Post by @paul_ipv6@infosec.exchange

2026-09-28 20:20 UTC

@musevg@23.social @astronot@mastodon.online @jack_daniel@mastodon.social @MissConstrue@mefi.social @ai6yr@m.ai6yr.org one trick i struggled with was getting a sufficiently dark roux. you want it to be dark, like antique mahogany furniture. you'll get to caramel color and it starts to bubble and get very rough and grainy. keep stirring and keep going. it will smooth back out. i always chickened out when it got to the grainy stage until i took a roux class in new orleans. you will hear debate about tomato. i prefer it without tomato. if you can get andouille sausage, great. otherwise, see which catalan sausages you can get with a decent amount of fat, made from pork, spicy, with garlic. i do my cajun seasoning myself from emeril lagasse's recipe, since i find most commercial seasonings too heavy on salt. if your okra isn't the best, definitely get some gumbo file powder. once you've gotten roux dark, the holy trinity in (onion, celery, green pepper) and you've let the broth hit light boil so that the roux thickens correctly, drop the temp low. long slow simmer is how you get a good gumbo.

Replies (3)

@musevg@23.social 2026-09-28 20:34

@paul_ipv6@infosec.exchange Ooookay, that's exactly the kind of detail I asked for, thanks a lot! Now… I just need to find a basic recipe to put all these improvements into :D @astronot@mastodon.online @jack_daniel@mastodon.social @MissConstrue@mefi.social @ai6yr@m.ai6yr.org

Open ##4886993
@AlliFlowers@talkedabout.social 2026-09-28 20:31

@paul_ipv6@infosec.exchange You know there are a lot of Louisianans who will never put okra in their gumbo. @musevg@23.social @astronot@mastodon.online @jack_daniel@mastodon.social @MissConstrue@mefi.social @ai6yr@m.ai6yr.org

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@musevg@23.social 2026-09-28 20:39

@paul_ipv6@infosec.exchange In some parts of Germany there's "Andudel" sausage and just across the French border they have Andouille… but I guess I'd rather have to look for Spanish chorizo or maybe even Italian Nduja (which may be too soft and doesn't keep the sausage form when cooked) @astronot@mastodon.online @jack_daniel@mastodon.social @MissConstrue@mefi.social @ai6yr@m.ai6yr.org

Open ##5123810