the salt content. The next tip is to use a Cajun seasoning that does not have salt in it. Your dish will not taste the way it should if your melody of vegetables are crunchy. You want to end up with your vegetables transparent and not crunchy. The trick to making this melody perfect is to saute it in either butter or olive oil (depending on the dish) on a low heat. When cooking most Cajun dishes, it’s all about the flavors it begins usually with our Cajun Holy trinity melody of SAUTEED onions, bell pepper and celery. See hints below for sautéed onions, bell pepper and celery. This is a mixture of diced onions, bell pepper and celery. Also, the next step after making a roux is adding the “Cajun Holy Trinity” vegetables. IngredientsĪ dish made with roux always taste better the next day or, if frozen, the next time it’s reheated. If you rush it, rest assured it will burn and you just assume start over. The secret to making a roux is to take your time and cook it on a low to medium heat. The meat flavor takes the roux taste to a different level.ĭark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. The roux serves a few purposes such as… it adds color to the dish, it serves as a thickener and it actually tastes really good when mixed with meats. Then to complicate things a little further, different cooks have different ideas of how much roux should be put in a gumbo and how dark it should be. There are dark and light colored Roux’s made with vegetable oil and flour and then there is also a roux made in the microwave which is dry and made with only flour. There are different kinds of Roux Recipe also within our French cuisine. Therefore, if you’ve had gumbo in New Orleans, it is likely that you did not have a Cajun gumbo. Then to complicate things further, Cajun gumbos and Creole gumbos are totally different. It doesn’t matter if you are rich or poor, rest assured a Cajun gumbo will most likely be on your table.Īlthough a dark brown Roux Recipe is perfect for thickening a gumbo, it is not the only choice when making gumbo the Cajun cuisine also uses okra and file’. If you’re Cajun, you know it starts with the original Roux recipe for most of our stews and our famous gumbos which we are known for.
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